I'm in charge of a kitchen staff of 15 cooks and dishwashers. I work closely with the executive chef on menu concepts and daily prep and production of breakfast, lunch, and dinner. As a inn and spa we have to be mindful of healthy options but at the same time have dinning options for appetites that want indulge.In addition day to day food production I am in charge of onsite catering events ranging from small business meetings to intimate wedding on property.

As a summer intern I worked at the Westmark Hotel in Fairbanks AK. The Westmark is part of the Holland America Line company. I rotated around the kitchen and worked in all sections of the kitchen:pantry side, cold prep, banquets, AM line cook.

Summer line cook, for summer of 2007 and 2008, at the club houses, I trained new hires, and was main cook, mostly worked by myself.