Oversee daily dining and culinary services. Maintain and update cycle menus, library of recipes, and food order guides. Special projects include; food concept development, opening and troubleshooting communities, training and internship program for culinary managers.

Director of 14 senior communities' dining services program for 1250+ residents. Transitioned company from outsourced foodservice contract to in-house program. Developed, standardized, and administered order guides and online schedules for each community. Design and implemented semi-annual 5-week cycle menus and recipes. Created audit program and action plan for kitchen and dining room.

Manager of dining and culinary services at 100+ bed senior living community for Pathway to Living.

After school program for students age 8-12 to learn to cook affordable, wholesome meals while introducing cultural differences by cooking meals from a new country each week.

Chef Instructor taught cooking classes for private instruction and organizations in the Greater Chicago Area, including: Common Threads, WellBeingMD, Cooking & Wine @ 909, Flip Crepes, Holy Trinity High School, Morgan Park Academy High School, Chicago Heights Park District. Pastry Chef produced desserts and pastries for numerous Chicago restaurants and venues including; Feast, Goddess and Grocer, Cru, Jane's, Skewerz, Half & Half, Las Palmas, Think Cafe Tarantino's. Established a web based gift basket product line, bake custom wedding and specialty occasion cakes, and cater for individuals, businesses, and events, including; Rolling Stones, Tim McGraw and Faith Hill.

Relationship Manager for 100+ nationwide accounts focusing on the restaurant, hospitality, and travel industries. Negotiated contracts rates for services and formulated cross-promotional advertising. Expanded client relationships by developing marketing, including; direct mail, sponsorships, and incentive programs. Key clients included: Air France, Air Jamaica, Alitalia, Jet Blue Airways, US Airways, Virgin Airlines, Amtrak, Apple Vacations, Tauck Tours,Bob Evans, Brinker Restaurants, Red Robin, TGI Friday's, and Cendant Hotels.

Managed and owned hotels and restaurants that ranged from casual to fine dining with seating capacity up to 250, and up to $3+ million in annual sales, including; J Pepe's Mexican Restaurant, Sea World of Texas, Best Western Sawmill Inn, Birchwood Resort and Restaurant, Val Gene Restaurant Group, and Westin Hotels. Managed day to day operations, including; opening new locations, hiring and training staff, banquets and catering, organzied community-themed events, concerts, fireworks, and coordinated entertainment.