Bread Baker at Bread & Friends (2024-05 – 2025-07)
- Coordinated daily production across six product varieties while maintaining quality, timing, and workflow standards.
- Managed daily milling of 100–300 pounds of fresh grain and organized production needs around changing volume.
- Handled ordering of produce, dairy, dry goods, and paper supplies, helping maintain reliable inventory levels.
- Contributed to new product and flavor development outside the standardized menu, demonstrating initiative and creative problem-solving.
- Balanced multiple time-sensitive responsibilities in a high-volume environment with strong attention to detail.
Head Baker at Belleville (2022-11 – 2024-05)
- Oversaw weekly production planning, inventory pars, workflow, and quality standards.
- Trained and guided new team members, communicating procedures and expectations clearly.
- Managed purchasing and ordering across multiple supply categories for the production facility.
- Identified production needs, prioritized work, and adjusted plans to keep operations on schedule.
- Developed new products and processes while maintaining consistency across established operations.
Pastry Chef at Evo Kitchen & Bar (2019-02 – 2022-12)
- Built and managed a complete pastry program, taking ownership of planning, organization, execution, and continuous improvement.
- Created Excel spreadsheets for product costing and developed inventory organization systems to improve tracking and workflow.
- Managed ordering, inventory, and organization of dry storage, produce, and operational supplies.
- Trained new team members and supported consistent execution of procedures and quality expectations.
- Adapted to changing business needs during the pandemic by taking on projects outside normal responsibilities.
Pastry Chef at L'Espalier (2016-06 – 2018-01)
- Led a team of six, delegated daily responsibilities, monitored completion, and maintained efficient workflows under tight deadlines.
- Planned and coordinated a large, frequently changing portfolio of products and special-event requirements.
- Maintained high quality and consistency while managing simultaneous priorities in a demanding environment.
Assistant Pastry Chef / Pastry Cook at L'Espalier (2013-07 – 2016-06)
- Managed ordering, organization, and inventory for dairy, dry goods, and specialty ingredients.
- Helped standardize recipes and procedures to support consistency and quality control.
- Coordinated multiple production and service responsibilities simultaneously while meeting strict deadlines.
- Maintained organized systems and efficient workstations to support fast, accurate execution.
Pastry Intern at Menton (2012-11 – 2013-06)
- Organized daily production priorities and completed time-sensitive assignments accurately and efficiently.
- Supported a collaborative team environment while maintaining organization and quality standards.
