Regional Executive Chef

• Oct 2021 - Present

Head Chef

• Apr 2019 - Dec 2021

Executive Catering Chef

• May 2016 - Mar 2019

Executive Pastry Chef

• May 2007 - May 2016

• 8 years as a manager in WSU’s university setting; starting as Executive Chef of Northside Café, moving to Executive Pastry Chef and Manager of the Central Production Facility and working along side the Executive Chef of WSU's Catering department during special events of 400+ people. •Managing and organizing 3 full time staff with 8+ part time and temporary employees, to execute and fulfill dining and campus wide bakery orders including University Catering events and special events at the president’s residence. •Experience managing a union staff under a collective bargaining agreement. •Full use of CBORD FSS to process and organize all orders placed by dining centers as well as other university departments.•Use of FSA’s Star Solutions and COIN in conjunction with CBORD FSS for purchasing needs.•Full use and knowledge of Microsoft Office Suite; including Outlook, Word, Excel, Publisher and Powerpoint.•Use of GenPro for time clock and payroll support. Use of Lookout for online I-9 creation.•Staff, part time student and T.E. scheduling.•Training and monitoring the execution of WSU policies and procedures among full time staff, students and temporary employees.•Coordinator of the annual All Campus Picnic hosted by dining services working closely with department Directors, Associate Directors, outside vendors and other university departments; including organization of all procedural documents used for the picnic, organizing and recruiting 40+ volunteers, equipment organization and ordering, organizing and ordering $24K in food and supplies.•Train, and direct six cooks/chefs as well as 250 student employees at the Northside Café.•Plan a 5 platform menu for dining centers as well as a healthy menu for the Cougar Athletic Training Table, based on the American Heart Association Standards, assuring quality control•Recipe development, writing and standardization through test kitchen.•Execute cost controls and budget management.•Follow HACCP guidelines. Show less

Owner Chef

• Jan 2011 - Jan 2013

•Recipe development •Work in many different mediums to produce one of a kind specialty cake and desserts for all occasions. •Record keeping, budgeting, business financials all created and tracked in Excel workbooks. •Inventory and purchasing. •Practicing local and federal health codes. Coordination of all communications through social media, marketing, and public relations. •Recipe development •Work in many different mediums to produce one of a kind specialty cake and desserts for all occasions. •Record keeping, budgeting, business financials all created and tracked in Excel workbooks. •Inventory and purchasing. •Practicing local and federal health codes. Coordination of all communications through social media, marketing, and public relations.

Sous Chef

• Sep 2004 - May 2007

•Supervised 3 full time employees in absence of owner. •Full menu knowledge and creation of daily menu specials. •Performed purchasing functions, prep lists creation and inventory counts. Lunch and dinner line cooking Lunch, dinner and dessert preparation •Supervised 3 full time employees in absence of owner. •Full menu knowledge and creation of daily menu specials. •Performed purchasing functions, prep lists creation and inventory counts. Lunch and dinner line cooking Lunch, dinner and dessert preparation

Pastry Chef

• Feb 2001 - May 2002