Assistant Chef (Sous Chef) - PISCES Bar and Seafood, The Wynn - Las Vegas, NV
(2025-06)
- Lead AM production for a Wynn flagship seafood concept, specializing in whole-fish butchery and high-value proteins
- Coach and develop line cooks through hands-on technique training, building confidence and elevating kitchen standards
- Drive daily food cost tracking and procurement strategy, maintaining profitability through disciplined ordering
Sous Chef - Zuma - Las Vegas, NV
(2022-09 - 2025-06)
- Directed AM prep operations for a globally recognized Japanese restaurant brand in a fast-paced luxury environment
- Trained new and existing staff on recipe execution, mise en place, and multi-station support during peak service
- Called the pass during service, ensuring quality control and seamless ticket flow across all stations
Kitchen Manager/Line Cook - Black Bear Diner - Carson City, NV
(2021-11 - 2022-08)
- Managed inventory, streamlined walk-in and dry storage organization, and maintained full stock readiness for service
- Accelerated new-hire onboarding through structured training, reducing ramp-up time during high-turnover period
- Executed dual role as Kitchen Manager and line cook simultaneously to sustain service through staffing shortages
Senior Coach Counselor - Rite of Passage - Minden, NV
(2018-05 - 2021-10)
- Supervised daily programming, mentorship, and conflict resolution for at-risk youth in a residential treatment setting
