ATT Stadium Home of Dallas CowboysResponsible for overall supply chain functions including ordering of provisions, inventory, and distribution of provisions to 12 kitchens. Responsible for training receiving personnel on safety, sanitation, and proper usage of powered equipment. Implemented and rebuilt NCR Quest Database for Purchase Orders and Inventory. Negotiated prices with suppliers, utilized rebates, consolidation of goods, and volume discounts. Winstar World Resort and CasinoProject lead for purchasing to assist in preopening of 2 food and beverage outlets and 1 new restaurant opening at Winstar World Resort and Casino. Implemented and input recipes and stock items for Eatec and Infogenesis software. Coordinated with vendors and internal departments on receiving of equipment, provisions, and commodities. Established inventory levels and negotiated pricing for items to be stocked at distributor. Sourced packaging and disposable items and worked with Marketing on branded items.

Overseeing the culinary operations for 3 corporate accounts and coordinate with the kitchen managers to ensure food and labor goals are being met. Responsible for training and overseeing 17+ employees and 2 managers in the daily operation of food prep, recipe procedures and kitchen sanitation; ordering food and consumables for operation using proprietary procurement systems and business intelligence tools; planning menus in accordance with company nutrition standards while working with a dietitian to maintain a healthy balance; coordinating with clients on events, concerns and daily activities.Responsible for preopening of new account in Dallas.

Assist and support the Executive Chef in daily kitchen operations including the planning of menus and daily meals along with the hiring and training of the kitchen workforce; supervised the preparation and service of the meals; assist cooks with meal preparation for both the restaurant and banquets.

Keeping an open line of communication with the Banquet Manager and kitchen staff regarding event setup; Prepare all the items for banquet orders following standard procedures and instructions from my supervisor; always maintain the cleanliness of our work area and equipment to club standards and sanitation codes.

Directly responsible for the planning, ordering and issuance of 400+ line items to the kitchen for preparation while supervising and training 10+ cooks in daily routine of preparation and production of 1,095 meals annually; keeping up on timely maintenance of 50+ pieces of kitchen equipment resulting in kitchen efficiency of 80% or better; tracking over $1 million dollars of provisions through Food Service Management Software; auditing receipts and documents with 97% inventory validity.

Trained 4 cooks on company kitchen procedures and menu preparations; responsible for the preparation of menu items according to company recipes; planned menu specials using seasonal ingredients helping the company reduce food costs; increased profit of pool dining facility from previous year by 75%; executed daily routine procedures according to the Executive Chef’s plan.