Experience

Mundelein Seminary/University of Saint Mary of the Lake
• Higher Education
• Sous Chef

  • Jul 2017 - Present

Cancer Treatment Centers of America
• United States
• Hospitals and Health Care
• 700 & Above Employee
• Cook

  • Feb 2016 - Jul 2017


Treat America

• Food Production
• 1 - 100 Employee

• Chef

  • Jul 2014 - Dec 2015

  Setup for breakfast and lunch line,serve and prepare breakfast and lunch also prep and prepare soups and entry's Setup for breakfast and lunch line,serve and prepare breakfast and lunch also prep and prepare soups and entry's



key lime cove

• Food and Beverage Manufacturing
• 1 - 100 Employee

• Lead Cook

  • Dec 2010 - Jul 2014

  In charge of maintaining and delegating pre made preparation list to a staff of 8-10 cooks for many on going events I.E two separate restaurants Breakfast/ Holiday buffets birthday parties amf banquets.worked got and cold line stations daily while maintaining a clean safe and sanitary work facility In charge of maintaining and delegating pre made preparation list to a staff of 8-10 cooks for many on going events I.E two separate restaurants Breakfast/ Holiday buffets birthday parties amf banquets.worked got and cold line stations daily while maintaining a clean safe and sanitary work facility



Applebee's

• United States
• 1 - 100 Employee

• Line Cook

  • Apr 2011 - Nov 2012

  Crossed trained in multiple areas ,prep.fry,grill stations maintenance Crossed trained in multiple areas ,prep.fry,grill stations maintenance



Big Bear Camp & Conference Center

• Assistant Kitchen Supervisor

  • Jun 2009 - Jun 2010

  Supervised & Coordinated kitchen staff Open and closes the kitchen properly and following the closing checklist for kitchen Trained staff in preparation and presentation of meals Maintains a clean and sanitary work place area including tables,shelevs,grills broilers fryers pasta cookers sauté buners convection ovens flat top range and refrigeration equipment Supervised & Coordinated kitchen staff Open and closes the kitchen properly and following the closing checklist for kitchen Trained staff in preparation and presentation of meals Maintains a clean and sanitary work place area including tables,shelevs,grills broilers fryers pasta cookers sauté buners convection ovens flat top range and refrigeration equipment



Calvin Crest Conferences

• Religious Institutions
• 1 - 100 Employee

• Shift Lead /Cook

  • Jul 2005 - Sep 2008

  Responsible for supervision &Coordination of kitchen staffHandles,stores and rotates all products properly Trained staff in preparation & presentation of mealsCertified as a ServSafe Food Protection Manager

• Maintenance

  • Jul 2005 - Jul 2006

  worked with a team of 5 fixing and repairing things around the camp, plumbing, electrical, installation of showers, septic tanks, use of tractors, bobcats, Batco, building of stairs, brick laying , roofing, shingles and metal