Authentic Italian restaurant menu and recipes. Extensive meat fabrication experience. Il Posto is a kitchen in which we made EVERYTHING from scratch. Brined, cured, and smoked many of our meats. We made 10+ different varieties of pastas. Trained new crew members. Was responsible for ordering product daily from different food purveyors. Helped with inventory, food cost analysis, and labor analysis. Assisted with the development of the menu seasonally. Extremely quality oriented of every detail within each plate that was sent out to each guest. Utilized a variety of unique cuts of meat, types of produce, and flavor combinations to achieve the "wow" factor which resulted in guests coming back.

Was responsible for ordering product daily and weekly through different foodpurveyors. Created a higher standard of cleanliness of kitchen and workers’habits. Produced the recipe book and prep list. Executed a superb food and laborcost. Helped the development of menu changes, and implemented multiple dailyspecials.

Worked through the various stations, underwent extensive training and earnedthe position of Sous Chef. Was responsible for efficiently leading the kitchen crewin serving over 450 restaurant guests. Responsible for balancing rapid guestdemands and kitchen resources, ensuring that the kitchen and crew werecoordinated and prepared. Conducted weekly inventory and food cost and Laborcost analysis.

Led the development of many bread recipes that are still being utilized today.Was responsible to execute the daily preparation list in the most time effectivemanner while maintaining exceptional quality standards. Was working on apartnership model prior to moving. This company was a wholesale bakery, selling desserts, breads, and pastries to coffee shops, restaurants, and we sold from a cart during the occassional Farmer's Market when time allowed us to do so.