Providing quality-of-life services in the hospitality/food and beverage industry via healthcare facilities. Delivering a combination of patient services and retail nutrition with high satisfaction (Press Gainey scores) and maximum profit margins. My account generates fifteen million dollars annually with room for extra growth. I manage and oversee a multifaceted department with one hundred and sixty dedicated employees segmented in three primary groups: patient services, retail, and production.

Joint, Chef menu, and recipe formulations, wine pairings, the butchering of proteins. Preparation lists for ala carte and event/banquet service. Public relations with guests, owners, local media, and VIP's. Ordering, inventory, kitchen sanitation, and safety. Managing, leading, training, and developing all kitchen employees.

The business consisted of planning, budgeting, menu writing, and purchasing event related costs. Also, coordinating, preparing, cooking, and plating all menu items. Pre-contract tasting options were provided for guests ensuring their complete satisfaction.

Responsible for all butchering, preparation lists and portion control according to corporate specifications. Also, daily and nightly precise protein counts, training, and managing culinary team members. Ordering, labeling, maintaining inventory, and par levels compatible with store budgets and forecasts. Kitchen safety and sanitation inspections.

Dry-aging, tagging, butchering and preparing bison, beef, seafood, poultry, and game birds. Inventory, loss prevention, employee training, and kitchen maintenance. Detailed, daily ledgers of locked-storage, costly foods. Such as, bison tenderloin, bone-in prime rib-of-bison, duck breasts, Copper River salmon, lobster, jumbo prawns, and USDA, CAB strip and short loins.

The Corporate Chef's liaison, scheduling meetings with food and beverage purveyors. Assisting with the inspection and verification of all provisions for high-quality, in accordance with company and USPH regulations. Also, written reports, briefing, and safety audits.