Banquet Chef @ Greek Peak/Executive Chef @ Toggenburg

• Dec 2016 - Present

Catering Manager - Dec. 2016 - Oct. 2018 Catering Manager - Dec. 2016 - Oct. 2018

Owner/Chef

• Oct 2014 - Present

SO6 Cornell Dining Willard Straight

• Aug 2014 - Sep 2015

Director of Catering - Catering by Ithaca Bakery

• Feb 2010 - Aug 2012

*Supervised catering staff 5 full time & up to 45 freelance *Coordinated and scheduled staff, including hiring and firing *Direct relations with customer to create & organize events and requests *Created customer quotes using excel & word *Increased sales by 35%. *Supervised catering staff 5 full time & up to 45 freelance *Coordinated and scheduled staff, including hiring and firing *Direct relations with customer to create & organize events and requests *Created customer quotes using excel & word *Increased sales by 35%.

Executive Chef

• Jul 2009 - Mar 2010

*Executed menu creations and developed new menu items *Supervised kitchen staff scheduling and maintenance *Executed menu creations and developed new menu items *Supervised kitchen staff scheduling and maintenance

Owner/Chef

• Sep 2001 - Jun 2009

*Responsible food cost, payroll and monthly accounting *Hired & supervised employees of restaurant, ranging from 10 - 13 employees *Ran daily operations of kitchen. *Designed and created seasonal menus & weekly specials utilizing local farms and seasonal ingredients *Coordinated local wine pairing events *Responsible food cost, payroll and monthly accounting *Hired & supervised employees of restaurant, ranging from 10 - 13 employees *Ran daily operations of kitchen. *Designed and created seasonal menus & weekly specials utilizing local farms and seasonal ingredients *Coordinated local wine pairing events

Sous Chef

• Feb 2001 - Aug 2001

*Daily ordering for kitchen which produced 150 plus meals a night *Designed menu specials *Inventory and food cost responsibilities *Executed sauté station *Daily ordering for kitchen which produced 150 plus meals a night *Designed menu specials *Inventory and food cost responsibilities *Executed sauté station

Sous Chef

• Apr 1999 - Feb 2001

*Supervised kitchen staff consisting of 5 full time employees *Took and input Inventory *Responsible for food maintaining proper food cost *Designed menu and changed daily specials *Supervised kitchen staff consisting of 5 full time employees *Took and input Inventory *Responsible for food maintaining proper food cost *Designed menu and changed daily specials

Sous Chef

• Oct 1997 - Apr 1999

*Daily ordering and inventory for busy lunch and dinner services *Supervised kitchen staff ranging from 8 - 10 people per service *Executed daily lunch specials *Created dinner specials *Daily ordering and inventory for busy lunch and dinner services *Supervised kitchen staff ranging from 8 - 10 people per service *Executed daily lunch specials *Created dinner specials

Line Cook

• Jun 1996 - Sep 1997