Crew at Chipotle Mexican Grill (2014-01 – 2015-12)
- Oversaw back-of-house operations, including food prep, line efficiency, and adherence to safety and sanitation standards.
- Trained and mentored new team members, improving onboarding time and team productivity.
- Managed inventory and restocking, ensuring consistent ingredient availability during peak hours.
Kitchen Manager at Chipotle Mexican Grill (2015-01 – 2017-12)
- Selected by corporate leadership to support the opening of new store locations across multiple cities in Indiana.
- Led kitchen operations during launch phases, ensuring staff readiness and consistent quality standards.
- Trained and coached new kitchen managers and crew members on company procedures, food safety, and service efficiency.
- Coordinated inventory, ordering, and prep schedules to meet high-volume demands during opening weeks.
Line Cook at Pixie and Bill's (2017-01 – 2018-12)
- Prepared and executed menu items with precision in a fast-paced fine dining environment, ensuring consistency and quality.
- Collaborated closely with kitchen and front-of-house teams to maintain smooth service during high-volume periods.
- Adhered strictly to food safety, sanitation, and plating standards expected in a fine dining setting.
- Assisted in inventory management and kitchen organization to optimize workflow and reduce waste.
Prep Cook at Paesano's Italian Restaurant (2018-01 – 2021-12)
- Prepared ingredients and maintained kitchen stations to support smooth daily operations in a busy Italian restaurant.
- Ensured consistent quality and portion control to meet the standards of authentic Italian cuisine.
- Assisted with inventory and stock rotation, helping to minimize waste and maintain freshness.
- Supported chefs and line cooks by maintaining a clean and organized prep area under fast-paced conditions.
Executive Chef (Promoted from Line Cook and Sous Chef) at Trappe Door (2021-01 – 2023-12)
- Advanced through roles from Line Cook to Executive Chef within two years, demonstrating leadership and culinary expertise.
- Led kitchen operations, menu development, and staff training in a high-end dining establishment.
- Developed new recipes and implemented procedures that reduced food costs while maintaining quality and creativity.
- Managed inventory, supplier relationships, and kitchen workflow to optimize efficiency and profitability.
- Collaborated closely with front-of-house management to ensure seamless service and exceptional guest experiences.
Chef de Partie at Scoundrel (2023-01 – 2024-05)
- Played a key role in a kitchen recognized as a James Beard Award semifinalist, contributing to high culinary standards and innovative menu execution.
- Worked multiple stations including saucier, garde manger, protein, and entremetier, demonstrating versatility and mastery across key kitchen roles.
- Managed a dedicated section during service, ensuring precision, quality, and timely delivery of dishes in a fast-paced environment.
- Collaborated with the culinary team on menu development, incorporating seasonal and locally sourced ingredients.
- Maintained strict adherence to food safety and sanitation protocols while supporting a dynamic and creative kitchen culture.
Sous Chef at Larkin's (2024-05 – 2025-02)
- Assisted Executive Chef in overseeing daily kitchen operations in a high-end dining environment.
- Supervised kitchen staff, ensuring adherence to quality standards, food safety, and efficient workflow.
- Played a key role in menu planning, inventory management, and supplier coordination to optimize kitchen performance.
- Mentored junior cooks and facilitated training programs to maintain a skilled and cohesive team.
- Collaborated with front-of-house management to deliver exceptional guest dining experiences.
Executive Chef at Foxcroft Wine Co (2025-02 – Present)
- Lead all kitchen operations in an upscale wine-focused restaurant, overseeing menu development, staffing, and quality control.
- Design innovative dishes that pair expertly with an extensive wine list, enhancing the overall guest experience.
- Manage budgeting, food cost controls, and supplier relationships to ensure profitability without compromising quality.
- Foster a collaborative and motivated kitchen team through effective leadership and training.
- Coordinate with front-of-house staff to ensure seamless service and uphold brand standards.
