Responsible for all food production, staffing, menu development as it aligns with IKEA sales forecast and goals. Responsible for hiring, onboarding, and training co-workers and managers within the IKEA Food department. Responsible for purchasing for the restaurant as well as management of monthly inventory and financials/sales input. Project managed renovations of new equipment within the Ikea food department.
Responsible for all food operations, menu development, hiring and training. Opened Zeal Boulder in June 2020 with all Covid-19 regulations implemented and followed.
Ophelias, Root Down, Vital Root
Supporting the dynamic, sustainable, guest-driven Edible Beats family as an executive chef and as a sous chef with an emphasis on creating seasonal menus and training line cooks and sous chefs.
Managed all aspects of BOH of this farm to table Mexican restaurant. Crafted seasonal menus while working directly with farmers to implement local produce and meats. Responsible for the training and hiring of all kitchen staff and maintaining a weekly budget via forecasting, labor management and cost control. Implemented, planned and supervised catering and banquet events resulting in a profit increase.
Responsible for all food production and menu development for Cienfuegos and Mother of Pearl, popular award winning brand. Designing and implementing creative menus with the use of fresh, local ingredients. Recruit, train and manage kitchen staff.
Managed all aspects for Danny Meyer's private Banquet program on the terrace of the Gramercy Park Hotel. Created seasonal and custom menus for banquet program. Instrumental in making inventory, purchasing and payroll more scaleable and manageable. Helped develop a more efficient room service experience as well as develop a more comprehensive hotel staff cafeteria program. Developed brand image for Gramercy Terrace Banquet program. Restructured staff for more efficient and productive food management.
Responsible for ordering and maintaining inventory levels for a la carte and banquet revenue and managed scheduling and payroll. Worked with Chef Jean Paul Bourgeois in creating the a la carte menu for the restaurant. Expedited high volume breakfast and lunch service.
Worked Salumi, Garde Manger, Contorno, Plancha, and all brunch stations in a very high volume and fine dining Roman inspired Danny Meyer, NY Times 2 star restaurant, under chef Nick Anderer. Prepared all food items in a timely and hygienic manner.
Responsibilities included preparation of mis en place for dinner service and preparing family meal.
Server/Bartenders bussed, expedited and ran food. Catered and expedited for Peter Hoffman's seasonal dinner series. Trained new servers and bartenders. Helped to create new drinks for the menu with Michael Cecconi. "The Red and The Black” was featured in Food & Wine magazine.
Served large amounts of customers in a short amount of time. Completed B. R. Guest bartender training with Eban Klemm. Liquor board representative for Park Avalon where each month a new liquor was presented for study and discussion. Trained new bartenders. Assisted in restaurant changeover and helped to perfect the cocktail menu.
Intensive nine month course of culinary study and 600 hours of hands-on practical training in classic French cooking techniques.