Executive Chef - Autumn Leaves - USAREC Restaurant - Fort Knox, KY, USA
(2025-06)
- Operated and managed a full-service restaurant on a U.S. military base, serving active-duty personnel, families, and civilian staff in a high-security environment.
- Managed day-to-day restaurant operations, including staffing, inventory control, and vendor relations to ensure smooth and efficient service.
- Hired, trained, and supervised staff, fostering a team-oriented environment and ensuring high performance and customer satisfaction.
- Developed and implemented marketing strategies, including social media and local advertising, to drive customer engagement and increase revenue.
- Oversaw financial management, including budgeting, payroll, sales tracking, and cost control to maintain profitability.
- Ensured compliance with health, safety, and labor regulations, including regular inspections and staff training.
- Handled customer relations, resolving complaints professionally and maintaining a loyal customer base through exceptional service.
Executive Chef - University Club of Louisville - Louisville, KY, USA
(2016-12 - 2025-05)
- Led all kitchen operations, including food preparation, staff supervision, and quality control.
- Designed seasonal menus and daily specials based on customer preferences and cost control.
- Managed inventory, food costs, and vendor relationships to maximize efficiency and minimize waste.
- Hired, trained, and scheduled kitchen staff to ensure smooth service and team performance.
- Maintained strict food safety and sanitation standards, consistently passing health inspections.
- Collaborated with front-of-house to ensure timely service and a seamless guest experience.
Chef de Cuisine - Hilton Seelbach - Louisville, KY, USA
(2014-07 - 2016-10)
- Directed kitchen operations, overseeing food preparation, execution, and presentation to maintain high culinary standards.
- Developed innovative menus and recipes, ensuring seasonal variety, cost-efficiency, and customer satisfaction.
- Supervised and mentored kitchen staff, enforcing discipline, consistency, and safety protocols.
- Managed inventory, food ordering, and vendor relations to control costs and reduce waste.
- Ensured full compliance with health, hygiene, and safety regulations.
- Collaborated with front-of-house leadership to coordinate smooth service during peak hours.
Executive Sous Chef - The Brown Hotel - Louisville, KY, USA
(2012-02 - 2014-05)
- Supported the Executive Chef in leading high-end banquet operations for luxury weddings, galas, and VIP events.
- Executed elegant, large-scale menus with a focus on presentation, timing, and culinary excellence.
- Supervised and trained banquet kitchen staff to ensure seamless coordination and upscale service standards.
- Collaborated with event planners and clients to craft customized menus meeting refined tastes and dietary needs.
- Oversaw inventory, procurement, and cost control while maintaining premium ingredient quality.
- Ensured strict compliance with food safety and hygiene protocols in fast-paced, high-pressure environments.
Sous Chef - Sheraton Riverside Louisville - Louisville, KY, USA
(2009-05 - 2011-12)
- Assisted the Executive Chef in managing daily kitchen operations for multiple hotel dining outlets and events.
- Supervised food preparation and production to ensure consistency, quality, and presentation standards.
- Trained and led kitchen staff, fostering a professional, efficient, and safety-focused work environment.
- Managed inventory, ordering, and cost control to support profitability while maintaining high ingredient standards.
- Coordinated with banquet and room service teams to ensure timely service across all hotel departments.
- Enforced strict compliance with food safety, hygiene, and sanitation regulations.
- Contributed to menu development by suggesting seasonal dishes and improving existing offerings.
