• All Menu Development, staff development, payroll, new business opportunities, partnerships, charitable events, catering.• Develop specialty menus for wine events, private parties, restaurant buyouts

• Responsible for prep and execution of daily lunch service for the restaurant in the IMS.• Create and execute specials on a weekly basis.• Plan and create new seasonal menus for the restaurant.• Assist in execution of catering events, both in-house and off-site.

Volante Restaurant by Doug Flicker, Vero Pizzeria by Ann Kim, Mill City Tavern by Lenny Russo• Responsible for hiring and training new hourly and management staff of over 50 new employees for the opening of three full service restaurants. • Create and execute menus and recipes with partner chefs for all three locations.• Create daily specials for all locations.• Supervise and execute on and off site catering for events of over 1300 people.• Responsible for training and mentoring kitchen management in a variety of different styles of restaurants.• Manage daily kitchen payroll and labor in order to meet labor goals and expectations.

Responsible for hiring, training new hourly and management staff for the opening of a 420 seat restaurant. Create and execute monthly wine dinner menus at all locationsImplement new systems of efficiency for purchasing and receiving, cost controls and inventory. Supervise on and off site catering for events of up to1,000 people.Responsible for training and mentoring new kitchen management in the expectations of leading a high volume kitchen, including line staff development, purchasing, inventory, new item and menu development.Plan and approve standards of operations as well as create menus and recipes.Manage a kitchen team of over 50 employees.Manage daily kitchen payroll and labor in order to meet labor goals and expectations

Implement systems of efficiency for purchasing and receiving, cost controls and inventory. Supervise catering for events of up to 400 people.Reorganized breakfast and lunch services through training and restaffing. Responsible for training and mentoring new kitchen management in the expectations of leading a fine dining kitchen staff, including line staff development, purchasing, inventory, new item and menu development.Negotiate with vendors on pricing for food supplies.Plan and approve standards as well as create menus and recipes.

Responsible for the training and developing for BOH staff.Monitored and controlled daily food production.Coordinated the purchase of all food and developed menus, maintaining approved food costs.Assisted the Executive Chef with the preparation of work schedules, ensuring work schedules were followed and arranged for additional help as needed.Developed tasting menus and specials.

Trained and managed kitchen personnel and supervised/coordinated all related culinary activities.Selected and developed recipes as well as standardized production recipes to ensure consistent quality.Established presentation technique and quality standards, and planed and priced menus Estimated food consumption and purchased food. Ensured proper equipment operation/maintenance and ensured proper safety and sanitation in kitchen.

Responsibility for overseeing the line cooks, pantry workers and dishwashers. Ensured the quality of food product and presentation. Trained new employees and developed existing line cooks.

Opening Chef for all Florida locations.Trained all BOH staff and management for all Florida locations.Planned and directed food preparation in kitchen.