Act as a virtual program producer and provide in-person assistance to lead facilitator in leadership developmentlearning. Ensure smooth technical and logistical operations of sessions, enabling facilitators to focus on content andparticipant engagement.

Lead cook on a team of great chefs. Working at a new culinary start up.One of two lead cooks overseeing a team of 6 and the production of 100-500+ food items requiring multiple stepsand consistent adherence to organizational requirements. Communicate and engage with Chef to address staffissues, and manage resource needs across multiple shifts.• Planning and Execution - Plan production of work into hundreds of “projects.” Assess resources andstaffing needs and delegate work. Meet production demands within shift resources 95% of the time.• Training and Supervising - Train and supervise prep cooks in executing production requirements whilemaintaining safety and budgetary guidelines.• Workflow Management - Communicate with team and status and individual workloads and needs,reassign and/or delegate work when accommodations are needed.• Team Collaboration - Collaborate with team to find cost effective, and creative solutions to dailyproduction challenges.

Assists in home catering events. Prepare the hors d’oeuvres as well as main courses. Worked under an excellent chef and gained a lot of culinary knowledge.

Interim Head Chef (Dec. 2021-Dec. 2022)Sous Chef (Sept. 2020 – Dec. 2021)Managed high-volume food preparation in a fast-paced environment, serving 200-300 covers/night. Collaboratedwith vendors for ingredient sourcing, emphasizing cost control. Optimized coverage for peak times throughschedule and assignment management. Initiated culinary training for new team members to enhance productivityand kitchen workflow.

Supervised all concession and merchandise stands at Radio City during the showing of the Christmas Spectacular. Kept stands full at all times and coached staff on customer service skills.

A rotational internship teaching each skill for management in the private club industry. Working as a supervisor with a staff ranging from twenty to forty. Shadowing all managers, learning techniques and key management skills. Rotations also included laundry, grounds, maintenance, kitchen, pastry, bartending, camp staff, and private events.

Displayed immense customer service skills as well as working with a team to prepare hotline food.