Experience

• 

  Nes Events

  • North Hollywood, California

  • Chef- Proprietor

    • Apr 2017 - Present
    • North Hollywood, California

    Innovative Kosher Catering

• 

  Pat's Restaurant & Catering

  • Greater Los Angeles Area

  • Director of Operations

    • Jun 2014 - Apr 2017
    • Greater Los Angeles Area

    Increase Sales by 23% and increase net profit percentage by 2% Lead team 127 employees, including recruitment, hiring and training Create operational procedures and implement digital solutions Create marketing materials Negotiate contracts and build relationships with industry partners Imple...

• 

  Sababa Restaurant

  • Long Beach California

  • Consultant

    • May 2010 - Aug 2015
    • Long Beach California

    Coordinating Construction, Creating Training Materials, Creating Systems, Hiring Staff. Helping in all facets of restaurant pre-opening.

• 

  Pomegranate Market

  • Brooklyn

  • Culinary Director

    • Jan 2013 - Jun 2014
    • Brooklyn

    The Finest Kosher Gourmet Market in the WorldLead 4 kitchens and 74 team members Increase catering and case sales by 14% to $8.5 million in Departmental Sales Recruit, hire, train and motivate team. Reduced turnover Create first cost control procedures in store Create first...

• 

  Whole Foods Market

  • New York/New Jersey

  • Global Wellness Club Culinary Coordinator

    • Aug 2011 - Mar 2013
    • New York/New Jersey

    Create culinary curriculum on health promoting foods and wellnessTrain team and chefs in all clubs, company-wideCreate systems to acquire members, engage members and retain membersEducate all departments and team members in stores about a new lifestyle change programWork with global, regional and...

• 

  24 carrots catering & special events

  • Vice President & General Manager/Consultant

    • Jun 2010 - Aug 2011

    Seek new business outlets and develop current businessManage all aspects of operations including: purchasing, warehousing, human resources, benefits, transportation, cost controlsCreate systems and procedures to increase profit marginManage staff of 270

• 

  Fresh Foods Cafe

  • Managing Partner

    • Dec 2007 - Apr 2010

    Developed full concept from scratch including all design, equipment selection and construction managementCreated all employee manuals, training materials, accounting systems, menus, recipes, and marketing materials. Hired and trained all management and hourly staff Introduced healthy dining, fa...

• 

  True Beans Coffee Roasters

  • Managing Partner

    • Dec 2007 - Apr 2010

    Bought all coffees, created blends, packaging, inventory, marketing materials Cupped coffees to ensure roast profiles were accurate, trained baristas, purchased equipmentSold wholesale and retail coffee, including to 5 Whole Foods in Southern CaliforniaCertified 100% organic by the CCO...

• 

  Pritikin Longevity Center

  • Food & Beverage Director

    • Jul 2006 - Dec 2007

    Designed, created and implemented a full training program Trained employees with no nutritional knowledge to prepare and understand healthy cooking Created & executed curriculum for cooking classes and taught daily cooking classes Educated guests in nutrition, weight loss and lifestyle changes Liaison between nutrition department and operations

  • Executive Chef/Assistant Food & Beverage Director

    • Mar 2002 - Jul 2006

    Room All-inclusive Health Resort that has proven medical results including reduction of hypertension, cholesterol, heart disease, diabetes, trigylcerides, cancer risk, while promoting weight loss and healthy lifestyle. This is accomplished through diet, exercise and education including 4 lectures each day. Converted cafeteria style dining to first class dining and service Worked within food & beverage budget in excess of $1 million Implemented frozen food shipment program with nationwide distribution Developed purchasing standards and ordering guides

• 

  Johnson & Wales University

  • Adjunt Instructor

    • Sep 2004 - Dec 2007

    Taught Courses:Executive Chef Supervisory Development Menu Planning & Cost ControlsSanitation Management Introduction to Hospitality;

• 

  Terrace Oceanside

  • Owner

    • Nov 1998 - Nov 2001

    180 Seat Fine Dining Glatt Kosher Oceanfront Restaurant with an additional 220 Seat Ballroom. Known as the best kosher restaurant in Florida. A destination restaurant and catering facility. Owner Led full-time staff of 27 plus on call catering staffWorked in both Dining Room and Kitch...

• 

  Williams Island Ocean Club

  • General Manager

    • May 2000 - May 2001

    A private, member only beach club with first class service. Nicknamed the Florida Riviera General Manager/Food & Beverage Concessionaire Planned one year contractOwned food & beverage concession Led Staff of 54Property manager including all aspects of physical plantManaged housekeep...

• 

  Natural Foods Restaurant

  • Owner

    • Apr 1997 - Jan 2000

    specialized in salads, soups and entrees all made from scratch Owner Managed all facets of the operation including menu development, staffing, training and marketing

• 

  Misty Fjords Lodge

  • Executive Chef

    • May 1995 - Aug 1995

    $800 a day fishing lodge. Featured on Fox News & Ketchikan Times. Caught all fish & seafood served.

• 

  East Side Oyster Bar

  • Chef de Cuisine

    • May 1994 - Dec 1994
• 

  Williams Island

  • cook

    • 1993 - 1994