Chef de Cuisine - Plum Market - Bloomfield Hills, MI
(2025-03)
- Lead daily culinary operations for a high-volume, upscale specialty grocery environment, ensuring consistent execution of prepared foods, catering, and grab-and-go offerings.
- Supervise and train kitchen staff, fostering accountability, teamwork, and adherence to Plum Market's quality and service standards.
- Oversee production planning, prep schedules, and station execution to meet daily sales demand while maintaining food quality and freshness.
- Manage inventory, ordering, and product rotation to control food cost, reduce waste, and support profitability.
- Ensure full compliance with food safety, sanitation, allergen awareness, and company policies.
- Collaborate with store leadership on menu development, seasonal offerings, and operational improvements to enhance guest experience.
- Support catering production and execution for retail and special orders.
Executive Chef - Ascension Providence Hospital - Southfield, MI
(2024-05 - 2025-03)
- Meal Preparation & Cooking: Prepare and cook meals that meet specific dietary requirements, including therapeutic diets for patients (e.g., diabetic, low sodium, pureed).
- Menu Planning: Collaborate with dietitians and nutritionists to develop nutritious and appealing menus that accommodate dietary restrictions and health needs.
- Food Safety & Compliance: Ensure all food is prepared, stored, and served in compliance with hospital health and safety regulations, HACCP guidelines, and local food safety laws.
- Kitchen Supervision: Oversee kitchen staff, assign tasks, and maintain an organized and efficient food preparation environment.
- Inventory & Cost Control: Manage kitchen supplies, track inventory, and minimize food waste while maintaining cost efficiency.
- Quality Control: Ensure consistency in food quality, taste, and presentation while considering patients' dietary needs and preferences.
Executive Chef - Trinity Health | St. Joseph Mercy - Oakland, Pontiac, MI
(2022-05 - 2023-12)
Oversee food production for a 600-bed hospital, leading a team of 60 food service employees to ensure high-quality meal preparation and service. Manage ordering, inventory control, menu planning, and food costing to optimize efficiency and minimize waste.
- Meal Preparation & Cooking: Prepare and cook meals that meet specific dietary requirements, including therapeutic diets for patients (e.g., diabetic, low sodium, pureed).
- Menu Planning: Collaborate with dietitians and nutritionists to develop nutritious and appealing menus that accommodate dietary restrictions and health needs.
- Food Safety & Compliance: Ensure all food is prepared, stored, and served in compliance with hospital health and safety regulations, HACCP guidelines, and local food safety laws.
- Kitchen Supervision: Oversee kitchen staff, assign tasks, and maintain an organized and efficient food preparation environment.
- Inventory & Cost Control: Manage kitchen supplies, track inventory, and minimize food waste while maintaining cost efficiency.
- Quality Control: Ensure consistency in food quality, taste, and presentation while considering patients' dietary needs and preferences.
- Compliance with local, state, and federal regulations governing hospital nutrition services.
- Develop and implement staff training programs on proper culinary procedures, department orientation, and food safety.
- Spearheaded menu development for the hospital cafeteria, resulting in a 45% increase in sales.
Executive Chef - Morrison Healthcare | DMC Harper Hospital - Detroit, MI
(2020-07 - 2022-05)
- Led food production operations for a 350-bed hospital, overseeing a team of 50 food service employees to maintain high standards of quality and efficiency.
- Managed ordering, inventory control, menu planning, and food costing to optimize financial performance and minimize waste.
- Ensured strict compliance with local, state, and federal regulations governing hospital nutrition services.
- Designed and implemented staff training programs focused on culinary best practices, food safety, and departmental orientation to enhance team performance.
Executive Sous Chef - Delaware North | Little Caesars Arena - Detroit, MI
(2019-08 - 2020-03)
- Managed food and supply inventory within corporate budget guidelines, ensuring cost-effective purchasing and minimal waste.
- Supervised operations across three distinct kitchens during high-volume game periods, ensuring seamless service and food quality.
- Assisted in menu planning, inventory management, and kitchen supply oversight, while implementing rigorous safety and hygiene protocols.
- Provided strong leadership to kitchen staff and culinary teams, fostering efficiency and quick decision-making to support the arena's commercial success.
- Led high-volume, multi-unit operations in a fast-paced hospitality environment.
- Expertise in food and labor cost monitoring, menu development, and costing strategies to maximize profitability.
Executive Chef - Sodexo | Troy School District - Troy, MI
(2018-03 - 2019-06)
- Led menu development and operational excellence.
- Managed food preparation operations, ensuring quality control and staff supervision across multiple school kitchens.
- Conducted monthly safety training sessions, ensuring compliance with health regulations and proper documentation.
- Designed and launched a new food line concept, creating standardized recipes and strategic menu planning to enhance meal options for students.
- Managed a team of 80+ employees, providing leadership, mentorship, and development for head cooks in each kitchen.
- Oversaw catering for all school district events and meetings, delivering high-quality service for administrative and community functions.
- Facilitated district-wide training programs on knife skills, recipe reading, and food ordering to enhance kitchen efficiency.
- Controlled food costs and profitability by closely monitoring purchases and catering operations.
- Conducted on-site inspections at multiple schools to ensure adherence to food quality, sanitation, and purchasing compliance standards.
Culinary Instructor - Dorsey Schools Roseville - Roseville, MI
(2015-09)
- Teach fundamentals of cooking science, emphasizing ingredient functions, cooking methods, and flavor development.
- Instructed students in culinary theory, techniques, and industry terminology to prepare them for professional careers.
- Led hands-on food preparation training, ensuring adherence to kitchen safety and sanitation standards.
- Managed day-to-day kitchen operations, assigning tasks, evaluating student performance, and setting learning objectives to foster skill development.
Kitchen Supervisor - Nino Salvaggio International Market - Clinton Twp., MI
(2011-05 - 2014-07)
- Managed incoming deliveries, ensuring accuracy, quality control, and proper inventory organization.
- Coordinated ordering and restocking of supplies, maintaining optimal inventory levels to support kitchen operations.
- Provided regular updates to department leadership on kitchen performance, challenges, and operational needs.
- Assisted the executive chef with inventory management, margin analysis, and cost control to optimize financial efficiency.
- Reviewed daily preparation lists with the executive chef to ensure timely and accurate completion of all kitchen tasks.
Assistant Kitchen Manager / Sous Chef - Dirty Dog Jazz Café - Grosse Pointe, MI
(2009-05 - 2011-04)
- Consistently exceeded customer service expectations, ensuring exceptional dining experiences.
- Managed accurate money handling, including balancing cash drawers and securing company funds at the end of each shift.
- Oversaw inventory management, including weekly purchasing and stock control to meet kitchen demands.
- Directed portion control, food safety practices, and cost containment strategies to maintain quality and profitability.
- Coordinated food production, preparation, and presentation, ensuring all menu items met the café's high standards.
- Completed team management training program, supporting the executive chef with menu preparation and presentation of quality dishes.
- Developed and managed budgets, including the oversight of all product inventories and supplies.
- Supervised daily kitchen operations, negotiating with suppliers and vendors to secure the best deals during wholesale promotions.
Assistant Kitchen Manager / Sous Chef - Boulder Pointe Country Club - Oxford, MI
(2007-12 - 2009-04)
Demonstrated exceptional leadership skills, training key staff and overseeing the successful implementation of new co
