Tour Operations and Concessions manager

• Jan 2020 - Present

Tour Head Cook / Concessions Purchasing Coordinator

• May 2014 - Jan 2020

• Head cook for traveling youth circus. • Responsible for 3 meals a day for 70-100 performers and staff. • All meals prepared in a 24-foot mobile kitchen that traveled to 16 different locations over the 12 week performance schedule. • Responsible for sourcing and ordering all food at company headquarters and while on the road throughout New England. • Successfully remained under budget three-years in a row while increasing the quality and quantity of the meals.• Insured that kitchen staff maintained the highest level of cleanliness and food safety.• Worked with concessions manager to order all food products and gift items sold in concessions tent• Responsible for designing, sourcing and purchasing of a new mobile kitchen for the Circus Smirkus Summer Camp that opened in 2015.

Owner / Chef

• May 1999 - Jan 2020

• Created and built a successful boutique catering company specializing in “Chef’s Tasting Dinners” and intimate cocktail parties• Engaged in creative menu planning and wine pairing to suit client tastes• Managed part-time and on-call employees • Created and built a successful boutique catering company specializing in “Chef’s Tasting Dinners” and intimate cocktail parties• Engaged in creative menu planning and wine pairing to suit client tastes• Managed part-time and on-call employees

Special Projects / IT Manager

• May 2003 - Dec 2013

• Implemented and managed specialized routing and billing software for a fleet of 20 trucks serving 3000 commercial recycling customers• Maintained IT and communications systems - servers, desktop computers, remote access and phones - for 50 full-time employees.• Maintained accounting system for $12.5 million company• Implemented on-board computer system that allowed the company to track customer pickups, evaluate employee efficiency and optimize route profitability• Created custom reports displaying environmental benefits generated by recycling

Chef / Manager

• Jan 2001 - May 2005

Worked with owner to create menu, recipes and nightly specials at a very successful diner. Maintained food inventory and responsible for all food purchases. Worked with owner to create menu, recipes and nightly specials at a very successful diner. Maintained food inventory and responsible for all food purchases.

Hors d’oeuvres Manager

• Mar 1999 - Jan 2001

Worked as Hors d'oeuvres manager in catering commissary and as catering kitchen staff at off site parties. Coordinated daily prep lists for commissary staff for 1-10 daily events for 10 - 500 guests. Worked as Hors d'oeuvres manager in catering commissary and as catering kitchen staff at off site parties. Coordinated daily prep lists for commissary staff for 1-10 daily events for 10 - 500 guests.

Market Chef

• Jul 1998 - Jan 1999

• Chef Manager of a unique multi station / open-kitchen concept restaurant. • As manager of the pasta station prepared homemade pasta dishes using fresh ingredients and homemade pasta. • Worked with Canadian ownership to hire and train over 75 cooks and staff for 500 seat restaurant. • Chef Manager of a unique multi station / open-kitchen concept restaurant. • As manager of the pasta station prepared homemade pasta dishes using fresh ingredients and homemade pasta. • Worked with Canadian ownership to hire and train over 75 cooks and staff for 500 seat restaurant.

Executive Chef

• Nov 1996 - Jun 1998

Worked with general manager to redesign and open a highly successful Mediterranean restaurant. Manage open kitchen with staff of seven. Create seasonal dinner menus, as well as daily specials. Responsible for food costing, inventory control, and ordering. Worked with general manager to redesign and open a highly successful Mediterranean restaurant. Manage open kitchen with staff of seven. Create seasonal dinner menus, as well as daily specials. Responsible for food costing, inventory control, and ordering.

Business Manager

• May 1995 - Aug 1996

Created an accounting system for a $1.2 million cardboard recycling company. Maintained accounts payable, accounts receivable and payroll. Responsible for routing and scheduling fleet of 4 trucks. Created an accounting system for a $1.2 million cardboard recycling company. Maintained accounts payable, accounts receivable and payroll. Responsible for routing and scheduling fleet of 4 trucks.

Executive Chef

• Apr 1994 - Aug 1995

Participated in conversion of a former Friendly’s restaurant to a Northern Italian concept restaurant. Purchased equipment, designed open kitchen, hired staff. Created lunch, dinner and brunch menus. Participated in conversion of a former Friendly’s restaurant to a Northern Italian concept restaurant. Purchased equipment, designed open kitchen, hired staff. Created lunch, dinner and brunch menus.

Sous Chef

• Jul 1991 - Nov 1993

Sous Chef / Line cook for Northern Italian restaurant/bar. Collaborated with Executive Chef on menu and daily specials. Managed lunch shift. Responsible for inventory control and ordering. Created buffet brunch menu. Sous Chef / Line cook for Northern Italian restaurant/bar. Collaborated with Executive Chef on menu and daily specials. Managed lunch shift. Responsible for inventory control and ordering. Created buffet brunch menu.

Executive Chef

• May 1990 - May 1991

Worked with restaurant owner to create and implement concept for wood-fired barbecue restaurant/art bar. Designed kitchen, hired and managed staff. Created lunch, dinner and brunch menus. Worked with restaurant owner to create and implement concept for wood-fired barbecue restaurant/art bar. Designed kitchen, hired and managed staff. Created lunch, dinner and brunch menus.

Chef Manager

• Jun 1986 - May 1990

Advanced from prep/line cook to assume responsibility for all aspects of landmark Boston diner. Responsible for food ordering and preparation, including baking, of wide variety of house-made comfort food Advanced from prep/line cook to assume responsibility for all aspects of landmark Boston diner. Responsible for food ordering and preparation, including baking, of wide variety of house-made comfort food