Experience

RealEats

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Supply Chain Manager

  • Aug 2021 - Present

• Executive Chef

  • Jun 2017 - Aug 2021



Belhurst Castle and Winery

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Jun 2013 - Jun 2017



Rochester Plaza Hotel and Conference Center

• United States
• Hospitality

• Food & Beverage Director/Executive Chef

  • Mar 2012 - Jun 2013

  Hire, manage, and train food and beverage managers as well as employees. Execute day-to-day operations within labor and food budget parameters and realize the importance of these budgets as they pertain to business profitability. Comply with universal standards set by the Occupational Safety & Health Administration (OSHA) for the food and beverage department. Provide guests with positive dining experiences in all settings.

• Executive Chef

  • Oct 2011 - Mar 2012

  Hire, schedule, and train all culinary and stewarding staff. Budget food costs for members of the sales team. Organize the successful execution of multiple simultaneous events for up to 900 guests. Order all food product and inventory and develop seasonal menus.

• Sous Chef

  • Nov 2009 - Oct 2011

  Managed, disciplined, and trained all culinary staff. Assisted in maintaining and recording kitchen inventory. Oversaw the preparation and execution of both ala carte and banquet functions for up to 700 guests. Produced sauces and soups as well as seasonal dishes and features.



Bistro 135 Jazz Lounge & Restaurant

• United States
• Restaurants

• Banquet Chef

  • May 2009 - Nov 2009

  Executed private off-site banquet events for up to 500 guests while maintaining a food cost under 30%. Planned and orchestrated private multi-course wine dinners for up to 100 guests in the restaurant. Executed private off-site banquet events for up to 500 guests while maintaining a food cost under 30%. Planned and orchestrated private multi-course wine dinners for up to 100 guests in the restaurant.



Hawthorne’s Restaurants and Catering

• Banquet and Production Chef

  • Aug 2007 - May 2009

  Executed events, including banquet service, for up to 1,300 guests. Created menus for high-end clientele, taking into account several ethnic cuisines and event types such as station parties, served meals, weddings and tasting menus. Produced a la carte menu items as well as banquet preparation. Planning, preparation, and ordering of food products for the kitchen. Trained new kitchen employees to follow the menu and kitchen procedures. Executed events, including banquet service, for up to 1,300 guests. Created menus for high-end clientele, taking into account several ethnic cuisines and event types such as station parties, served meals, weddings and tasting menus. Produced a la carte menu items as well as banquet preparation. Planning, preparation, and ordering of food products for the kitchen. Trained new kitchen employees to follow the menu and kitchen procedures.



Marco's ER Hots, Forever

• Owner

  • Jan 2006 - Jul 2007

  Managed all aspects of the business, including menu planning, food cost analysis, accounting, business marketing, personnel management, and customer service. Managed all aspects of the business, including menu planning, food cost analysis, accounting, business marketing, personnel management, and customer service.