Dispatcher/Sales

• Jan 2023 - Present

Exec Chef

• Sep 2021 - Nov 2022

Operated the successful opening and closing of seasonal venues (Pilot, Grand Banks, Drift In, High Tide). Built out and opened a new restaurant concept (Holywater). Developed XtraChef purchasing, costing, and inventory software for the group. Operated the successful opening and closing of seasonal venues (Pilot, Grand Banks, Drift In, High Tide). Built out and opened a new restaurant concept (Holywater). Developed XtraChef purchasing, costing, and inventory software for the group.

Head Chef

• Oct 2020 - Sep 2021

Opening chef for Brazilian private club and hotel. Developed and maintained menus and systems for 24 hour room service, members only restaurant and private dinners. Opening chef for Brazilian private club and hotel. Developed and maintained menus and systems for 24 hour room service, members only restaurant and private dinners.

Head Chef

• May 2019 - Mar 2020

Seasonal key holder position on vintage racing boat moored to Pier 6 in Brooklyn Bridge Park. Lead and scheduled team of 14 cooks through daily prep, dinner service, and weekend brunch. Adapted to the unique challenges of working in a galley kitchen. Seasonal key holder position on vintage racing boat moored to Pier 6 in Brooklyn Bridge Park. Lead and scheduled team of 14 cooks through daily prep, dinner service, and weekend brunch. Adapted to the unique challenges of working in a galley kitchen.

Executive Chef

• Oct 2019 - Jan 2020

Oversaw and managed kitchen build-out, operating procedures, and menu creation for members only restaurant in a private social club start-up. Oversaw and managed kitchen build-out, operating procedures, and menu creation for members only restaurant in a private social club start-up.

Banquet Chef

• Sep 2018 - Dec 2018

Food prep for high-profile parties and buyouts on and off-site. Recipe development, prep team management and training, hiring, and logistical coordination with events team. Food prep for high-profile parties and buyouts on and off-site. Recipe development, prep team management and training, hiring, and logistical coordination with events team.

Head Chef

• Dec 2017 - May 2018

Responsible for all aspects of kitchen management such as menu development, inventory, ordering, food costing, labor budgeting, hiring, and training. Responsible for all aspects of kitchen management such as menu development, inventory, ordering, food costing, labor budgeting, hiring, and training.

Kitchen Manager

• Feb 2017 - Aug 2017

Assembled opening team and trained staff. Maintained food and labor budgets. Assembled opening team and trained staff. Maintained food and labor budgets.

Sous Chef

• Aug 2016 - Jan 2017

Assembled opening team, trained staff, and adhered to strict budget set by corporate. Assembled opening team, trained staff, and adhered to strict budget set by corporate.

Production Manager

• Oct 2015 - May 2016

Led team of 8-10 cooks in producing 5,000-8,000 meals daily. Led team of 8-10 cooks in producing 5,000-8,000 meals daily.

Tournant

• Oct 2014 - Oct 2015

Developed recipes and shift procedures as part of opening team. Developed recipes and shift procedures as part of opening team.

Tournant

• Jan 2014 - Oct 2014

Upheld kitchen standards appropriate for a one-star Michelin restaurant and worked a variety of stations. Upheld kitchen standards appropriate for a one-star Michelin restaurant and worked a variety of stations.

Sous Chef

• May 2013 - Nov 2013

Responsible for scheduling, payroll, and hiring, as well as expediting during lunch and dinner services. Responsible for scheduling, payroll, and hiring, as well as expediting during lunch and dinner services.

Line Cook

• May 2011 - Feb 2013

Italian fine dining with a focus on seafood. Worked roast, entremet, and saucier stations. Italian fine dining with a focus on seafood. Worked roast, entremet, and saucier stations.

Cook

• Jan 2010 - Apr 2011

Worked ramen station for eight months, then transitioned to plancha to cook vegetable sides and daily specials. Finished last month as tournant rotating through garde manger, ramen, and plancha stations. Worked ramen station for eight months, then transitioned to plancha to cook vegetable sides and daily specials. Finished last month as tournant rotating through garde manger, ramen, and plancha stations.

Line Cook

• Sep 2007 - Dec 2009