Executive Chef at Convivio Italian Artisanal Cuisine (2021-01 – Present)
- Responsible for managing the restaurant culinary team and restaurant food service operations to ensure the highest standards of quality and kitchen operations.
- Maintained seasonal menu as well as daily specials focusing on seasonal products, local products, and sustainable meat and seafood practices.
- Managed inventory and controlled food cost, menu development and pricing, food sourcing, hiring, training, and team development.
- Responsible for the execution of events ranging from 4,000 person banquets to intimate private dinners, ensuring proper food handling, quality, and customer preference.
Head Sushi Chef/ Sous-chef at Modita (2020-01 – 2021-12)
- Responsible for all sushi menu items, ordering, and preparation of seafood and meats, as well as training, and team development
- Maintained weekly seafood and sushi specials, as well as developed rotating sushi menus for restaurant and private events
- Responsible for inventory and maintaining food costs for all sushi and seafood items
Sous Chef at Circa 1875 Gastropub (2019-01 – 2020-12)
- Responsible for the entirety of functions and operations under the executive chef including staff management and development, managing inventory and products, food safety, regulations, and cleanliness, specials and menu creations, and being proficient within all function of kitchen stations.
Lead Line at The Vault Kitchen & Market (2016-01 – 2020-12)
- Responsible for grill, sauté, and produce within the line. Overseeing & executing many aspects of operations including; plating, preparations, organization, inventory and cleanliness.
- Was the main trainer for new hires.
Saucier at La Scala Ristorante (2018-01 – 2019-12)
- Responsible for all sauté chef specialties including; sautéing foods, preparing sauces from scratch, plating all main courses and hot hors-d'oeuvres.
- Had a creative hand in opening up & designing a menu incorporating a traditional "old world" Italian cuisine.
Kitchen Manager at District Cafe & Eatery (2012-01 – 2016-12)
- Maintained a line position during dining service while managing all functions in the kitchen including; proper food preparation, health regulations, kitchen organization, and inventory.
- Compiled weekly schedule for a team of 15+ and also executed all hires, disciplinary actions and firings.
