Headwater Food Hub is a certified B Corp whose mission is to create a sustainable supplychain in the New York food industry. This is accomplished by empowering local farmers andsmall producers through integration into large institutional systems.• Tasked with identifying system deficiencies across departments and creatingoptimization strategies that addressed these deficiencies.• Developed and managed the ordering systems for complex, institutional accounts.• Developed and executed a local, whole animal utilization program for the Universityof Rochester serving up to 6000 students daily.• Collected and reported on sales, utilization, and inventory data sets to inform futurestrategic decision making regarding key accounts.

• Built private event space and art gallery located in the Refinery Building in the PLEXneighborhood, which held a wide range of events before the pandemic ranging fromopen mics to 150+ person dance events.• Learned technical skills required for entire build-out, becoming familiar and versed inall manner of facilities maintenance including, but not limited to, electrical, plumbing,construction/framing/woodwork, and mechanical repairs.• Managed extensive logistics, coordination, and execution of events.• Worked directly with clients to develop event plans and then coordinated thesuccessful delivery of those expectations.• Re-purposed event space into woodshop and recording studio available for rentalduring the pandemic.

• Served on the management team to coordinate the completion of a multi-milliondollar kitchen build-out in the Sibley Building in downtown Rochester. Responsible forall on-site coordination of contractors and suppliers. Supervised the installation of allmechanicals in the kitchen and managed the city inspection process.• Developed all working kitchen protocols at The Commissary.• Managed a diverse membership of over 40 businesses. Maintained the operatingschedule of the kitchen to allow for continuous use by members.• Onboarded and trained members to legally work in shared kitchen, with over 50individuals trained. Instructed members in food safety protocols and maintained highstandards for food safety.• Created a working protocol with both New York State Department of Agriculture andMarkets and the Monroe Country Department of Health to expedite and streamlinethe permitting process for Commissary members.• Set up, maintained, and repaired all kitchen equipment to “like-new” status. Stockedand maintained all kitchen supplies.• Reported on metrics such as kitchen usage and revenue and used that data to informnew initiatives and performance targets.

• Oversaw the menu planning, ordering, prep, and production of all staff meals at Take3Presents productions and events.• Responsible for up to 200 meals twice daily for up to a week at a time.• Managed a staff of volunteers.• Successfully navigated complex and dynamic on-site logistics

• Developed and implemented the sound reinforcement and design for The FallenCosmos, a large multi-disciplinary art event.• Core staff for Camp Tipsy – responsible for all aspects of event production.• Event support including A/V, stage management and construction/design for SFIOPevents at Chez Poulet in San Francisco.

-Installed and developed a communal food-share program in the new communal livingspace at The Center SF for 22 residents.• Furnished and equipped the commercial kitchen.• Established and maintained relationships with local/regional farmers to providedirect farm-to-table product at affordable prices.• Managed finances and inventory