Prepare and serve dishes for catered events, Tournaments, and banquets for up to 200 guests; prepare and stock line stations; train and coach line staff on day to day kitchen operations including menu production, equipment use, and sanitation; assist the Executive Head Chef with kitchen operations including menu development, inventory management, and supervision.

Managed 10 kitchen staff and coordinated schedules and shift duties; Menu Development; Kitchen operations including inventory management, ordering and maintaining inventory stock, food and menu item preparation, manage and maintain business relationships with food suppliers and vendors, training, coaching, and supervision of Back of House staff on service, sanitation, and menu production.

Organize deli cases: assure proper date rotations and temp of perishable products; Procedurally design and maintain displays of product in various departments within stores (i.e. Meat & Seafood, Deli, Grocer, etc.) to meet client needs; Make regular store visits to inventory and deliver merchandise as well as document and address all concerns/problems; Display high-level customer service to consumers, staff, and other personnel; Trainer of new hires and store deli staff on the proper and safe handling of Boar’s Head® and refresh training when needed; provision of accurate product knowledge or referral of appropriate knowledge databases; Maintain full distribution and display of products in assigned store accounts.