Chef Instructor

• Sep 2020 - Present

Supervisor

• Jul 2018 - Aug 2020

Lead daily operations for a 650 student shared time vocational school hosting students from over twenty sending districts. Inclusive of ensuring student and staff safety, scheduling of contextualized academics, coordinating coverage for faculty absences, completing walkthroughs, effectively communicating, and managing discipline. Versed in leading faculty meetings, reviewing lesson plans, evaluating and revising Student Growth Objectives, assessing Professional Development Plans, enhancing and developing curricula, and mentoring educators. Oversee all discipline, established and enforced a clearly defined school-wide Code of Conduct, developed and implemented discipline forms and focused upon effective communication, accountability and support. Administer observations utilizing the Danielson Framework in accordance with district contracted procedures for an array of programs within Career & Technical Education. Managed all documents in Frontline software. Direct Attendance Review Committee, ScIP Committee, Emergency Drill Team, and First Response Safety Team by engaging members, developing agendas, presenting data, gathering input and mobilizing resources. Launched a New Teacher Collaborative to provide resources, support, and guidance for first year teachers. Networking, structured collaborations, and mentoring provided outlets and opportunities for professional growth Organized Curriculum Focus Groups and collaborated with the Curriculum Coordinator to meet regularly with teachers to provide guidance and framework to organize, improve, and enrich CTE program curricula Proficient in Google Suite, Genesis, PowerSchool, SwipeK12, NOCTI, Student Safety Data System, InfoSnap, NJSMART, Rutgers HSCP Canvas, and Frontline Education; formerly Aesop, MyLearningPlan, and appliTrak Show less

Executive Sous Chef, Hearst Tower

• Apr 2008 - Apr 2011

 Developed and executed daily and seasonal menus for catering and plated service with integrity to locality and sustainability. Maintained an average 26% food cost.  Reduced Food and Product cost by 7% from budget. Managed costs by accurate ordering & receiving, inventory, cataloging invoices and initiative and acumen towards usage of goods. Trained and delegated responsibilities to entry level driven employee.  Maintained NYDOH score of A. Implemented policies, procedures, practices and training of staff with regards to safety and sanitation. Show less

Chef De Partie

• Apr 2005 - Mar 2008

 Mobil Four Star Award, AAA Four Diamond Award 2001-2010. $2.6M in on premise catering sales 2005-2007. Led menu production for all chef appearances and on premise catering.  Lead line cook of a 140 seat fine dining restaurant. Proficient and responsible for training on all savory stations. Created organizational practices to improve production.  Adept and responsible for meat butchering, charcuterie, specials, amuse bouche, vegetarian entrées, stocks and sauces. Expedited production needs throughout service. Show less

Butcher

• Mar 2003 - Mar 2005

3/2003 - 3/2005 Elia’s Meat Market Highland, NY Butcher  Led production of charcuterie items, deli sandwiches, salads, specials as well as fabrication of meats and poultry for wholesale and retail customers.  Responsible for full scale retail and catering operations. Proficient at inventory control, ordering and product receiving to maintain the highest quality standards.  Extensive knowledge of American style butchery. Apprenticed under Walter Bruchholz and Mark Elia, specializing in German and Italian charcuterie. Combined over one hundred years of experience. Show less

Tournant

• Jul 1999 - Mar 2003

7/1999 - 3/2003 Cappuccinos’ by Coppola Poughkeepsie, NY Tournant  Efficiently worked and trained staff in every department of establishment; delivery, busboy, waiter, runner, porter, cook, host, and bartender.  Responsible for daily production of house-made lasagna, ravioli, gnocchi, salad accoutrements, pizza dough, breakfast and Italian sausage. 7/1999 - 3/2003 Cappuccinos’ by Coppola Poughkeepsie, NY Tournant  Efficiently worked and trained staff in every department of establishment; delivery, busboy, waiter, runner, porter, cook, host, and bartender.  Responsible for daily production of house-made lasagna, ravioli, gnocchi, salad accoutrements, pizza dough, breakfast and Italian sausage.