Experience

Yellowstone Country Club
• United States
• Hospitality
• 1 - 100 Employee
• Executive Sous Chef

  • May 2021 - Present


Valley Hospitality

• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • Aug 2018 - May 2021

  ● Developed menus, controlled food costs and oversaw quality, sanitation and safety processes. ● Generated employee schedules, work assignments and determined appropriate compensation rates. ● Assisted customers in planning corporate events, social galas and gourmet dinners. ● Kept labor at or below 28% to support business profit targets. ● Increased guest satisfaction scores through employee education, and improving quality of finished plates. ● Increased profitability through improved labor management, and inventory management.



Caffe Amici

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

• Head Chef

  • Mar 2017 - Mar 2018

  Determine menu, food cost control and analysis, manage and train all culinary staff. Determine weekly featured menu items, and create menus for special events. Determine menu, food cost control and analysis, manage and train all culinary staff. Determine weekly featured menu items, and create menus for special events.



JK Culinary

• Chef De Cuisine

  • Aug 2015 - Mar 2017

  ● Produced revolutionary modernist menu offerings which earned Epic a spot on Gayot Guide's top 40 restaurants in America for 2016. ● Led Epic culinary team in receiving the AAA Five Diamond award two years consecutively. ● Analyzed banquet event orders and planned and coordinated functions with catering staff for a high volume Event and Catering Facility. ● Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items. ● Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food. ● Monitored business volume forecast and planned manpower, productivity and costs accordingly



ARAMARK Higher Education

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

• Sous Chef

  • Aug 2013 - Aug 2015

  ● Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food. ● Wrote, maintained and updated banquet menu specifications, recipes and production forecasts. ● Monitored business volume forecast and planned manpower, productivity and costs accordingly. ● Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations. ● Reduced food costs 3% by setting standards for portion size and minimizing waste.



Big Eddy Club

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

• Lead Cook

  • Aug 2010 - Aug 2013

  Lead Cook/Baking and Pastry Lead. Lead Cook/Baking and Pastry Lead.