Create and develop monthly Culture and Cuisine Series and A La Carte menus, highlighting international cuisine, executing 3-course fine dining meal service to over 200 guests daily in coordination with university and providing students social and dining etiquette experience to utilize for future business interactions.

Hired to consult in partnership to develop and open a high volume, creative and artisan breakfast concept utilizing locally sourced ingredients. Located in the epicenter of the arts district of downtown Winston Salem, Breakfast of Course opened rolling out an exciting and innovative breakfast and brunch cuisine.

Demonstrated culinary expertise, developing creative menu options and executing back-of-house operations for high volume restaurant. Coordinated with staff to train and mentor on new menu items and general food knowledge. Directed inventory control and food safety compliance, providing ongoing active coaching for line cooks and kitchen staff.

Oversaw daily recipe preparation, food storage, cooking, and presentation. Managed and supervised dynamic back-of-house team including 15 cooks and 24 miscellaneous kitchen staff. Developed new recipes and coordinated food tastings for owner and key stakeholders for approval. Researched and streamlined ingredients based on quality while monitoring and controlling food costs.

Revamped existing business structure, identifying core gaps in operations, developing plan of action, and implementing new operational standards. Engaged with staff to promote open communication and trust within organization that yielded higher employee retention and productivity. Ensured compliance and food safety of staff by providing hands-on food demonstrations onsite. Outlined and adhered to restaurant budget, purchasing quality ingredients and supplies that maximized expenses.