Responsible for daily operations of a 56 seat farm to table restaurant. Scheduling employees based on labor needs & labor cost goals, creating menus based on seasonal availability, recipes, system of procedure sheets for staff to execute menu items, ordering food and all paper goods for restaurant, controlling food costs, negotiating pricing with vendors,overseeing receiving & storage of goods, maintaining a organized and safe work place, managing employees while maintaining an open door policy where staff felt comfortable bringing issues or needs forward. My goal with staff has always been to empower them to work as a team without having to be micromanaged by providing them with the tools for success with check lists & clear expectations. I also have planned & executed special events both on and off premises, dealing with the logistics of cooking & serving in remote locations. Along with running the restaurant, I was responsible for our healthy meal prep program, which entailed creating healthy balanced meals, logistics of cooking, cooling & packaging food in bulk, storage & transport for offsite locations. After the COVID19 lockdown we shifted out full service restaurant into a quick service model “Engrain” using our healthy meal prep program as our food concept. In the transition I have created a delivery program that did not add extra labor, and a menu that could be executed and served by a smaller crew in a way that is more compliant with social distancing.

Opened restaurant with owners, and have set up a large, casual menu with attention to detail. Responsibilities include, staffing a large crew, managing both front and back of the house staff, purchasing, inventory, daily food pairings, managinglarge scale food production including a charcuterie program.

Responsible for all day to day operations of the restaurant, which serves 3 meals a day from 7am to 12am, including three private dining rooms, in communication with James Beard Awarded Chef Jean JoHo. Brasserie Jo was awarded #1 Boston Bistro by Boston a-List in January 2011.

Epoch Restaurant at The Exeter Inn, Exeter NH- Responsible for running the F&B side of a 46 room hotel, with a full service bar and restaurant, open 3 meals a day, along with the operation of 10 small meeting/ function rooms. In my time at Epoch, I have turned a hotel kitchen in the beginnings of a destination restaurant by focusing on fresh, local flavors from nearby fisheries, and farms, with a touch of refinement at a price that “everyone” can afford. Responsibilities include: Seasonal and daily menu selections and wine pairings, sourcing, costing and purchasing of goods, invoice tracking and coding from the budget, staffing according to a forecasting system, hiring, training, and educating a professional team of servers and chefs.Upon my arrival, Boston Magazine featured the restaurant in Boston Travel: http://www.bostonmagazine.com/new_england_travel/articles/new_englands_best_small_towns/page11Currently, I am working on increasing the dinner food check average to $35 per head from $24, and am shooting for a target food cost of 28%, down from the previous chefs 36%.

Worked in collaboration with James Beard awarded chef Rob Evans, creating daily menus, and managing kitchen staff. A key aspect of duties included the sourcing, costing, receiving and preperation of food products, from a wide array of botique vendors.

Operated a kitchen with seasonal ingredient driven menus, specialized in preparing local food with refinement and finesse. The restaurant achieved best of New England from New England Travel Magazine, 2007. Gained backing from Seacoast Eat Local and Seacoast Slow Food for personal partnerships with local farmers. This included distribution of naturally raised beef, pork, veal, and produce from the family farm

The Dunaway Restaurant, Portsmouth NH- Worked with Food&Wine Best New Chef Mary Dumont in running kitchen, planning menus, sourcing and ordering food, as well as all aspects of staffing.

Arrows Restaurant/MC Perkins Cove – Worked under award winning chefs, on the 1st course station, and assisted in opening their Bistro, MC.

The French Laundry, Yauntville CA – Worked under the supervision of Thomas Keller and his sous chefs as the night time commis, focusing on stocks, reductions, braising, confit, curing, and assisting the butcher.