-Assisted the GM with opening the café and retail space (including pre-opening deep cleaning) which was the premier debut of the Brock and CTDI contract relationship.-Assists the Executive Chef by undertaking management responsibilities and autonomy of standalone café including ordering product, food production, staff management, producing & stocking retail inventory (e.g. snacks and beverages), posting and updating signage-Trains and mentors new kitchen staff in cooking techniques, time management, and safety protocols-Weekly development and launch of daily & weekly menus & specials (entrée, deli, soup, grill, & salad bar)-Comprehension of both verbal & written food recipes, production orders, cooking instructions and techniques in preparation of daily menu offerings-Produces high-quality food from scratch for all menu items in an open kitchen environment (consistently maintaining cleanliness & an organized space)-Implements innovative ideas resulting in the development of new dishes and an increase in customer loyalty-Contributes to the achievement of financial targets and KPIs through effective inventory management, cost & portion control, and the creation of standardized recipes-Preparation, production, and service of foods including soups, sauces, salads, entrées, specialty caterings and all other items-Receiving, unpacking, unwrapping, date coding, rotating and storage of deliveries.-Maintaining a safe work area and observing applicable health, safety, and food handling regulations including staying up-to-date with HACCP logs-Conducts regular inspections of equipment functionality; coordinated repairs or replacements as needed-Providing exemplary customer service in a courteous, helpful and friendly manner at all times-Participates in regular meetings with management to discuss menu changes, operational improvements, and cost-saving strategies-Master Key holder/Security Badge access-Toast cashless POS/KPS-Retail Analytics & Planning (RAPS)

-Cross-trained as Catering Manager and substitute Kitchen Lead across all schools (16 total) in district (i.e. familiarity with running elementary, middle school and high school level production, recordkeeping)-Outlook, Microsoft Suite, QuikLunch, Concur, PaySchools, PRIMAProject Management, including:-Menu design & execution for executive board meetings, custom boxed lunches, breakfast pastry & coffee service, light fare, buffet, and passed/stationary hors d'oeuvre (all parties ranging from 20-200+)-Scratch recipe development and scaling-Able to adapt to and accommodate dietary/allergic restrictions (i.e. vegetarian, vegan, gluten free)-Consistent time management and thorough communication-Event delivery, set-up & breakdown-Perpetual inventory management; ordering and receiving of goods-District-wide Master Key holder, badge access; company van access

-Team Leader/Lead Cook-Training and instructing new cooks on systems and processes-Knife skills-Operating commercial kitchen equipment-Open kitchen work environment-Seasonal, scratch kitchen menu recipe ideation and development/engineering of technique-Generating production menus/prep lists-Efficient multitasking & time management-Cross-trained for adaptable substitution with all departments as necessary (i.e. pastry, front-of-house, and/or sanitation departments)

-Internship to ownership-Scratch Pastry Chef-Securing licensing, certificates, & tax representation for mobile food vending business-Grantwriting (secured PA Cares Grant)-Purchasing/receiving and inventory maintainence -Events booking-Independent event set-up, service/operation, & breakdown (i.e. farmers markets, pop-ups, private parties)-Wholesale retail (i.e. stocking at local co-ops and cafes)-Key/code holder (company car, kitchen rental)-Slack App and QuickBooks for consistent, organized communication and archiving-Photography, social media, and promotion (@Waffles4Tourette)

Underground collective of "ghost bakers" apprenticing under the leadership of Master Baker Jerome Sheehan. We specialize in artisan sourdough breads, Bavarian-style pretzels, and seasonal pastries, all inspired by the Old World European tradition of neighborhood boulangerie-patisseries. I am one of the original founding members and lead apprentices in the kitchen, while also managing our social media marketing.

Short Order/Prep CookSeasonal scratch kitchen, farm-to-tableFOH Manager duties included overseeing staff, organizing and logging inventory, ordering & receiving, attention to detail, customer service, multitasking and time managementHead Barista duties included training of staff and ensuring consistency during high volumeRecipe ideation & development for cafe and kitchen menuChef Assistant for all catering & special events

3rd Shift, Shift Manager-Deli Counter Sandwich Maker-Customer Service Associate-Stockist-Inventory Rotation, Receiving

Quickly escalated the ranks from simple bussing/waiting/running to being valued as an interchangeable unit that could thrive in any position (prep cook, sanitation, master of ceremonies) that was left wanting on any given night.