• Responsible for creating a well balanced weekly menus according to clients expectations and achieved a high satisfaction rating• Maintained kitchen food preparation standards according to the Texas Health Department regulations including temperature food logs, FIFO, and proper handling• Performed administrative kitchen tasks which included weekly menu meetings, daily plate count, end of week reports (special events forms, budget and seven keys report)• Ensured that all food products were prepared and presented to the highest quality and standards according to Campus Cooks policies and procedures

• Responsible for purchasing food inventory to prepare 2,400 meals per day (approximately 800 guest)• Established inventory par levels for all food items based on inventory utilization analysis • Performed daily inventory par checks and ensured inventory was organized by appropriate SKU for 600 inventory items • Collaborated with the Executive Head Chef on a daily basis to ensure all food inventory required for menu execution was purchased in a timely manner• Prepared, and followed up on all purchase orders to ensure accuracy and timely receipt of items• Performed ad-hoc food preparation and serving responsibilities which included preparing to-go food meals, coordinating food cooking classes, and assisting with meal preparation

• Assisted the Executive Chef with preparing and designing all food and drink menus• Ensured that kitchen operations adhered to quality standards established by The Village• Supervised twenty catering and waiting staff at weekly meal service• Designed and created 75 daily prepackaged meals available for purchase at multiple campus locations• Ensured food preparation processes complied with health and safety regulations established by the Texas Food and Health Department

• Established financial targets per each event and achieved profit margin of 50% each year• Managed the food and beverage functions for events with an average volume of 300 guests• Provided food service consulting services which included food preparation / display, restaurant layout, staff training and menu costing • Supervised on average 20 catering and waiting staff at each event• Created diverse food and beverage sample menus as well as custom order event specific menus • Marketed and advertised catering services via social media and local publications• Performed all financial and administrative duties and responsibilities

• Trained on average 20 students per class on fundamental culinary practices and techniques• Led culinary courses with student ranging from kindergarten to 12th grade• Completed teaching administrative responsibilities which included preparing lesson plans, menu prep, and grading student assignments• Served as purchasing manager responsible for purchasing all kitchen equipment, food and necessary supplies (~$2,000 per month in spend)

• Tracked on average 200 purchase orders per week to verify receipt of goods by the client and generated invoices to collect commission in a timely manner • Communicated with client points of contact to complete purchase orders with third party vendors• Used excel programs to prepare and process purchase orders for all maintenance / professional services and recurring purchase orders