Executive Chef at Town Brewing (2024-07 – 2025-04)
Led kitchen operations, ensuring exceptional food quality, creative menu development, and consistent plating presentations.
- Led kitchen operations, ensuring exceptional food quality, creative menu development, and consistent plating presentations.
- Managed inventory, ordering, and cost control initiatives to achieve labor and food cost goals.
- Maintained high sanitation standards and compliance with health department regulations.
- Trained, mentored, and evaluated kitchen staff to foster professional growth and a collaborative team environment.
- Developed and implemented seasonal menu items reflecting market trends and customer preferences.
Food Prep Chef / Confectionery Specialist at Middle James Brewing (2022-05 – 2024-07)
Executed prep for catering events and daily dessert production, ensuring high standards of food quality and presentation.
- Executed prep for catering events and daily dessert production, ensuring high standards of food quality and presentation.
- Maintained strict kitchen sanitation and food safety protocols.
- Developed cost-effective, creative recipes to maximize quality and profit margins.
- Conducted regular quality checks to ensure consistency and excellence in finished products.
Sous Chef at River Hills Country Club-Lake (2018-06 – 2022-04)
Managed kitchen staff and ensured efficient workflow, quality standards, and positive team environment.
- Managed kitchen staff and ensured efficient workflow, quality standards, and positive team environment.
- Developed daily specials using seasonal ingredients to enhance menu creativity and customer satisfaction.
- Maintained kitchen cleanliness and adhered to health and safety regulations.
- Trained new staff on food handling, cooking techniques, and safety protocols.
- Controlled food costs through accurate portioning and waste reduction.
Executive Chef / Owner at D-licious Vinyl Catering and Sound (2013-11 – 2018-04)
Oversaw all culinary operations for upscale catering, including menu planning and execution for diverse events.
- Oversaw all culinary operations for upscale catering, including menu planning and execution for diverse events.
- Developed custom menus and packages, negotiating with clients to meet event needs and budget goals.
- Maintained high standards of food safety, sanitation, and presentation.
- Managed financial aspects, ensuring cost-effective practices and fiscal responsibility.
- Delivered exceptional customer service and unique dining experiences to retain and grow clientele.
Private Executive Chef at Sagebrush Treatment (2015-11 – 2017-03)
Led all culinary operations, menu planning, and quality control for a treatment community.
- Led all culinary operations, menu planning, and quality control for a treatment community.
- Implemented cost-effective purchasing and menu strategies to ensure high-quality cuisine and client satisfaction.
- Raised sanitation standards and established kitchen organization and policies.
- Developed standardized recipes to ensure consistent quality and minimize waste.
- Developed specialized dietary programs tailored to clients in recovery, focusing on "brain food" and nutrient-dense ingredients to support physical detoxification and mental health stabilization.
Executive Chef at Volcano Hot Stone (2012-06 – 2015-09)
Led the launch of Volcano Hot Stone Grill, a contemporary restaurant featuring a unique, exotic dining experience.
- Led the launch of Volcano Hot Stone Grill, a contemporary restaurant featuring a unique, exotic dining experience.
- Managed planning and execution of the launch, including selecting purveyors, hiring, training kitchen associates, conceptualizing the menu, and purchasing equipment.
- Established a training program for exotic meat fabrication, including Elk, Kangaroo, Wild Boar, Ahi Tuna, and Bison.
- Developed global-themed specials utilizing Ostrich, Alligator, Venison, and smoked game proteins.
- Negotiated with purveyors (US Foods, Sysco) and wine companies for competitive pricing and upscale wine pairings.
- Established organization and sanitation systems to meet company standards.
Executive Chef / Director of Dining Services at Spring Hills (2008-01 – 2011-09)
Overhauled an inefficient dining program at Spring Hills Mount Vernon Assisted Living by implementing a Three Course Dining Program that reduced costs while increasing variety on a $5.25 per diem rate.
- Overhauled an inefficient dining program at Spring Hills Mount Vernon Assisted Living by implementing a Three Course Dining Program that reduced costs while increasing variety on a $5.25 per diem rate.
- Selected by the Corporate Board to implement this program across six additional facilities in Ohio, Florida, and New Jersey.
- Served as Traveling Chef and Corporate Consultant, training community chefs and managing program rollout.
- Introduced healthy-conscious menu items that improved quality of life for residents.
- Consistently scored 98-100% on Corporate Audits and County Inspections.
Executive Sous Chef at Primo (2002-01 – 2008-01)
Assisted the Executive Chef in daily kitchen operations, workflow management, and quality control.
- Assisted the Executive Chef in daily kitchen operations, workflow management, and quality control.
- Collaborated on innovative menu items using seasonal ingredients and food trends.
- Managed inventory and optimized stock levels to reduce waste.
- Implemented new recipes for appetizers, entrees, and desserts.
- Enforced sanitation guidelines and coordinated with suppliers for fresh deliveries.
