Served as culinary lead for new restaurant openings and culinary training. Managed menu and recipe innovation, development, and costing. Collaborated with Marketing on video and photo shoots. Worked with supply chain on sourcing products with vendors. Collaborated with regional teams on deployment of new menus and recipe adherence. • Streamlined celebration truffles for a more consistent product using molds, savings of $175,000• Utilized supply chain to source lettuce types with creative recipes to use during national recall of romaine lettuce during Thanksgiving 2018• Reduced Labor cost by 14 hours per week through development of reduction of menu complexity, savings of $12,000• Led Video Shoot productions for all new menu items and Limited Time Offers

Supervised 24 restaurants along the east coast with annual sales of $100,800,000, 24 chef partners and 30 sous chefs, ensuring quality of food and operations. Trained and developed chefs and sous chefs. Assisted corporate chef and R&D with new recipe testing. Worked with productivity team on cost savings initiatives and waste management. Led restaurant implementation of kitchen standardization throughout all locations. Collaborated with joint venture partners to execute missions and goals.• Developed systemwide Standards and Procedures for accurate ordering, prep list, yields, and cleanliness, this led to satisfaction scores increasing from 88% to 91%• Increase usage percentage by 2 % on in house tenderloin cutting yield through training and real time results• Managed travel schedule with minimum of 72 restaurant visits per year to work with local teams on food cost and daily operations

Oversaw all operations including ordering, scheduling, and labor and food cost for restaurant with $9,200,000 annual sales. Managed kitchen staff of 50 employees. Ran efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant. • Trained and mentored cooks and sous chefs for management positions throughout the company. • Reduced labor expense from 9.4% to 8.7% through management of schedules and evaluating in times on stations• Evaluated and developed and cross trained cooks on different areas of the kitchen

Supervised nine restaurants to ensure quality of food and operations while running home restaurant. Participated in the training and development of chefs. Assisted corporate chef with new recipe development. Reviewed steps of each recipe with chef Partners working in locations to ensure each recipe was consistent. Introduced process improvement measures to improve perfect execution of menu items. Participated in the selection process of Chef Partners. Visited each restaurant in Mid-Atlantic territory. • Developed program for creating daily chef features • Trained and promoted 3 Sous Chefs to Chef Partner

Oversaw all operations, ordering, scheduling, and labor and food cost. Hired and on boarded front and back of house staff. Implemented Fleming’s staff training program. • Increased total revenue from $2,300,000 to $3,500,000.• Awarded Partner of the Year 2010, 2011, 2012.• Awarded Best Steakhouse 2009 South Jersey Magazine