Brewer

• Nov 2021 - Present

Cellar Person

• Aug 2021 - Nov 2021

-Responsible for the cleaning and sanitation of fermenters and brite tanks. -Monitors fermentation daily and performs necessary actions; drop yeast, add fruit puree, dry hop, temperature drops, etc.. -Able to operate a centrifuge to prepare beer for packaging, according to specified recipes. -Assists brewers whenever needed.-Consistency assists in general cleaning around the brewery.

Warehouse Coordinator

• Mar 2021 - Aug 2021

Under the packaging team have been responsible for cleanliness and organization of both the warehouse and the coldbox. This includes all inbound and outbound shipments in addition to trips between both brewery locations. -Proficient in all aspects of forklift operation. Including loading/unloading trailers, moving pallets of finished goods to and from the cold box, moving full barrels, changing super sacs, moving pallets to and from racks and second level storage areas. -Consistently keeps cold box stock organized and rotated in order to send the correct product to the market. -Able to organize, assemble, and deliver weekly orders to The Brew Hut and South Dock. -Consistently willing to help in all areas of the brewery when needed in order to keep the operation running and the brewery clean and organized.

Packager

• Aug 2020 - Mar 2021

Working within a team to meet or exceed the brewery’s daily packing goals; including both canned and kegged beer. -Keen eye for watching the entire production line in order to minimize both beer and can loss. -Skilled in all areas of the packing line. Including; the depalletizer, can filler, and cartoner. Able to troubleshoot problems as or before they occur. Additionally is able to both clean and fill kegs in an efficient manner. -Experienced in forklift operation. Able to load/unload finished product from coolers while keeping product rotated and organized. Can load/unload items from tall racks and second level storage areas. -Proficient in cleaning all of the packaging teams equipment, particularly the can + keg fillers using the C.I.P. procedure.

Executive Sous Chef

• Jul 2019 - Mar 2020

Responsible for leading the daily and long term operations of all food service with in the hotel. This includes scheduling, menu planning, staff training/accountability, budgeting, and capital planning. Successfully demonstrated the ability to motivate, lead, and empower a team to work together in creating a positive guest experience. - Supported the planning and execution of Chef driven restaurant menus and special events - Created a house made bread program which was featured on restaurant items and special VIP events. - Assisted in the improvement of our banquet and catering menus which included new buffets, action stations, and service aspects - Able to make smart financial decisions in order to improve food costs while being able to feature more local vendors and products

Executive Sous Chef

• Aug 2018 - Jul 2019

Responsible for the daily operations of the banquet and outlet kitchens. This includes scheduling, product ordering, productions lists, safety + sanitation, menu development, staff training, food and labor budgeting. Successfully led team through planning, production, and execution of several holiday brunches which served up to 1000 guests each. Supported multiple restaurants in daily duties as well as menu planning and execution. Able to make smart financial decisions in order to maintain for food cost goals without sacrificing quality

Sous Chef

• Jan 2017 - Jul 2019

Responsible for overseeing the daily operations of various kitchens with in the hotel. Daily tasks include product ordering, scheduling, sanitation, production, and staff training. Helped Drive our GSS “Restaurant Food Quality” score up by ten points over the course of a year. Successfully planned, prepared, and launched menus that focus on creative local seasonal ingredients. Able to lead a team in preparation and execution for banquet functions exceeding 1000 guest.

Culinary Supervisor (cook I)

• May 2014 - Jan 2017

Responsible for leading a team of associates on a daily basis to ensure all standards are being met or exceeded. Spent time overseeing the In Room Dining kitchen, the 15|Fifty restaurant kitchen, Garde Manger kitchen, and the Banquet kitchen. Successfully lead the Garde Manger team through the Starwood Leadership Conference in 2016. Ability to write schedules to ensure proper coverage to complete necessary production.

Line Cook

• Jun 2012 - May 2014

I am part of the team that prepares dinner for 15/fifty, the Sheraton's restaurant. I am proficient on the pantry, grill, and sauté stations. I also help in room-service and the banquet kitchens during peak season.

Intern

• Nov 2013 - Feb 2014

Responsible for producing, maintaining, and managing production equipment at a full scale production distillery. While doing this, I have also been responsible for several business aspects of being a part of a small business. • Maintaining a clean and sanitary work environment to ensure a high quality product• Taking measurements and proofs of spirits for record keeping and for bottling procedures• Bottling and producing spirits at a high capacity while maintaining and striving for excellence • Working and brainstorming with peers on experimental products

Prep Cook

• Jun 2011 - Aug 2011

I prepared salsas, sauces, meats, and other items for lunch & dinner service. I prepared salsas, sauces, meats, and other items for lunch & dinner service.