Food Service Director

• Jan 2021 - Present

Chef De Cuisine

• Nov 2018 - Jan 2021

Chef de Cuisine

• Jul 2015 - Nov 2018

Executive Chef Create food ideas and menus. Uses and produces standardized recipes giving consistency. Prepare, direct and monitor the production of food items. Responsible for quality control. Ensures proper use of leftovers and that those leftovers are of good quality. Monitor leftovers and waste for cost control and maintaining good management. Ensure timely food preparation for multiple programs happening at the same time. Hire, train, and work alongside all food personnel in cooking techniques and food production skills. Develop a written program of staff training topics for all cooks and assistant cooks. Evaluate performance of personnel under the position’s supervision. Maintain a safe and sanitary work environment. Manage Kitchen Production Operation Manages the food production and supplies budget. Calculate food and supply amounts and correlates ordering with production needs in a cost-effective way. Monitors prices, vendors, and makes evaluations concerning the ordering of food and supplies. Coordinates food deliveries to camp and is responsible for proper receiving of all items. Ensures cost-effective measures are taken at all times in production and staffing. Ensures that all applicable health codes and requirements are followed. Coordinate with other department personnel to ensure success of total program. Ensure that equipment is properly cared for. Set work schedules and assignments, and be conscious of time management and labor cost controls. Keep meticulous and accurate records concerning head counts, food amounts and portion controls. Monitors time usage for cost-effectiveness. Maintains detailed and accurate business records and spreadsheets for continual evaluation for budgeting purposes.

Sous Chef

• Jun 2014 - Jul 2015

Produce quality meals and assist in all food production at Aspen Grove. Direct, prepare, and monitor the production of food items. Responsible for quality control. Ensure proper use of leftovers and that those leftovers are of good quality. Maintain proper and safe cooking and food temperatures, including coolers, freezers, etc. Ensure timely food preparation for multiple programs happening at the same time. Maintain a safe and sanitary work environment. Carry out the head chef’s directives, conduct line checks, and oversee the timely rotation of all food product. Train, mentor, and supervise food personnel in cooking techniques and food production skills. Work alongside students in food production. Assume Executive Chef duties in his/her absence. Calculate food and supply amounts and correlate ordering with production needs. Coordinate food deliveries to camp and assume responsibility for properly receiving all items. Evaluate cost effectiveness and guest satisfaction of foods served at Aspen Grove. Monitor leftovers and waste for cost control and maintaining efficient operations. Plan and record accurate amounts of foods prepared and consumed. Counsel with the Executive Chef on strategies to improve efficiency and cost effectiveness.

Banquet Chef de Partie

• Jul 2013 - Jun 2014

Execution of production requirements in a high-volume catering and banquet kitchen. Supervision of student employees, interns, and prep cooks; duties include teaching, directing, scheduling, and interviews for hire. Work performed under the direction of the Chef de Cuisine, Sous Chef, and Chef Garde Manger to produce high quality hot and cold food menu items for VIP clientele, large banquets, executive meetings,and athletic events. Participation in menu planning and implementation as well as recipe development under the direction of the Chef de Cuisine. I was an active team member in planning and executing complex menus for 2014 National Association of Collegiate and University Food Service(NACUFS) regional conference, including buffets, competition, and 7-course plated meal. Other duties include prep-cooking, hot firing, banquet plate-up service, dessert plating, assisting the Skyroom Restaurant Chef as needed, buffet action-stations, purchasing, receiving, and inventory control.

Culinary Extern

• Apr 2013 - Jul 2013

Experience in BYU Catering and Banquets with hot-food firing, plate-up and presentation, and Skyroom restaurant cook. Cannon Center Student Dining cook including prep, firing, and action stations. BYU Meat shop experience in beef and pork fabrication and cutting including ground beef and sausage production. Culinary Support Center Bakery working with breads, bagels, dessert bars, doughnuts, and basic cake and pastry production. Experience in BYU Catering and Banquets with hot-food firing, plate-up and presentation, and Skyroom restaurant cook. Cannon Center Student Dining cook including prep, firing, and action stations. BYU Meat shop experience in beef and pork fabrication and cutting including ground beef and sausage production. Culinary Support Center Bakery working with breads, bagels, dessert bars, doughnuts, and basic cake and pastry production.

Prep Cook

• Aug 2012 - Dec 2012

Preparation of hot entrées and sides for catering events and buffets large and small at the University of Phoenix Stadium and for off-site events.Concession cook on Club-level Premier Concessions including action-station cook for buffets, omelets, and carving stations. Preparation and plating of desserts for catering events and use and knowledge of kitchen equipment including range, ovens, deep-fryer, tilt- skillets, knives, grill, flat-top, and hot-holding boxes. Preparation of hot entrées and sides for catering events and buffets large and small at the University of Phoenix Stadium and for off-site events.Concession cook on Club-level Premier Concessions including action-station cook for buffets, omelets, and carving stations. Preparation and plating of desserts for catering events and use and knowledge of kitchen equipment including range, ovens, deep-fryer, tilt- skillets, knives, grill, flat-top, and hot-holding boxes.

Owner/Operator

• Mar 2006 - May 2012

Operating day-to-day functions of a lawncare business. Management of work crew and oversight of thirty customer accounts including payroll, customer service, invoicing, and accounting. Operation and maintenance of power equipment and vehicles Operating day-to-day functions of a lawncare business. Management of work crew and oversight of thirty customer accounts including payroll, customer service, invoicing, and accounting. Operation and maintenance of power equipment and vehicles

Finishing Press Operator

• 2007 - 2010