Experience

Johnson County Community College

• United States
• Higher Education
• 700 & Above Employee

• Professor Culinary Arts

  • Aug 2019 - Present

• Associate Professor

  • Aug 2010 - Present

  Culinary Instructor

• Cuilinary Instructor

  • Aug 2009 - Present

  Teaches American Regional Cuisine, Garde Manger, and Food ManagmentAssistant coach for Student competition teamAccredited culinary evaluator



johnson Counry Community College

• Professor Culinary Arts

  • Aug 2009 - Present



R.A. Longs Sawmill restauratn

• Owner operator/chef

  • Sep 2008 - Jul 2011

  Designed and built a 200sq foot 85 seat restaurant, annual revenue of 800K. Designed and built a 200sq foot 85 seat restaurant, annual revenue of 800K.



Sage Hopitality

• Director of food and beverage/Executive chef

  • Feb 2009 - Jun 2010

  Managed 30 staff and 5 managers thru an anual revenue of 5 million dollars annually. Food outlets included 30,000sq feet o meeting space, 200 seat restaurant, sports bar, full service coffee outlet, two fast food outlets in a waterpark. Managed 30 staff and 5 managers thru an anual revenue of 5 million dollars annually. Food outlets included 30,000sq feet o meeting space, 200 seat restaurant, sports bar, full service coffee outlet, two fast food outlets in a waterpark.



Treat Ameria

• District Manager/Corperate Chef

  • Jul 2005 - Sep 2008

  Managed $5 milliion in revenu leading the retail division of the company while developing menus, corperate promotions, product development, and help in corpurate purchasing defining corpurate food quilityspecifications. Managed $5 milliion in revenu leading the retail division of the company while developing menus, corperate promotions, product development, and help in corpurate purchasing defining corpurate food quilityspecifications.



Starwood Hotels and Resorts / Westin Crown Center Hotel

• Executive chef / Food and beverage director

  • Apr 1998 - Jul 2005

  I worked at The Westin Corown Center in Kansas City Missouri for 17 years becomeing the Executive Chef in 1998, then being promoted to Chef and Director Of Food and Beverage in 2002. During my time there i lead a division with 175 staff memeber and 30 managers, annual revenue of $15 million in Food and Beverage sales, managed all division expenss as pretained to a monthly and annual budgeting objective. The propert included three restaurants, 50,000sq. feet of meeting space and the ability to service 5,000 meals with full china and glass ware at several off property locations. Largest volume time period my staff did 179 thousand covers in 24 days totaling 2.5 million dollars in revenue.