Responsible for managing a production kitchen that supplies chef-made prepared foods and catering menu options to four cooperative grocery store locations in NH and VT that employ 400 staff and serve more than 20,000 member households with sales topping $70M annually. Supervise and proactively motivate a diverse team of 30+ kitchen specialists, with wide-ranging developmental abilities, professional training, and industry experience. Manage staff scheduling and annual performance programs. Direct R&D efforts to generate new prepared food offerings and improve existing menu items, resulting in 7% growth and over $130K in increased sales in the first quarter of employment. Advise contractors on a $400K kitchen redesign project to update professional production facilities. Facilitate community outreach efforts, including teaching class sessions for the local technical school, preparing meals for community dinners, and leading skill-building activities for non-profit groups.

Responsible for overseeing a high-volume banquet operation with $12M in annual revenue. Manage kitchen staff to ensure the highest standards of safety, service, and quality. Plan and execute the production, preparation, and plating for all special event and catering functions. Monitor staff performance, product quality, and production flow, and implement improvements where necessary. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Proactively participate in Banquet Event Order and leadership meetings as a member of the hospitality management team.

Managed and maintained a successful restaurant at a four-star inn featuring French-inspired, Vermont country fine dining and tavern menus with 500+ covers a day. Collaboratively created menus and recipes, specializing in plating and sauces. Conducted daily line inspections. Prepared regular labor and food cost models. Created staff schedules. Managed inventory, vendor relationships, and ordering via premier produce and specialty food suppliers.

Founding member of the chef team responsible for recipe creation, menu design, and food preparation. Experimented with creative daily specials and inventive recipes

Rotated and covered stations throughout the award-winning fine dining restaurant. Successfully engaged in high volume banquet work, ordering, and daily specials