Culinary Instructor

• Aug 2021 - Present

Chef Manager

• Jan 2019 - Aug 2022

Direct operations for corporate food service location. Supervise seven team members in food preparation and manage costs, food quality, and presentation. Design daily menus, lower inventory, and organize ordering process to improve efficiencies. Restructure catering menus and pricing to reduce costs. • Cultivated nurturing environment to establish trust and respect with existing staff and ensure efficient operations. • Increased sales by 32% by organizing inventory, stabilizing staff, redesigning menus, and improving food quality. Show less

Executive Chef of Retail Operation

• May 2002 - Oct 2018

Led culinary services throughout high-volume retail operations. Oversaw two Sous Chefs, 15 union staff members, and 11 assistant managers, and helped direct 70 additional union members. Developed HACCP guidelines for all locations and ensured compliance with high standards for sanitation. Trained all staff, including catering team and personnel for seven satellite units, food truck, and concessions for all athletic venues. Designed and executed multiple unique menus for each location and produced special catered events. Volunteered to host NACUFS conference and presented session. • Directed operation with $14.9M in annual revenue and maintained all food costs, ordering, and inventory control. • Successfully served up to 7000 quests daily and produced special events for up to 2000 guests. • Hired, coached, and trained 80 unionized employees. • Guided staff in winning Team Visionary Award for efficiencies and effectiveness in service. • Developed five satellite units and implemented HACCP program and food cost and inventory control for each. • Managed project to upgrade main kitchen and designed and opened cold-food kitchen and hot and cold food delivery. Show less