Health And Safety Specialist

• Jul 2023 - Present

Health, Safety, and Environmental compliance consulting. Health, Safety, and Environmental compliance consulting.

Environmental Specialist

• Dec 2021 - Jul 2023

Prepared Foods Specialist

• Mar 2020 - Aug 2021

Cheesemonger

• Sep 2019 - Mar 2020

• Upscale retail operation specializing in unique small farm, artisan quality cheeses. Daily tasks including building displays, ingredient sampling, and cross promotion to drive sales catered to individual customer needs.

Culinary Event Associate

• Feb 2020 - Feb 2021

Private Chef

• Apr 2016 - Jun 2019

• Small party catering customized to individual needs. Intimate dinners, themed parties, and corporate functions. Educational demonstrations to small groups on basic technique, recipes, home cooking and related skills. • Small party catering customized to individual needs. Intimate dinners, themed parties, and corporate functions. Educational demonstrations to small groups on basic technique, recipes, home cooking and related skills.

Sales Representative

• Mar 2018 - Mar 2019

• Managed a diverse client book of 47 accounts including retail markets, fine dining restaurants, hotels, and small businesses. • Maintained complete account ownership including orders, pricing, and accounts receivables. • Monitored market conditions, innovations, and unique products developing greater insight into competitors' inventories and pricing • Managed a diverse client book of 47 accounts including retail markets, fine dining restaurants, hotels, and small businesses. • Maintained complete account ownership including orders, pricing, and accounts receivables. • Monitored market conditions, innovations, and unique products developing greater insight into competitors' inventories and pricing

General Manager

• Mar 2017 - Mar 2018

- Directed daily operations in a 11,000 sq ft restaurant, event space and commissary. - Supervised managers and 50+ employees in four departments with $2.8M in annual revenue. - P&L analysis, cross department collaboration, facilities, and operations management.

Executive Chef

• Dec 2015 - Feb 2017

- Developed a 10+ member team focused on higher standards of practice and professional development in the kitchen.- Redesigned and launched new seasonal a la carte and commissary menus.- Implemented new invoice management software to streamline accounting systems.- Researched and developed recipes for spice blends, beverages, and unique products using La Colombe products.

Executive Chef - Downtown Club

• Sep 2014 - Nov 2015

Trained and managed a permanent BOH team of two managers and seven full time employees. Prepared, coordinated and executed weekly events including multi-course weddings, themed parties, and corporate functions averaging 250 guests per party. Forecasted all perishable and nonperishable BOH and FOH inventories, plus additional staffing, for events weekly. Trained and managed a permanent BOH team of two managers and seven full time employees. Prepared, coordinated and executed weekly events including multi-course weddings, themed parties, and corporate functions averaging 250 guests per party. Forecasted all perishable and nonperishable BOH and FOH inventories, plus additional staffing, for events weekly.

Sous Chef

• Oct 2013 - Sep 2014

Created protein, pasta and appetizer specials focused on quality, seasonal ingredients. Prepared and executed customized off-site private events for 25 – 50 guests. Created and applied an inventory management system to track monthly spending, reduce waste, and maintain acceptable levels of rotating stock Developed relationships and gain knowledge of quality and sustainable farming practices, slow food movement and Pennsylvania agriculture. Created protein, pasta and appetizer specials focused on quality, seasonal ingredients. Prepared and executed customized off-site private events for 25 – 50 guests. Created and applied an inventory management system to track monthly spending, reduce waste, and maintain acceptable levels of rotating stock Developed relationships and gain knowledge of quality and sustainable farming practices, slow food movement and Pennsylvania agriculture.

Line Cook

• Feb 2012 - Sep 2013

Collaborated in the development and execution of seasonal menus using locally sourced ingredients inspired rustic Italian preparations. Developed and applied culinary skills in butchering, pasta making, charcuterie, and wood fire cooking. Gain experience from in-house charcuterie programs using whole-muscle and sausage varieties, as well as acceptable sanitation/HACCP guidelines for preservation. Collaborated in the development and execution of seasonal menus using locally sourced ingredients inspired rustic Italian preparations. Developed and applied culinary skills in butchering, pasta making, charcuterie, and wood fire cooking. Gain experience from in-house charcuterie programs using whole-muscle and sausage varieties, as well as acceptable sanitation/HACCP guidelines for preservation.