Experience

Wedgewood Weddings & Events

• United States
• Hospitality
• 200 - 300 Employee

• Head Chef

  • Aug 2020 - Present

  Head ChefWedgewood Weddings - Boulder, COAugust 2020 to Present• Oversee the management of food service operations for 250 weddings per year, 4 million dollars inannual revenue.• Responsible for scheduling, ordering, inventory, prep, organizational management, training, and theexecution of events with a crew of two other cooks.• Created and implemented kitchen systems to help maintain safety and cleanliness standards, kitchenorganization, and to control food and labor costs.• Have consistently met or exceeded company standards on both food and labor costs every monthof my tenure.• Awarded best food comment card grades for the entire company as well as best online reviews.



Centerplate

• United States
• Food & Beverages
• 700 & Above Employee

• Chef

  • Jun 2012 - Mar 2020

  Banquet Sous ChefCenterplate Colorado Convention Center - Denver, COSeptember 2017 to March 2020• Managed on floor production with a crew of ten cooks.• Was responsible for managing production, cooking and execution of banquets both buffet and platedof up to 8,000 guests.• Helped to build and implement kitchen systems such as production schedules, daily prep lists and firetimelines, and standardized script sheets for our BEOs.• Helped the Banquet Chef with ordering and scheduling.• Worked to maintain food quality and safety standards to provide the best experience for our guests.• Worked events such as SAS and IPW producing food for up to 8,000 guests.Cook III-Sous Chef IIICenterplate at Sports Authority Field at Mile HighJune 2012- March 2017• Worked events including: ACF President's Ball, The Peyton Manning Sportsman of the Year Dinner withSports Illustrated, Taste of the Broncos Charity Event, Charles Schwab Convention for 10,000 guests andSuper Bowl 50 in Santa Clara, California.• Started as a prep cook. Was promoted to supervisor managing the Club Level action stations mysecond season.• Cooked plated meals for 650 guests every game.• Promoted to Sous Chef my third season and was responsible for managing 40 cooks on prep days and110 cooks on game day.• Involved in building kitchen systems, scheduling, ordering and menu development.