Executive Sous Chef - Etch - Franklin, TN
- Introduced new techniques and dishes to enhance menu creativity and customer satisfaction
- Assist the Executive Chef in overseeing daily kitchen operations, ensuring consistency in food quality and presentation
- Monitore food costs and implemented strategies to reduce waste and improve profitability
- Ensure all dishes met established standards for taste, quality, and presentation
- Manage inventory, ordering, and vendor relationships to maintain optimal stock levels and minimize waste
- Enforce food safety, sanitation, and health regulations in compliance with local and federal standards
- Coordinated kitchen workflow during high-volume service to ensure timely and efficient execution
- Collaborate on menu planning, recipe development, and seasonal offerings
Executive Chef/Manager - IL Mago - Edwards, CO
(2023-12 - 2025-10)
- Formulated sourdough and fermented pizza dough recipes, focusing on flavor enhancement and optimal texture
- Created daily menu features to attract diverse clientele
- Designed weekly and seasonal menus, optimizing ingredient use
- Ensured quality control and consistency across all dishes
- Prepared house-made pastas to elevate dining experience
- Managed high-volume kitchen operations, ensuring efficiency and quality
- Collaborated with local farms to source premium ingredients and support sustainability
- Oversaw staff recruitment, training, and retention to build a strong team
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation
Banquet Chef - Cordillera - Edwards, CO
(2023-12 - 2024-12)
- Designed and implemented event and menu plans to ensure alignment with client preferences and dietary requirements
- Engaged with event coordinators to develop personalized menu options, ensuring compliance with budgetary guidelines
- Maintained strict compliance with HACCP and ServSafe standards throughout operations
- Developed detailed banquet production schedules, prep lists, and plating guides for events
- Managed high-volume kitchen operations to ensure efficiency and quality
- Sourced premium ingredients through partnerships with local farms to promote sustainability
- Oversaw inventory control and vendor negotiations to optimize profitability
- Supervised kitchen staff during large-scale events, ensuring presentation standards were met
- Led team in preparing and executing high-volume banquet menus, ensuring quality and presentation standards
- Developed innovative recipes and seasonal menus, enhancing guest satisfaction and dining experience
- Ensured compliance with health and safety regulations, maintaining a clean and organized kitchen workspace
- Managed inventory levels through effective ordering practices, minimizing shortages while optimizing cost control
CDC - Vin48 - Avon, CO
(2022-10 - 2023-12)
- Designed and implemented daily features to elevate menu offerings at a locally owned wine-centric restaurant
- Developed house-made pastas to enhance dining experiences and uphold culinary authenticity
- Streamlined order processing during service to enhance customer satisfaction and operational efficiency
- Managed a team of 10 kitchen staff to uphold exceptional food quality and presentation standards
- Guided and developed junior kitchen staff in food preparation techniques and presentation standards
- Oversaw inventory management, implementing efficient stock control practices to minimize waste
- Adopted innovative cooking techniques to enhance dish quality and consistency across menu offerings
- Supervised training of kitchen staff in high-pressure food preparation techniques
- Oversaw high-volume food preparation operations in a fast-paced environment
- Crafted seasonal menus that integrated local ingredients to elevate culinary offerings
Sous Chef - Splendido - Avon, CO
(2020-08 - 2022-10)
- Executed exceptional New American cuisine infused with French influences at a 150-seat restaurant in Beaver Creek
- Partnered with chef to design and implement daily specials, enriching menu diversity
- Oversaw culinary operations in sauté, grill, fish, and garde manger stations to uphold quality standards and operational eficiency
- Secured Michelin Bib Gourmand recognition for Colorado dining establishment
- Oversaw kitchen staff to maintain high food quality and enforce safety standards
- Enhanced inventory management processes to minimize waste and maximize ingredient utilization
Cook 1 - Four Seasons - Vail, CO
(2019-12 - 2020-08)
- Achieved AAA Four Diamond award recognition for exceptional service and quality
- Produced house-made flatbreads, pizzas, and pastas to enhance menu oferings
- Cooked at acclaimed steakhouse and bar, serving a total of 240 guests
- Assisted chefs with banquet preparation and setup to ensure seamless operations
- Executed dry aging of meats for steakhouse to improve flavor profiles
Sous Chef/Kitchen Manager - ETCH - Nashville, TN
(2018-11 - 2019-12)
- Created innovative menu items to enhance dining experience
- Managed private parties of 20 to 100 guests, ensuring seamless service
- Assisted in designing and preparing new menus for seasonal oferings
- Trained and managed cooks
Kitchen Manager - Party Fowl - Nashville, TN
(2018-02 - 2018-11)
- Contributed to opening one location of popular hot chicken restaurant with five locations in TN
- Managed crew of up to 20 employees, ensuring eficient service during peak hours
- Handled between 500 and 1,100 reservations nightly for lunch and dinner services
- Reduced food cost from 28% to 15%, enhancing overall profitability
Line Cook - 360 Bistro - Nashville, TN
(2017-12 - 2018-02)
- Operated 60-seat fine dining restaurant with acclaimed wine program
- Produced fresh pasta and charcuterie daily to enhance menu oferings
- Collaborated with chef and owners to develop innovative menu items
Executive Sous Chef - Fin and pearl - Nashville, TN
(2016-09 - 2017-12)
- Recruited as one of three opening Sous Chefs at Nashville's first 250-seat fine dining seafood restaurant
- Expedited food delivery while ensuring quality standards were consistently met
- Created daily features to enhance menu variety and customer experience
- Collaborated with Sous and Executive Chefs on specials and coordinated banquets for 10 to 50 guests
- Trained prep cooks and line cooks, coaching two prep cooks and one line cook into management positions
- Reduced food costs by 20%, decreasing percentage from 40% to 20%
- Lowered labor costs from 40% to 15% through eficient scheduling and resource management
Sous Chef - ETC - Nashville, TN
(2015-08 - 2016-09)
- Recruited as opening Sous Chef at 70-seat Southern Fusion restaurant
- Oversaw a team of 6 staff members, ensuring operational eficiency
- Achieved a 99 health score rating through rigorous quality control
- Assisted in menu planning to enhance culinary oferings
Sous Chef/Line Cook - Sinema Restaurant & Bar - Nashville, TN
(2014-06 - 2015-08)
- Promoted from line cook to sous chef within one year at a 150-seat fine dining restaurant
- Collaborated with James Beard-nominated chef to develop innovative menu items and specials
- Oversaw team of twelve cooks, ensuring high quality food preparation and service standards
- Produced house-made pasta, enhancing menu oferings and customer experience
- Achieved a 25% reduction in annual food and labor costs through eficient management practices
