A Lithium Standby Power System start-up primarily focused on back-up power applications for the uninterrupted power supply (UPS) markets, such as datacenters. LiiON is also expanding into the Grid Storage, Telecom, Cable and Traction marketing segments. Responsible for all aspects of LiiON system production including, receiving, inventory, cabinet construction, wiring and cabling, programming, quality assurance, testing, and shipping. In addition, provide support for R&D testing, field installation, start-up and servicing of installed equipment. To date have assembled and shipped 217 large (480VDC) cabinets for datacenter and elevator back-up application.• Assembly of steel cabinets from individual sheet metal components into final assemblies• Design and build of control circuits based on OEM equipment integration requirements.• Programming of Battery Management Controls, CAN to Modbus Converter and HMI interface, • Design and build of control circuits.• Integration of cable and control wiring• Final system testing to confirm alarms and BMS operation. • Maintain quality assurance and system configuration documentation.• Logistic support including palletizing and packaging system, documentationNon-production support includes• Development of installation and operation manual for new seismic system • Support of Research and Development activities including testing of new lithium modules designs and qualification of potential new module suppliers• Testing of lithium system on new OEM equipment• Testing of software revisions for BMS and HMI hardware • Testing of new safety circuit designsField Support• Remote troubling shooting support• Installation and commissioning of LiiON systems in the field, including assembly, verification of control operation and system qualifaction testing • Preventive Maintenance servicing of local installations

Responsible for writing and execution of seasonal menus, front of house management including hiring, firing, and training of personnel, weekly scheduling, and human resource resolutions. In addition, managed a catering group based out of Tradestone Café, worked as acting Sous Chocolatier, and AM Baker. • Constructed seasonal menus with original recipes for café, catering, and special events• Allocation of all product for café and catering within 30% food costs• Food preparation and production of all food items sold via café and catering• Increased average weekly café turnover by 31% to $17,500• Revitalized café menu with signature dishes increasing the customer flow by 27%• Built and maintained customer trust and loyalty• Managed variable weekly corporate and private catering events ranging from $4,500-$8,000• Responsible for all allocation, assembly, and delivery of daily catering orders• Managed special collaboration events with local companies (restaurants, breweries, etc.)• Hiring, training and firing of staff• Weekly schedule creation and management of 10 café and catering employees • Gourmet chocolate production using both traditional and modern techniques including hand painted molds and a chocolate enrober• Created signature gourmet chocolate recipe for inhouse seasonal specialties and exclusive lines for the annual Philadelphia Flower Show generating $ in sales• Assembled and packaged large custom confection orders for corporate clients• Responsible for opening of the café, morning bake of breakfast pastries, and baking bread for lunch service

Daily restaurant responsibilities include the preparation of each station’s menu items, execution during service, and ordering and rotation of product. Catering duties include menu creation, food preparation and presentation, delivery and managing of catering events. Worked all positions in the kitchen including Garde Manger, Sautee, Protein, Pass/Expediter, and Assistant Catering Manager.Restaurant• Increased weekly average restaurant turnover of $37,000 serving an average of 500 patrons • Preservice station food preparation, ordering and product rotation• In service cooking and plating of prepared menu and off menu tasting dishes• Creation and execution of weekly Tuesday tasting menu• Coordinated the expedition of orders during serviceCatering• Planned and organized weekly catering events and menus• Purchased and prepared catering menus items and • Managed catering prep staff• Supervised catering events and managed staff • Generated monthly catering revenue of $32,000

A member of the Historic Hotels of America, the Nittany Lion Inn is a Penn State University landmark hosting university sponsored and private banquette events on campus as well as housing The Dining Room and Whiskers for a la carte offerings. Receiver• Signed and received all culinary items for the hotel• Stocked and rotated banquette, a la carte, and room service perishable goods• Maintained walk-in refrigerator and freezer inventoriesDish Room Team Leader• Managed 4 to 6 dish room employees• Cleaned all kitchen cookware and utensils as well as all flatware from banquettes, The Dining Room, and the Whiskers bar• Led end of night deep clean of the kitchenBanquette Cook• Prepared menus and managed services for buffet and plated banquette events ranging from 40-300 people• Made daily soups for both The Dining Room and the Whiskers bar• Assembled plates for banquette eventsLine Cook• Prepared food for both The Dining Room and the Whiskers bar• Operated grill and fryer stations for food service for the Whiskers bar• Operated sauté food station for The Dining Room• Prepared pantry food service station for both The Dining Room and the Whiskers bar