• Overall responsible for kitchen operations with 4 food outlets as well as Retail and Coffee outlets• Manage weekly P&L to achieve budgets including labor and food/plate costs• Conduct weekly inventories and cost controls for operating expenses • Create, cost and test weekly menu cycles as well as daily specials• Train, evaluate and mentor both kitchen and front of the house staff• Cost, manage and execute on and off site catering events • Take part in monthly chef/manger culinary meetings for new food program development• Order food and negotiate pricing from multiple service partners • Revised and reorganized all food and safety programs for account upon being hired• Provide overall training and review processes for all employees• Responsible for upkeep on all maintenance of equipment as well as advise on replacement and new equipment purchases• Manage HACCP and Food safety programs for multiple outlets on Campus and complete routine in house food safety inspections with follow up coaching on best practices• Recruit interview and train all positions within the account

Recipe development, kitchen layout design, and systems organization and development for restaurants and management teams.

• Extensive experience organizing and developing ordering systems for all kitchen aspects such as produce, dairy, china silverware, dry and paper goods. • Experience controlling financials on the P&L with and emphasis on both Labor and Food • Coaching and mentoring Management/Chef and hourly teams• Working directly with suppliers to repair and maintain all restaurant equipment.• Execute and coordinate on and off site special events including wine/beer dinners, charity events and weekly cooking demonstrations. • Extensive experience in accommodating special requests and food allergies for guests• Continuous education for Kitchen and Server teams on new and existing menu items and specialty ingredients. • Maintain food quality standards including consistency and presentation.• Experience in new restaurant openings and training

Fiscally responsible for restaurant revenues, budgets, sanitation, as well as staffing reviews and training for both hourly and management positions.