Dietary Director - Belmar Oakland - Troy, MI
(2025-10)
- Completed detailed nutritional assessments of each patient based on health history, medical conditions, and energy requirements.
- Planned nutritious meal options for individuals with various health needs and conditions.
- Developed nutrient-dense recipes and flexible meal templates to meet nutritional objectives.
- Coordinated and implemented nutrition programs within community to promote healthy eating.
- Monitored patient progress and documented nutritional information in patient charts and records.
- Demonstrated leadership skills in managing projects from concept to completion.
- Delivered services to customer locations within specific timeframes.
- Proven ability to develop and implement creative solutions to complex problems.
Sous Chef - Storypoint Birmingham - Birmingham, MI
(2024-05 - 2025-09)
- Leads food preparation, enhancing collaboration with the executive chef for optimal results.
- Delivers exceptional plates that impress with both presentation and flavor, driving customer satisfaction.
- Supervises kitchen staff, fostering a productive and motivated team environment.
- Streamlines menu planning and inventory management, reducing waste by 15%.
- Maintains superior food quality and kitchen standards, ensuring a pristine work environment.
- Ensures cleanliness and adherence to food safety regulations, achieving a 100% compliance rate.
- Proposes innovative ideas, boosting kitchen efficiency and enhancing overall performance.
- Expertly prepares food, ensuring consistency and excellence in every dish served.
Sous Chef - Independence Village White Lake - White Lake, MI
(2022-06 - 2024-05)
- Directs food preparation and collaborates with executive chef.
- Produces high quality plates, including both design and taste.
- Oversees and supervises kitchen staff.
- Assists with menu planning, inventory, and management of supplies.
Line Cook - Redwood Steakhouse & Brewing Co - Grand Blanc, MI
(2021-09 - 2022-05)
- Set up and stock food items and other necessary supplies.
- Prepares food items by cutting, chopping, mixing, and preparing sauces.
- Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
- Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
- Cleans and sanitizes cooking surfaces at the end of the shift.
- Ensures that food is top quality and that kitchen is in good condition.
- Keeps stations clean and complies with food safety standards.
- Offers suggestions and creative ideas that can improve upon the kitchen's performance.
- Prepares food properly.
Pantry/Prep Cook - Spring Meadows Country Club - Linden, MI
(2018-08 - 2021-05)
- Make cold appetizers, including salads, vegetable and meat roll-ups and bruschettas
- Garnish dishes with spices, nuts, fruit and vegetables
- Prepare vinaigrettes, dips and herb-infused oils
- Perform meal-prep activities before guests arrive
- Store ingredients to keep them fresh and reduce food waste
- Check food plating, temperature and portions for all cold dishes
- Sterilize kitchen equipment at the end of the shift
- Recommend modern recipes to renew our menu and add nutritious, creative dishes
