Experience

River Spirit Casino Resort

• United States
• Gambling Facilities and Casinos
• 200 - 300 Employee

• Executive Chef

  • Sep 2013 - Present



DoubleTree Hotel Warren Place

• Executive Chef

  • Apr 2009 - Sep 2013

  Responsible for $2 million food operation including Warren Duck Club and banquets. ♦Hire train and supervise 9 cooks, Stewarding and Purchasing departments. ♦Implementing and creating new menus Responsible for $2 million food operation including Warren Duck Club and banquets. ♦Hire train and supervise 9 cooks, Stewarding and Purchasing departments. ♦Implementing and creating new menus



Sodexo

• France
• Facilities Services
• 700 & Above Employee

• General Manager

  • Jun 2008 - Apr 2009

  Responsible for all aspects of the dining program at Inverness Village, staff of 65. Responsible for a $2 million dollar managed volume budget, purchasing of equipment, hiring of the staff, training and sanitation. Development of new dining programs and special events to keep residents involved. Responsible for all aspects of the dining program at Inverness Village, staff of 65. Responsible for a $2 million dollar managed volume budget, purchasing of equipment, hiring of the staff, training and sanitation. Development of new dining programs and special events to keep residents involved.



Aramark

• Tulsa, Oklahoma Area

• Executive Chef/Director of Dining and Nutrition

  • 2003 - 2008

  Opened Inverness Village retirement community as the Executive Chef, after two years was promoted to the director of dining and nutrition. Responsible for a $1.9 million dollar expense budget. Ordering equipment, setting up inventory controls, developed 4 week cycle menus, trained staff. •Trained and mastered on ARAMARK specific inventory control software. Opened Inverness Village retirement community as the Executive Chef, after two years was promoted to the director of dining and nutrition. Responsible for a $1.9 million dollar expense budget. Ordering equipment, setting up inventory controls, developed 4 week cycle menus, trained staff. •Trained and mastered on ARAMARK specific inventory control software.



Tulsa Marriot Southern Hills

• Tulsa, Oklahoma Area

• Executive Chef

  • 1998 - 2003

  Responsible for $3 million food operation, including 2 restaurants and banquets. •Hire, train and supervise kitchen staff consisting of 20 cooks, 2 Sous Chefs, Stewarding and Purchasing departments. •Implement and create restaurant and banquet menus. •2001 Manager of the Year Responsible for $3 million food operation, including 2 restaurants and banquets. •Hire, train and supervise kitchen staff consisting of 20 cooks, 2 Sous Chefs, Stewarding and Purchasing departments. •Implement and create restaurant and banquet menus. •2001 Manager of the Year



The Summit Club

• Tulsa, Oklahoma Area

• Executive Chef

  • 1995 - 1998

  •Responsible for $2 million food operation. •Managed 10 employees. •Implemented and created new menus for dining room and banquets. •Responsible for $2 million food operation. •Managed 10 employees. •Implemented and created new menus for dining room and banquets.



Tulsa Marriott Southern Hills

• Executive Chef

  • 1992 - 1995

  •Responsible for $4.5 million food operation, including 3 restaurants and banquets. •Voted Tulsa’s Best Chef by Tulsa People magazine – 1993. •Voted Tulsa’s Best Chef by Urban Tulsa magazine – 1994 •1994 Manager of the Year •Responsible for $4.5 million food operation, including 3 restaurants and banquets. •Voted Tulsa’s Best Chef by Tulsa People magazine – 1993. •Voted Tulsa’s Best Chef by Urban Tulsa magazine – 1994 •1994 Manager of the Year



The Hotel Viking

• Newport, RI

• Executive Chef

  • 1991 - 1992

  •Responsible for $2 million food operation including one restaurant and banquets. •Assisted in purchasing and cost control. •Responsible for $2 million food operation including one restaurant and banquets. •Assisted in purchasing and cost control.



Carnival's Crystal Palace Resort and Casino

• Nassau, Bahamas

• Sous Chef

  • 1989 - 1991

  •Implemented pre-opening and opening departmental projects such as hiring and training personnel, designing plate presentations, and writing recipe cards. •Responsible for scheduling and supervising line cooks and Sous Chef. •Accountable for food and labor costs •Implemented pre-opening and opening departmental projects such as hiring and training personnel, designing plate presentations, and writing recipe cards. •Responsible for scheduling and supervising line cooks and Sous Chef. •Accountable for food and labor costs