A neighborhood sweet shop where product is high quality and customer service is exceptional. A gift to myself and the opportunity to influence and impact my own community. A

Executive Chef - Corporate dinning for Hogan and Lovells Washington DC office.

Responsible for the execution of corporate and customer based culinary objectives for Educational Dining Services in conjunction with the Office of Food and Nutrition. Manage culinary development, marketing and merchandising plan to support and enhance student meal participation in 96 school locations. Working hand in hand with marketing executive to plan and execute events (parent meet and greets, student taste testing, superintendent meetings, new station rolls outs). Work with equipment… Show more Responsible for the execution of corporate and customer based culinary objectives for Educational Dining Services in conjunction with the Office of Food and Nutrition. Manage culinary development, marketing and merchandising plan to support and enhance student meal participation in 96 school locations. Working hand in hand with marketing executive to plan and execute events (parent meet and greets, student taste testing, superintendent meetings, new station rolls outs). Work with equipment vendors to create industrial kitchen layouts and serving lines to suit needs of client. Support the day-to-day operations of the account. Create policies and procedures for SOP regarding food quality, staff training and recipe adherence in the field. Conduct hands on training for 500+ field staff throughout the year in food preparation, presentation, quality and nutritional guidelines. Overall objective: to ensure adherence of National School Breakfast/Lunch Program (NSLP), Healthy Schools Act (HSS) initiatives, manage proprietary recipe development, training and development of Leads, Cooks and Foodservice Workers, and menu enhancement to increase participation. Show less

Executive Chef promoted from within to handle culinary oversight and management of the R&D Test Kitchen, the Executive Dining Room, and corporate café, using the facility to maximize menu development and standardization for facilities on both divisions of the company. Additional responsibilities include: managing the culinary staff, developing and managing the annual budget, including cost control and menu engineering. Building, maintaining and developing the corporate database to produce… Show more Executive Chef promoted from within to handle culinary oversight and management of the R&D Test Kitchen, the Executive Dining Room, and corporate café, using the facility to maximize menu development and standardization for facilities on both divisions of the company. Additional responsibilities include: managing the culinary staff, developing and managing the annual budget, including cost control and menu engineering. Building, maintaining and developing the corporate database to produce proprietary recipes with cost and nutritional analyses to enhance new concepts. Additional duties include: new product testing and execution, culinary support during special events and staff training among various units i.e. National Gallery of Art – Sculpture Garden, Hogan and Lovells, National Cherry Blossom Festival, Legg Mason Tennis Tournament, NatureBridge and Office of Naval Intelligence. Show less

Responsible for conducting food safety audits ensuring all perishable products are processed correctly, inspecting food processing equipment, food preparation procedures and temperature logs, and training store associates on state and local food safety regulations. Also responsible for learning clients’ businesses, understanding their challenges and developing solutions.

Responsible for daily operations, purchasing, food costing and budget administration, staff management, and account maintenance of Washington’s largest law firms and private companies.

Responsible for coordinating opening of new location. Main objectives were to ensure sustained success and growth, measured by revenue and net income congruent to budgeted goals and business plan. Managed all aspects of restaurant operations, including training new line cooks, food and beverage purchasing, daily/seasonal special planning, staff management, quality and cost control and customer relations.