Culinary Director for 4 outlets including the reopening of the historic Helms Bakery, a 13,000 sq ft space consisting of a full-service restaurant and bar, prepared food section, and a retail section of specialty products.• Oversee 4 F&B outlets with a combined staff of 24, including 4 2 chefs and sous chefs.• Design and review the kitchen layout and production flow for the outlets. • Accountable for creating and developing signature menu itemsrepresentative of Los Angeles and the restaurant group’s reputation.

Accountable for developing recipes, seasonal pastries, and product SOP’s for a 5,000 sq ft commissary kitchen responsible for 5 retail locations and 12+ wholesale accounts.• Lead a 3-unit production team with a combined staff of 14.• Lowered Labor Cost by 7% and Food Cost by 5%.• Mentored and coached pastry supervisors to Sous Chef roles.