As Director of Food Service at Camp Oakes I oversee all food operations related to Camp Oakes. My responsibilities include managing the kitchen for HighTrails Outdoor Educational Science school as well as our weekend retreat groups and summer camp season groups. This involves menu design, menu planning, ordering, hiring, and managing all things involved with food service.

I was hired as a consultant, designing and executing a made from scratch fresh food program at St. Mary's school grades k-12 as well as launch a catering business called Harry's Lunchbox. Everyday, I have 200-250 kids coming to lunch every 25 minutes nonstop for 7 back to back lunch periods. I have no idea who is buying and what they are getting. It is quite the challenge and an awesome experience. I offer the following daily gourmet hot lunch special ranging from shrimp fried rice, chicken and waffles, blackened chicken Alfredo, grilled chicken burritoBowl, to a Md. Fried chicken sandwich on buttermilk biscuit drizzled with honey and old bay...just to name a few.Besides the daily hot lunch special, also available everyday are the following:Hand cut French friesHomemade fresh baked pizzaLoaded baked potato barSalad barGourmet grab-in-go sandwich and salad selectionCalifornia turkeyChicken cordon blue on focacciaBLTC on croissant with basil pesto mayoHam,provolone,honey mustard,carmelized onionsChicken Caesar wraps in spinach tortillaVeggie wraps on cilantro lemon tortillaBuffalo chicken wraps on black bean tortillaSpring mix salad w/ grape fruit ,grilled chicken,jicama,red onion,shaved Parmesan and Visalia onion dressingBaby spinach,grilled chicken,jicama,mandarin oranges,shredded carrots,red onion w/poppyseed dressingBaby kale salad,grilled chicken,figs,Brussels sprouts, w/Meyer lemon vinaigretteFresh fruit smoothiesFresh fruit parfaitWarm Cinnamon soft pretzelsFresh fruitMade from scratch soups and chili

As Director of Food Service at Camp Letts, a 2600 acre year round summer camp and retreat center on the Rhode River in Edgewater,Md, I custom designed a fresh food program entitled "Letts Eat- a food service guide for Camp Letts". My customized food program fed large groups of all ages from in and around the metropolitan Washington, D.C. Area from September 2017 thru May 2018 as well as summer camp season serving an upwards of 90,000 meals from the beginning of June 2018 through the end of August 2018. Letts Eat was cleverly designed incorporating menus with meals named after and associated with points of interest, activities and locations specifically associated with Camp Letts.

RESTAURANT RESPONSIBILITIES:• Managing staff of 30+ employees annually and coordinating their work• Ordering food and paper products on a weekly basis• Overseeing hygiene, safety, and appearance of open kitchen• Ensuring customer satisfaction for high-traffic store front operation• Maintaining all requirements for health department inspections and Department ofDefense (DoD) audits• Conducting the end of year inventoryCATERING RESPONSIBILITIES:• Ensuring food is properly prepared and transported safely to events in a timelyfashion• Designing, planning, and implementing creative executive menus• Adapting to ever-changing schedules and environments while remaining flexible• Maintaining professionalism in high-stress situations and events• Multi-tasking, trouble shooting, and problem solving in order to best serve customers• Responsible for serving the United States Naval Academy (USNA) Brigade(over 5,000 people)• Choreographing small and large scale events (e.g., corporate meetings, weddings,USNA events)• Ensuring customer satisfaction in a variety of service situations – pre-event tastings,plated dinners, buffets, picnics, and luncheons• Preparing for all events (e.g., menu planning, organizing prep and load lists, and foodline set-up at locations) ensuring the most effective flow• Managing service of buffet lines, including break down and clean up• Ordering of food and paper productsPERSONNEL RESPONSIBILITIES:• Interviewing, hiring, and managing staff• Conducting staff reviews and addressing employee concerns• Helping to create staff schedule

RESTAURANT RESPONSIBILITIES:• Managing 6-8 employees annually, including line cooks, wait staff, and dish washers• Developing and designing Menus• Overseeing all kitchen responsibilities, including cleanliness and appearance• Creating daily specials• Ordering food products• Maintaining all requirements for health department inspections• Developing a HACCP plan PERSONNEL RESPONSIBILITIES:• Interviewing, hiring, and managing staff• Conducting staff reviews and addressing employee concerns• Helping to create staff schedule