Experience

Savenors

• United States
• Retail
• 1 - 100 Employee

• General Manager

  • Sep 2015 - Present

  -Culpable for all aspects of the butcher shop-In charge of all daily ordering and pricing, accountable for profit and loss-Cooked daily, utilizing various animals -Culpable for all aspects of the butcher shop-In charge of all daily ordering and pricing, accountable for profit and loss-Cooked daily, utilizing various animals



Walker's Foods

• Owner & Chef

  • 2013 - Present

  Oversee all aspect of the operation. To include, accounting, food production, customer relations, purchasing and employee training. Oversee all aspect of the operation. To include, accounting, food production, customer relations, purchasing and employee training.



Newbury College

• United States
• Higher Education
• 100 - 200 Employee

• Chef Instructor

  • 2013 - Present

  Responsible for: preparing students for careers in the hospitality industry, providing technical instruction relevant to the actual work environment. Creating the course curriculum and exercising methods of recruitment and retention of students. Responsible for: preparing students for careers in the hospitality industry, providing technical instruction relevant to the actual work environment. Creating the course curriculum and exercising methods of recruitment and retention of students.



The Butcher Shop

• Sous Chef-Butcher

  • Jun 2013 - Jul 2015

  Primary duties are to butcher all proteins that come into The Butcher ShopWork directly with customers, helping them understand the different cuts of meats and how to cook themPrepare different Charcuterie: pates, sausages, sauces, soups and other retail items dailyWork the line at least once a week, to fully understand the operations of the restaurant Primary duties are to butcher all proteins that come into The Butcher ShopWork directly with customers, helping them understand the different cuts of meats and how to cook themPrepare different Charcuterie: pates, sausages, sauces, soups and other retail items dailyWork the line at least once a week, to fully understand the operations of the restaurant



West Bridge restaurant

• Tournant

  • 2012 - 2013

  Worked all stations to include: Grill, Sauté, Pantry, Pastries, and lunch cookSwitched stations on a daily basis, to fill-in for co-works that were not workingCreated the Charcuterie program which consisted of, dry-aged/cured meats, pates, fresh sausages Fabricated proteins to include, fish, lamb, beef, whole pig, and poultry Worked all stations to include: Grill, Sauté, Pantry, Pastries, and lunch cookSwitched stations on a daily basis, to fill-in for co-works that were not workingCreated the Charcuterie program which consisted of, dry-aged/cured meats, pates, fresh sausages Fabricated proteins to include, fish, lamb, beef, whole pig, and poultry



Kitchen 1540

• Linecook

  • Apr 2011 - Nov 2012

  Sauté cook, works to include cooking various proteins and vegetables, making daily assessments of products needed Banquet cook responsible for the food production of major parties and weddings Sauté cook, works to include cooking various proteins and vegetables, making daily assessments of products needed Banquet cook responsible for the food production of major parties and weddings