Senior Engineering Designer

• Oct 2021 - Present

Senior Electrical Designer

• Oct 2020 - Feb 2021

Electrical Design for the Environmental group. Classified circuit schedule design using Access, Excel, AutoCad, Navigator, and Bluebeam. Electrical Design for the Environmental group. Classified circuit schedule design using Access, Excel, AutoCad, Navigator, and Bluebeam.

Electric Designer

• Dec 2010 - May 2020

Power Plant design and construction, with some work in commercial design and retrofit.Responsible for 3D modeling includes design of cable tray, underground duct banks and utilities, transformers, lighting systems and lights, arc flash ducting, cable bus, iso-phase bus, non-seg bus, existing systems from plant drawings and field measurements. Additional responsibilities included all types of electrically related 2-D drawings, not limited to; 1-Lines, 3-Lines, motor control buckets, electrical and controls layouts, switchgear (MV and LV), Controls architecture, loops, schematic and wiring diagrams.Extensive experience with cable routing using the company's proprietary system, applied that experience to a field assignment with cable coding systems to aid construction on-site in Georgia. Regular responsibilities as a member of the EPC team included extensive construction support, frequently including daily contact. Active on the Zachry Care Team, organizing and managing several construction projects that our office team executed at Happy Haven Horse Ranch and Pet Pantry; respectively, building shelving for warehouse storage, and doing a frame out and drywall to a shipping container, converting it a 4 compartment dog kennel.ProjectsKendalville Kraft-Heinz Upgrades, 2018-2019Washington Parish Energy Center, 2019Gilette & Neil Simpson Complex, Black Start Generators, 2019Plant Scherer, Dry Ash Retrofit, 2017-2018Freeport LNG, Natural Gas Liquidation, 4160V & 13.8kV Iso-Phase and Non-Seg Bus Design, 2016Exelon Energy, Wolf Hollow & Colorado Bend, 2 GE 7HA.02 Combustion Turbines & 1 GE Steam Turbine, LED lighting Design Retrofit, 2016Mill Creek Environmental Air Compliance, AQCS (Air Quality Control System), 2013-2015El Paso Electric, Rio Grande Unit 9, Cable Tray, Instrument Locations, Hazardous Areas, 1 GE LMS 100 Combustion Turbine, 2011-2012Winchester Peaking Power Park, 2011Rollcast Energy, Piedmont Green Power Renewable Power Plant, 2011

Prepared Foods Team Leader

• Jul 2007 - Jul 2008

60,000 sq ft retail market. Managed labor and purchases to within budget for department with $4 million in annual sales, staff of 45. Responsible for HAACP inspections, Organic Certification inspections, as well as all food and staffing decisions. Selected to be member of Regional Commissary Task Force, assigned to improve culinary execution within cost controls for Southern Pacific Region Commissary. Ran retail department, all responsibilities including organic specifications, staffing, merchandising, purchasing, receiving, and customer service. Opened two new retail locations in Phoenix Metro area, and transitioned the prepared foods departments (deli/foodservice) of four Wild Oats stores throughout Arizona.

Consulting Chef

• Jan 2007 - Jul 2007

65-seat restaurant. Implemented inventory systems and took inventory to determine costs. Wrote recipes and costed entire menu. Made management recommendations with regards to labor and food cost control systems. Re-certified for Serve Safe with Chef Ravi Chandra. Wrote and executed wine dinners and Valentine’s Day Price Fixe menus.• New award winning restaurant, Best new Restaurant 2007, and Dining experiences every Denverite must have, from 5280 Magazine, and best new restaurant 2007 from Colorado Avid Golfer.

Executive Chef

• Jul 2006 - Jan 2007

300-seat restaurant. Re-opened restaurant after being closed for two years timed with Libeskind designed addition to the museum. Restaurant opened officially on 10/7/06, soft opening began on 9/15/06. Primarily a lunch restaurant which served banquets as well as a la carte dinner two nights week. Located in main building of Denver Art Museum, serving white tablecloth bistro fare. 300+ seats, and banquets for as many as 300. Food cost maintained at 30% against food sales. Restaurant was capable of over 450 covers for lunch.• Trained opening staff and wrote menus, food cost workbooks, order guides, etc.• Set up vendor accounts and bidding procedures• Did payroll, as well as all other administrative functions.• Worked in and trained every employee in every station in the kitchen.

Executive Chef

• May 2005 - Jun 2006

130-seat restaurant featuring Modern American cuisine. Annual revenues of $3.4 Million. Directed and trained 15-18 staff. Oversaw food and labor costs. Wrote four seasonal menus, dessert and brunch menus. • Created and executed monthly wine pairing dinners, resulting in developing a local following. • Attained media coverage on numerous occasions, including recipe and interview in Plate Magazine on 4/06, request for Molten Chocolate Cake recipe in Rocky Mountain News on 12/14/05, highly favorable review from Denver Post for kids menu on 10/05/05, and voted as Top 25 restaurant in 2005 by 5280 Magazine.

Executive Chef Table Mountain Inn

• May 2004 - Jan 2005

• Selected by corporate office to make improvements in performance, morale and sanitation. Achieved specified goals within required time frame. 74-room hotel with 210-seat restaurant with Southwestern food focus. Annual restaurant revenues of $3.1 Million. Responsible for daily management of 80 staff and all food, including soups, specials, butchering, menu development and costing. Completed hr tasks, including hiring and firing, scheduling and created documentation related to hiring and disciplining. Oversaw ordering invoice coding, internal accounting, writing menus for banquets and special events, inventory control and utilization of products. Accountable for ordering and execution of all banquet and off-site catered food. Controlled food and labor costs to within corporate specifications.Introduced produce bidding, resulting in reduction in costs and increase in quality.

Executive Sous Chef

• Jun 2002 - Apr 2004

210-seat restaurant for Courtyard Marriott on the 16th street mall with modern bistro fare and varying regional influences. Annual restaurant revenues of $4.1 million., Completed butchering, stocks, sauces and special pastry work. Performed during high-volume shifts on every station throughout restaurant. Controlled inventory and costs, including scheduling, training and development of all staff. Ensured service of consistent, high-quality product in a clean and positive work environment. Produced food and managed staff for all catered and hotel functions. •Personally Awarded Concept Restaurants Outstanding Contribution Award for outstanding performance - for problem solving and dedication during the blizzard of 2003.•Attained promotions to Breakfast Cook, PM Broil and Sous Chef. Rapid promotions were gained within 7 months of hire. •Participated in complete transition of the Rialto from fine dining to upscale casual, resulting in improved financial performance.

Line Cook

• Jun 1990 - Sep 1991

Worked under Mike LaPres, refining my culinary speed and skill set in a fast-paced Southwest restaurant (400+ covers on weekends). I was promoted to night line lead; supervising 4-6 employees. Chef LaPres encouraged me to devise a recipe for the Boulder Chili Ole in 1991 which I entered and took home a trophy as the Overall runner up. Worked under Mike LaPres, refining my culinary speed and skill set in a fast-paced Southwest restaurant (400+ covers on weekends). I was promoted to night line lead; supervising 4-6 employees. Chef LaPres encouraged me to devise a recipe for the Boulder Chili Ole in 1991 which I entered and took home a trophy as the Overall runner up.

Dishwasher, Prep Cook, Line Cook, Lead Line Cook

• Jun 1985 - Mar 1990

Continued to develop my kitchen skills, while working with my family at their second restaurant. Moved my way upward through progressive stages until running the night line from the summer of 1988 until the restaurant closed. Learned basic management tasks and daily responsibilities including ordering. Learned the key components of managing dynamic situations through experience and exposure to restaurant level chaos. Continued to develop my kitchen skills, while working with my family at their second restaurant. Moved my way upward through progressive stages until running the night line from the summer of 1988 until the restaurant closed. Learned basic management tasks and daily responsibilities including ordering. Learned the key components of managing dynamic situations through experience and exposure to restaurant level chaos.

Dishwasher

• Aug 1982 - Jul 1984

Introduction to kitchens, worked with my father, mother, grandmother, brother, and uncle. Southern Pit style BBQ, worlds longest cake. Introduction to kitchens, worked with my father, mother, grandmother, brother, and uncle. Southern Pit style BBQ, worlds longest cake.