It’s all about the kids - make the food yummy, make it healthy, and improve the planet.

In this role, I developed people and implemented strategic repositioning, restructuring, product development, and full operational management for casual dining establishments that produced +1,000 meals per day. I directed and oversaw staff management, guest interactions, office administration, vendor communications and labor costs and managed multiple chefs and restaurant staff in preparation of entrées, specialty dishes, and desserts in high-volume settings. I created unique menu items and standardized innovative production recipes to maintain consistent cuisine and guest satisfaction. I liaised with executive management on the day-to-day management of food and beverage operations and planned monthly staff and production schedules. I ensured optimal equipment maintenance and sanitation of kitchen facilities. I held human resources management responsibilities in interviewing, hiring, training, and supervising all kitchen personnel. I also managed inventory control, employee concerns, and operations. Key contributions included:-Developing and implementing policies and procedures for smooth operations and food safety, preparing for inspections and internal audits. -Maintaining and exceeding food and beverage cost budgets by 10% on an annual basis.-Reviewing food and beverage purchases, developing and standardizing recipes, maintaining safety and sanitation in the kitchen and maintaining equipment and utensils. -Designing food presentation aesthetics, planning and preparing special menu items and chosing menu designs and pricing.

Oversaw daily recipe preparation, food storage, cooking, and presentation for cafés on client campuses including Geico, Valo Park, Quest Diagnostics, and the National Institute of Health. I developed people, created recipes and recommended menu item pricing and researched and selected ingredients based on seasonal availability and quality. I continuously monitored and controlled food costs. Built and developed front and back-of-house teams; providing performance feedback and additional instruction in reviews and one-on-one counseling sessions. I conducted vendor selection, MOG adherence, interviewing, hiring, and training functions, ensuring individual performance met the highest possible culinary standards. I reviewed food and beverage purchases, developed and standardized recipes, maintained safety and sanitation in the kitchen and maintained equipment and utensils while designing food presentation aesthetics, planned and prepared special menu items and chose menu designs and pricing. Key contributions included:-Managing monthly food, beverage, and labor expenses to the budget, minimizing expenses and overtime.-Overseeing of ordering and inventory control of foods and beverages, supplies, and ensured that paperwork was processed for bookkeeping and payment.