• Manage all HR and hiring needs for back of house operations• Produce and manage $2.2 million food budget• Conceptualize and oversee $300K kitchen renovation in 2 phases• Produce menus and concepts for buffets, plated meals, boxed lunches, receptions, onsite and offsite catering • Lead, engage, mentor, manage and coach a team of three Sous Chefs and a union staff of 24 hourly employees• Oversee inventory of food, equipment and small ware and participate virtual in audits of inventory counts for food and beverage department • Comply with all ARAMARK purchasing, waste reduction and safety standards and initiative • Re-implements food donation program to local charities to support a “zero waste initiative” • Manage projected business levels• Manage staffing levels to execute multiple events and meal periods in various locations, while maintaining projected labor costs• Liaison between client and kitchen operations and attend weekly meetings with client team to discuss daily events, special needs and requests, event menus, pricing and logistics

• Oversee Culinary operations for a multi-unit account with four cost centers• Produce menus and concepts for café style dining for a 5000 person student body, serving up to 2500 meals daily• Plan menus and execute food offerings for on and offsite catering events for all cost centers• Manage ordering of all food and beverage products• Conduct and manage weekly inventories and audits for all cost centers • Conduct Quality Assurance, Safety and Sanitation inspections • Meet with clients to customize events and provide personalized accommodations

• Produce menus and concepts for buffets, plated meals, boxed lunches, receptions, onsite and offsite catering for up to 500 participants and client staff • Chair for the Conference Center’s Community Involvement and Volunteer Events Committee • Manage and coach Sous Chefs and Culinary Supervisor and a staff of 20 hourly employees• Manage ordering of food, produce, bakery and specialty items, including sourcing and implementing local and sustainable products• Manage inventory of food, equipment and small-ware and participate in audits of inventory counts• Comply with all ARAMARK purchasing, waste reduction and safety standards• Manage discipline, payroll and FMLA processes of hourly employees to include attending union grievances, if necessary• Liaison between client and kitchen operations-attend weekly meetings with client team to discuss daily events, special requests, special event menus and pricing and logistics• Communicate with client and customers to satisfy particular needs and solicit feedback • Manage projected business and preparation of menus and staffing needs to execute multiple events and meal periods in various locations, simultaneously while maintaining projected labor cost• Plan and execute special events and themed buffets• Conduct yearly evaluations with Culinary Management Team and hourly team members• Promote, plan and execute community involvement, including events for the Philadelphia Ronald McDonald House Guest Chef events and Martin Luther King Day of Service events

• Prepared and executed off-site events• Managed Buffets for up 450 people and plated meals for up to 250 people

• Produce daily production sheets and monitor production of hourly team members• Update and maintain proper Material Safety Data Sheets (MSDS) for all utilized chemicals• Monitor and coach employees on food waste reduction to control costs • Mentor, coach and develop team members to reach their full potential in current positions while also administering specialized trainings which contributed to team members promotions• Maintain and support a safe working environment • Compile and supply letters for participants with dietary restrictions• Complete sanitation inspections of main and offsite kitchens and maintain sanitation standards and comply with all HACCP guidelines and Health Department guidelines

• Prepare and store food items for buffets, plated meals and receptions• Mentor, supervise and assist during daily production for prep cooks, cooks, utility members • Supervise offsite satellite kitchen and dining room

• Execute menus for buffets, plated meals and receptions• Accommodate special requested items and dietary needs• Assist in the development of fellow employees• Log final cooking and other temperatures to comply with HACCP guidelines