Areas of Expertise * Executive/Sous-Chef experience with million-dollar, upscale establishments * Maximizing kitchen productivity and staff performance * Presenting and interacting with patrons * Management & training * Nutrition and Health and Wellness Programs * Food and beverage management * Safety and sanitation * Private events and catering * Purchasing, inventory control * Food service equipment problem solving * Kitchen design, Enodis University graduate, kitchen ventilation certified * Wine, spirits, and beer food pairings * Organic, natural, and local foods emphasis * Forager, gardener, outdoorsman . Instructor of Culinary Arts

Highlights:

• Chef
• Food Service
• Sales
• Cost Control
• Management
• Retail
• Training
• Information Technology
• Inventory
• Inventory Control