Eberls Claim Services 2021-2023Independent Adjuster- 28 Licenses current(AK,AL,AR,AZ,DE,FL,GA,ID,IN,KY,LA,ME,MI,MN,MS,MT,NC,NH,NV,OK,OR,SC,TX,UT,VT,WA,WV)• ECTA 1st and continuous assignment for 1.5 years• ECTA role developed into Full Claim Handling• Intake Client Phone calls -verifying Policy Owner• Executing Quality First Contact and updating ECS accordingly• Established Liability/Trifecta• Provided Inspection Options• Successful history of promoting In Network Service Providers• Initiating S.I.U. processes/Skip Tracing/ISO• Manage Financial Log System/Payment• Subrogation process/OIC claim initiation • Closing of Claims• Daily Task ManagementHighlights beyond Daily Assignment• Training/Onboarding new Team Members• Providing assistance/support to Team Members via Chat• Average above requirement of daily tasks

.***2018-1st Place in PepsiCo/Tostitos Nationwide Recipe Contest Winner*** Korean BBQ Nachos• 70 Schools in District• Responsible for over 400 team members with ongoing training and New Hire training and development• Team of R&D Chefs responsible for creating new recipes/menu items/testing and measuring acceptability• Q/A Specialist to ensure consistency/compliance is present across District• Lead New Hire Orientation/Kitchen 101/Food Handlers Certification• Serv Safe Certified Instructor/Proctor• Provide on the job training and coaching for existing employees and New Hires• Provide onsite training of equipment as necessary.• Communicate with Operations and Maintenance regarding operating procedures of equipment.• Plan and execute Chef Demonstrations throughout the District as marketing promotion in collaboration with Nutrition team.• Work with Nutrition Team in developing new menu items, recipe development and testing/marketing/demonstrations

Work with 70 campus sites to implement menu concepts, test food products and enhance recipes to increase student acceptance of the national school breakfast and lunch programs. Meet requirements set forth by the FANS Central Office and have working knowledge of Child Nutrition Programs, as well as, local, state and federal regulations.

Unique opportunity to create a scratch kitchen concept that contributed to growth of school in a very short period of time.

Culinary Instructor for the next generation of Chefs.

General Manager 2011 – 2012• Led team of 10 personnel in one of the largest accounts in contract.• Increased sales 40% during tenure• Achieved highest rating of Health Score in Region for Contract• 2 Direct Reports• Increased Catering sales by 75%• TMV $2.5 MILFood Service Director- Multi-Unit Complex 2010-2011• Led team of 8 at first location and 1 direct report and second team of 8 in second location.• Responsible for financial reporting for complex.• Responsible for maintaining 95% and above scoring on health inspections• Increased sales 80-90% between both accounts• Increased Catering sales by 50%• TMV $1.5 MILChef Manager 2009-2010• Led small team of 3 personnel in turn around account.• Increased sales by 80% within first quarter• TMV $650K• Traveled extensively on-boarding new Managers • Participated in New Account Openings

Member of Chef panel made up of independent professional chefs that have gone through sensory analysis training and are led by a team of certified moderators.

Largest contract food service provider in the Correctional Services IndustryFood Service Director- Multi-Unit Complex Responsible for Directing operations of Trust Fund Account, Vending, Inmate Meals three times daily, Officer Meals three times daily• Led team of 13 for turn-around account• Second location 15 minutes driving distance from main location• Recognized by Client for successfully turning their perception of our services through my leadership and commitment

• 1st company started while attending Culinary School which began as a Catering/Private Chef company that transformed into a Mobile Marketing Management company. The Cooking with Beer program was used as a relationship building tool for Key Account Managers and their Clients. Increased sales through promotions, creating excitement, etc was a benefit for all.Owner/Executive Chef/Demonstration Chef • Subcontracted to manage all logistics of operations for the Top Brewing organization in the world.• Recruited and managed a total of 16 Chefs and conduct all training• Planned logistics of all traveling for Chefs• Managed communications of Key Account Managers and their clients• Developed customized recipes using specific beer products that were executed at cooking demonstrations• Developed Employee handbook and Training Manual for Chef Ambassadors• Inventory management of all equipment and uniforms• Managed proper documentation of all tours and surveys conducted by patrons and Clients• Recognized as being the “Best example of properly executed Mobile Marketing ProgramPrivate Chef/Personal Chef/Caterer• Worked discreetly for high profile clients/families as Executive Chef for celebration events, dinners-formal and informal, and caterings. • Highest volume catering for 350 persons with Dual Menu Buffet• Worked with St. Louis Friends of James Beard-BBQ for Beard annual event for 5 years

Served 5.5 years in the Marines, Desert Storm/Shield Veteran, Honorable Discharge, managed a kitchen with 16 Marines under my direction. Maximum capacity of Marines fed was 25,000 persons twice a day.