Experience

What Chefs Want!

• United States
• Food & Beverages
• 1 - 100 Employee

• Customer Advocate

  • Sep 2023 - Present

  Introducing customers to superb produce, Kentucky Beef & Bluefin Seafood Introducing customers to superb produce, Kentucky Beef & Bluefin Seafood



Premier ProduceOne

• United States
• Food & Beverages
• 1 - 100 Employee

• District Sales Representative

  • Mar 2018 - Jun 2023



Villiaggio’s Pizzeria and Vino

• Lebanon, Ohio

• Executive Chef, Operation Manager

  • Apr 2017 - Mar 2018



The Freestore Foodbank

• United States
• Non-profit Organizations
• 1 - 100 Employee

• Culinary Manager

  • Apr 2016 - Apr 2017



AVI Foodsystems

• United States
• Food and Beverage Services
• 700 & Above Employee

• General Manager

  • Sep 2012 - Apr 2016

  • Design innovative menus and preparation sheets for daily meals and catering events • Responsible for training new employees and new managers. • Order inventory for front and back of house • Maintain strong cost controls and quality standards, resulting in low food cost • Manage problems in the work place including anticipating, preventing, identifying and solving problems as they arise • Perform food safety and sanitation procedures • Run onsite and offsite catering events including food preparation, delivery, presentation and developing tailored menus that individualizes menu choices Show less



Sodexo

• France
• Facilities Services
• 700 & Above Employee

• Chef

  • Jun 2011 - Sep 2012

  • Trained new employees on the job and on proper equipment techniques • Utilized problem solving skills to comply within Company’s standards of excellence • Effectively interpreted menus and ensured supply of materials for completion of service • Determined necessary amount of product to meet the demand • Trained new employees on the job and on proper equipment techniques • Utilized problem solving skills to comply within Company’s standards of excellence • Effectively interpreted menus and ensured supply of materials for completion of service • Determined necessary amount of product to meet the demand



J. Gilbert's Wood-Fired Steaks & Seafood

• United States
• Restaurants
• 1 - 100 Employee

• Sous Chef

  • Jun 2005 - Jun 2011

  • Ensured kitchen was properly shutdown and closed • Worked in partnership with head chef to expedite food in an efficient manner • Purchased necessary restaurant products from vendors • Trained new employees • Ensured kitchen was properly shutdown and closed • Worked in partnership with head chef to expedite food in an efficient manner • Purchased necessary restaurant products from vendors • Trained new employees