Experience

The Joule

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Nov 2022 - Present

• Executive Chef

  • Apr 2022 - Present

• Executive Chef

  • Apr 2022 - Present



Brentwood

• Executive Chef

  • Sep 2021 - Apr 2022



Thompson Dallas

• United States
• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • Sep 2020 - Sep 2021



commissary

• 1217 main st dallas texas 75202

• Executive Chef / General manager

  • Jul 2016 - Mar 2020



CBD Provisions

• Dallas/Fort Worth Area

• Sous Chef

  • Sep 2013 - Jul 2016

  Managing all aspects of line activity. Ensuring proper technique and standards are being displayed at all times. Fulfilling the request from the Executive Chef and following the direction and standards given to me from my superiors. Duties include managing the prep team, training cooks for their station, ordering from our F&B outlets, produce and protein order, and monthly restaurant inventory Managing all aspects of line activity. Ensuring proper technique and standards are being displayed at all times. Fulfilling the request from the Executive Chef and following the direction and standards given to me from my superiors. Duties include managing the prep team, training cooks for their station, ordering from our F&B outlets, produce and protein order, and monthly restaurant inventory



Charlie Palmer at the Joule

• Lead cook

  • Jan 2013 - Sep 2013

  Responsible for ordering fish. Ensuring the line and it's cooks are setup to standard to complete a successful service. As closing supervisor, my responsibilities included tournant, proper cleanliness of the kitchen, proper storage of product, and managing overtime of employees. Responsible for ordering fish. Ensuring the line and it's cooks are setup to standard to complete a successful service. As closing supervisor, my responsibilities included tournant, proper cleanliness of the kitchen, proper storage of product, and managing overtime of employees.