Corporate Chef

• Mar 2015 - Present

Owner

• Jun 2011 - Present

MercoglianoLLC.com MercoglianoLLC.com

Weekend Banquet Chef-Seasonal

• Jul 2017 - Present

Sous Chef

• Oct 2012 - Mar 2015

• Oversee special catering events and offer culinary instruction or demonstrations• Plan and execute menu for the Dinning Room 4.6 k in sales per year • Engaged in rounding with customers and patients to ensure quality and service • Responsible for compliance with serve safe regulation on a daily basis • Responsible for training employees in foundational culinary skills• Maintain a 40% food cost in retail operation• Supervise patients room service dining program – 550 covers per meal

Chef

• Sep 2011 - Aug 2012

• Accountable for contribution, labor, sales, shrink, purchasing and employee retention• Managed and organize staff of 20 employees at multiple locations• Supervised kitchen personnel with responsibility for hiring, discipline and performance reviews• Assisted in planning, development, roll out and execution of prepared foods products • Accountable for contribution, labor, sales, shrink, purchasing and employee retention• Managed and organize staff of 20 employees at multiple locations• Supervised kitchen personnel with responsibility for hiring, discipline and performance reviews• Assisted in planning, development, roll out and execution of prepared foods products

Head Cook

• Dec 2006 - Aug 2011

Weekend mornings.**Oversee kitchen staff, hot and cold food prep, salads, sauté, grilling, fryer, set-up and clean-up.**Assist with receiving and inventory control. **Help with bussing and dishwashing.; Weekend mornings.**Oversee kitchen staff, hot and cold food prep, salads, sauté, grilling, fryer, set-up and clean-up.**Assist with receiving and inventory control. **Help with bussing and dishwashing.;