Building relationships while developing market analysis to identify customer needs and pricing.Deliver sales presentations/proposals to stay current with client needs, competition, industry trends,promoting products while helping accounts meet goals. Grew territory 35% on average during first year.

Traveled Pacific NW planning and executing audits, upholding standards, consulting, research and development, presentations, wellness fairs, cooking competitions, caterings, fine dining events, and instructing in skill centers. Worked alongside USDA and The National Sanitation Foundation (NSF) to keep documentation and reporting up to date. Used programs such as Word, Excel, PowerPoint, Outlook, Online Ordering Sysems, Nutrition, Catering, and Financial software.

Co-Owned and Operated a small business making fresh meals delivered to you, cooking classes, and in home cooking. Duties included distribution, training, menu development, inventory, finances, payroll, and preparing production.

Traveled the Portland area training and operating independent cafés. Responsibilities included budgeting, sales, marketing,financials, ordering, inventory, and catering. Created daily, weekly and monthly specials and marketing.

Managed 40 employees and managers in culinary, banquet, bartending bookkeeping and serving. Responsibilities included, traveling to hotels upgrading standards, employee recruiting, training, developing, and promoting. Managed marketing, banquets, financials, purchasing, payroll, and inventory.

Motivated and trained crew to follow orders to meet quotas in a fast paced environment. Directed a crew of 40 kettle operators, and packing machinists while keeping logs current for thousands of gallons of product per hour. Worked alongside USDA to meet requirements and standards.

Assigned to a 350-foot cruise ship with a fine dining experience focusing global cuisines (Classical, American, French, and Pacific Rim). Duties included being on the (Emergency Response Team) ERT, deckhand, training and leading a service team, menu planning, inventory and preparing production for breakfast, two lunches, and 2 dinners daily.