Own a FDA registered, state inspected food manufacturing business focusing on wholesale baking for local restaurants and retail for direct-to-consumer.

Responsible for developing all plans to launch MJ's new central kitchen and deli concept. Solely responsible for standardizing 500+ recipes, developing the breakfast, soup and deli menus for central and satellite locations, designing the workflow layout of the central kitchen, establishing and monitoring food inventories, implementing cost control processes and procedures, managing labor and scheduling, procuring vendors and managing product orders, complying with county, state and FDA regulations, instituting a FDA label compliance program and instituting a HACCP plan for the juicing program.

Responsible for assisting the Chef in developing a dessert program.

Responsible for assisting the Chef in developing a desserts program.

Responsible for daily kitchen operations, including but not limited to food production, line checks, temperature control, and staff management. Developed the grill station service for employees and public use.

Initially responsible for managing all nutrition department services, including purchasing, staffing, productivity, retail, catering and special events, regulatory compliance and the diabetes education program. After a proven track record of success, responsibilities were added for the executive director of the Hospital Foundation where I had oversight for all fiscal operations and reporting, special events, and fund raising management.