I have been a hospitality professional for the better part of my career, with culinary specialties include flavor infusion, soups, sauces, meats, as well as extensive knowledge of catering / culinary trends and cultural specialties. I have handled many phases of operations including but not limited to procurement /control/costing of goods, managing labor, food cost, as well as menu costing and development. I also have experience in administrative tasks such as, scheduling, training, hiring, and firing. I feel my communication level and experience with both client and culinary staff would be an ideal fit for Chief Operating Officer for not just food ops, but for anyone seeking a leader that can communicate with a large spectrum of people, and ensure that tasks are getting completed on time....and can make a kick ass cheesecake.