Heading a small, accolade-recieving restaurant's dinner service, creating an identity and expectation in food for a counter-service restaurant in the growing Village of West Greenville.Daily tasks include butchering whole fish, beef and game and other line production as well as overseeing a small nightly crew of 1 -2 cooks. Menu input/writing and dish development also a responsibility.

Assisted in leading a James Beard semi-finalist restaurant's opening Gained skill in operating a live wood-burning adjustable height grillDay to day tasks included butchering/portioning fish, beef and game, as well as fresh pasta production, processing various produce and other necessary mise-en-place needed for a wood burning grill station.

Gained proficiency in preparation of local products by working with local farmers and food producersGained knowledge in traditional and modern cooking techniquesProficient in pasta-making and bread production, along with fermentation/preservation techniques

Acquired basic skills of high-volume and high-quality food production and preparation