Oversees culinary operations of five outlets: The Thompson Diner, Rooftop Lounge, Lobby Bar, banquets, and room service- Spearheaded the innovative initiatives resulting in 19% increase in food sales. - Creates seasonal menus with recipe specifications while meeting food and labour costs; focuseson current food trends and gastronomy techniques resulting in daily execution of high quality food- Designs standard operating procedures for the service teams in correlation to event location, required service style, and menu design- Scored in top percentile of Nexus's Employee Engagement Survey and the highest among all operational departments of the Hotel- Formulates quarterly presentations of financial budgets featuring profit and loss statements as well as forecasted sales; engaging in discussions with stakeholders and management to set and achieve financial objectives- Develops daily systems and checklists regarding routines, consistency, functions, roles, and responsibilities of the culinary team; conducting performance reviews, mentoring, actioning employee development plans and arranging employee appreciation outings- Heavily involved with the public profile of the hotel; participating in numerous food festivals and contests such as the Mac and Cheese Fest and ACE Bakery Burger Brawl; magazine features include Hello! Canada, Toronto Life, NOW Magazine, WedLuxe and Wedding Bells; television appearances on Global TV, CTV, CP24, SUN TV, and eTalk

Oversaw all culinary operations of two restaurant locations- Designed weekly avant garde menus on par with market and food trends; focused on the experience of flavour paired with artistic plating to enhance guest experience- Effectively gauged inventory and diversified ingredients and menus by sourcing seasonally available local produce and sustainably farmed and wild proteins- Explained weekly menus in detail to service staff to ensure comprehension of core selling points to drive guest satisfaction and further increase guest food/service ratings and profit- Mentored and trained culinary teams on the technique and execution of menu items- Consistently interacted with French media outlets both representing and promoting the brand

- Worked side-by- side with both the Executive Sous Chef and Executive Chef to prepare sauces and vegetables- Responsibilities included overseeing proper dish portions, preparation and storage of mise en place, and accurate use of techniques by all cooks- Developed recipes with the Executive Sous Chef and guided culinary staff in accordance to food specs, creative plating, and meticulously followed food standards while maintaining the 3 Michelin star quality since earned in 2001- Executed high level avant garde cooking techniques such as sous vide and molecular gastronomy

- Worked closely with the Chef De Cuisine to develop new recipes for a continuously changing menu- Supervised the saucier, entremetier and garde manger; ensuring mise en place, execution of service, and food quality standards were met- Maintained the working inventory while aiding the reduction of food costs and waste through accurate ordering and proper food storage

- Oversaw daily culinary operations with an annual budget of $6.5 million; provided the GM with weekly and monthly food costs, sales and labour projections along with revenue analysis reports- Managed and trained a kitchen of 29 employees; taking time to mentor and develop skills and encouraged growth, development, and responsibility- Developed and maintained relationships with third party vendors facilitating seamless ordering of food, uniforms, and cleaning supplies at competitive pricing- Selected for an affiliated restaurant group, Moxie’s, to develop and oversee the successful opening of a Calgary location in 2009; ensured the adherence to the company's core values and vision of the restaurant along with the training and mentorship of new staff members in the kitchen- Participated in off-site catering events relating to corporate and banquet functions- Created weekly staff schedules to ensure adequate coverage to accommodate patron volume