Hog Pit is rooted in BBQ traditions from the southern Appalachian Mountain regions. We are serving up smoked meats, fried catfish, and the most crave worthy sides opening Sept. 2021.

Executive Chef at Lure- Atlanta

• Managed all food ordering, food cost analysis, and food preparation for a multi-million dollar restaurant.• Expedited high-volume services while overseeing everyday preparation and production of menu item in accordance to health and sanitation regulations.• Regularly created daily specials and develop innovative, seasonal menu items with food cost control in mind.• Handled payroll and staff scheduling in adherence to company labor cost requirements and staffing needs.

• Administrated all food ordering while focusing on cost control through specific data tracking and portion ordering methods. • Expedited high-volume dinner services and hot appetizer station, as well as assisted in running grill, saute', pantry, and fry stations in order to control labor cost, efficiency and service quality.• Created lunch specials and collaborated with executive chef on menu changes, dinner specials, and tastings. • Assisted executive chef with payroll and staff scheduling, attended corporate meetings, and worked with chefs from partner restaurants to build creative menus and ideas for the company as a whole.

• Conceptualized and developed innovative, high quality dishes and menus focused on French cuisine with a southern flare for a fine dining atmosphere. • Ran lead station on the line and expedited all food during service. • Responsible for all kitchen management, food orders, major food prep items, menu and daily specials, execution of lunch and dinner services, and cost control of labor and food budget. • Trained kitchen staff to be more proficient with their skills, time, and utilization of food product in order to efficiently create technical dishes.

• Worked for Chef/Owner Tomas Lee• Oversaw all kitchen operations, food productivity, service execution, ordering and receiving of products, and management of staff. • Developed and refined my ability to create and execute intricate, technical dishes in high volume kitchen. • Initiated a higher standard of kitchen sanitation that resulted in higher grading from the health department inspections.