Cook at Aramark (2025-08 – Present)
- Prepared meals for students and faculty in a casual dining setting while strictly following health and safety guidelines
- Ensured food quality and presentation met customer expectations
- Maintained cleanliness and organization of service areas to comply with sanitation standards
Kitchen Preparation at Kimpton Hotel (2019 – Present)
- Assisted in all aspects of meal preparation in an upscale, contemporary restaurant with a focus on farm-to-table cuisine
- Managed scheduling, menu planning, and profit and loss responsibilities to optimize kitchen performance
- Motivated and developed kitchen staff to maintain high standards of food quality and safety
Head Cook at Aramark (Present)
- Led kitchen team to prepare high-quality meals ensuring customer satisfaction and adherence to food safety standards
- Oversaw back of house operations to maintain efficient workflow and cleanliness
- Motivated staff to deliver prompt and courteous service aligning with hospitality standards
Line Cook at Mozelle's (2017 – 2018)
- Prepared rotating menu items to high standards while maintaining strict safety and sanitation protocols
- Assisted Head Chef during lunch, dinner, and brunch services ensuring timely and quality food delivery
- Multi-tasked between grill and prep stations to support kitchen operations efficiently
Manager/Head Cook Lead at Aramark Salem College (2016 – 2017)
- Managed kitchen and grill operations ensuring quality customer experience and compliance with safety standards
- Trained, coached, and motivated employees to enhance team performance and service delivery
- Assisted with new menu development and recipe implementation to meet customer preferences
- Maintained scheduling, staff assignments, and kitchen safety protocols
Kitchen Manager Delegated employees at Aramark/Winston Salem State University (2014 – 2015)
- Delegated daily tasks to kitchen staff ensuring completion of food preparation and temperature checks
- Trained new hires and current employees on food safety and operational procedures
- Maintained compliance with state and federal safety and occupational hazard regulations
- Recorded profit and loss data to support operational efficiency
Manager at Gallins Food and Distribution (2012 – 2014)
- Supervised kitchen employees and managed multiple departments including contract operations
- Trained staff on safety, health, and OSHA federal regulations to ensure compliance
- Progressed from dishroom to management through demonstrated leadership and operational skills
BOH Manager at Old Country Buffet (1996 – 2005)
- Managed back of house operations ensuring smooth kitchen workflow and prioritization of tasks
- Assisted in maintaining cleanliness and organization to meet health and safety standards
