Danny Gibbs Email and Phone Number

● Represented Development Department in Donor’s Club Suite for all baseball games● Filmed Spring Football sideline footage for media department● Served as Riptide, Tulane mascot, during basketball games

- Worked as lead saute cook to deliver consistent, high-quality dishes to customers- Managed inventory and food ordering- Scheduled daily preparation tasks and assignments

● Designed full breakfast and dinner menus for lodge and handled food orders● Led kitchen staff for meal preparation and services● Managed logistical services for lodge and ensured positive guest experiences

Handle opening/closing of kitchen, inventory, and daily food prep/meal creation

The Taco Social is a pop-up food stand located in the New Orleans Area, originally created to provide students at Tulane University with quality, delicious late night food. Since its creation in 2012, The Taco Social has doubled in size and now has locations in two different parts of the city, catering to both students and tourists. The Taco Social is modeled in a bold fashion, breaking the status quo with its pricing model, choosing to run purely off of donations. The concept behind this model is that our patrons are free to donate whatever value they feel they have gained after tasting our handmade tacos. The average donations from a night of taco-serving allows us to continue serving week after week, as well as donate tacos to those who cannot afford them. The Taco Social is a growing company that is always open to new opportunities. Keep your eye out for our T-Shirts and a IOS app soon to come.

Securing a job at The Hillel Kitchen during my sophomore year at Tulane was my first exposure to the professional restaurant industry. Beginning as a dishwasher, I was amazed at the pace and thoroughness maintained by head chef Harveen Khera. The restaurant's dedication to providing fresh, locally-grown, and organic food in a kosher-approved fashion was never sacrificed, despite ever-increasing popularity and demand. During my eight months at The Hillel Kitchen I moved from washing dishes to performing nighttime food preparation, making sandwiches, and eventually leading the dinner line three nights per week. Having spent time at all positions in the kitchen, I learned firsthand the necessity of teamwork in an industry in which success can only be found when a group works together as one seamless unit. Specific duties included:• Managing meal preparation for customers in organic, kosher kitchen• Maintaining inventory and scheduled prep work on a daily basis• Overseeing ticket orders during lunch and dinner rush