Executive Chef

• Nov 2022 - Present

Executive Chef of Grand Hotel with Banquet Facilities and Exposition Center Executive Chef of Grand Hotel with Banquet Facilities and Exposition Center

Chef

• Jul 2021 - Nov 2022

Snack Bar Attendant

• Aug 2020 - May 2021

Monitored systems including temperature logs, prep lists, receiving logs, food prep and service, using strong attention to detail to maintain consistent operations. Prepared coffee and espresso beverages and tea while adhering to quality standards to meet customers requirements

Food Service Worker

• Jul 2017 - Aug 2020

Chef de Cuisine

• Jul 2015 - Jul 2017

Supervised production for banquets. Designed weekly banquet breakout plan for kitchen and attended daily BEO meeting to enhance service/kitchen communications oversaw preparation of salads, sauces, vegetables, grilled and roasted meats and pastry presentations with an eye toward daily service times Taught cooking classon Italian specialties for members private entertainment Supervised production for banquets. Designed weekly banquet breakout plan for kitchen and attended daily BEO meeting to enhance service/kitchen communications oversaw preparation of salads, sauces, vegetables, grilled and roasted meats and pastry presentations with an eye toward daily service times Taught cooking classon Italian specialties for members private entertainment

Chef/Unit Manager

• Oct 2007 - Jul 2015

Duties include biweekly food order, daily preparation, production and service of meals prepared from scratch, oversight of food quality and presentation, insurance of compliance with sanitation and safety standards, team member training and crew development, cost controls and overall profitability. General management duties performed include systems and facilities management, providing supervision and professional development to team members, assigning work and delivering recognition. Culinary production takes place on site and includes breakfast, lunch, dinner and weekend brunch for sorority houses of 75-100 girls. Seasonally, summer work includes cooking in Wisconsin summer camps for up to 250 youth. Food is prepared fresh daily and includes homemade salad dressings, freshly baked breads, soups and sauces, preparation of fish, meat and poultry, vegetables and fruits, cheeses, ethnic cuisines, pastries, cookies, desserts and non alcoholic beverages.

Executive Chef

• Jul 2003 - Jul 2007

Chef/Managing Partner of 34 seat independent restaurant serving fish, steak, specialty salads, sandwiches, regional specialties, desserts, homemade ice cream with a daily changing menu featuring seasonal specialties and a boutique wine list. Responsible for culinary preparation and production, adherence to sanitation and safety standards, menu creation and development including daily menus and specials, new a la carte menu items, Early Bird menus, quarterly 7-course French, monthly 5-course Italian menus and seasonal truffle tasting menus, staffing, wine list development, ordering of food and beverages, systems management, budgeting and forecasting

Banquet Sous Chef

• Jul 2002 - Jul 2003

Assisted Executive Chef in preparation and execution of banquets in a luxury faculty club setting. Management responsibilities include overseeing production of food products for banquets, inventory control, training and crew development, oversight of an average of 10 or more staff depending on banquet business, assisted in development of breakouts and preparation lists. Assisted Executive Chef in preparation and execution of banquets in a luxury faculty club setting. Management responsibilities include overseeing production of food products for banquets, inventory control, training and crew development, oversight of an average of 10 or more staff depending on banquet business, assisted in development of breakouts and preparation lists.

Banquet Sous Chef/PM Line Sous Chef

• Jan 2001 - Jul 2002

Split time between 2nd floor banquet kitchen and main level a la carte Italian restaurant specializing in family style service of pastas and Italian specialties with sales of $10 million annually. Supervised a staff of up to 20 cooks in aggregate. Responsible for banquet production lists and forecasts, interpretation of reports from sales, participation and facilitation of meetings including training meetings, BEO/Catering meetings, sales meetings and daily staff line-ups including waitstaff menu briefings and culinary line checks, enforcement of sanitation and safety standards, keeping of daily logs as required including temperature logs, sanitation logs, burn sheets and station by station checklists, organizing and 'zoning' of kitchen to facilitate service, coordination and expedition of service with crew of up to 3 expeditors.

Executive Chef

• Dec 1999 - Jan 2001

Responsible for supervising and training 15 cooks of continental restaurant and $1.2 million catering operation. Duties included ordering, hiring, recognition or disciplinary action of staff as needed, menu writing, specials, sanitation and safety training, wine parings, facilities management, facilitation of BEO/Catering meeting, inventory control. Responsible for supervising and training 15 cooks of continental restaurant and $1.2 million catering operation. Duties included ordering, hiring, recognition or disciplinary action of staff as needed, menu writing, specials, sanitation and safety training, wine parings, facilities management, facilitation of BEO/Catering meeting, inventory control.

Dining Room Sous Chef

• Aug 1998 - Dec 1999

In charge of crew of 7 cooks for fine dining faculty club restaurant and club lounge serving lunch, dinner and special events to members and their guests. Responsible for ordering of fish, game, poultry, produce and specialty items. Produced costing reports for General Manager to assist with implementation of lunch buffet developed to streamline service. Developed sanitation walk-thru and checklist for use throughout the facility. Assisted banquet chef in service of buffets, plated services and passed hors d'oeuvres, produced garde manger items for brunch including sushi, chaud froid pieces and aspic work, carved fruits and vegetables, pates, terrines and charcuterie, cold sauces and salads, responsible for oversight and care of all seafood used in house, including insuring and supervising the icing thereof, assisted with inventory. Annual sales topped $1.8 million.

Tournant, Jockey Club Restaurant

• Sep 1994 - Jul 1997

Worked for master chef Hidemasa Yamamoto in the kitchen of the Jockey Club and associated banquet and garde manger kitchens. A paid stagaire to hone my fine dining skills as saucier, butcher, poissonier, garde manger, pastry and fine dining banquets. Explored skills in Asian cuisines, including ingredients and their uses in French and Italian fusion cookery. Learned refined methods of producing and expediting high-tier multi-course degustation meals.

Sous Chef

• Mar 1993 - Aug 1994

Worked as Sous Chef in The Cafe restaurant in charge of 12 cooks, and in the banquet kitchen with up to 10 cooks. and spent time in the fine dining Rooftop Restaurant with crew of 4.

Executive Chef

• Apr 1992 - Dec 1992

In charge of menu and operations for 96 seat Italian restaurant, specializing in pastas and steaks. In charge of menu and operations for 96 seat Italian restaurant, specializing in pastas and steaks.

Lead Cook

• Oct 1987 - Apr 1992

Apprenticeship under master chef Fernand Gutierrez. Worked in a classical brigade style kitchen alongside 65 cooks. Began in Garde Manger, continued to line cook positions in The Dining Room at the Ritz Carlton restaurant, including Pantry Cook, Demi Chef Tournant, Chef de Partie Poissonier, Chef de Partie Saucier, and was promoted to Lead Cook of The Cafe restaurant. Also assisted in banquet preparations. Performed duties of Designated Trainer, providing mentoring, guidance and training to new employees.