Experience

Sub-Zero Group, Inc.

• United States
• Manufacturing
• 700 & Above Employee

• Sous Chef/Sales Consultant

  • Apr 2022 - Present



Bar Boulud

• Chef De Partie Tournat

  • 2021 - 2021

  Trained staff and worked all stations as needed. Trained staff and worked all stations as needed.



Meat You at Home

• Partner

  • 2020 - 2021

  Co-Created a meal kit service for home cooks that lasted 12 months. • Primary focus on website development/design, weekly website menu updates, weekly marketing emails, packaging, logistics, and customer care. • Partnered on all aspects of the business such as: research and development, sourcing, food preparation, and delivery. Co-Created a meal kit service for home cooks that lasted 12 months. • Primary focus on website development/design, weekly website menu updates, weekly marketing emails, packaging, logistics, and customer care. • Partnered on all aspects of the business such as: research and development, sourcing, food preparation, and delivery.



Crown Shy

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Line Cook

  • 2019 - 2020

  Worked 3 garde-manger stations and became team lead. Worked 3 garde-manger stations and became team lead.



Boulud Sud

• Chef De Partie

  • 2017 - 2019

  Worked line for lunch and dinner service on the following stations: Garde manger, entremet/pasta, cuisson, and grill Worked line for lunch and dinner service on the following stations: Garde manger, entremet/pasta, cuisson, and grill



North End Grill

• United States
• Restaurants
• 1 - 100 Employee

• Line Cook

  • 2016 - 2017

  Worked line for dinner service on the following stations: Raw bar, garde manger, pizza/fry, josper (charcoal oven) Worked line for dinner service on the following stations: Raw bar, garde manger, pizza/fry, josper (charcoal oven)



Shake Shack

• United States
• Hospitality
• 700 & Above Employee

• Team Member

  • Jun 2014 - Oct 2015

  Worked all stations, but often assigned to the register because of ability to connect with the guests and raise sales. Worked all stations, but often assigned to the register because of ability to connect with the guests and raise sales.