-Ensure high levels of customer satisfaction while maintaining repeat business through excellent service and attention to detail-Integral in building and executing training material in all areas of day to day operation-Devised long and short term strategies to maximize profit in multiple product categories-Developed and fostered long term relationships with a wide range of vendors to ensure the lowest prices and highest quality of services-Responsible for ordering and inventory management for all departments of the store-Daily, weekly and yearly financial break down with administrative staff, GM and owner-Worked collaboratively with other store and marketing personnel to established overall marketing campaigns

-Collaborated with executive board staff to rebrand dinner service in order to attract more upscale diners while maintaining current client base-Created daily specials with specialization in modern American cuisine -Trained and supervised a staff of 10 including cooks, prep cooks and dishwashers-Maintained restaurant controls for a high volume kitchen-Developed menus and prepared food for large functions on a weekly basis to include weddings, golf tournaments, and other high profile functions

-Worked closely with over 30 local farms and distributors to source the freshest ingredients possible, Including but not limited to produce, dairy, dry goods and "anything with a mother". Focusing on giving the farmers the ability to do their job the way they saw fit and work our menu and specials around them.-Worked with the chef/owner to produce anywhere between 8-12 daily "blackboard" specials for breakfast, lunch and dinner, seven days a week, that highlighted both the locally seasonal ingredients and stayed true to the Mediterranean cuisine of the restaurant. -Daily, weekly and monthly ordering and inventory of food and kitchen related items.-Worked and trained every aspect of BOH from dishwasher to satue cooks.-Weekly scheduling.

Well rounded line cook covering all stationsProduced daily specials

This was a seasonal position started in high school and finished four summers later as an externship for completion of my culinary degree.