Manage day to day operations of prepared food portion of grocery store. Responsible for 12 staff members. Scheduling, food costing, budgeting and product research were all core components of this role. Involved alternative cooking such as vegan, gluten free etc.

Menu planning and costing, scheduling, ordering, inventory.

Lead station cook. Responsible for junior members of staff when no superiors are around. Part of the opening team for Grill & Vine. Responsible for banquets as well as dinner service on some days. I was the co-chair of the OH&S committee.

Responsible for garde manger cooks and station.

Worked under 3 different Executive Chefs while at this property. Many different food styles from molecular gastronomy to steakhouse classic. Worked through the Olympics.