Experience

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  Misericordia Home

  • Pastry Chef/ Supervisor

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  Misericordia Heart of Mercy

  • 6300 N. Ridge Ave, Chicago, IL 60640

  • Pastry Chef/ Supervisor

    • Sep 2015 - Present
    • 6300 N. Ridge Ave, Chicago, IL 60640

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  St. Matthias Parish

  • 4910 N. Claremont, Chicago, Illinois 60625

  • Special Event Coordinator/Manager

    • Apr 2007 - Present
    • 4910 N. Claremont, Chicago, Illinois 60625

    Chair and Co- Chair events, venue selection, committee coordination and all logistics of the event panning and execution including tickets, reports, marketing materials, sponsorship, donors, volunteers and Social Media increasing revenues by 35%.Cater over 30 plus large and several small events in multi site locations Established Community and Vendor relations, purchase goods to meet budgets guidelines.Coordinated and Managed 10-50 Volunteers prior, during and after events.Organize, inventory and store all event equipment and goods.Ensure local and state health, hygiene and safety policies and procedures.

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  Ravenswood Pub

  • 5455 N. Ravenswood Ave. Chicago, IL 60640

  • Owner/ Manager

    • Sep 2004 - Oct 2012
    • 5455 N. Ravenswood Ave. Chicago, IL 60640

    Successfully increased sales 300% in first two years by increasing product selection, event space, sales, advertising, marketing and promotional events.Led cross- promoted activities with multiple sports leagues and community groups to develop relationships and increase salesSolicited, organized and executed 100 plus ongoing promotional and catered events yearly increasing sales 30%Directly maintained customer satisfaction, good public relations and all business aspects.Manage, hire. train, coach, motivate and retain hourly employees.Notable events: Adopt a Sailor Christmas and Rosehill Hill Cemetery Memorial Day Parade Home of Chicago Kickball

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  Misericordia Heart of Mercy

  • 6300 N. Ridge Ave.Chicago, IL 60660

  • Assistant Manager/Pastry Chef

    • Mar 1995 - Jan 2003
    • 6300 N. Ridge Ave.Chicago, IL 60660

    Coordinated and managed a staff of three Pastry Chefs, 6 employee's, 24 mentally and physically challenged residents and 20-75 volunteers on a daily basis to complete specific goals and objectives.Creatively displayed new, seasonal and signature products daily to increase merchandise sales 40%.Managed, prepared and coordinated production of pastries and baked goods for multi locations: Retail, Restaurant, Banquets, Resident Meals, Packaging Shipping, and Specialty orders including Wedding Cakes. Created and implemented product and procedures for packaging and shipping 10,000 plus pastry gift boxes and packaged baked goods.Ensured department adhered to local and state health, hygiene and safety policies.Inventoried, ordered and inspected food prepared and received to maintain quality standards.

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  Eli's Cheesecake

  • 6701 Forest Preserve Dr. Chicago, IL 60634

  • Research and Development

    • Aug 1994 - Mar 1995
    • 6701 Forest Preserve Dr. Chicago, IL 60634

    Formulated Precise measurements and recipe procedures for plant production of new retail products.Presented written documentation of labor, production and packaging costs to the Executive Board.Tested and documented product shelf life at refrigerated and frozen states.Formulated and labeled nutritional facts inventoried and ordered all research and packaging supplies.Implemented procedure and oversaw quality control of preparation, production and packaging.Prepared and Catered Private. Corporate and Community Events.Created and sold individual seasonal desserts for Fast Food Chains (ex: Arby's) within a specific cost range.

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  Townsend Bakery

  • Assistant Manager/Pastry Chef

    • Jan 1993 - Jun 1994

    Opened a merchandised bakery appealing to a up-scaleneighborhood that featured unique pastries, a light seasonallunch, specialty coffee's and specialty goods.* Awarded #1 bakery in the Birmingham community.* Recruited and hired over twenty employees. Devised strategiesand policies to ensure 100% customer satisfaction.* Personally established four large wholesale accounts in additionto the other eleven accounts from coffee houses to four starrestaurant/hotel. Sales increased from $4,800/month to$48,000/month within 12 months.

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  Townsend Hotel

  • Townsend Hotel

  • Tea Chef/Garde Manger

    • Sep 1991 - Jan 1993
    • Townsend Hotel

    Expanded "High Tea" business from an average of 25 people toan average of 125 daily by adding new unique menu items andthemed events.* Increased sales through customer satisfaction and communityrecognition. by consulting and coordinating meetings andevents.

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  Charley's Crab

  • Troy, Michigan

  • Waitress,Wine Captain,Floor Supervisor

    • Jun 1981 - May 1988
    • Troy, Michigan

    Ensured five star customer satisfaction within strict corporateguidelines for an up-scale clientèle.*Assisted in staff recruitment andretention of professional corporate procedures in the grandopening of new restaurants.