Corporate Executive Chef at Mission Group (2021-09 – Present)
- Oversee all kitchen functions of all locations company wide.
- Research and menu development for all locations.
- Responsible for negotiating all food and supply contracts with vendors.
- Set weekly and monthly food, labor and purchasing budgets company wide based off of sales trend.
- Responsible for ensuring all kitchen systems, inventory systems, recipes, and training of chefs are being followed by company guidelines.
Corporate Chef at Phillips Foods (2018-04 – 2021-09)
- Oversee all kitchen functions of all locations, worth $30 million in combined sales.
- Research and menu development for all locations, plus franchises.
- Responsible for all menu costing, training, and developing systems for the culinary department.
- Analyze food cost and labor budgets for all locations.
- Lead development of chefs within the company.
Corporate Area Executive Chef at Gordon Biersch Brewery (2013-08 – 2018-04)
- Managed food cost, inventory practices, kitchen productivity and recipe adherence for six locations.
- Trained MITs and developed Sous Chefs to Executive Chefs.
- Calculated sales forecasts, labor productivity and oversaw inventory systems.
- Assisted with menu development with the Corporate culinary team.
- Head of the Corporate Kitchen Task Force and Food Gap committees.
- Member of the Corporate Chef Council Committee.
Senior II Kitchen Manager at The Cheesecake Factory (2011-01 – 2013-08)
- Managed all kitchen systems and operations for a $12 million dollar, per year, restaurant.
- Directed inventory, ordering and scheduling for 60+ employees.
- Conducted workshop projects for the kitchen staff.
- Implemented successful processes to increase kitchen efficiencies and labor productivity.
