• Managed both retail and kitchen team members including managing conflict resolution, supporting team member growth and their adhering to company policies and job expectations• Excelled at customer service and always going above and beyond to attract new customer, reach out to existing, and drawing in new customers with creative innovations and education• Created and implemented bi-monthly chef case menus including ensuring regional ad plans were executed• Opened and closed the department ensuring that both department, regional, and company standards were executed and upheld

I open and close the store, am responsible for counting down the safe and registers, make new purchasing contacts for the meat/produce department, maintain inventory standards and cost control for the department, and purchase meat and produce from various vendors.

I own and operate my own private chef and small catering company. I manage my own contacts, sales, food costs, and budget and my cuisine focuses on natural, locally oriented dishes.

I assisted in running the day to day operations of a luxury bed and breakfast including acting as full concierge, booking reservations, checking guests in, opening and closing the inn, being responsible for over night shifts at the inn, serving breakfast each morning, managing the housekeepers and setting the rooms up for arrivals, and maintaining the standards of the inn.

I participated in a 4 month program where I worked in the prep kitchen as a volunteer while living and taking part in an integrative, holistic learning experience at the yoga retreat center.

I opened and closed the kitchen, prepared dishes for service, and expedited and plated during service.