Dale Haskins Email and Phone Number

1. Purchase all food and smallwares for Poste Moderne Brasserie, the restaurant inside the hotel.2. Responsible for all sanitation in walk ins, dry storage and other storage areas3. Works with Chef to make sure all items needed are in house for all dishes.4. Daily computer input of all invoices

Sous Chef/ Purchasing Manager1. Purchased goods equaling 4-5 million dollars a year for an account of 17 million/year in business 2. Streamlined ordering process3. Developed and Instituted methods to assist in lowering food cost and increasing profits4. Initiated and developed relationships with local food suppliers resulting in fresh local produce delivery to cafeteria, tray line, catering and in-house farmers market 5. Managed 36,000 sq. ft. kitchen via in-house developed organizational tools6. Oversaw food production for in-house food as well as three remote facilities7. Participated in online web video regarding the use of local produce and changing the standards of hospital cuisine http://chofoodhub.blogspot.com/2010/09/video-finding-cure-for-hospital-food.html