Lead Cook - Loft Raw Bar - Maine
(2026-01)
- Lead daily kitchen operations in a fast-paced coastal environment focusing on fresh seafood and elevated comfort cuisine.
- Develop and execute seasonal menus showcasing Maine's local sourcing and sustainable practices.
- Manage kitchen staff, training and mentoring to maintain consistency, quality, and exceptional guest experiences.
- Maintain high standards of cleanliness, food safety, and kitchen efficiency in a high-volume setting.
Lead Cook - Copper Mountain Ski Resort - Colorado
(2025-01 - 2026-01)
- Led a high-performing culinary team in a high-altitude, high-volume ski resort environment.
- Created and executed seasonal menus that fueled both guests and staff through demanding conditions.
- Excelled in large-scale banquet, lodge dining, and a la carte operations with consistency and precision.
- Thrived in a fast-paced, team-oriented atmosphere where adaptability and leadership were key to daily success.
Main Kitchen Supervisor & Chef - The Loft Bar and Grill
(2023-05 - 2025-05)
- Oversaw all kitchen operations, ensuring top-quality food, and efficient service in a high-volume restaurant.
- Led team scheduling, inventory management, and vendor relations.
- Designed and refined menu offerings to reflect seasonal trends and customer preferences.
Chef - Naples Grande Resort
(2022-11 - 2023-05)
- Prepared high-quality dishes in a refined resort setting with a focus on presentation, consistency, and guest satisfaction.
Chef - Testa's Bar and Grill
(2022-07 - 2022-11)
- Managed kitchen line and prep operations in a fast-paced environment.
Chef - Testa's Bar and Grill
(2021-04 - 2021-11)
- Prepared and executed menu items while maintaining standards of quality and consistency.
