Experience

The Farmacy Santa Barbara

• United States
• Retail

• Inventory Associate

  • Apr 2021 - Present

• Cannabis Consultant

  • Aug 2020 - Present

  -Work directly with customers listening to their needs, providing advice, recommendations and the correct product. -Strong product knowledge of over 600+ SKU's-Keeping in compliance from the seed to sale concept



Groundworks Industries

• United States
• Consumer Services
• 1 - 100 Employee

• Assistant Manager

  • Jul 2018 - Mar 2020

  As Assistant Store Manager I was to train our team of 17 by keeping in compliance with state and local cannabis laws, furthering cannabis education and product knowledge while providing excellent customer service. Other duties include: -Daily inventory audits -Working with vendors and product intake -Cash handling/consolidation -Meeting daily sales goals As Assistant Store Manager I was to train our team of 17 by keeping in compliance with state and local cannabis laws, furthering cannabis education and product knowledge while providing excellent customer service. Other duties include: -Daily inventory audits -Working with vendors and product intake -Cash handling/consolidation -Meeting daily sales goals



Whiskey Tango

• United States
• 1 - 100 Employee

• Head Chef

  • Feb 2017 - Jan 2018

  As Chef of Whiskey Tango, I was to run the back of house and create, cost and execute seasonal menus. All of this includes, -Hiring and training kitchen staff -Daily ordering and invoice data entry -Creating “spec” sheets for each dish created -Weekly inventory and food cost analysis -Creating relationships with local vendors and farmers -Worked closely with bar manager to pair and utilize similar ingredients As Chef of Whiskey Tango, I was to run the back of house and create, cost and execute seasonal menus. All of this includes, -Hiring and training kitchen staff -Daily ordering and invoice data entry -Creating “spec” sheets for each dish created -Weekly inventory and food cost analysis -Creating relationships with local vendors and farmers -Worked closely with bar manager to pair and utilize similar ingredients



Restaurants Unlimited Inc. (RUI)

• Restaurants
• 100 - 200 Employee

• Sous Chef

  • Oct 2014 - Feb 2017

  As Sous Chef in this high-volume restaurant, I was to make sure that everything was up to company standards this includes, -Working on the line, having the knowledge to run 8 different stations at any given time -Quality control, making sure everything was prepped to spec and tasted correct -“Touching tables”, making sure the guests were satisfied -Weekly inventory, daily ordering and invoice data entry -Overseeing the catering department and multiple events at a time -Schedule team members according to projected sales and labor percentage -Weekly management team meetings to ensure budgets are in order, raise awareness to any concerns, set goals and strategize the best and most efficient way to obtain them -Menu creation for specials based on seasonality Show less



Nora's Table

• Sous Chef

  • Mar 2010 - Oct 2014

  As Sous Chef of this small, family owned farm to table restaurant, I had the opportunity to work directly with our local farmers to help pick out our produce needs for the week. I had other responsibilities, such as, • Kitchen/staff management - assigning prep duties to other staff, having an efficient cleaning schedule, making sure everything is up to state health and safety codes • Expediting kitchen processes to meet standards and customer expectations • Working on the line including pantry, sear, grill and sauté • Educating front of house on current menus and dish complexities. • Training new staff members, and provides recognition, feedback, and as necessary coaching • Quality control on all dishes to ensure each plate that goes out is up to standard • Learned how to guide others in creating from an all scratch menu. • Worked as a Server the last 6 months of employment to allow a new Sous Chef to take my position upon leaving. Show less