 Evaluate community culinary operations using CQI audits for sanitation, dining standards and resident satisfaction for 45 communities in Delaware, Pennsylvania, New Jersey, New York, Maryland and Virginia  Team leader with creating and implementing all corporate menus twice per year Review all P&L’s for respected region on raw food, labor and supplies Work with Regional Sales and Marketing Director on all special events and monthly campaigns Involved in corporate projects for community Signature dining experience, MyChoice Dining program and remodeling projects related to food and dining

 Negotiated lower pricing with vendors for major annual functions, resulting in savings of approximately $1500 Created a regional trend for action stations and buffets without utilizing chafing dishes Provided support and leadership for 6 senior living properties in Delaware, food & beverage  Head or steering committee for local chef competitions and regional celebrity chef events.

 Reduced department loss from -60,000 in 2008 to +20,000 in 2009  Reduced product inventories by $6K via menu engineering and implementing more efficient ordering practices Created training manuals for culinary staff to be more efficient and knowledgeable Significantly lowered food costs by reducing inventory levels, streamlining menu offerings, and implementing order guides

 Managed and accountable for more than several high end food operations, such as: The Diamond Club fine dining restaurant, Bulls Beef, hall of Fame Club and all food and beverage concessions. Manager of over 60 team member’s including 3 Sous Chefs & 3 Lead Cooks which included: identifying and delivering training, scheduling as well as planning and directing special events Winner of The Food Network’s “Best Ball Park Food 2005” Implemented/managed health initiative recipe program for multiple outlets Created/deployed a spreadsheet, resulting in controlling and improving purchasing and achieving food cost targets Reduced labor costs by streamlining stadium production Drove monthly marketing strategies, resulting in increased stadium participation Achieved 98.6% purchasing compliance by developing cost effective menus for retail sites Lowered pricing for catering events by streamlining ordering and negotiating with all units  Facing high commodity cost, successfully re-engineered menus and collaborated with vendors to identify more cost effective cuts of beef and chicken, resulting in lowering product purchasing by $100,000 annually

 Created all curriculum, training and development of all students, which resulted in 95% job placement and 90% post Program College and culinary placement Managing student operated café Purchased and managed all inventory Mentored inner city youth students on proper interviewing skills and dress attire Implemented/managed healthy recipes that drove sales up by an average of 8% quarterly Facilitated Serv Safe classes for students with a 100% passing mark

 Collaborated with the Executive Chef with all planning, cost and execution of seasonal restaurant menus Prepared three daily specials and expedited high volume line, Managed all food production Re-vamped daily specials utilizing local fresh ingredients that increased sales by $1,000 per week, conducted weekly inventory and managed/supply budget.

 Rapidly promoted from Sous Chef , managing the Westin kitchen to Executive Sous Chef Directed operation for 4 food outlets and banquets for a 261 and 220 room hotel with 15 meeting rooms Simultaneously supervised both fast paced , high energy hotel kitchens including banquets, room service and restaurants Trained/managed a staff of 45 and directed food prep for all meals and outlets Executed service functions for up to 1500 guests Achieved the high profile honor, Philadelphia Magazines’ “Up and Coming Chefs” Continuously maintained an below budget food and operations cost Achieved 11% increase in daily covers via delivering consistently high quality levels