Preparing meals, following nutritional guidelines created by the team's Nutrionist and Head of Sports Medicine. Maintaining a relationship with each player and coach to meet their nutritional requirements, including allergies, religious needs, sensitivities, lifestyle choices, etc. Maintaining the facility kitchen, in liaison with the Facility manager on any repairs or general maintenance.Menu planning, supplier liaison, supply sourcing, general costing.

Direct liaison with G.M., line cooking, menu development, staff supervision and training of a staff of 3 lower managers and 18 employees, food costing, scheduling, service liaison, staff recruitment and managed all disciplinary measures.Achievements: • Ran the kitchen of a sports bar of 104 seats with approximate food sales of up to $135,000 per month. • Created a new enjoyable atmosphere in the kitchen by recruiting new talented team members to assist the current kitchen staff. • Implemented a purchasing program and food preparation program, creating more consistent and efficient production from the kitchen. • Purchased all food, non-alcoholic products and small wares, maintaining all budgetary guidelines. • Menu costing of the current menu, altering the portions or presentation to maintain suggested food costs. • Monthly inventory control. • Menu creation and formatting