• Headed the grill station at a high volume American bistro utilizing modern techniques to showcase local seasonal ingredients.• Promoted from garde manger to grill station after four months.• Integral to the in-house charcuterie operation; pioneered dry cured program offering lonza, bresaola, and coppa.

• Prepared lunch and dinner for 40 members five days a week and oversaw menu planning, purchasing, inventory, and budgeting.• Increased member participation in the meal plan by 5%.

• Directed Chicago area, recent graduate, networking, and Homecoming event programming, accounting for 40% of annual alumni participation, and electronic communications.• Increased alumni attendance at Homecoming ’08 by more than 60% from the previous year.• Researched, designed, implemented, and launched an alumni online community website.• Created an alumni association Facebook page that attracted over 1000 “fans” in the first year.• Served on the technology committee of the Association of Fundraising Professionals - Chicago Chapter and participated as a panelist at a luncheon on social media use for non-profits.

Worked with a committee of fellow volunteers to hold alumni events throughout the country, promote ways for alumni to give back to the organization; including volunteerism, undergraduate mentoring, chapter expansion, and charitable giving; and cultivate the sense of lifelong brotherhood among alumni.

• Managed a full time cook and coordinated menu planning, purchasing, inventory, budgeting, maintenance, and cleanliness.• Catered several fraternity alumni reunion dinners.

• Worked the garde manger station for a fine dining contemporary French restaurant.• Accompanied the restaurant to cook a dinner at the James Beard House in January 2001.