Collaborating with local artists, health professionals, and clients to create unique wellness experiences. Cultivating relationships with sponsors to promote further partnerships.

Foster relationships with liquor representatives to create a cohesive cocktail program. Head of cocktail training for staff

Worked in creative environment to create bar program. Developed training curriculum for on-boarding staff. Handled ordering, collaborations with beverage representatives for specials and kept accurate track of inventory.

In the kitchen of Cafe Meuse, I kept inventory, prepped for service, worked all stations as the sole chef in the kitchen and communicated limited availability and 86's to servers.

Whole animal butcher responsible for customer interactions and sales, sausage making, cutting for the case, and communicating with the kitchen to ensure product availability.

Discuss food, wine and beer selection with guests, pour drinks, fire tickets, and run food all while keeping a well stocked and clean station. Worked with peers as well as guests to create a positive experience, exercising managerial powers

Before service I was responsible for printing menus daily, clarifying changes with the Executive Chef and communicating them with the rest of the running team as well as setting the kitchen up with necessary plates and garnishes. During service I acted as Executive Liaison between the Executive Chef and the rest of the restaurant to ensure correct timing and modifications of dishes as well as firing tickets, running food to tables and assisting servers and bussers with clearing and marking for upcoming courses.