Carrying out direct sales, culinary education, and spearheading the development of new business in the region.✔️Facilitating procurement of products to anticipate customer needs based on their business model.✔️Guiding customers as subject matter expert in areas of culinary trends.

Offered specialized menu planning, with an emphasis on plant based and restricted diets. Also offered services of catered events and personal chef.

Reinvigorated the culinary strategies to catapult departmental sales an average of 15% Y.O.Y and exceeded sales/labor goals by 15%, earning the first bonuses since 2018 for all locations.✔️Orchestrated cross departmental engagements to build cohesive promotions, culinary programs, and vendor relationships.✔️Implemented new 4-season menus on the retail side, using customer demographics to tailor unique offerings for each location. ✔️Opened the Co-op Wine Bar restaurant with a small plates menu to complement tasting room.Introduced and trained personnel to use ESHA RD Group / Genesis menu and costing program, while spearheading revised culinary standards and policies.

Curated from the ground up a 50-seat restaurant and structured the culinary functionalities for 15+ employees to establish a successful business, before selling it.✔️Strategically forecasted budgets and analyzed the profit versus loss of the restaurant expenses.✔️Developed social media campaigns on Twitter/Instagram/Facebook to ignite a buzz around the restaurant and doubled business growth.✔️Conceptualized and executed scratch-cooked food served with high end plating, in a quick service model. Menu emphasis of seasonal plant based cuisine options, easily accommodating dietary restrictions, that developed a cult-like following. ✔️Created a recipe and culinary training program to ensure standards and budgets were consistently met.

Strategically led as the first Corporate Executive Chef for the company, establishing new marketing, standards, and culinary culture for 64 units across 6 states.✔️Developed food standards and specs, programs, promotions for all business entities, including healthcare and executive dining services.✔️Created training programs, including producing instructional “Best Practices” videos demonstrating various culinary messages to be viewed in the field.✔️Assisted business development team with new account sales and proposals, effectively delivering persuasive presentations to C-Suites.

Increasingly given responsibility to ensure consistent high standards of service were met across 2 regions of B&I accounts, through recipe development and training. ✔️Developed and maintained culinary programs and brand strategies, with an emphasis on local, organic, sustainable food sources. ✔️Organized and executed culinary classes for company chefs and clients.✔️Planned and executed all regional catered events, up to 10,000 guests. ✔️Taught HACCP standards and safety, performed audits to ensure compliance.✔️Assisted with regional new account sales and proposals.