Experience

The Station House Pub & Restaurant

• United States
• Restaurants
• 1 - 100 Employee

• Executive Chef

  • Feb 2016 - Present

  Lantana, Florida, United States Managed the day to day operation of $4M restaurant, including menu-development, labor controls, labor hiring and development, purchasing, cost controls, financial statement reviews, purveyor relationships.



Bokamper’s

• United States

• Executive Chef

  • Aug 2013 - Jun 2015

  Oversaw development, hiring and scheduling of four sous chefs and 100-150 employees. • Responsible for opening and day to day operations of fast paced, 10 million dollar a year, kitchen. • Managed weekly profit and loss statements. • Implemented and enforced systems to maximize profit through cost effective operating procedures.



Islamorada Fish Company

• United States
• Restaurants
• 1 - 100 Employee

• Assistant General Manager/Kitchen Manager

  • Jan 2008 - Aug 2013

  Oversaw the daily operations of a high volume restaurant (7-10 million) and staff. • Established purchasing partnerships and negotiations with vendors with quality and costs in mind. • Involved in the hiring, development and training of employees and supervisors. • Managed weekly profit and loss statements including inventory controls for food, labor and supplies.



Landry’s Corporation

• United States
• Medical Practices

• General Manager/Executive Chef

  • Jun 2002 - Aug 2007

  Promoted from Sous Chef in Michigan to Chef in Florida, ultimately promoted to General Manager. • Assisted in managing various stores under company during management changes. • Worked collectively with sister stores to monitor and streamline labor and food costs. • Scheduled and directed staff in daily work assignments to maximize productivity and maintain quality standards. • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest… Show more Promoted from Sous Chef in Michigan to Chef in Florida, ultimately promoted to General Manager. • Assisted in managing various stores under company during management changes. • Worked collectively with sister stores to monitor and streamline labor and food costs. • Scheduled and directed staff in daily work assignments to maximize productivity and maintain quality standards. • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions. Show less



Rocky’s

• United States
• Restaurants

• Sous Chef

  • Jun 2000 - Jun 2002

  Responsible for sanitation, scheduling, development of daily specials and implementation of kitchen operational procedures. • Worked under the direction, and alongside, award winning Chef Chuck Rackiwicz.