I work with the owners on new projects, upcoming events, and hiring kitchen staff. I ensure proper food-handling and safety procedures are followed, manage inventory and proper stock rotation, train employees on company protocol and procedures, and manage the daily operations of the kitchen.

At Camp Tuscarora, I was responsible for a $30,000 inventory budget. I managed a team of six in preparing three meals a day, six days a week. I created and followed a two week cycling menu. I maintained sound relations with vendors, and I handled purchasing and receiving of products.