Experience

The Ground

• United States
• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • Feb 2023 - Present



John Ash & Co

• United States
• Restaurants
• 1 - 100 Employee

• Sous Chef

  • Sep 2022 - Feb 2023



Kientz Hall

• San Anselmo, California, United States

• Sous Chef

  • Sep 2021 - Sep 2022

  This restaurant featured live fire cooking and rotisserie with an emphasis on seasonal cal-Mediterranean faire. I helped run day to day operations in a brand new restaurant for both the front and back of house, leading a team of 10+ kitchen staff and 20+ front of house staff. I developed specials and new menu items. I developed a limited, but passionate, pastry program to the restaurant. I was involved in staff hiring and management, catering and event preparation, ordering, cost analysis, and inventory management. Show less



White Lodging

• United States
• Hospitality
• 700 & Above Employee

• Executive Sous Chef

  • Jun 2021 - Sep 2021

  In addition to my previous duties:I helped to develop line cooks into lead line and supervisor positions and helped mentor a supervisor into the sous chef position.I was involved in banquet planning, ordering, cooking, and execution.I represented the outlets BOH in leadership meetings, planning sessions, and marketing decisions.I was acting Chef when the Hotel Executive Chef was off property.

• Sous Chef

  • Jul 2020 - Jun 2021

  I lead a team of 20+ supervisors, cooks, dishwashers, and interns with the Purdue Hospitality and Tourism Management program. I helped to build teams through training and encouraging cooperative work.My day to day tasks included managing scheduling and labor for effective coverage while meeting or exceeding budget, consulting with guests then creating and delivering memorable Chef’s Table experiences, and overseeing operation of the restaurant, coffee shop, and bar menus through effective inventory management and consistent purchasing. My attention to details allowed my team to execute consistent, high quality meals.Opened a new restaurant, during a global pandemic, as a key member of the management team achieving profitability in six months, even with COVID restrictions. Show less



Dear Inga

• San Francisco, California, United States

• Line Cook

  • Dec 2019 - Mar 2020

  Hired for my expertise in high end dining to help launch a new restaurant Trained other cooks on all stations in the restaurant Hired for my expertise in high end dining to help launch a new restaurant Trained other cooks on all stations in the restaurant



Magee Homestead

• United States
• Hospitality
• 1 - 100 Employee

• Cook I

  • May 2018 - Oct 2019

  Achieved superior guest satisfaction scores working in a high end Relais and Chateaux, Forbes 5 star boutique resort setting Key player in menu development, starting and maintaining a fermentation program, and providing an exceptional experience to guests who became ambassadors for the resort Part of a small, tight knit team that also worked events at other Relais and Chateaux properties such as Gourmet Fest in Carmel, CA Achieved superior guest satisfaction scores working in a high end Relais and Chateaux, Forbes 5 star boutique resort setting Key player in menu development, starting and maintaining a fermentation program, and providing an exceptional experience to guests who became ambassadors for the resort Part of a small, tight knit team that also worked events at other Relais and Chateaux properties such as Gourmet Fest in Carmel, CA



SPQR

• San Francisco, California, United States

• Tournant Chef

  • Dec 2018 - May 2019

  Key member of the team at the longest running one Michelin star restaurant in San Francisco Worked and trained other cooks on every station as well as driving the production team Gained extensive pasta making knowledge Followed clean and efficient working practices in a very small, open kitchen Key member of the team at the longest running one Michelin star restaurant in San Francisco Worked and trained other cooks on every station as well as driving the production team Gained extensive pasta making knowledge Followed clean and efficient working practices in a very small, open kitchen



Pebble Beach Resorts

• United States
• Hospitality
• 500 - 600 Employee

• Cook I

  • Jan 2015 - May 2018



Rho Kappa Chapter of Kappa Sigma Fraternity

• Social Chair

  • Aug 2011 - Aug 2012