As the Director of the KeelBoat Club, I am responsible for member engagement and satisfaction. My job duties are diverse. I am the Race Committee for our Monday Night Races and I'm also the chef for our monthly cookouts. I make reservations, sell membership, write curriculums and I also give private lessons on our fleet of dinghies, keelboats and sport boats.

As a culinary instructor I taught adults, teenagers and children cooking techniques. I taught hands on seminars on a variety of cuisines as well as breads, pastas, brunches, kitchen basics and parent and child classes. Classes focused on European, Latin American and American Regional cuisines.

Led team of 10 in daily preparation of lunch for 1200 students, faculty and staff. Prepared and served the on-demand items each day. Developed menus and facilitated preparation for on and off-site catering events, including weddings, receptions and board meetings. Developed monthly menus and was responsible for ordering and receiving the daily orders.

Led and co-taught 1st and 2nd grade students with diversified curriculum tools including: My Math, CKLA, KIPP Reading and Writing Curriculums and CGI. Designed and implemented Black History Curriculum and Science Curriculum for 1st Grade Students. Planned, led and monitored the progress of 2nd grade literacy intervention instruction for two small groups using the LLI system. All readers advanced their reading level on next F&P.

Developed, tested and implemented menu for new Cork Market. Continuous education of kitchen staff in preparation and execution of menu items. In charge of training and quality control of Cork Market team. Created new ordering and receiving systems. Continually evolved menu to insure seasonality.

Injecting culinary innovation and training team members to better serve our customers and grow sales and margins. Lead production team that accomplished two record holiday seasons. Evolved pizza station standards to cut order times by more than half. Develop "pop up" venues, Value Meals, seasonal menus and displays. Evaluate team member performance then write and deliver yearly job dialogues. Team lead for catering, safety and sanitation. Fluent in Whole Food's purchasing systems and buying to reduce waste and improve margin.

Developed and wrote menus and recipes for a high volume hot bar.  Implemented new systems to trim waste and make margin.  Trained team members on advanced culinary techniques and how to produce in quantity while still maintaining exemplary food quality.  In charge of developing signage and art to market food bars, value meals and seasonal promotions.  Coordinated menu, ordering, vendors and  production between three Whole Food's store's teams that served hundreds of guests during the Strathmore Hall Appetite Food Festival.

Led implementation of special projects, developed menus, recipes and hot bar sets. Requested proper signage and educated staff on both preparation and service of items. Completed weekly ordering on the IRMA system. Developed recipe that received award for Pop Up Venue competition for the mid-Atlantic region. Worked hot bar, deli, chef's case and burger venues as well as back of house preparation for these venus. Trained in the "Health Starts Here" Initiative and was responsible for the implementation of the modified "Health Starts Here" standards.

Educated customers and staff on cooking techniques, ingredients, industry trends, recipe and menu development.Demonstrated cooking techniques and ingredient usage live on the retail floor.Developed recipes utilizing our bulk ingredients to generate retail sales - including our Rockville 5 Mushroom Steak Rub and our successful cookie, fudge and soup gift jar mixes.

Responsible for all aspects of a 110 seat Scottish gastro-pub. Trained back of house staff, developed food menus and daily food specials, controlled costs, insured sanitation, controlled inventory and prepared food daily. Highlights of my seasonal pre-fixe dinners include food whisky parings with Diageo Scotch Whiskey, beer parings with Legends Importers, Duvel Brewery, Clipper City Brewery and wine, beer and whisky parings with the American Institute of Wine and Food. OwnerManaged and trained front of house staff, controlled costs, performed daily auditing, generated monthly Quickbooks reports, maintained equipment, developed wine, beer and cocktail lists, maintained human resource files, shook hands and kissed babies. Developed and implemented a marketing plan and oversaw renovations. Developed 80 seat restaurant, 20 seat bar and 10 seat patio to over $1.2 million in gross sales with net profits of 12%. Sold business in 2009 for a profit.

Volunteered at the Thomas Edison High School of Technology as a culinary educator. Taught students basic knife skills, sanitation and safety. Received interns from Einstein HS, Wheaton HS and Johnson & Wales University. Instructed students on the basics of each culinary station with some front of house experience included for the University students. Received awards for my efforts in this area.

Worked all aspects of a small kitchen, grill, fryer, and cold line. Butchered fish, chicken and beef. Prepared sauces, soups, stews, entrees and desserts. Performed internal auditing. Controlled purchasing and payroll. Trained staff. Wrote procedures manual. Developed and prepared specials. Revised menu. Set records for gross food sales and food cost percentage for the 18 year old business.

Worked as a daily prep cook for chef David Craig in this fine dining restaurant. Prepared breads, fresh pastas, soups, stews, employee meals and mise en place.

Worked in a variety of settings including the five diamond Charleston Place Hotel, Kiawah Island Resort and the Charleston Yacht Club. Prepared, served and broke down large banquets for 350 people and served an Orient Express Platinum dinner service.

Taught small groups of adults, teenagers and children using an intensive "Learn To Sail" curriculum.