Experience

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  Groundwork Kitchen

  • United States

  • Training Chef

    • Jun 2021 - Present
    • United States

    Groundwork Kitchen is a social enterprise initiative of Paul’s Place Outreach, Inc. As the Training Chef I lead a class of 10-20 students through a 12 week culinary curriculum that I created following the Catalyst Kitchens model. The program is currently operating with an 81% graduation rate.Proctor and instructor for various culinary industry accreditations and certificates, including ServSafe, Rouxbe, and AHLEI S.T.A.R.T program courses.Planning unique menus for the students to prepare, so they gain culinary experience. Monitoring the execution of the menus, including live demonstrations for students. Maintaining and tracking students academic records, and culinary progress.

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  Chartwells Higher Education Dining Services

  • UMBC

  • Production Manager

    • Sep 2016 - Sep 2020
    • UMBC

    Actively led a $3.5 M in sales food court kitchen including but not limited to managing food service workers, cooks, receivers, and utility workers inclusive of supervisors, union employees, and student workers (30 employees). Continuously and effectively align workflows and evaluated business operations for optimal area coverage and customer satisfaction. Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance. Created and deployed successful strategies to boost restaurant performance, Menu Development, streamline food prep processes, and increase efficiency in different areas. Managed employees throughout preparation and service of 500-600 meals per day. Reviewed pricing and ordered food ingredients, kitchen appliances and supplies. Developed and strengthened relationships with vendors to manage inventory and source effectively. Verified prepared food met all standards for quality and quantity before serving to customers. Oversaw department profit, loss, and budgeting.

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  M&T Bank

  • Sr. Teller

    • Apr 2016 - Sep 2016

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  Richardson Farms

  • Catering Chef

    • Mar 2011 - Mar 2016

    At this locally owned, 5th generation farm, I am the primary employee for the thriving and expanding catering department. My day to day responsibilities include, but are not limited to:Order FulfillmentCustomer ServiceEvent planning and managementMaintaining BEO’s with Caterease Prep work Supervising Staff

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  BB&T

  • Teller Supervisor

    • Sep 2006 - 2010

    As the Teller Supervisor I was charged with maintaining the vault, training tellers, and evaluating and disciplining tellers. I also was crossed trained as a Relationship Banker. My responsibilities included, but were not limited to:Supply OrderBranch Scheduling PayrollManaging Vault/ATMSupervising StaffCustomer Service