The most important work I could imagine, leading my congregation in worship through music.

• Responsible for inventory, ordering, receiving, scheduling, forecast, budgeting, P&L, marketing, HR/ staffing, associate training, build & maintain cycle menus, costing, production & waste tracking, and overseeing 30 - 40 employees.• Oversee and operate board dining for campus population near 4000 as well as retail operations, set up/change over new retail concepts, oversee multi-site operation representing a variety of brands• Assist with Catering Operations, cooking, ordering, setup, service, bartending, building & costing catering menus• Set up and maintenance of multi-site POS system

• Engage in on-site experiential learning in: Catering, inventory, scheduling, budgeting, marketing, HR• Attend Leadership & Management Development series: Distance learning, web conferences, online DiSC assessment, Mentor coaching, book assignments• Culinary Support Edgewood College take-over transition: Set up Webtrition/cycle menus, Trim Trax, recipe guide, production manual, temp logs, waste logs, right to know stations, new station layouts, ordering systems, eyewash stations, and opening, closing, & cleaning schedules, Master Chef training, Ecolab training, test/evaluate/calibrate all kitchen equipment, set up detailed vendor order forms, vendor list, ordering systems and delivery schedule, set linen pars.

- Plan all menus for restaurant, catering, banquets, and golf outings- Costing and menu pricing- Improved and maintained food quality/handling procedures- Monthly inventory- Purchasing, shopping sources, placing orders daily- Standardized recipes mainatain consistency in food prep- Portion Control - Effectively eliminate shrinkage, implement cost control and waste minimization procedure- Hire, orient, train and supervise staff- Participate in and oversee all kitchen operations

-Prepare dishes,hot and cold, for restaurant, catering and banquets-Prepare hors d' ouevres for catering and banquets-Maintain cleanliness in kitchen-General food prep-Train and assist in supervising other kitchen staff-Create and price specials on a daily basis

-Assisted in improving food quality and consistency-Assisted in training and setting standards for food prep-Participated in all kitchen operations-Customer service-Delvery-Receiving -Oversaw operations of daily shifts including kitchen, phones, counter and delivery

-Prepared food items-Prepared coffee and coffee drinks-Served cutomers-Maintained sanitation in kitchen and dining areas-Receiving and organization of storage-Some purchasing-Actively participated in selection of new products-Improved plating and presentation-Aided in implementing and maintaining portion controls