Experience

General Assembly

• United States
• Higher Education
• 700 & Above Employee

• General Assembly Software Engineering Fellow

  • May 2023 - Present



Performance Meal Prep

• Philadelphia, Pennsylvania, United States

• Meal coordinator

  • Mar 2023 - Present



Amerapex

• United States
• Oil and Gas
• 100 - 200 Employee

• Industrial Radiographer

  • Jun 2022 - Mar 2023



Integrity Testlabs

• New Castle, Delaware, United States

• NDT Technician

  • Jul 2018 - Jun 2022



Resources for Human Development

• United States
• Non-profit Organizations
• 700 & Above Employee

• Certified Peer Specialist

  • Mar 2015 - Feb 2018

  Being a Certified Peer Specialist gave me the unique experience of growth in respect to my understanding of personal connection as well as a multitude of different challenges that individuals can face. I primarily interacted with individuals with different mental as well as physical difficulties within the demographic ages from 19 to 68. Being a Certified Peer Specialist gave me the unique experience of growth in respect to my understanding of personal connection as well as a multitude of different challenges that individuals can face. I primarily interacted with individuals with different mental as well as physical difficulties within the demographic ages from 19 to 68.



Not Your Average Joe's

• United States
• Restaurants
• 200 - 300 Employee

• Lead Line Cook

  • Feb 2014 - Mar 2015

  Being at Not Your Average Joe's taught me the values of working within a corporate setting with a multitude of strict expectations and standards. Not Your Average Joe's also taught me the value of strong teamwork and clear communication. Being at Not Your Average Joe's taught me the values of working within a corporate setting with a multitude of strict expectations and standards. Not Your Average Joe's also taught me the value of strong teamwork and clear communication.



Chef Mavro

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Line Cook

  • Mar 2013 - Jan 2015

  At Chef Mavro's I was able to experience fine dinning. My responsibilities expanded my personal growth tremendously requiring me to learn new difficult skills and express incredible dedication to the position. Often I would need to come to the job site early to ensure my tasks were complete and of the highest quality that i could manage. I learned to appreciate the larger chain of impact of our work at this point in my career. Encouraged by the restaurateur, we would take regular… Show more At Chef Mavro's I was able to experience fine dinning. My responsibilities expanded my personal growth tremendously requiring me to learn new difficult skills and express incredible dedication to the position. Often I would need to come to the job site early to ensure my tasks were complete and of the highest quality that i could manage. I learned to appreciate the larger chain of impact of our work at this point in my career. Encouraged by the restaurateur, we would take regular explorations to the places in which our products were being sourced to have a full understanding of its life span. Show less At Chef Mavro's I was able to experience fine dinning. My responsibilities expanded my personal growth tremendously requiring me to learn new difficult skills and express incredible dedication to the position. Often I would need to come to the job site early to ensure my tasks were complete and of the highest quality that i could manage. I learned to appreciate the larger chain of impact of our work at this point in my career. Encouraged by the restaurateur, we would take regular… Show more At Chef Mavro's I was able to experience fine dinning. My responsibilities expanded my personal growth tremendously requiring me to learn new difficult skills and express incredible dedication to the position. Often I would need to come to the job site early to ensure my tasks were complete and of the highest quality that i could manage. I learned to appreciate the larger chain of impact of our work at this point in my career. Encouraged by the restaurateur, we would take regular explorations to the places in which our products were being sourced to have a full understanding of its life span. Show less



Skytop Lodge

• United States
• Hospitality
• 1 - 100 Employee

• Junior Sous Chef

  • Jun 2009 - Aug 2012

  I began at Skytop Lodge as an intern through my first undergraduate degree of Hospitality Management. I expressed an aptitude for self directed learning and was taught the fundamentals of classical french cooking through the Executive Chef and Sous Chef, graduates of Johnson and Wales. I was also mentored by Chef Johnathon Hunt, a graduate of the Culinary Institute of America. Through extensive hard work and determination i was able to achieve that status of a Junior Sous Chef at a… Show more I began at Skytop Lodge as an intern through my first undergraduate degree of Hospitality Management. I expressed an aptitude for self directed learning and was taught the fundamentals of classical french cooking through the Executive Chef and Sous Chef, graduates of Johnson and Wales. I was also mentored by Chef Johnathon Hunt, a graduate of the Culinary Institute of America. Through extensive hard work and determination i was able to achieve that status of a Junior Sous Chef at a smaller kitchen on the property. There learned hands on the process of training new employees, acquisition of required equipment of resources, scheduling, budgeting and financial balancing with production in mind, and i also had moments in which my ideas and creativity were encouraged and placed on upcoming events and menus. Show less I began at Skytop Lodge as an intern through my first undergraduate degree of Hospitality Management. I expressed an aptitude for self directed learning and was taught the fundamentals of classical french cooking through the Executive Chef and Sous Chef, graduates of Johnson and Wales. I was also mentored by Chef Johnathon Hunt, a graduate of the Culinary Institute of America. Through extensive hard work and determination i was able to achieve that status of a Junior Sous Chef at a… Show more I began at Skytop Lodge as an intern through my first undergraduate degree of Hospitality Management. I expressed an aptitude for self directed learning and was taught the fundamentals of classical french cooking through the Executive Chef and Sous Chef, graduates of Johnson and Wales. I was also mentored by Chef Johnathon Hunt, a graduate of the Culinary Institute of America. Through extensive hard work and determination i was able to achieve that status of a Junior Sous Chef at a smaller kitchen on the property. There learned hands on the process of training new employees, acquisition of required equipment of resources, scheduling, budgeting and financial balancing with production in mind, and i also had moments in which my ideas and creativity were encouraged and placed on upcoming events and menus. Show less