Dynamic and results driven professional with over 25 years of experience
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Dynamic and results driven professional with over 25 years of experience seeking a position where I can leverage my deep industry knowledge, leadership skills and passion for customer service to drive client relationships and contribute to business success.
Executive Chef - Bonneville Hotsprings & Resort - N. Bonneville, WA
(2025-01)
Executive Chef, General Manager - Coast to Coast Fish House and Food Truck - Vancouver, WA
(2017-01 - 2025-01)
Role responsibilities including but not limited to: Maintaining high standards for quality, service, and sustainability. Developing and executing menu, with a focus on sourcing sustainable and local products. Fostering mutually beneficial relationships with vendors.
Ensuring adherence to company policies and procedures, as well as Health Department and State regulations. Maintaining consistency in food preparation, presentation and service to ensure exceptional guest experiences. Monitoring food costs, portion control and waste reduction to drive profitability.
Fostering a culture of excellence by leading with professionalism and supporting employee training and professional development. Analyzing financial reports and performance metrics to drive continuous improvement
District Accounts Manager - UNFI (United Natural Foods) - Pacific Northwest Territory
(2012-01 - 2017-01)
Key and contributing leader of the Sales/ Merchandising/ Marketing/ Customer Service Team. Core responsibilities for sales growth and profit attainment. (District included Pacific Northwest territory with multiple locations of both corporate and local stores/ restaurants) Successful identification of current and future consumer trends to meet customer expectations. Development of successful natural and organic food programs, category reviews and schematics.
Deli Director of Operations, Corporate Chef - Lamb's Markets - Portland, OR
(2010-01 - 2012-01)
Principal leader of deli operations at all Lamb's markets locations. Core responsibilities included overseeing large teams- hiring, training, mentoring, scheduling, performance reviewing. Researched, selected and negotiated with vendors and suppliers to control pricing. Set budgets and manage costs to meet company targets and financial goals.
Line Cook - Line & Lure - Ridgefield, WA
(2019-01 - 2020-01)
Sous Chef - Blackstone Grill - Vancouver, WA
(2009-01 - 2010-01)
Store Manager & Kitchen Director - Green Gourmet - Wiscasset, ME
(2007-01 - 2009-01)
Sous Chef & Catering Manager - Bistro Catering - Warren, ME
(2006-01 - 2009-01)
Culinary Arts Degree - Culinary Arts - Western Culinary Institute (Le Cordon Bleu) (2010-01)
Sociology - Portland State University
