Line Cook at Sailor (2025-07 – Present)
- Responsible for prepping the dishes on my station for each day
- Maintained my tools and kept my workstation clean and organized
- Helped my fellow line cooks with any prep if needed
- Quickly learned new dishes and techniques to perform at the standard set by the chef
Store Manager, Service Manager, Service Tech at Trek Bicycle Co. (2020-04 – 2025-06)
- Lead my team by conducting quarterly performance reviews, mentorship, and hands-on training
- Generate sales through using leads list, community engagement, and strategic product placement resulting in an 86% growth in top line sales in 2024
- Keep up to date with best practices, the latest technologies, and standard procedures by attending training webinars provided by vendors
- Manage and analyze store budget by keeping track of spending and making sure the team is maintaining and hitting company goals
- Hire and trained new staff working under my supervision
- Oversee, track, and order inventory for the entire store
- Managed service intake and run diagnostics on equipment
- Managed department budget by keeping track of spending and making sure the team is maintaining and hitting company goals
- Built community through organizing monthly rides for LGBTQ+ folks and allies
Meal Prep Chef at Private Chef (2019-08 – 2020-03)
- Curated and cooked individual meal plans (breakfast, lunch, and dinner) for 5 clients each week with various dietary restrictions and requirements
- Prepped and stored food in compliance with ServSafe and New York State food handling standards
- Organized and cleaned client's kitchens after every session
- Coordinated and hosted private events with multi-course menus for small groups
Sous Chef at Rose's Luxury – Washington DC (2018-02 – 2019-08)
- Responsible for ordering and maintaining the inventory including produce, meat, dry goods, and dairy for the restaurant
- Cultivated relationships with local farmers and purveyors to have the freshest and highest quality ingredients
- Created dishes that were featured on the menu
- Hired new staff working under my supervision
- Maintained standards by keeping the Michelin Star we were awarded in the previous years
- Controlled the flow of the dinner service operation
- Maintained positive morale and encouraged the team during prep and service
Line Cook at Rose's Luxury – Washington DC (2017-01 – 2018-02)
- Responsible for prepping the dishes on my station for each day
- Helped fellow line cooks with any prep if needed
- Maintained my tools and kept my workstation clean and organized
- Helped the restaurant maintain the Michelin Star they were awarded for in 2016
Junior Sous Chef at Family Meal – By Bryan Voltaggio (2015-06 – 2016-12)
- Responsible for opening the restaurant and prepping for breakfast and lunch service
- Assigned tasks based on the evening chef's prep list for every station
- Created dishes that were featured on the menu
- Ordered produce and dry goods based on predictions for the volume of food needed for the week
- Communicated with the chef about any changes with the menus or operations
- Hired new staff working under my supervision
Line Cook at Volt – By Bryan Voltaggio (2015-01 – 2015-06)
- Responsible for prepping the dishes on my station for each day
- Maintained my tools and kept my workstation clean and organized
- Helped my fellow line cooks with any prep if needed
- Quickly learned new dishes and techniques to perform at the standard set by the chef
