With 17 years of food and beverage experience and 12 years of management and supervisory roles, I am a culinary leader who can oversee and execute diverse operations in various settings, from fine dining to healthcare. I have a team-first mentality and a track record of assembling and training high-performing teams that deliver quality service and quality production.As the Sous Chef and Food Service Supervisor at Self Regional Healthcare, I am responsible for the daily kitchen operations of 40+ team members, catering and banquet menu planning, inventory and cost control, equipment maintenance, and adherence to DHEC and DNV policies. I have successfully catered and produced countless events with creative vision and attention to detail, making each experience unique. I hold a Certified Dietary Manager and Certified Food Protection Professional credential (CDM-CFPP), as well as an associate's degree in Hospitality and Tourism Management from the Culinary Institute of Charleston. My goal is to leverage my skills and expertise to create and deliver exceptional food and beverage experiences that meet the needs and preferences of diverse audiences.