Experience

The Inn at Little Washington

• United States
• Hospitality
• 1 - 100 Employee

• Overnight Baker

  • Aug 2022 - Present

  •Viennoiserie •Bread production •Baked goods for Patty O’s Bakery •Assorted Guest needs throughout night service at The Inn at Little Washington -room service, & Culinary execution of menu -order receiving and check in -towel, turn down service -Tea, Coffee, Wine Service -Valet - emergency guest response services (fire, 911, etc) -maintenance services (room temperature, fire alarms, accidental lock outs etc.) •Viennoiserie •Bread production •Baked goods for Patty O’s Bakery •Assorted Guest needs throughout night service at The Inn at Little Washington -room service, & Culinary execution of menu -order receiving and check in -towel, turn down service -Tea, Coffee, Wine Service -Valet - emergency guest response services (fire, 911, etc) -maintenance services (room temperature, fire alarms, accidental lock outs etc.)



University of Washington

• United States
• Higher Education
• 700 & Above Employee

• Food Service Worker Lead / Cook

  • Aug 2016 - Jun 2022

  Opening production, prep, manage student employees. Specialty food production for medically restricted dietary requirements. Maintain highly organised and sanitary production facilities. Opening production, prep, manage student employees. Specialty food production for medically restricted dietary requirements. Maintain highly organised and sanitary production facilities.



Elliotts Oyster House

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Prep cook 1

  • Jun 2015 - Sep 2016

  Facilitated a smooth reopening of an iconic Seattle waterfront restaurant. Worked in production streamlining, to meet sales exceeding $70k daily. Helped in creating a peer driven environment that embraced daily challenges and goals. Facilitated a smooth reopening of an iconic Seattle waterfront restaurant. Worked in production streamlining, to meet sales exceeding $70k daily. Helped in creating a peer driven environment that embraced daily challenges and goals.



Miller's Guild

• Seattle, Washington

• Pastry Cook / Line Sautee

  • Dec 2014 - Jul 2015

  worked as a pastry cook for Jayson Wilson with a focus on coffee flour development bread program. I also did mechanic equipment repair and covered line duties and butchery. worked as a pastry cook for Jayson Wilson with a focus on coffee flour development bread program. I also did mechanic equipment repair and covered line duties and butchery.



FareStart

• Catering Culinary Instructor / Line Cook instructor

  • Apr 2014 - Nov 2014

  • Train students on the line in pantry from production, service, through breakdown. • Cover catering both onsite and offsite. Production and execution Follow strong guidelines around boundaries and training • Train students on the line in pantry from production, service, through breakdown. • Cover catering both onsite and offsite. Production and execution Follow strong guidelines around boundaries and training



Salty's Seafood Grills

• United States
• Restaurants
• 1 - 100 Employee

• Executive Pastry Chef / Opening Brunch Manager Lead

  • Apr 2012 - Apr 2013

  Facilitate in the creation, costing, and production of one of Seattles largest pastry programs. The brunch buffet has over twenty-three individual dessert and baked good items, chocolate fountain and serves over two thousand on average weekly Saturday and Sundays. Develop a plated dessert program that has nine items seasonally with 30% special needs. This meant we regularly features including, gluten free, vegan and low calorie options on our core dessert menu. Supply desserts, breads, wedding cakes, and other products in a supporting role for banquets with an annual revenue in excess of four million. Managing, coaching, training a crew of nine to twelve seasonally. Show less



Golden Beetle

• Greater Seattle Area

• Line Cook / Brunch Lead

  • Jul 2011 - Feb 2012

  Trained in hot line techniques, under a James Beard award winning chef Maria Hines. With all local sourced Tilth certified ingredients. I was hired to work the holiday season and got my knife and speed skills beaten into me. She taught me a new level of humility, focus and time management in my industry at the time. Trained in hot line techniques, under a James Beard award winning chef Maria Hines. With all local sourced Tilth certified ingredients. I was hired to work the holiday season and got my knife and speed skills beaten into me. She taught me a new level of humility, focus and time management in my industry at the time.



Julias Bakery

• Greater Seattle Area

• Head Baker / Bakery Manager

  • Aug 2010 - Aug 2011

  Hired in as a baker; I was quickly promoted to Department Head. I performed production and inventory duties, maintained bakery pars, customer service, packaging, pricing, and merchandising. Hired in as a baker; I was quickly promoted to Department Head. I performed production and inventory duties, maintained bakery pars, customer service, packaging, pricing, and merchandising.



Heavy Restaurant Group

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Pastry Cook / Head Baker

  • Sep 2009 - Dec 2010

  Developed the bread program for in house services and support of pastry and line production for all seven locations including Lot No 3, Purple Cafe and Winebar and Barrio. Managed a staff of up to five and helped in menu development and product development as well as the Lot No 3 menu concept. Developed the bread program for in house services and support of pastry and line production for all seven locations including Lot No 3, Purple Cafe and Winebar and Barrio. Managed a staff of up to five and helped in menu development and product development as well as the Lot No 3 menu concept.



Tin table Restaurant

• Seattle, Washington, United States

• Executive Pastry Chef

  • Aug 2008 - Sep 2009

  Pastry Chef • Small shop pastry chef designing desserts for small crew ease of plating and set up • Did various specialty event catering from wedding cakes to buffets for Century Ballroom • Built seasonal menus with region ingredients • Acted as Am production manager in absence of chefs coaching mentoring and training cooks Pastry Chef • Small shop pastry chef designing desserts for small crew ease of plating and set up • Did various specialty event catering from wedding cakes to buffets for Century Ballroom • Built seasonal menus with region ingredients • Acted as Am production manager in absence of chefs coaching mentoring and training cooks



Crave Restaurant & Lounge

• United States
• Restaurants
• 1 - 100 Employee

• Pantry and Line cook

  • Feb 2008 - Aug 2008

  Line Cook (part time-full time) • Prepped, prepared pantry and dessert stations • Learned sauté, fry stations and worked busy brunches • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates. • Learned wine and food pairings while working with local vineyards from Wala Wala Line Cook (part time-full time) • Prepped, prepared pantry and dessert stations • Learned sauté, fry stations and worked busy brunches • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates. • Learned wine and food pairings while working with local vineyards from Wala Wala



Twisted Cork 0/8

• Bellevue, Washington, United States

• Line Cook

  • Jan 2008 - Mar 2008

  Line cook • Worked in open air kitchen at chefs table entertaining guest while doing production • Trained with Dan Theisen in local menu, vendors, wine specializations • Stalked and learned cheese mongering, fruit drying, supporting catering with centerpiece cheese boards • Maintained impeccable sanitation standards through work both in station and personal presentation Line cook • Worked in open air kitchen at chefs table entertaining guest while doing production • Trained with Dan Theisen in local menu, vendors, wine specializations • Stalked and learned cheese mongering, fruit drying, supporting catering with centerpiece cheese boards • Maintained impeccable sanitation standards through work both in station and personal presentation



Bodega Chocolates

• United States
• Wellness and Fitness Services

• Head Chocolatier

  • Feb 2007 - Oct 2007

  Head Chocolatier (contract consultant) • Helped trouble shoot mechanical, employee, product issues to maintain large scale vendor production • Kept complex HACCP and temperature logs • Worked with in Kosher certification, created nutritional labeling in compliance with FDA • Meet complex requirements in packaging and shipping environmental sensitive products to Costco nation wide Head Chocolatier (contract consultant) • Helped trouble shoot mechanical, employee, product issues to maintain large scale vendor production • Kept complex HACCP and temperature logs • Worked with in Kosher certification, created nutritional labeling in compliance with FDA • Meet complex requirements in packaging and shipping environmental sensitive products to Costco nation wide



Dolce Group

• Restaurants
• 1 - 100 Employee

• Executive Pastry Chef

  • May 2006 - Sep 2007

  Pastry Chef / Asst. Manager • Roundsman manager and chef was everywhere did what was needed at multiple locations weekly • Did large scale events (Blades of Glory premier, Trump Vodka, Steevie Wonders Birthday and many more) • Created Americana style dessert menu also used at Ketchup Dubai • Maintained professional decorum in complex social environments deescalating and facilitating high value guest Pastry Chef / Asst. Manager • Roundsman manager and chef was everywhere did what was needed at multiple locations weekly • Did large scale events (Blades of Glory premier, Trump Vodka, Steevie Wonders Birthday and many more) • Created Americana style dessert menu also used at Ketchup Dubai • Maintained professional decorum in complex social environments deescalating and facilitating high value guest



Weekapaug Inn

• United States
• Hospitality
• 1 - 100 Employee

• Assistant Pastry Chef

  • May 2005 - Sep 2006

  Asst. Pastry Chef (Summers) • Worked in Americas Plan dinning with new menus daily on five-week rotation with no repeat items • Ordered received products daily and acted as pastry chef in absence • Produced breakfast breads and pastries daily, lunch and dinner desserts plus turn down candies • Produced multiple wedding and birthday cakes weekly Asst. Pastry Chef (Summers) • Worked in Americas Plan dinning with new menus daily on five-week rotation with no repeat items • Ordered received products daily and acted as pastry chef in absence • Produced breakfast breads and pastries daily, lunch and dinner desserts plus turn down candies • Produced multiple wedding and birthday cakes weekly



Garrisons Confections

• Providence, Rhode Island, United States

• Gift Shop Associate, Chocolatier

  • Aug 2002 - May 2004

  Gift shop attendant/ Chocolatier (Winters) • Sales, stalking, merchandising customer service • Took catering orders and sales • Worked seasonally with Andrew Shotts learning advanced couverture chocolate work and fillings • Trained and helped in competition sugar and chocolate show pieces Gift shop attendant/ Chocolatier (Winters) • Sales, stalking, merchandising customer service • Took catering orders and sales • Worked seasonally with Andrew Shotts learning advanced couverture chocolate work and fillings • Trained and helped in competition sugar and chocolate show pieces



Big Sky Bread & Pastry

• United States
• Food and Beverage Manufacturing

• Baker lead

  • Mar 2001 - Sep 2002

  Bread Baker/ Miller (overnights) • Milled 500# of flour nightly • Maintained starters and did complex scaling formula conversions based of weather and temperature daily • Scaled, shaped, proofed baked, cooled, sliced large scale bread production with various products • Extensive cleaning and complex stock rotation and log keeping. Bread Baker/ Miller (overnights) • Milled 500# of flour nightly • Maintained starters and did complex scaling formula conversions based of weather and temperature daily • Scaled, shaped, proofed baked, cooled, sliced large scale bread production with various products • Extensive cleaning and complex stock rotation and log keeping.



Victory Deli and Cafe

• Portland, Maine, United States

• Baker lead

  • Nov 1998 - Mar 2001

  Head Baker (overnights) • Forecasted ordered and did daily production Monday through Friday even through extreme inclement weather • Maintained staters, scaled, shaped, baked, cooled, sliced and packaged bread products daily • Helped design new recipes and work with guest and customer request and feedback • Did complex math and formula adaptions throughout tenure Head Baker (overnights) • Forecasted ordered and did daily production Monday through Friday even through extreme inclement weather • Maintained staters, scaled, shaped, baked, cooled, sliced and packaged bread products daily • Helped design new recipes and work with guest and customer request and feedback • Did complex math and formula adaptions throughout tenure



Zootz Bar

• Portland, Maine, United States

• After Hours Bar Tender

  • May 1999 - Jan 2001

  After Hours Bartender • Worked with bands and guest access from 1 am to 6 am deescalating and facilitating positive experiences • Stocked cleaned and maintained bar • Served patrons and ran register • Had the time of my life while staying professional and maintaining focus on job duties After Hours Bartender • Worked with bands and guest access from 1 am to 6 am deescalating and facilitating positive experiences • Stocked cleaned and maintained bar • Served patrons and ran register • Had the time of my life while staying professional and maintaining focus on job duties



Palace Playland Associates LLC

• United States
• Entertainment Providers
• 1 - 100 Employee

• Arcade Manager

  • May 1997 - Sep 1998

  Arcade/Ride; Manager/Lead • Did small equipment and electrical repair daily • Addressed shrinkage and hacking of gaming systems and special needs guest • Coached trained and worked with complex international seasonal staff many first jobs • Covered breaks and call outs regularly Arcade/Ride; Manager/Lead • Did small equipment and electrical repair daily • Addressed shrinkage and hacking of gaming systems and special needs guest • Coached trained and worked with complex international seasonal staff many first jobs • Covered breaks and call outs regularly



Swiss Village Cafe

• Payson, Arizona, United States

• Over night Baker

  • Jun 1995 - Aug 1995

  Donut/Danish Baker (overnights, summer) • Worked unsupervised over nights preparing, proofing, frying, baking • Followed instructions left daily though chef logs and left noted with same log • Trouble shot many things without support in complex bakery at a very young age (16) • Had fun creating my own designs and flavors for donuts and Danishes Donut/Danish Baker (overnights, summer) • Worked unsupervised over nights preparing, proofing, frying, baking • Followed instructions left daily though chef logs and left noted with same log • Trouble shot many things without support in complex bakery at a very young age (16) • Had fun creating my own designs and flavors for donuts and Danishes