We focus on showcasing the bountiful treasures of our garden, it is my job to consistently provide detailed and personalized service from the moment guests arrive until they depart.Farm holds a Forbes 4 star rating, and I am dedicated to upholding and enhancing this reputation.Currently, Farm is undergoing a major renovation to create a fresh and captivating ambiance that fulfills our vision for the future.I take pride in guiding our guests through a culinary journey, offering expert wine and food recommendations to enhance their experience.

Payroll Enhancement: Orchestrated the development of a new Standard Operating Procedure (SOP) for payroll, specifically addressing tip handling. This systematic approach ensured accurate and fair compensation for staff.Financial Accountability: Implemented a triple check system to meticulously verify financial figures at the close of each business day, reducing errors and enhancing fiscal responsibility.Beverage Program Transformation:Inventory Overhaul: Undertook a comprehensive audit of five years' worth of undocumented wine and spirit inventory. This initiative resulted in the identification and removal of over 400 off-menu wine varieties, streamlining the beverage selection.Profitable Bar Program: Spearheaded the creation of a new bar program featuring rotating seasonal menus that embraced the latest bar trends. Through strategic pricing adjustments and cost control measures, I successfully reduced pour costs from 80% to an impressive 20% within the first 30 days, making the bar program financially viable.Successful Marketing and Sales Initiatives:Happy Hour Success: Developed and executed two highly profitable happy hour programs, catering to both indoor and outdoor dining spaces. These initiatives alone contributed an additional $6,000 in weekly sales.Private Dining Reimagined: Redesigned the private dining room program to optimize efficiency. Transitioning from a la carte meals to three-course family-style offerings, we consistently booked 2-6 parties each week, resulting in a significant revenue increase of up to $15,000 per week.Menu Innovation and Sustainability:Modernization: Redesigned printed and online menus to align with a more contemporary format, enhancing the overall guest experience.Eco-Friendly Practices: Introduced a live wine and bar menu accessible to guests via QR barcode, reducing paper consumption by approximately 500 sheets per week. This eco-conscious initiative also streamlined product management during service.

Managed the sauté station, overseeing pasta, hot vegetable, and starch preparation, as well as finishing meats in the broiler.Assisted in plating, stocking, ingredient preparation, and maintained inventory records, ensuring efficient kitchen operations.

Supported cooking class instructors in hands-on sessions for the public, including themed classes like pasta, dim sum, Julia Child's kitchen, and Mediterranean cuisine.Coordinated weekly bootcamp classes covering various cuisines and culinary fundamentals. Helped facilitated large team-building events involving over 100 participants, spanning diverse age groups.

Provided exceptional service to a wide range of event attendees, accommodating gatherings of 20 to 500 guests, with diverse service styles including buffets, passed appetizers, wine/spirits tastings, and coordinated multi-course meals.Managed the setup and operation of mobile bars, offering a selection of well and top-shelf spirits, occasionally showcasing specialty cocktails. Notably, crafted large quantities of craft cocktails for upscale sponsored events, with my cocktails being featured two years in a row during the prestigious Thomas Keller Golf Dinner reception sponsored by Perfect Puree.

Supported celebrity chefs during live cooking presentations at semi-annual food conferences held at the Copia campus, ensuring the smooth execution of their culinary demonstrations.Managed the preparation of specialized ingredients from diverse culinary backgrounds, procuring equipment and supplementary items required for chefs' presentations.Collaborated with chefs to plate and serve bite-sized samples to the public on the conference floor, enhancing the overall event experience. Additionally, served as a dedicated kitchen liaison during live cooking competitions, facilitating efficient access to essential supplies and support for participating chefs.

Managed sections with 15 or more tables, providing top-tier service to dining guests.Assisted in food coordination, seating guests during busy periods, and offered well-informed recommendations for both food and wine. Served large parties and VIP guests in exclusive private dining areas.

Led the bar as the head bartender for an extended period, consistently covering all seven available shifts each week.Used my culinary expertise and kitchen skills to craft delectable cocktails, showcasing a passion for both food and mixology.Mastered the restaurant's wine list, enabling me to confidently offer valuable recommendations to servers, particularly when confronted with challenging inquiries from guests.

Served as an on-call chef, server, and bartender for Janice Goldberg Catering, specializing in high-profile clientele comprising Napa Valley's affluent vintners and entrepreneurs.Executed diverse catering events, ranging from private, intimate dinners featuring distinguished guests like the president of the French Ballet association, to extravagant divorce parties with ice sculptures and multiple bars, as well as classic farmhouse weddings with multi-course dinners, passed appetizers, and specialty cocktails.

Hired as a chef for a small startup in Napa. The business model is entirely new and pushing the envelope for fine dining to go. A new menu every month, from a different Michelin Star restaurant and all delivered to your home via mail. Collaborated within a four-chef team, with my focus being on main protein preparation and artisanal bread and pastry projects. Conducted meticulous two-week recipe R&D and successfully scaled recipes 30-50 times to meet client demands, often requiring multiple daily batches due to equipment limitations. This role complemented my recent culinary certification, offering experience in diverse cooking styles.

Led vacuum cooling experiments in collaboration with Taylor Farms and Google, utilizing Culinary Sciences incorporated's prototype, meticulously recording the start-to-finish weights and temperatures of high-pressure vacuum-cooled foods.Advised on diverse cooking styles, adapting methods to replicate high-volume commercial cooking scenarios, and conducted comprehensive comparisons with existing machines, evaluating their advantages and disadvantages.Contributed to securing several million dollars in second-round development funding following data analysis, leveraging research findings to advance culinary technologies.

Played a pivotal role in the kitchen's design and startup following a major remodel during quarantine.Demonstrated versatility by cross-training in various kitchen positions, including grill station for steak orders, sauté for seafood dishes, garde manger for cold salads and fried appetizers, and expo for plating and order calling.

Advanced quickly from an hourly employee to the lead sales manager for the team, consulted in new product development and branding.Achieved substantial sales growth, expanding Freya's market presence from 11 to 34 stores within the first three months as Sales Manager.

Contributed as a vital member of a small bakery team responsible for daily production of a wide range of baked goods.Held a multifaceted role encompassing baking, barista duties, sandwich preparation, social media management, alcohol sales management, and front counter concierge. Developed new recipes, fulfilled wholesale orders, and crafted custom pies during holidays.

Lead all front of house sales operations for a retail store averaging 500k a month in sales. Managed over 100 accounts from suppliers and negotiated pricing to fit the business needs.Consulted on market viability and pricing to potential sales accounts and educated them on current sales trends.Educated enforced compliance standards for the Washington State Liquor Board and met with officers regularly to asses our compliance needs.

Effectively managed the day shift operations of an international shipping department within a local berry processing plant.Oversaw shipments to various high-profile clients, including Haagen Dazs Japan, Ajinomoto, Blue Bunny, Driscoll's, Costco, and others. Led responsibilities related to finished product shipments, receiving frozen products for 3rd party processing, and inventory management, including overseeing inventories exceeding a million pounds of fresh and frozen products.