A La Carte Chef

• Oct 2014 - Present

Lead Line Cook, Cross trained throughout A La Carte Private Dining and banquet facilities. Trained fellow cooks throughout stations as well as in the banquet kitchen. Focused on Creating A La Carte menu items, as well as Weeknight/Weekend Specials. Responsible for meat fabrication of Beef Tenderloin, Ribeye and Sirloin, as well as Lamb Racks., as well as production of all menu items. Aside from regular Member dining, the Mixed Grille held meals and events from 10-60 people, off menu as well as Prix Fixe. I also assisted in culinary banquets ranging in size from 25-400.

Executive Sous Chef

• Feb 2022 - Jan 2023

Lead Line Cook

• Feb 2014 - Aug 2014

Lead Line Cook

• Apr 2014 - Jul 2014

Worked sauté, trained new employees, made all sauces, pastas, and smoked items in house. Focused on local, sustainable and high quality products for the best results. Put on events for 20-800 guests from barbecue style to full service menus and weddings.

Line Cook, Garde Manger, Pastry

• Jul 2013 - Apr 2014

Started on Garde Manger, then took over pastry and trained an employee who was new to pastry on the station, moved to the hot line and worked ovens, fry and sauté. Worked with events on site as well as in the restaurant for 25-250 guests. Started on Garde Manger, then took over pastry and trained an employee who was new to pastry on the station, moved to the hot line and worked ovens, fry and sauté. Worked with events on site as well as in the restaurant for 25-250 guests.

Lead Cook

• Apr 2011 - Jul 2013

Trained employees, managed food orders receiving and inventory, followed corporate standards of sanitation as well as ensured all food products were being made to recipe specifications. Trained employees, managed food orders receiving and inventory, followed corporate standards of sanitation as well as ensured all food products were being made to recipe specifications.

Pantry Cook

• Nov 2011 - Feb 2012