Experience

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  Schenectady County Community College

  • Culinary Purchasing Manager

    • Jan 2017 - Feb 2023

    Responsible for purchasing all food, beverages, staples, supplies, and equipment for the state of the art culinary department at SUNY SCCC. Maintaining all equipment used in its 10 kitchens and ensuring appropriate working condition. Receiving, storage and proper inventory controls. Create worksheets and maintain proficiency with Excel. Monitor and record all NYSDOH, HACCP, OSHA and SDS, ServSafe standards and procedures. Serve on several committees and councils in the college community. Give tours. Supervise and maintain staff.

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  Yaddo

  • Saratoga Springs NY

  • Executive Chef

    • Nov 2002 - Mar 2016
    • Saratoga Springs NY

    Administration of a seven day per week gourmet kitchen operation at this world renowned artist retreat. Responsibilities included menu planning, preparation and service of breakfast, lunch, and dinner as well as all budgeting, staffing, purchasing, receiving, inventory, security, safety and sanitation standards. Elaborate special events and specialty catering.

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  New York State Civil Service / Washington County – Hudson Falls NY

  • Nutrition Coordinator

    • Jan 1998 - Nov 2002

    Coordination of the County’s nutrition program, including training, development and supervision of 40+ staff, menu planning, food purchases, inventory controls, record keeping, budgeting, sanitation/ safety programs, production and distribution of 800 meals daily. Special event planning and catering. Developed the centralized production and distribution system still used today.

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  Pennells Restaurant

  • Restaurant Manager

    • Jul 1993 - Dec 1997

    Inventory, staff scheduling, banking, and bar ordering. Front of the house management as well as bartender.

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  Goodfellas

  • Owner / Operator

    • Feb 1993 - Dec 1997

    Owned and operated a deli/convenient store. Annual food sales over 400K and lottery sales of over 250K, an 8 person staff, 15 hour, 365 day operation. Ordering, receiving, marketing, merchandising of all products and services. Off premise catering, liquor license, financial statements, banking, taxes, and all contract negotiating and monitoring.

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  DAKA Foodservice

  • Rensselaer Polytechnic Institute

  • Director Dinning Services

    • Sep 1987 - Jul 1993
    • Rensselaer Polytechnic Institute

    Director of multi facet foodservice that served over 2700 meals daily with 15k weekly food purchases. Responsible for 2m budget and supervision of 80+ people

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  DAKA Foodservice Management Company, RPI College

  • Manager of Dining Services

    • Sep 1986 - Jul 1993

    Began as assistant manager in the “Freshmen Commons” – 2700 meals daily. Promoted to manager in 1987 responsible for the 80+ associates, 1.7m budget, 20K weekly food purchases.Promoted to Director of Foodservice RPI Student Union in 1992. Administration of a 1.9m budget and the coordination multi facet foodservice including 50+ associates, 15K weekly food purchases, inventory controls, production meetings, record retention, cash controls, sanitation and safety.Chef – January 1983 – January 1986 Part Time - While attending school