Experience

Poughkeepsie Tennis Club

• United States
• Graphic Design
• 1 - 100 Employee

• Executive Chef

  • May 2017 - Present

  • Interview, train, schedule, and direct culinary staff • Oversees all of Clubs’ catered functions • Plans menus & creates specials • Maintains and assures food quality, costing and inventory • Maintains amiable relationships with vendors • Orders all food, non-perishables, liquor, and drinks for the club • Interview, train, schedule, and direct culinary staff • Oversees all of Clubs’ catered functions • Plans menus & creates specials • Maintains and assures food quality, costing and inventory • Maintains amiable relationships with vendors • Orders all food, non-perishables, liquor, and drinks for the club



West Point Military Academy

• United States
• Higher Education
• 700 & Above Employee

• Assistant Business Manager

  • Jun 2014 - May 2017

  • Assisted in managing a multi-location, fast paced, and high-volume food service operation • Daily cash handling for POS system, cash reports, and bank deposits • Assisted and oversaw a staff of 40 employees and trained new employees • Worked the positions of the employees supervised and fills in as necessary (Cashier, Deli, Café, Cook.) • Assisted with inventory management and ordering products • Enforced operating procedures with assistance of other managers • Assists with creating a schedule for employees • Assisted employees in completing catering contracts as well as making deliveries Show less



The Roost

• United Kingdom
• Retail Furniture and Home Furnishings
• 1 - 100 Employee

• Line Cook

  • Jul 2013 - Jun 2014

  • Opened restaurant on daily basis • Created specials and assisted Chef with new menu ideas • Checked in and inspected product orders • Placed product orders during Chefs’ absence and filled in for baker on weekly basis • Taught interns how to bake, fabricate proteins, work an operating hot line • Opened restaurant on daily basis • Created specials and assisted Chef with new menu ideas • Checked in and inspected product orders • Placed product orders during Chefs’ absence and filled in for baker on weekly basis • Taught interns how to bake, fabricate proteins, work an operating hot line



The Catskill Maison

• Private Chef

  • Jun 2013 - Aug 2013

  • Created breakfast menu ideas and made breakfast, picnics, and dinners from scratch using locally sourced products • Created and maintained working relationships with local farmers for produce and livestock • Took reservations for the bed and breakfast • Cleaned and prepared rooms for guests • Performed marketing duties related to the business Facebook page and website • Created breakfast menu ideas and made breakfast, picnics, and dinners from scratch using locally sourced products • Created and maintained working relationships with local farmers for produce and livestock • Took reservations for the bed and breakfast • Cleaned and prepared rooms for guests • Performed marketing duties related to the business Facebook page and website



Hannaford Bros. Co.

• United States
• Retail
• 1 - 100 Employee

• Assisant Seafood Manager

  • Jul 2012 - Jun 2013

  • Analyzed sales and formed ideas to boost department sales • 90% of time spent assisting with customers and employees • Ordered all supplies for department for perishables and non-food items • Nominated for in-house service star award within first two weeks of employment • Analyzed sales and formed ideas to boost department sales • 90% of time spent assisting with customers and employees • Ordered all supplies for department for perishables and non-food items • Nominated for in-house service star award within first two weeks of employment



Postage Inn

• United States
• Restaurants

• Sous Chef

  • Apr 2012 - Jul 2012

  • Helped create new menu, new products and daily specials • Worked breakfast, lunch, dinner and banquet services • Fabricated proteins and baked fresh breads, rolls and cakes • Helped create new menu, new products and daily specials • Worked breakfast, lunch, dinner and banquet services • Fabricated proteins and baked fresh breads, rolls and cakes