Experience

Carefield Living

• United States
• Commercial Real Estate
• 1 - 100 Employee

• Culinary Services Director

  • Jun 2022 - Present

  Responsible for all core aspects of the culinary department; supervise food service operations (staffing, menu planning, purchasing, food production, record keeping, State and Federal reporting); publish menus with a variety of food choices; maintain standards of cleanliness and safety; active member of management team; provide staff leadership, engender staff enthusiasm and teamwork to promote a safe, efficient, and effective working/learning environment; approve purchase of supplies and equipment; plan, procure, and manage supplemental service contracts; approve invoices for payment and prepare revenue/expense projections; maintain accurate inventory records; train food service staff in procedures to effectively accomplish assigned duties; oversee cleaning/sanitizing of equipment and the storage/disposal of leftover food; assist with special events Show less



Belmont Village Senior Living

• United States
• Hospitals and Health Care
• 700 & Above Employee

• Sous Chef

  • Mar 2020 - May 2022

  • Responsible for planning and directing food preparation • Assist Chef Manager with menu planning, inventory, and managing supplies • Oversee and supervise kitchen staff • Ensure food is top quality and that kitchen is in good condition • Keep stations clean and compliant with food safety standards • Member of “Employee of the Month” committee • NorCal winner, inaugural Belmont “Iron Chef” competition • Responsible for planning and directing food preparation • Assist Chef Manager with menu planning, inventory, and managing supplies • Oversee and supervise kitchen staff • Ensure food is top quality and that kitchen is in good condition • Keep stations clean and compliant with food safety standards • Member of “Employee of the Month” committee • NorCal winner, inaugural Belmont “Iron Chef” competition



Mercy Retirement & Care Center

• United States
• Hospitals and Health Care
• 1 - 100 Employee

• Culinary Services Director

  • Jul 2017 - Jan 2020

  • Responsible for planning, organizing, preparing, and servicing of meals, nourishments, and refreshments in collaboration with the consulting dietitian • Prepare appropriate special diets to meet resident needs • Prepare and coordinate food for special events and activities • Develop, monitor, and maintain quality standards for storage, prep, and presentation of food • Regular meetings with Resident Food Committee to solicit feedback and ideas regarding quality, variety, and types of meals served • Create recipes and menu cycles, adjusting for needs/interests of residents as well as seasonal opportunities • Implement quarterly food service surveys • Inventory management and control of food and supplies to meet budget, including routine assessment of quality and price of purchases • Develop and implement sanitation schedules for production areas and equipment • Develop and implement safety program to ensure proper working conditions and use of equipment • Supervision and training for all culinary service staff members Show less



Oakmont Senior Living

• United States
• Hospitals and Health Care
• 700 & Above Employee

• Campus Culinary Services Director

  • Nov 2012 - Apr 2017

  • Executive Chef/Culinary Services Director for two sister properties • Oversee day-to-day operations and staffing • Organize, plan, coordinate, and execute all aspects of both FOH and BOH services • Manage, direct, train, lead, and motivate all staff (15-25+) • Ensure high-quality dining experience including menu selection, meal prep/presentation, taste, and service standards • Plan, prepare, and present meals for special events including activities, marketing functions, and annual Meals on Wheels community fundraiser • Focus on budget guidelines and inventories Show less



City Island Yacht Club

• United States
• Maritime Transportation
• 1 - 100 Employee

• Head Chef

  • 2009 - Aug 2012

  Cafe and banquet oversight including menu planning, recipe development, and preparation of preferred selections ranging from simple pub-style fare to fine dining for a variety of special occasions including weddings, birthdays, and special maritime events. Cafe and banquet oversight including menu planning, recipe development, and preparation of preferred selections ranging from simple pub-style fare to fine dining for a variety of special occasions including weddings, birthdays, and special maritime events.



Split Rock Golf Club Inc

• United States
• Recreational Facilities
• 1 - 100 Employee

• Lead Cook/Line Supervisor

  • 2008 - 2009

  Oversight of kitchen operations; ensured mandated health and safety requirements were met; earned customer satisfaction through consistent and quick preparation of menu items; confirmed food was properly prepared and plated according to set standards; directed, coordinated, and delegated responsibilities to kitchen staff. Oversight of kitchen operations; ensured mandated health and safety requirements were met; earned customer satisfaction through consistent and quick preparation of menu items; confirmed food was properly prepared and plated according to set standards; directed, coordinated, and delegated responsibilities to kitchen staff.



Cafe Amore

• United States
• Restaurants

• Sous Chef

  • 2004 - 2008

  Responsible for planning and directing food preparation; charged with supervision of kitchen staff including effective disciplinary action; responsible for staff scheduling. Responsible for planning and directing food preparation; charged with supervision of kitchen staff including effective disciplinary action; responsible for staff scheduling.



Dean & DeLuca

• Retail
• 100 - 200 Employee

• Lead Line Cook

  • 2003 - 2004

  Use of top quality ingredients and "from scratch" cooking methods to produce a wide variety of sweet and savory selections for retail store; prepared a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment; maintained a keen understanding and compliance with standard portions sizes, cooking methods, quality standards, kitchen rules, policies, and procedures. Use of top quality ingredients and "from scratch" cooking methods to produce a wide variety of sweet and savory selections for retail store; prepared a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment; maintained a keen understanding and compliance with standard portions sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.



Rocco's on 22nd

• Cook

  • 2003 - 2003

  Measured and assembled ingredients for menu items; collaborate with the Executive Chef and Cooks to prepare meals during dining hours; maintained accurate food inventories; properly stored food items at appropriate temperatures; rotated stock items as per established procedures; restocked kitchen for subsequent shifts; ensured food prep area and kitchen were cleaned and sanitized at the end of shift. Measured and assembled ingredients for menu items; collaborate with the Executive Chef and Cooks to prepare meals during dining hours; maintained accurate food inventories; properly stored food items at appropriate temperatures; rotated stock items as per established procedures; restocked kitchen for subsequent shifts; ensured food prep area and kitchen were cleaned and sanitized at the end of shift.



Embassy Suites

• United States
• Hospitality
• 700 & Above Employee

• Lead Line Cook

  • 2002 - 2003

  Prepared a variety of foods including meat, seafood, poultry, vegetable and cold food items as well as sauces and garnishes for allocated station; served food in keeping with the standards of establishment; adhered to safety, sanitation, and cleanliness standards; maintained outstanding working relationships with staff, guests, and supervisors; restaurant was under direction of Executive Chef Walter Plendner, Restaurant Chef Gary Moran, and Certified Master Chef Brad Barnes (at the time, one of only 59 Certified Master Chefs in the United States.) Show less



The Mark Hotel

• Australia
• Hospitality
• 1 - 100 Employee

• Chef Tournant

  • 1999 - 2002

  Served as floating chef to assist wherever needed; supervised by Executive Chef, David Paulstich, and benefited from his direct training with Alain Ducasse and Christian Delouvrier. Served as floating chef to assist wherever needed; supervised by Executive Chef, David Paulstich, and benefited from his direct training with Alain Ducasse and Christian Delouvrier.