Experience

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  Self-Employed

  • Chef-In Home Catering And Private Work

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  Self employed

  • Montana

  • Chef-in home catering and private work

    • Jun 2008 - Present
    • Montana

    Planning and preparing meals for a number of clients in their homes.

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  Aramark

  • Greenville, South Carolina Area

  • Chef/ Kitchen Manager

    • Dec 2017 - Feb 2019
    • Greenville, South Carolina Area

    Supervise a small kitchen providing 3 meals daily to the students of a Public boarding High School, for students gifted in the Arts and Humanities.I also filled in for employees during breaks, illness and personal time off. Maintained food, chemical, supply and beverage inventories while adhering to strict budget guidelinesConducted weekly spot inventories and a complete monthly inventory.Attended weekly planning meetings for catering events, student advisory meetings and weekly School Operations meetings. Planned and executed 4 to 6 special meal events each month.

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  Raytheon Polar Services

  • McMurdo Station, Ross Island Antarctica

  • Sous Chef

    • Sep 2005 - Feb 2008
    • McMurdo Station, Ross Island Antarctica

    Managing a shift in an Institutional Kitchen preparing a dinner meal for approximately 150 people and the breakfast meal for approximately 800. I supervised 4 cooks, 2 bakers and approximately 9 dining assistants. We prepared food for the main dining room, a satellite dining room for 50 people, flight coolers for the on-Continent flight teams (approximately 60 people) and to go lunches for approximately 100 people. I wrote, analyzed and produced my own menus to meet the established standards of the Company and the Executive Chef. Worked 6 days a week from 7pm until 5am assuring the food produced was of high quality, while adhering to strict budget costs.

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  Xanterra Travel Collection

  • Yellowstone National Park

  • Chef

    • Apr 1994 - Sep 2005
    • Yellowstone National Park

    Open a full service, 3 meal a day operation with a large number of seasonal workers. Train new employees, oversee food inventory, conduct daily sanitation inspections, weekly spot inventory and monthly food inventory. My work staff consisted mostly of seasonal employees, many with very little experience or culinary education. The size of the staff ranged from 25 to 75 full time, seasonal employees. Cover counts ranged from 100 to 900 covers per meal, depending on the size and scope of the operation.I also managed an employee meal facility providing 3 meals a day to employees with numbers ranging from approximately 100 to 500 employees.

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  Radisson Hotel Corporation

  • Hotel Manager

    • Jul 1984 - Feb 1994

    I started working as a Management Trainee and progressed through the Rooms Operations Division working in Housekeeping, Front Office, Reservations, Guest Service and Communications. My time with Radisson moved me to 7 cities during my ten years. I also was selected numerous times to go on extended projects to help open new hotels.