Executive Chef

• Jun 2013 - Present

Executive Chef

• Mar 2018 - May 2022

-Oversaw opening of second location including hiring, training and developing new staff to company standards-Developed cloud based company wide recipe system -Oversaw daily operations of this $7+ million a year restaurant.-Hire, develop, train and manage back of house staff of 26+-Develop and implement menu creations and daily features.-Performed bi-weekly inventory to ensure proper food cost.-Effectively execute all stations including but not limited to; pantry, sauté, grill, assemble and prep.

Executive Sous Chef

• Jun 2013 - Mar 2018

-Oversaw daily operations of this $12 million a year restaurant.-Hire, develop, train and manage back of house staff of 35+ -Develop and implement menu creations and daily features.-Performed bi-weekly inventory to ensure proper food cost.-Effectively execute all stations including but not limited to; pantry, sauté, grill, assemble and prep.

Assistant Kitchen Manager

• May 2006 - Sep 2010

Manage line cooks and daily opening and closing procedures. Creation of daily specials and new menu items. Effectively execute work stations ranging from Pantry, Grill, Saute to Prep. Manage line cooks and daily opening and closing procedures. Creation of daily specials and new menu items. Effectively execute work stations ranging from Pantry, Grill, Saute to Prep.

Line Cook

• Jan 2005 - Jan 2008

Prepare food for special events and catered weddings, parties, etc. Prepare food for special events and catered weddings, parties, etc.

Line Cook

• Mar 2002 - May 2004