I create Flavor 107. The ridiculously righteous red sauce that food loves!

• Implemented a fundamental "scratch" based cooking culture• Developed a charcuterie program to include several rotating breakfast sausages that are featured on a daily basis, homemade bacon, country hams, guanciale, fiocco, lonza & cured / smoked salmons• Designed a seasonal menu rollout program for both the front and back of house • Updated and refined the Club's dining experience• Servesafe certified• Taught basic butchering skills to a team that had never been exposed• Established and promoted a working relationship with local Texas farmers to bring in a substantial amount of local and organic produce as well as honey, quail, goat, pork, lamb, chickens and of course beef• Created a fresh seafood's program, with seafood's being flown in 3-5 times a week• Rearranged workflow of all ala carte line to be more functionally efficient• Coordinated daily menu planning and execution in two meal dining period restaurant, men's grill, ladies locker room, bar areas, pool grill, employee dining and banquet setting

• Responsible for all casual restaurant outlet operations• Executed monthly Vintners dinners• Assisted in implementation of commissary style production kitchen• All food purchasing• Labor control• Food cost control• Check book maintenance

• Coordinated the daily operations, planning; maintaining menus and execution of 5 star cuisine in a high volume, three meal period, upscale Southern seafood restaurant, casual lunch & dinner outlet, employee cafeteria, snack bar, coffee shop, ice cream shop, kids club, banquets and catering for up to 600+ people• Took full responsibility of production, quality and the overall operation of stations in the restaurant, ala carte and banquet setting• Successfully maintained low food cost of 28.5% vs 34%• Utilized a controlled inventory and maintained an excellent food cost and P&L• Achieved all budgeted goals• Completed and utilized detailed training manuals and S.O.P's for all 45 culinary team members in my department• Trained and certified every team member in their positions• Created and maintained food cost workbook that contained all departmental recipes, inventories and food cost breakdowns • Re-opened both the flagship of Sea Island Company's Cloister hotel and the Beach Club with a staff of 50 during peak season• Developed team members in such a way as to earn the first ever 101% health score in Georgia. • Developed successful preventative maintenance program for all of my outlets• Overnight production supervisor of media tent during 2004 G-8 Summit• Developed monthly wellness cuisine cooking demonstrations• The only Resort property in the world to hold four five star awards• Mobil AAA Five-Star Award, Sea Island, The Cloister• Mobil AAA Five-Star Award, The Lodge at Sea Island• Mobil AAA Five-Star Award, The Georgian Room• Mobil AAA Five-Star Award, The Spa at Sea Island