Deliver consistant Great Food with Great Service providing an excellent dining experienceMy tenure with U.C.Davis was very fruitful in advancing my knowledge and focus with Sustainability at many levels. The 15 year goal to be totally green, zero landfill was achieved. UCD is amongst the leaders nationwide with the many levels of practicing true sustainability. Working close with Vendors helping them change to buy local products and marketing those products boasting our local farmers to purchasing “clean label” products, less preservatives, no injected meats, grass fed beef, local organic dairy containing no phosphate, seafood purchased approved sustainable. The recycling system is second to no one. UCD produces compost. I am seasoned, knowledgeable and a focused Hospitality Leader with a passion for developing teams and mentoring new talent to expand culinary and guest service knowledge to always reach our mission goal of exceeding guest expectations. Culinary experience includes developing or structuring SOP’s, menu development, recipe standardization, purchasing, inventory reduction by streamlining, safety, employee training, and budget management. Retail experience includes full service, catering, dining room management, customer service, and cash management.  Production Leader/Executive Chef Recipient of many 100% / 100% audit scores concerning safety Leader Company wide for the Comment Card Program receiving the highest percetage rate in positive comments in all categories Advanced Knowledge with FMS, SMG, TMC, UFS, BRIO,  Teacher – Motivator I always prove to be the most accurate with projecting, forcasting with the greatest success ServSafe Leader Certification Successful openings of 14 new full service food and beverage operations and the close down, remodel and reopening of 5 cafes with Healthcare Leader of Sustainability / Procurement