Tyreik R. Email & Phone Number

A career’s worth of experience has taught me that simply “doing” is not enough—we must be leading, continuing to learn, optimize, andevolve to support the efficacy and success we’re after. I’ve earned a reputation as a trusted leader with experience driving day-to-day operations to execute, host, and manage high-level political and social events while improving workflows, minimizing risks, reducing loss, and positively impacting the bottom-line.In 2016, I started my culinary career, moving up through management roles before joining the team at Sodexo in 2018 and later accepting a Sous Chef position in early 2022. During that time, I’ve had the privilege of working with Michelin Star Chef Jose Andres and Chef Andrew Zimmern as part of the IMDB series “What’s Eating America?” as the lead chef showcasing the ins and outs of DC-based culinary services. My work with Sodexo has earned me a Certificate of Appreciation from Congress for culinary and service-level contributions—successfully executing three State of the Union dinners (2019, 2022, 2023) and other notable events including those hosted by George Washington University, George Mason University, Steny Hoyer, Nancy Pelosi, Black and Spanish Caucuses, Museum of the Bible, the Department of Labor, NASCAR, the Chambers of Commerce, the Women’s Congressional Staff Association, Veterans Affairs, and more. My success has been rooted in my proven ability to think outside the box, proactively and pragmatically make mission-critical decisions, and communicate effectively in collaborative environments to ensure the prioritization, execution, and delivery of both small- and large-scale engagements. In progressing through my career, I have taken deliberate steps to develop as a leader and leverage my skills to achieve operational excellence in the field. I’ve built, trained, and engaged teams of up to 10+, managed high volume environments, supervised service-level operations, and worked to maximize the guest experience and bolster Sodexo’s reputation in a highly competitive market. I am skilled at ensuring operational readiness, realigning priorities, and driving maximum performance and productivity in people-centric spaces requiring attention to detail and a commitment to excellence.

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  Woodland Job Corps

  Culinary Arts Certification