Managing culinary execution for the Woodshop Restaurant/Bar, Anderson Movie Theater, and on-site Catering & Events, as well as prep/production for other on-property venues.

Culinary execution for on-site catering (banquets and other events) at McMenamins Anderson School.

Accounting coordination for multiple units, including sales, accounts payable, payroll, deposits, credit cards, etc., for weekly reporting and reconciliation. Monitor local A/P & A/R entries, vendor and proxy vendor activity, and inventories on-hand. Review weekly Bank Reconciliation report; submit corrections for any discrepancies: checks/cash, credit cards, ACH/wire pmts. Review weekly SAP extract; reconcile as needed. Prepare annual budgets, period forecasts, quarterly revisions, EOY… Show more Accounting coordination for multiple units, including sales, accounts payable, payroll, deposits, credit cards, etc., for weekly reporting and reconciliation. Monitor local A/P & A/R entries, vendor and proxy vendor activity, and inventories on-hand. Review weekly Bank Reconciliation report; submit corrections for any discrepancies: checks/cash, credit cards, ACH/wire pmts. Review weekly SAP extract; reconcile as needed. Prepare annual budgets, period forecasts, quarterly revisions, EOY forecasts, etc. Work with disctrict director and unit mangers to maintain alignment with company financial protocols and goals. Post p-card expenses. Post unit-to-unit transfers; product, labor, other expenses. Conduct audits of in-house cash safe & cashier tills. Prepare monthly sales & commission report for client. Worked accross all parts of the business (sales, culinary, operations, and finance) to perform successfully. Show less

Coordinate monthly P&L entry activity for multiple units, including weekly reporting of payables/receivables, payroll, inventory, etc. Monitor sales vs. deposit activity; investigate and reconcile any apparent cash, credit card, or banking discrepancies. Construct annual P&L budget forecast, quarterly revisions, EOY projection, etc.

Local financial entries for weekly corporate reporting; product/service payables, payroll, etc.

Culinary and administrative responsibilities for museum café food sales and in-house catered events.

Cooking for a variety of events, from small fine dining service to large outdoor festivals, such as Seafair.

Maintain nursery specimens on-display, work with customers making plant selections, etc.

Multi-coursed, blind-menu concept with a strong local following.

A la carte and banquet service at a private dining club

Supervise prep & service for breakfast, lunch, and brunch.

Line-cooking and expediting in a busy Thai-style restaurant.

Labor-intensive field work to re-establish native flora in riparian floodplain acreage following closure to livestock grazing. Work involved planting and hand-irrigating native canopy tree and understory species, mechanical vegetation control, and some seed collection and propagation.

Teaching children's classes/workshops on various science topics, greeting museum guests, assisting visitors in the exhibit halls, superving museum volunteers. (formerly WIZTEC)

Day camp programming conducted on the zoo grounds, during local school breaks. Ages 4-14 focused on biological/zoological themes, and the dynamics of human interactions with wildlife populations.

Semi-remote, sleep-over program as part of state 6th-grade public school science curriculum, operating during spring and fall only, for 6-9 weeks each season.Field Instructor primarily coordinates the students' daily field studies in Hydrology, Wildlife Biology, Botany, or Soil Science.

Semi-remote, sleep-over program as part of state 6th-grade public school science curriculum, operating during spring and fall only, for 6-9 weeks each season.Program Leader facilitates the daily schedule, especially social and recreational programming.