Business Development Manager Bakery & Culinary Arts

• Apr 2017 - Present

Adjunct Instructor

• Jul 2015 - Present

Annually Contracted Faculty

• Aug 2011 - Jul 2015

As a professional chef instructor, I provide a variety of teaching techniques which includes: lectures, hands-on demonstrations and mentoring. My class subjects include both culinary and bakery arts as well as menu planning and marketing. My focus is on the success of my students and creating a positive and challenging learning environment which provides an accurate depiction of their desired career objectives.

Executive Chef 1

• Jul 2015 - Apr 2017

As the executive chef of Wilson Health, I oversee all daily operations of food production to ensure client satisfaction for Wilson Health. We serve three customer segments which include patients, cafeteria and catering. By being a professional chef instructor, my employees see me as a technical expert and request my advice daily. Furthermore, I implement business practices in order to uphold the mission statements and core values of Wilson Health and Sodexo. My efforts have positively contributed to revenues and operating profits through the implementation of services and by creating opportunities for growth while managing expenses. My personal goal is to change the perception of hospital food and help our patients return home by providing the highest quality of nutritional services. Show less

Substitute Teacher

• Aug 2010 - May 2011

Executed lesson plans and provided guidance to students based on my education and experience. Course subjects included culinary arts and business. Executed lesson plans and provided guidance to students based on my education and experience. Course subjects included culinary arts and business.

Executive Chef

• Aug 2009 - Oct 2010

Developed a new upscale steakhouse with a seating capacity of 280 guests. Worked with private owners to execute their vision. My primary role included developing menus, researching equipment, hiring and training culinary staff, procurement, and working with the local health and fire departments to acquire food and beverage licenses. Supervised and coordinated all culinary activities to ensure consistent food quality, presentation techniques, and sanitary practices. Developed a new upscale steakhouse with a seating capacity of 280 guests. Worked with private owners to execute their vision. My primary role included developing menus, researching equipment, hiring and training culinary staff, procurement, and working with the local health and fire departments to acquire food and beverage licenses. Supervised and coordinated all culinary activities to ensure consistent food quality, presentation techniques, and sanitary practices.

Pastry Chef

• Apr 2007 - May 2009

Assisted in opening a new upscale restaurant with the seating capacity of 350 guests. I designed the dessert menu as well as offered daily specials and worked with guests on special requests for catering events. My role also incorporated Garde Manger, which included creating all salads, appetizers and artistically presented buffet offerings. Assisted in opening a new upscale restaurant with the seating capacity of 350 guests. I designed the dessert menu as well as offered daily specials and worked with guests on special requests for catering events. My role also incorporated Garde Manger, which included creating all salads, appetizers and artistically presented buffet offerings.

Garde Manger Chef

• 2006 - 2007

My responsibilities focused on salads, appetizers, pastry and food preparation for this well-established fine-dining restaurant and Inn. I also executed orders on the sauté station as a secondary function. My responsibilities focused on salads, appetizers, pastry and food preparation for this well-established fine-dining restaurant and Inn. I also executed orders on the sauté station as a secondary function.

Senior Via Panera Coordinator

• 2005 - 2006

Functioned as an operations representative with an acute understanding of the bakery-café organization. Provided excellent customer service by producing accurate orders, prompt deliveries, and gathering feedback on completed orders. Worked to establish professional relationships with customers to grown and retain business. Functioned as an operations representative with an acute understanding of the bakery-café organization. Provided excellent customer service by producing accurate orders, prompt deliveries, and gathering feedback on completed orders. Worked to establish professional relationships with customers to grown and retain business.

Marketing Operations Analyst, Replenishment Analyst

• 1999 - 2004

Marketing Operations Analysts Victoria Secret Direct: Executed complex marketing campaigns and coordinated the integration of all events within a media to maximize profits. Scope of position included: planning, extracting, mailing specifications, system updates, autobases, reports, nets, source codes, cleanup procedures and analysis. Replenishment Analyst Bath and Body Works: Created a customized assortment strategy based on seasonal plans established with the Merchandise Planner, Merchant Team and Operations Planners. Challenged business practices to improve efficiency and increase inventory sell through percentages. Utilized Access to create tools to automate inventory reporting for the department. Improved the flow of inventory to stores by creating reports which identified exception reports and aided in the store analysis process to manage current inventory. Show less

Assistant Buyer

• 1998 - 1999

Collaborated with Buyer in the selection of merchandise and the negotiations of financial terms. Manage product assortments by location to maximize trend opportunities and buying budgets. Evaluated sales, inventory gross margin and vendor performance in order to manage costs and achieve financial goals. Collaborated with Buyer in the selection of merchandise and the negotiations of financial terms. Manage product assortments by location to maximize trend opportunities and buying budgets. Evaluated sales, inventory gross margin and vendor performance in order to manage costs and achieve financial goals.