Responsible for writing and executing all menus in a creative yet cost effective manner, as well as creating and scaling recipesHave received back to back 100s from the Health Department on my last two inspectionsHandle all staffing, scheduling and terminations (when necessary) of kitchen staffPlan and cook for all tastingsResponsible for the day to day flow of the kitchen including directing staff, writing prep sheets, placing all orders, handling vendors and inventory and completing BEOs for all eventsPrepared food for banquets as required, following specs on Banquet Event OrdersAssisted in set-up and production for banquets in addition to working action stationsWorked both on and off site events including plate-ups, buffets, omelet and carving stations, etc.Attend all BEO meetings to plan events up to 1 month outCoordinate culinary staff and logistics for all on and off site events

Contibuted to the development of new dishes and menus.Ordering and inventory of stock and supplies.Receiving and inspection of inventory including meats, produce, various dry goods, etc.Completed and prioritized prep sheets, schedules and line checks.Expedited food in a timely manner ensuring accurate plating procedures, proper food temperatures and minimal ticket times.Performed all opening and closing duties.Developed entrees for daily specials.

Prepared food in a high volume kitchen for both a-la carte and banquet menus with exceptional qualityPart of Chef Toby Willis’ culinary team at Flavors of Nashville 2012, winner of Best Menu and Best of ShowDaily responsibility of making soups, stocks and sauces from scratchDeveloped entrees for daily specialsPrepared food for banquets as required, following specs on Banquet Event OrdersAssisted in set-up and production for banquets in addition to working action stations as directed by the Chef or Sous Chef

Ordering and inventory of stock and supplies Receiving and inspection of inventory (meats, produce, various, etc.) Completed and prioritized prep sheets, schedules and line checksOversaw all grill and pantry duties including training of new hiresExpedited food in a timely manner, ensuring accurate plating procedures, proper food temperatures and minimal ticket times Performed all opening and closing duties