Experience

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  Facebook

  • Software Development
  • 700 & Above Employee

  • Culinary IS Analyst

    • Dec 2016 - Present

    Responsibilities include management of on-line purchasing and inventory system. New location set up and instillation and maintenance. Supporting the team with any IT needs like; usage of system, reset password or setup questions. Create and lead pertinent topic training seminars. Maintain financial plan and assist with execution of yearly goals. Generate needed reports as requested. Suggest improvements and enhancement to program.

  • Purchasing Manager

    • Oct 2014 - Dec 2016

    Responsibilities include management of on-line purchasing and inventory system. New location set up and instillation and maintenance. Supporting the team with any IT needs like; usage of system, reset password or setup questions. Create and lead pertinent topic training seminars. Maintain financial plan and assist with execution of yearly goals. Generate needed reports as requested. Suggest improvements and enhancement to program.

• 

  City of Pacifica

  • Pacifica, California, United States

  • Chef/ Foodservice Coordinator, City of Pacifica, Pacifica, California

    • May 2023 - Aug 2023
    • Pacifica, California, United States

    Created all meal preparation and production needs from menus plans for daily production of 175 meals. Daily Protein, Fat Calorie and Sodium plans maintained to County Health and Meals for Wheels standards. Two service deadlines met daily: one for “Meals for Wheels 90 PP daily” and then the Senior in house program. Daily / Hourly production and volume changes accommodated. Oversaw a staff of 3 and daily volunteers. Maintained HACCP logs, ensured sanitation and cleanliness of kitchen exceeded standards. Created Monthly Menus to include special events and holidays. Ordered received and properly stored all items needed. Counted cash and created deposit daily, maintained financial records digitally on shared file. Currently Serve Safe and First Aid CPR certified.

• 

  Epicurean-Group Inc

  • Chef Manager

    • Jul 2013 - Jun 2014

    Responsibilities include management of cafe, menu planning, ordering all needed items, finance, marketing, budget, safety, sanitation, quality control, seasonal menu, staffing and training. Oversee Client satisfaction and retention with proper planning and execution of yearly goals. Enhance Café foodservice program through increased marketing like “Live Well” program, by incorporating farm to fork, sustainability practices, china service to reduce paper usage, recycling program established with partnership with host client and more.

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  Crystal Springs Catering

  • Production Manager

    • Apr 2013 - Jun 2013

    Responsibilities include implementation of management techniques for multiple units or cafes with a staff of 40. Set up and monitor, cost/portion control, purchasing, inventory, marketing, budget, safety, sanitation, quality control, weekly menu, staffing and training. Oversee Client satisfaction and retention with proper planning and execution of goals.

• 

  GUCKENHEIMER ENTERPRISES INC

  • Chef Manager

    • Jun 2000 - Nov 2012

    Responsibilities include management of multiple units or cafes, finance, marketing, budget, safety, sanitation, quality control, seasonal menu, staffing and training. Oversee Client satisfaction and retention with proper planning and execution of yearly goals.

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  Sodexho - Marriot Management Services, Hewlett Packard Corporation

  • Production Manager

    • Jan 1993 - Jun 2000

    Responsible for kitchen operations serving 1200 daily in café and special event up to 4000, planning menus, creating recipes and cook books, production sheets, ordering and receiving of all food. Supervise and train 32 full time employees. Manage top quality food production, implement safety, inventory, sanitation, control food and labor cost.

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  Alpine Hills Tennis and Swim Club

  • Kitchen Manager /Executive Chef

    • Jan 1987 - Nov 1992

    Responsibilities include management of Bar, Café and Snack Bar with key areas being, staff scheduling, and food and labor cost budget, safety, sanitation, quality control, seasonal menu, and training. Menu creation, cost and catered club and special events for up to 200 people.

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  The Barbarossa

  • Pastry Chef

    • Jan 1986 - Jan 1987

    Organize, prepare and present all desserts. Soufflés, Mousses, Truffles, Puff Pastry, Seasonal Selections and classics sauces for dinner service up to 400. Responsibilities also included pantry preparation service and presentation and assisting with sauté, broiler and sauces.

• 

  Collage Garden Café

  • Kitchen Manager

    • Sep 1984 - Jan 1986

    Assisted in the set up of and opening of new restaurant. Created recipes, cost menu items, set standards and train staff. Ensured customer service portioning quality controls are consistently adhered to.

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  Hobee’s

  • Kitchen Manager, Executive Chef

    • Sep 1982 - Sep 1984

    Trained and scheduled kitchen personnel. Responsible for kitchen procedures, inventory control, ordering food and labor cost. Seasonal creative specials and custom recipes implemented to meet customer requests remain on menu today.

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  Winter Sports INC

  • Relief Chef

    • Oct 1981 - Apr 1982

    Responsibilities included organize, prepare and severe breakfast and lunch or dinner for 400 daily. Supervised and trained preparation cooks and dishwashers. Organized and prepared complete meal plans.7/80 – 9/81 Preparation Cook, Lindies Family Restaurant, Missoula, Montana