I set the production levels of a daily scratch restaurant at the four corners in Atlantic Beach Florida. I am involved with production of line prep, sauces, soups, bakery and deserts. I also break down daily seafood and protein portions for the kitchen. We also have a upper open deck with live music on weekends that area is also for parties and catering events that we do monthly for local large business and private individuals. We are an establishment with multi establishment properties through out Jacksonville since the 80's.

Worked in a premier Casino resort as a Sous Chef leading a crew in the hotels main restaurant. I also worked saucier responsibilities for hotel daily. We were a casino that also had a convention center with and allot of banquets daily. We were also a resort with award winning entertainment weekly from top named performers in music, comedy and famous rock and roll acts.

As the chef and food and beverage manager at Saint Ives during the late 90's. I created all menus for the golf club restaurant, banquet facilities and the golf coarse beverage carts. I also created the employee manual and all guidelines for restaurant staff. Other responsibilities included: ordering and inventorying for all three departments, breakdown, deposit of all cash drawers and banquet tills daily. I also had soul interactions with all food, beverage, wine, liquor and fresh Florida fish distributors. We were and still have won may awards for best golf coarse in Michigan.

Chef of bay front fine dining restaurant, responsible for creation and development of menu’s, hiring and training of staff, cost analysis, inventory responsibilities and ordering of products, interaction with local food, beverage, wine and liquor companies, as well a banquet functions, private parties and art gallery social meetings.

As beach club chef my responsibilities were to maintain a staff and do all the inventory and purchasing of products from distributors as well as our purchasing manager at the main club in Sawgrass. During this I was responsible for training and scheduling of beach all beach club kitchen staff, menu writing and daily special creations We also did banquet functions for members and local companies doing events at the club. I also had weekly payroll checking, and tracking of labor and food costs.

I started a position as an opening AM lines men and soon was promoted to AM Food Production Manager. From there I was promoted into the fine dining Augustine room in the hotel. Where I moved around in all the true French positions in a fine dining kitchen. During my stay we were awarded AAA Four Diamond award as well as the prestigious James Beard foundation award.

I worked as a manager and executive chef; I was responsible for all kitchen and some bar decisions. I developed the menu and trained the staff, ordered and inventories of all food and liquor for the establishment, did scheduling for all kitchen staff and helped maintain live entertainment duties weekly.

I worked as a manager and chef of a high volume and exciting night club were we did large banquet functions for companies such as IBM, Sony, Pioneer, local radio and television stations in Tampa, Dean Writer Reynolds, Manufactures Hanover, Vistakon. We were at one time the largest privately owned nightclub in the Clearwater, Tampa Bay area.