Inventory Specialist

• Jul 2020 - Present

Culinary Innovation Manager

• Jul 2020 - Present

Executive Chef

• Jun 2018 - Jul 2020

• Assist with sourcing of all products to ensure the company is getting competitive prices and quality meets the company standards.• Assist with management of company's supply chain. • Manage a staff ranging from twenty to thirty employees, including sous chefs as well as multiple supervisors.• Assist corporate level support staff with systems development, including but not limited to, production schedules, ordering procedures, recipe creation and implementation. • Maintain high company audit scores including health and safety inspections, as well as accounting audits for inventory procedures. • Create ordering and production standards to create a total food cost variance and overall food costs that are always performs better than company standard. • Conduct training of employees, all the way through higher management. This includes, but is not limited to, developing dishwashers, training regional directors, sous chefs, executive chefs and general managers.• Work with a large range of products including butchering of seafood, beef, as well as poultry products; making sure company receives maximum yield and product usage.• Write and manage schedules for large groups of employees to meet each employee’s individual needs and skill set.

Sous Chef

• Mar 2016 - Jun 2018

• Assisted with sourcing of all products to ensure the company is getting competitive prices and quality meets the company standards.• Assisted with managing a staff ranging from twenty to thirty employees, including multiple supervisors.• Assist Executive Chef to maintain high company audit scores including health and safety inspections, as well as accounting audits for inventory procedures. • Conducted training of employees, all the way through higher management. This includes, but is not limited to, developing dishwashers, training regional directors sous chefs, executive chefs and general managers.• Worked with a large range of products including butchering of seafood, beef, as well as poultry products; making sure company receives maximum yield and product usage.

Executive Chef

• Oct 2014 - Feb 2016

• Sourced all products for restaurant, quick service cafe, and sports arena, to ensure company was getting competitive pricing and quality product. • Created menus and recipes, focusing on cross utilization of products, while ensuring that meals were healthy and elegant. Manage a staff ranging from twenty to thirty employees, including sous chefs as well as multiple supervisors. • Managed the kitchen and all back of the house staff, including all scheduling. • Ensured kitchen passed all health and safety inspections. • Managed food cost variance and overall food costs to ensure company was making maximum profits. • Worked with a large range of products including butchering of seafood, beef, as well as poultry products; making sure company receives maximum yield and product usage.