Oversaw renovation of corporate café, increasing variety and change to employee offerings while maintaining costs, driving increased useDepartment head of new team managing meal kit line for sale in groceriesBuilt team from the ground up, managing team of cooks and production work at rapid growth scale while maintaining focus on quality and food safetyEstablished kitchen SOPs and worked within kitchen ERP to maximize efficiency Effectively managed labor and food cost to scale to meet targets

Oversaw kitchen of 40+ staff across three shifts to produce 11,000 meals/weekExecuted production in FDA-regulated facility with comprehensive HACCP planImplemented procedures allowing for cost efficient expansion as volume steadily increased without compromising highest quality ratings in companyCreated recipes and new products for structured testing process and large-scale productionAssisted in meeting food cost, labor and waste targets

Created innovative menu items for upscale food and wine pairing events and classes Assisted in food and wine education

Integral team member in high-speed, high-stress environmentAssisted executive chef with menu development