Chef at LeTourneau University (2025-09 – Present)
Led high-volume batch cooking operations serving large student populations in a fast-paced campus environment
- Led high-volume batch cooking operations serving large student populations in a fast-paced campus environment
- Executed bulk production of proteins, starches, and scratch-made menu items with consistency and quality
- Managed daily production flow to meet peak service demands and maintain efficient ticket times
- Ensured strict adherence to food safety, sanitation, and HACCP standards
- Controlled portioning and minimized food waste through effective prep and production planning
- Assisted with inventory management, ordering, and proper product rotation (FIFO)
- Collaborated with culinary team to execute rotating menus, special events, and campus dining programs
Executive Chef at Hilton Garden Inn (2022-11 – 2025-09)
Led daily kitchen operations for hotel restaurant and banquets in a high-volume environment
- Led daily kitchen operations for hotel restaurant and banquets in a high-volume environment
- Managed inventory, ordering, food cost, and waste control
- Ensured strict compliance with health, sanitation, and brand standards
- Supervised, trained, and scheduled kitchen staff
- Oversaw prep, service execution, and next-day production planning
- Maintained consistent food quality, presentation, and ticket times
Executive Sous Chef at Texas A&M University (2023-12 – 2025-03)
Executed high-volume production for campus dining operations
- Executed high-volume production for campus dining operations
- Ensured proper portioning, temperature control, and food safety compliance
- Assisted with ordering, inventory, production planning, and record keeping
- Maintained sanitation standards and equipment functionality
- Supported staff training and daily kitchen operations
Chef de Cuisine / General Manager at Margaritaville Bamboo Asian Cafe (2022-12 – 2024-01)
Led full kitchen operations and front-of-house management with dual responsibilities
- Created and executed seasonal menus aligned with brand standards
- Controlled food cost, labor, ordering, and quality execution
- Led BOH operations, prep systems, and line execution
- Enforced sanitation, safety, and food handling standards
- Managed FOH + BOH operations, staffing, scheduling, and training
- Controlled labor budgets, inventory, and operational costs
- Built training programs, performance systems, and service standards
- Ensured regulatory compliance, health standards, and guest satisfaction
Executive Chef at Booth's BBQ (2022-02 – 2022-11)
Led full kitchen operations and staff training
- Led full kitchen operations and staff training
- Implemented FIFO, sanitation systems, and quality control standards
- Oversaw prep, service, inventory, and cleanliness across operations
Corporate BOH Store Trainer at Chick-fil-A (2022-02 – 2022-11)
Trained leadership teams and BOH staff across multiple locations
- Trained leadership teams and BOH staff across multiple locations
- Built systems, checklists, and training programs for consistency and speed
- Coached performance, food quality, cleanliness, and service execution
- Focused on food cost, labor control, and operational standards
Executive Chef at IPIC Theaters (2020-10 – 2022-02)
Managed full kitchen operations, staff development, and execution
Sous Chef at IPIC Theaters (2017-01 – 2020-10)
Managed full kitchen operations, staff development, inventory, and execution
- Managed full kitchen operations, staff development, inventory, and execution
- Hired, trained, and promoted staff into leadership roles
- Controlled labor, food cost, ordering, sanitation, and quality standards
- Worked directly with senior management on performance and operations
Corporate Pitmaster / Trainer at Smokey Mo's BBQ
Earlier career position
Catering Chef at CIA San Antonio
Earlier career position
Student Chef at SAVOR San Antonio
Earlier career position
Cook / FOH / Bartender at Longhorn Steakhouse
Earlier career position
