Chef in charge of all day to day kitchen activities including daily rotating specials, soups, sides. Reestablishment of restaurant, including menu design and pricing.

Chef for small recording studio/music venue with a light bar type menu, in charge of all kitchen activities.

All daily menu, meal, and snacks for 25 Brother’s in a “retirement” style home.

Worked under Manager/Head Chef Brandon Roethel in a restaurant specializing in slow cooked, healthy food. Establishment and continuance of restaurant, including menu design and pricing, kitchen and restaurant layout, functioning and design, training, advertisements, signage. Took part in ordering all restaurant needs, supervision, daily and monthly financials, and daily specials. Managed a small team of cooks, stewards, and wait staff. Catering parties ranging from 8 to 500 including working… Show more Worked under Manager/Head Chef Brandon Roethel in a restaurant specializing in slow cooked, healthy food. Establishment and continuance of restaurant, including menu design and pricing, kitchen and restaurant layout, functioning and design, training, advertisements, signage. Took part in ordering all restaurant needs, supervision, daily and monthly financials, and daily specials. Managed a small team of cooks, stewards, and wait staff. Catering parties ranging from 8 to 500 including working with clients on party needs and layoutLine cook on a menu that included breakfasts, dinners, soups, sandwiches Show less

Worked under Executive Chef Paul SmitilaAlso worked at the Irish based Whistling Straits RestaurantPrep work including special creationsWorked grill and sauté stations for classic American and Irish cuisines

Worked under Master Chef de Cuisine Marcel Biro.Leading a team of 3 to 5 other cooks and kitchen staff, supervising all prep work, ordering, inventory, and equipment replacement in restaurant specializing in Span-Asian cuisineMenu planning, quality control, and minimize waste. Assistant to Marcel Biro, in culinary classes of 8 to 12 people in high end regional cooking at the Marcel Biro Culinary School and the Epicurean Classic in Traverse City, MI