• Performed all menu planning changes based on season, level of sales, and quality. • Managed hiring and training for all back of house staff, including interviews and reference checks. • Maintained an average labor cost of 20% for six consecutive years. • Performed all purchasing and costing. • Maintained an annual food cost of under 27% for six consecutive years.• Partnered with City Seed for the sourcing of local and sustainable food for menu planning. • Partnered with Yale Sustainable Food Initiative to provide cross-training of student interns on the utilization of sustainable food in the foodservice industry. • Lead kitchen team for the Annual Massaro Farm Dinner, six years.• Created and adjusted menus for clientele based on ethnic, religious, and allergy requirements. • Maintain the legacy recipes of original Chef/Owner. • Planned and implemented new model for the International Festival of Arts & Ideas guest dinner. • Implemented recipe procedure with each menu change. • Worked with management team to plan specialized dinners and events.• Meal service expediting, line cook, when needed.