Kitchen Manager at Cafe Bastille (2025-08 – Present)
- Opened and prepared kitchen for service by conducting line checks, checking temperatures, and maintaining equipment to ensure food safety
- Managed inventory and placed orders from 9 different purveyors, optimizing stock levels and reducing waste
- Assisted with cooking and plating orders, expediting service to maintain high-quality standards during peak hours
- Tracked employee hours versus labor costs, achieving efficient scheduling and cost control
- Cleaned and checked lines, ensuring compliance with health and safety regulations
Self Employed Owner/Operator at The 6th Boro (2022-05 – Present)
- Composed, designed, and created menus, enhancing customer experience and brand identity
- Updated website and QR codes, streamlining customer access to menus and increasing digital engagement
- Handled catering bookings and maintained vendor relationships, securing repeat business and reliable supply chains
- Created inventory and waste logs, reducing food waste and controlling costs
- Trained servers and executed menu at mobile locations, ensuring consistent service quality
Sous Chef at Riviera by Fabio Viviani (2021-08 – 2023-03)
- Tracked inventory and placed orders, ensuring timely receipt and accuracy from purveyors
- Trained new hires on all stations, improving team efficiency and reducing onboarding time
- Checked all lines and prepared components for dishes, maintaining quality and consistency
- Garnished and expoed food, upholding presentation standards and timely service
- Maintained a clean workspace by cleaning grills, ovens, fryers, and broiler, ensuring compliance with safety standards
Head Line Cook at Spencer's Corner Bar (2020-10 – 2021-08)
- Received and inspected shipments from purveyors, ensuring quality and accuracy
- Maintained safe storage of meat, produce, and other perishables, upholding food safety standards
- Prepped sauces, salads, side dishes, and meats, supporting efficient kitchen operations
- Monitored food safety standards and temperatures, reducing risk of contamination
- Prepared a wide variety of appetizers, entrees, and desserts, expanding menu offerings
- Updated cleaning, maintenance, and prep lists, ensuring organized workflow
- Kept work area clean, neat, and safe, supporting a productive environment
- Trained new employees, improving team performance and retention
Store Manager at Boston Bagel Cafe and Bakery (2012-06 – 2020-08)
- Handled logistics and maintained client relationships for daily catering orders to hotels, airlines, restaurants, and offices, increasing repeat business
- Received, inspected, and safely stored purveyor deliveries, ensuring product quality and compliance
- Prepared from scratch and showcased a wide variety of breads and pastries, enhancing product offerings
- Created new menu items and specials based on current stock and food costs, optimizing profitability
- Oversaw kosher catering preparation, meeting specific client requirements
- Cooked breakfast entrees and lunch items, supporting daily service operations
- Guided staff in food storage and turnover to lunch menu, minimizing waste
- Checked food temps and properly cooled morning items, ensuring food safety
- Conducted inventory of stock and placed orders with purveyors, maintaining optimal inventory levels
- Recorded end-of-day sales, closed registers, and cashed out tipped employees, ensuring accurate financial reporting
- Maintained cleanliness and order for a safe food and work environment, passing health inspections
- Interviewed, hired, and trained new staff, building a reliable and skilled team
Line Cook at New River Grill and Fresh Kitchen (2012-01 – 2018-01)
- Prepared from-scratch fresh kitchen items including handmade pastas and breads, elevating menu quality
- Worked Sautee Line making a variety of entrees and seafood dishes, supporting high-volume service
- Prepared ingredients for appetizers, entrees, and desserts, ensuring readiness for service
- Prepared sauces, gravies, and reductions, enhancing flavor profiles
- Prepared dessert fillings and doughs/shells, expanding dessert offerings
- Maintained a clean and efficient workspace, supporting food safety and productivity
Catering Coordinator / Line Cook at Joe Knows (2007-01 – 2012-06)
- Prepared foods and deliveries for corporate catering, ensuring timely and accurate service
- Set up and took down catering equipment, creating professional event presentations
- Prepared ingredients for daily orders, supporting kitchen efficiency
- Cooked breakfast, lunch menus, and catering orders, meeting diverse client needs
- Maintained safe food temperatures, ensuring compliance with health standards
- Maintained clean, safe workspaces, reducing risk of accidents
- Stocked food and drink inventory, preventing shortages during events
- Answered phones, took orders, delivered catering, and maintained client relationships, enhancing customer satisfaction
General Manager at Wing Zone (2003-12 – 2005-06)
- Managed a team of employees, improving productivity and morale
- Provided customer service, answered phones, and took orders, ensuring positive guest experiences
- Worked as Line Cook preparing wings, burgers, sandwiches, tenders, sides, and desserts, supporting kitchen operations
- Delivered orders, maintaining prompt and accurate service
- Oversaw hiring and training of employees, reducing turnover
- Maintained payroll and scheduling, optimizing labor costs
- Conducted daily inventory and ordering, preventing stockouts
- Tracked food loss and waste daily, implementing measures to reduce costs
- Updated prep, cleaning, and maintenance lists, ensuring operational readiness
- Processed end-of-day sales, closed registers, and cashed out tipped workers, ensuring financial accuracy
- Maintained a safe, clean, and welcoming work environment, supporting team performance
