Provide culinary expertise, planning and leadership for all activities with food quality, preparation and appearance/presentation. Create new menu items to adapt recipes to special diets and to meet client’s needs.

Oversee four locations from developing curriculum, grants, developing and expanding business and job placement of members.

Managed all aspects of food and the development of crew members to become future leaders.

Provide culinary expertise, planning and leadership for all activities with food quality, preparation, appearance and presentation. Train and monitor the progress of BOH employees daily, by giving feedback and setting goal for growth. Perform strict controls on items with checks and balances, inventory and ordering product.

Provide training and development for staff. Conduct ongoing training to ensure competency of staff. Wait tables and take care of the needs of guests. Report all kitchen equipment not in working order for OSHA and other regulatory guidelines. Demonstrate skills for all aspects of white tablecloth dining.

As Center For Excellence Executive Chef for the southwest region. Train all new managers and chefs on the responsibilities and programs that ether I or others had developed. Oversee all operations of the kitchen as well as front of the house staff. Teaching culinary classes focused on proper technique, developing standardized recipes, proper control for portions and inventory, sanitation and storage routines for food produced in the department. Hired, trained and conducted performance… Show more As Center For Excellence Executive Chef for the southwest region. Train all new managers and chefs on the responsibilities and programs that ether I or others had developed. Oversee all operations of the kitchen as well as front of the house staff. Teaching culinary classes focused on proper technique, developing standardized recipes, proper control for portions and inventory, sanitation and storage routines for food produced in the department. Hired, trained and conducted performance evaluations of workflow for culinary staff. Apply appropriate loss prevention procedures. Show less

Manage front of house, train bartenders and wait staff and handle special events. Assist in food ordering and inventory.