Customer service representative at Arise (2025-05 – Present)
- Resolved billing and technical inquiries via phone/chat, consistently meeting KPIs (CSAT, AHT, FCR).
- De-escalated complex cases and documented accurate notes and next steps in the CRM.
- Partnered with peers/leads to streamline workflows and knowledge base, reducing handle time and repeat contacts.
Business owner at Tenacious Spiritual Wellness (2023-06 – Present)
- Own endtoend operations, including service delivery, scheduling, client communications, and invoicing.
- Develop marketing materials and manage online presence to build brand awareness and bookings.
- Handle budgeting, vendor coordination, and compliance to ensure efficient, highquality service.
Private contractor at DoorDash (2023-02 – 2023-06)
- Completed timesensitive deliveries across dynamic routes while maintaining order integrity.
- Verified items, resolved order discrepancies, and communicated ETAs to customers.
- Optimized routes using inapp navigation to meet delivery windows and reduce downtime.
- Adhered to safety policies and local traffic laws while handling contactless payments.
Cook at Whale's Tooth Pub (2022-09 – 2023-02)
- Set up and stocked stations (mise en place) to support high-volume service.
- Cooked dishes to order to specification and quality standards.
- Prepared backups and ensured readiness for peak periods.
- Upheld cleanliness, food safety, and sanitation requirements.
Cook at 4 Points By Sheraton (2022-04 – 2022-09)
- Prepared and executed line and banquet dishes in alignment with BEOs.
- Maintained quality, portioning, and timing standards for large and small events.
- Cooked to order in a casual dining setting while supporting banquet production.
Cook at Borealis Basecamp (2021-08 – 2022-02)
- Prepared and executed fine-dining menus using top-quality, locally sourced ingredients.
- Created daily features and designed menus for employee dining.
- Managed inventory and communicated purchasing needs to ensure uninterrupted service.
- Maintained exacting quality standards and engaged guests to confirm satisfaction.
Chef at Private Catering Services (2019-09 – 2021-07)
- Designed client-specific menus and priced events; processed payments and contracts.
- Procured all inventory, coordinated vendors, and handled logistics and transport.
- Led on-site cooking and supervised staff for events up to 100 guests.
- Ensured food safety, timing, and presentation to meet client expectations.
Assistant Kitchen Manager at Lucky's Market (2018-10 – 2019-07)
- Maintained schedules, work logs, and personnel files; supported hiring and onboarding.
- Resolved complex customer issues endtoend, ensuring timely followthrough and satisfaction.
- Analyzed P&L, controlled inventory and labor, and coordinated vendors to maintain par levels.
- Upheld sanitation standards and sustained service during peak and highpressure periods.
Jr. Sous Chef at Urban Plates (2017-11 – 2018-08)
- Cooked to order and upheld high food quality standards across line stations.
- Kept stations stocked and organized; ensured par levels for a smooth shift.
- Trained new employees on recipes, station setup, and line execution.
- Conducted line checks and managed workflow to maintain speed and accuracy.
- Closed the restaurant; completed required paperwork and cash/BOH documentation.
- Maintained strict cleanliness and foodsafety practices.
Line Cook at Governor's Club (2017-05 – 2017-10)
- Upheld fine-dining quality and consistency across seasonal and specialty menus.
- Prepared and executed menu items to spec; contributed specials based on fresh catch and farm-to-table offerings.
- Cross-trained and worked stations including garde manger, sauté, grill, and banquets.
- Trained staff on cooking methods and reinforced food-safety standards.
Assistant Sous Chef at Roadhouse Hospitality Group (2016-02 – 2017-04)
- Cooked to order in a highvolume casual concept (up to 500 seats); supported semifinedining outlets as needed.
- Trained and coached new hires; enforced cleanliness and foodsafety standards.
- Monitored inventory along with food and labor costs; reported daily operations to the chef.
- Coordinated with FOH to maintain speed, accuracy, and guest satisfaction; resolved onshift issues.
Banquet Chef at Vail resorts (2013-04 – 2016-02)
- Prepped, cooked, and executed banquet functions for 1,500+ guests.
- Provided line prep and online support across finedining restaurants as needed.
- Supervised Colorado Mountain College culinary students; coached skills and best practices.
- Owned event details endtoend and supervised additional prep/line staff during busy periods.
- Prepared menus for a variety of functions and contributed to outlet offerings.
- Worked across all kitchen areas, including line, prep, and employee dining room.
Cook at Leon County Civic Center (2012-01 – 2013-02)
- Prepped, cooked, and executed banquet functions for 50 to 1,500+ attendees.
- Prepared diverse menus tailored to client needs; ensured quality and consistency for every event.
- Worked across garde manger, line, and dish to meet event timelines.
