Executive Chef

• Mar 2022 - Present

Executive Chef for Corporate Chefs/Elior at Colonial Life in Columbia, SC Executive Chef for Corporate Chefs/Elior at Colonial Life in Columbia, SC

Director Of Food And Beverage

• Sep 2021 - Mar 2022

I run all the operations of the Food & Beverage department including scheduling, ordering and working the line shifts in the kitchen as well as dining room. I have a staff of 15 including an assistant manager. I run all the operations of the Food & Beverage department including scheduling, ordering and working the line shifts in the kitchen as well as dining room. I have a staff of 15 including an assistant manager.

Executive Chef

• Jun 2021 - Sep 2021

I was the Executive Chef at the University of South Carolina. I was the Executive Chef at the University of South Carolina.

Executive Chef

• Sep 2019 - May 2021

Executive Chef

• Mar 2018 - Sep 2019

I am Executive Chef with Eurest part of Compass Group working at Merck (Millipore Sigma) out of Burlington Mass. I am Executive Chef with Eurest part of Compass Group working at Merck (Millipore Sigma) out of Burlington Mass.

Executive Chef

• Sep 2016 - Mar 2018

Chef Manager

• Jun 2016 - Sep 2016

I was the Chef Manager at the account of Philips Life Line. I was the Chef Manager at the account of Philips Life Line.

executive chef

• Jun 2014 - Jun 2016

Scheduling, Payroll, Banquets, Restaurant, Ordering, Yearly Reviews, Menu Planning. Scheduling, Payroll, Banquets, Restaurant, Ordering, Yearly Reviews, Menu Planning.

banquet chef

• Sep 2013 - Jun 2014

executive chef

• Jun 2013 - Sep 2013

executive chef

• Mar 2013 - Jun 2013

write menus, manage a union staff of up to 26 people write menus, manage a union staff of up to 26 people

executive chef

• Sep 2007 - Mar 2013

Responsibilites include managing the kitchen staff of up to 15 employees. All food ordering and scheduling. Have successfully written and costed out a new restaurant menu every 15 months and a new banquet menu every year. Responsible for managing the non food checkbook and purchases of non food items for the department. Successfully ran a department which includes a full service restaurant and banquet department with revenues of up to $4 million annually with over 22,000 ft of banquet space Responsibilites include managing the kitchen staff of up to 15 employees. All food ordering and scheduling. Have successfully written and costed out a new restaurant menu every 15 months and a new banquet menu every year. Responsible for managing the non food checkbook and purchases of non food items for the department. Successfully ran a department which includes a full service restaurant and banquet department with revenues of up to $4 million annually with over 22,000 ft of banquet space

executive sous chef

• Apr 2003 - Dec 2006

Responsibilities include handling $8 million annually in food revenue. Supervising up to 12 employees, daily food ordering, weekly scheduling, weekly labor forecasting and monthly forecasting. Also assisted with the chef in writing banquet menus and seasonal banquet menus, assisted in "Food is Art" website and appeared on the site. Was acting chef on 2 different occasions while chef was absence for a period of time and a time when there was no chef at all. Was named Manager of the quarter in 2004.

kitchen supervisor

• May 1995 - Oct 1998

i was a lead line cook in a 4 star 4 diamond restaurant. daily responsibilities included supervising staff, creating daily specials, training of wait staff in tableside service. transferred to a lead banquet cook and performed duties such as soup, sauces, garde manger and banquet events for a 60,000 sq. ft. event space.in 1996 worked with the chef at the Grand Hotel in Atlanta, GA, preparing food for the summer olympics.In 1997 worked at the Doubletree Guest Suites in Raleigh-Durham, NC. Filled in for 3 weeks in the absence of the Exec Chef and the Sous Chef.

cook

• Dec 1989 - Sep 1993

I was stationed for 4 years in san diego on a navy ship. i was a cook on board and fed 380 sailors a meal period. i also was a private cook for the officers for a year and a half. i traveled half way around the world during my 4 years. I was stationed for 4 years in san diego on a navy ship. i was a cook on board and fed 380 sailors a meal period. i also was a private cook for the officers for a year and a half. i traveled half way around the world during my 4 years.