Experience

Latitude Global, Inc. - Upscale Restaurant and Entertainment Destinations

• Executive Chef

  • Sep 2012 - Present

  • Oversee and manage multiple kitchen operations in a high volume atmosphere with thirty plus employees in an 8.1 million dollar operation. • Responsible for the setup and execution of multiple banquets in various locations of the venue. • Responsible for purchasing all food product as well as kitchen, dining room and banquet supplies. • Expediting both lunch and dinner shifts to monitor check times and ensure the quality of product. • Responsible for menu development and recipe costing with seasonal changes twice a year, including banquet and catering menus.



UPMC

• United States
• Hospitals and Health Care
• 700 & Above Employee

• Kitchen Manager

  • Oct 2011 - Sep 2012

  • Oversee and manage all kitchen operations in a high volume, hospital-based catering department. • Ensuring quality, consistency and timeliness of products being delivered to multiple offsite venues as well as functions within the hospital. • Responsible for purchasing all food products as well as small equipment needs and banquet and catering supplies. • Responsible for maintaining and executing, rotating weekly menus for multiple departments, as well as developing new menu items. • Responsible for managing, paying and evaluating 10 plus kitchen employees.



SiBA Cucina

• Food & Beverages
• 1 - 100 Employee

• Executive Chef

  • Jun 2009 - Sep 2011

  • Oversee and manage all kitchen operations in a high volume atmosphere with twenty plus employees in a 3.6 million dollar operation. • Responsible for purchasing all food product as well as kitchen, dining room and banquet supplies. • Expediting both lunch and dinner shifts to monitor check times and ensure the quality of product. • Responsible for menu development and recipe costing with seasonal changes twice a year, including banquet and catering menus. • Develop monthly features and monthly wine dinner menus.



BRAVO BRIO Restaurant Group

• United States
• Restaurants
• 400 - 500 Employee

• General Manager

  • Jun 2006 - Apr 2009

  • Oversee and manage all kitchen and dining room operations in a high volume atmosphere with one hundred plus employees in a 3.9 million dollar operation.• Responsible for all day to day operations concerning food and beverage, sales and labor, staff management and guest services.• Managed weekly Profit and Loss statements while working within company budgets and requirements.• Handling weekly repairs, maintenance, and the purchase of supplies to operate the restaurant at company standards.• Responsible for ensuring guest satisfaction by following up with guests’ phone calls as well as talking with guests’ while dining.

• Executive Chef

  • Jul 1994 - Jun 2006

  • Oversee and manage all kitchen operations in a high volume atmosphere with thirty plus employees in a 3.9 million dollar operation.• Responsible for purchasing all food product, kitchen and dining room supplies.• Expediting both lunch and dinner shifts to ensure the fineness of product and check times.



Lindey's

• Restaurants

• Sous Chef

  • Jul 1991 - Jun 1994

  • Assisted Executive Chef in managing and operating a full service kitchen. • Responsible for the cutting and portioning of meat, seafood, and daily specials. • Assisted Executive Chef in managing and operating a full service kitchen. • Responsible for the cutting and portioning of meat, seafood, and daily specials.