Accomplishments: * Sous Chef at 18 * Executive Chef for Smokey Joe's at 25 * Rebranded Smokey Joes as a Scratch Made, Southern Fusion kitchen. * I created an innovative menu that received great praise. * Helped create mandatory customer service training program for all front-house employees. * Increased employee satisfaction while cutting staff turnover in half by developing staff recognition and accountability programs. * Partnered with bartenders to create and introduce signature cocktails and appetizer paring that increased bar revenues within 2 months. * Reduced food costs after identifying and eliminating inventory issues such as excessive ordering, poor storage and inefficient waste management. * Area partner of Smokey Joes Dallas at 26 * In 2001 I opened my first restaurant and became popular in the local market. * The first location of Kahuna's Grill began to show profit after 3 months due to creative marketing through blood drives and community outreach. * I opened a second location in Deep Ellum in 2004 and received great praise from local business and guests.

Highlights:

• Chef
• Customer Service
• Payroll
• Profit & Loss
• Training
• Quality
• Quality Assurance
• Quality Control
• Management
• BAR