Experience

Valbridge Property Advisors | Baltimore Washington Metro

• United States
• Real Estate
• 1 - 100 Employee

• Appraiser

  • Oct 2021 - Present



Valbridge Property Advisors®

• United States
• Real Estate
• 100 - 200 Employee

• Appraiser

  • Oct 2021 - Present



Metzbower Watts & Hulting

• United States
• Real Estate

• Associate Appraiser

  • Oct 2013 - Sep 2021



Absolutely Perfect Catering

• Food and Beverage Services
• 1 - 100 Employee

• Catering Event Captain

  • Oct 2013 - Oct 2015

• Project Manager

  • Sep 2012 - Oct 2013



Hilton

• United States
• Hospitality
• 700 & Above Employee

• Sr. Sous Chef

  • Apr 2011 - Sep 2012

  Oversee food production for major convention hotel, with a primary focus on banquet operations. Oversee food production for major convention hotel, with a primary focus on banquet operations.



Omni Hotels

• United States
• Individual and Family Services

• Banquet Production Supervisor

  • Oct 2009 - Jul 2011

  Assess daily BEOs to determine priority of tasks and delegate production responsibilities to team of ten cooks. Supervise the production of food in a multi-million dollar a month kitchen to maintain quality worthy of a four-star operation. Assess daily BEOs to determine priority of tasks and delegate production responsibilities to team of ten cooks. Supervise the production of food in a multi-million dollar a month kitchen to maintain quality worthy of a four-star operation.



Sara McGregor's Capitol Catering

• Sous Chef

  • Apr 2009 - Oct 2009

  Directly supervised/coached team of four cooks to produce high quality food for plated dinners, cocktail receptions, and buffet receptions while maintaining the organization of multiple BEOs with guest counts as large as 2,400. Managed all aspects of a high-production kitchen including menu quantification, ordering, inventory, sanitation, and personnel. Directly supervised/coached team of four cooks to produce high quality food for plated dinners, cocktail receptions, and buffet receptions while maintaining the organization of multiple BEOs with guest counts as large as 2,400. Managed all aspects of a high-production kitchen including menu quantification, ordering, inventory, sanitation, and personnel.