A craftsman with a passion for wood, I design and create custom pieces that blend functionality and artistry. With [Number] years of experience, I specialize in [List specific areas of expertise, e.g., furniture making, cabinetry, woodturning, etc.]. I am committed to using high-quality materials and traditional techniques to produce durable and beautiful pieces that will be treasured for years to come.My work is driven by a deep appreciation for the natural beauty of wood and a desire to bring clients' visions to life. Whether crafting a unique piece of furniture for a home or a custom sign for a business, I approach each project with meticulous attention to detail and a commitment to exceeding expectations.Explore my portfolio to see examples of my recent work, and contact me to discuss your custom woodworking needs.

Culinary Leadership:Oversee all culinary operations for both Liberty Hound restaurant and Magnolia Events catering services.Develop and implement innovative menus that reflect seasonal ingredients, culinary trends, and client preferences.Maintain the highest standards of food quality, presentation, and consistency.Ensure adherence to food safety and sanitation regulations.Team Management:Lead, train, and mentor a team of kitchen staff, fostering a positive and productive work environment.Conduct performance reviews, provide constructive feedback, and identify opportunities for staff development.Schedule staff effectively to ensure optimal coverage and efficient workflow.Operational Efficiency:Manage kitchen inventory, ordering supplies, and controlling food costs.Implement systems to optimize kitchen organization, workflow, and productivity.Maintain kitchen equipment and ensure proper maintenance schedules are followed.Client Collaboration (Magnolia Events):Partner with event planners and clients to design customized menus that meet their needs and expectations.Oversee the execution of catering events, ensuring seamless service and client satisfaction.Address client inquiries and resolve any issues that may arise.Financial Performance:Contribute to the financial success of the restaurant and catering operations by managing food costs, labor costs, and overall kitchen expenses.Monitor and analyze financial reports to identify areas for improvement.Menu Development:Create and update menus for both the restaurant and catering services, keeping them fresh, appealing, and profitable.Conduct research on culinary trends and incorporate new ideas into menu offerings.Quality Control:Conduct regular inspections of kitchen operations to ensure adherence to quality standards.Taste and evaluate dishes to ensure consistency and flavor.Address any customer feedback regarding food quality or service.

Leveraged leadership and culinary expertise in handling all culinary aspects for nationwide portfolio of 22 locations through the implementation of streamlined process yielding lucrative results. • Implemented programs at Nationwide HQ to launch nationally to catalyze opportunities for process improvements. • Streamlined catering program to ensure effective and efficient processes for customers to ensure retention.• Supported account openings and refreshes.

Solely responsible for all culinary aspects of the gaming facility including ordering, managing staff and monthly P&L review. • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.• Regularly developed new recipes in accordance with consumer tastes, nutritional needs and budgetary considerations for corporate events. • Dedicated to increased staff development through development program leading to four promotions under my leadership. • Supported the takeover and transition to a new property

Supported back of house operations by visually inspecting and sampled all food for proper taste and presentation. Planned and directed food preparation in a kitchen while developing and managing staff to ensure quality standards. • Handled all scheduling to ensure appropriate staffing for peak times of high-volume.• Responsible for all back of house inventory; controlled waste and variance of product to ensure proper food rotation by showcasing best practices in ordering. • Aided in the setup and implementation of policies and procedures for multiple kitchens.

Developed all recipes for traditional Brazilian food while streamlining and adjusting to meet the local palette. Ensured proper equipment operation/maintenance, proper kitchen safety, sanitation and also the presentation of techniques and offered culinary instructions that demonstrated quality standards.• Set up entire kitchen from the ground up including stations, inventory pars and staffing needs.• Developed staff members on an individual basis to maximize staff engagement and retention. • Established standards for personnel performance and customer service.

Provided a variety of items available to customers in an expanded menu that would provide a unique culinary experience to guests. • Successfully dropped food cost from 80% to the correct level between 34% and 39% through established sales and spending budgets.• Implemented an employee career development program to increase retention and lower labor cost to average 18%.• Control inventories by conducting all kitchen related orders and maintaining detailed and accurate purchase records.• Sales growth of 35% for the first year.

Owned by the Dolomite Group both clubs offer white table cloth wedding and banquet service food and beverage sales surpassed $1.5M Executive Chef• Responsible for all aspects of both kitchens including managing a kitchen staff of twenty employees and both FOH and BOH operations during dual events. • Maintained a food cost between 30% and 37% at both clubs. I also kept labor cost between 12% and 18%.• Established a policies and procedures handbook and master schedule to streamline and utilize key staff members where they were needed most. These were adapted for use at all three clubs owned by the Dolomite Group.

The Scotch is a rustic high volume steak house, grossing $1.5M in yearly sales. Sous-Chef• Created all daily soup and entrée’ specials utilizing in house products to increase food turnover and decrease food cost.• Generated preparation sheets based on reservations then using that information to delegate work to the rest of the line cooks.• Evaluated and trained all new employees.• Headed the main grill station and expedited for the rest of the line.