• Responsible for the supervision of the production of all Meal on Wheels for the North County area of St. Louis• Maintaining the food prep areas and overall condition of the Ferguson senior center.• Insuring that all guests are taking care of while visiting the center.• Responsible for accuracy in perpetual inventory.• Input all Medicaid client data into the system to insure eligibility and delivery of approved meals.• Create delivery routes to ensure delivery of the highest quality product.• Contact approved clients to offer Meal on Wheels according to state approved requests.• Log all driver mileage and payout according to company standards

• Handle all ordering, inventory and menu systems. • Monitor food quality and sanitation.

• Oversee a staff of 15 serving 3 meals/day, for 120 residents, 365 days/year.• Creating a balanced menu for Breakfast, Lunch and Dinner on a seasonal 4-week rotation.• Responsible for improving the quality a food while still maintaining a cost under $3.00/plate• Created a system for collecting and counting menu orders for the purpose of food production.• Establishing a food temperature log and procedure.• Hiring of all kitchen staff.• Responsible for all Holiday meals and Special events.• Training an unexperienced staff in basic cooking techniques.• Maintaining a clean and safe working environment.• Responsible for all food and supply ordering, menu design and recipe creation.• Created a production work book for the 4-week menu cycle including, recipes prep lists and production numbers.

• Responsible for daily operations of the retail location, including cash handling, stocking and customer service.• Helped establish an inventory system including entering all new and existing inventory data into QuickBooks POS.• Established a system using QuickBooks for shipping and receiving wholesale product orders.• Receiving new inventory and maintain an organized warehouse.

• Lead cook in the all you can eat cafeteria at Webster University• Responsible for the prep and cooking of all stations including vegetarian, vegan, pizza, salad bar, classic entrees and soups.• In charge of the closing of kitchen including, supervising the grill cook and dish washers.• Cooked for special catering events throughout the campus.• Handled all customer questions and needs.

• Prep of cold food items and cooking action stations during All Star Gala 09• Setting up and running club level buffet stands at Edward Jones Dome• Prepping and running action stations in club level stands.• Creating high end sandwich recipes for team store area including, • Corning Beef from scratch for Ruben's and other "team themed" sandwiches• General supervision of lead cooks during game time• Prepping and cooking large quantities of food for the Cardinal Club at Busch Stadium including many entrées from scratch.• Cooking, holding and storing hot food items for the all-inclusive buffet.