Sales Consultant - former title was Marketing Associate. Develop relationships with customers providing the right product for their needs at the right time. Excellent communications and problem solving skills, working with clients, accounts receivable, transportation, routing drivers and buyers. Work with product specialists to bring new ideas to customers. Menu development, menu costing. Arrange special orders, returns, credits, and equipment sales. Cost Control and pricing, inventory tools and establishing inventory pars. ServSaf Certified.

Mountain Sales representative. Work closely with chefs in providing their seafood needs. Customer service oriented, working with a highly perishable food. Product expertise, special orders, problem solving and open communication between, buyers, warehouse fabrication, drivers and customers.

Taught Culinary classes including: Food and Beverage Service, Cost Control, Center of the Plate, Breakfast Cooking, Breads and Pastry, Hors d'oeuvre

Fine dining restaurant in high volume award winning restaurant. Customer centered service oriented. Knowledge in fine dining skills, wine and beverages, food preparations.

Planning and executing special events for groups from 5 people to 200, including weddings, rehearsal dinners, business meetings, private business meetings and dinners and group dinners. Work closely with Banquet Manager on all events including set-up for meetings and meals in banquet area, as well as groups in the main dining room. In charge of billing and collection of deposits and final payment. Involves excellent communication between client, front of the house, back of the house for seamless execution of events.

Executive chef at a golf course country club. Responsible for set-up of the kitchen, hiring staff, menu development, purchasing, kitchen organization, inventory and cost controls. Developed custom menus for client lunches, dinners, weddings and special events. Work closely with customers wants and desires for their special event. Great communication with manager with changes, and set up of event.

On-site kitchen staffing assistant. Staffing all event with chefs. Communication with event designers, production kitchen and the on-site chefs. Multi-task oriented, organization skills needed and ability to work with many different people and juggle many different schedules. Have event folders prepared with menus, ingredients, directions and important information for each event.On-Site Kitchen Manager: execute wonderful meals off premise for 4 - 2000, requiring focus, organization, ability to deal with new obstacles not found in commercial kitchens. Rquires thinking outside the box, problem solving, and timeliness.