Assist senior living properties with the development of culinary staff • Hands on training• Chef on demand• Event planning and executionProvide services to assist with the management of foodservice kitchens• Interim management• Inventory and cost control• Meal counts and financial reporting

Support a variety of properties and dining styles.• Skilled care units with decentralized serving.• Assisted living with restaurant style menu and service.• Affordable housing apartments with meals included.• Meal preparation for Meals on Wheels.Menu improvement with scratch cooking and open breakfast.Developing department policies and procedures to ensure compliance with MDH and CMS regulations.Implementing tools to track meal counts, food spend, plate cost and labor cost.Negotiate equipment purchases and fabrication for kitchen repairs and remodel.

Create yearly budget for 7 campuses and supervising each site to ensure that budgets are met. Oversee all dining service staff, food services operations, policies, and inventory. Reviewing financial reports involving capital, expenses and purchases, bank statements, plate costs.Completing billing for dining services at each campus location. Negotiate new food service contracts (linens, maintenance, chemical, clean-up, etc.). Hold bi-monthly progress meetings with Dining Directors and Chef Managers. Set standardized products line of approved products to purchase.Set up 2 outside food service accounts.Successfully reduced total operation costs by 10%. Introduced high-quality foods, low sodium, and scratch cooking to all sites. Raised over $100,000 for 5 course Dinner Alzheimer’s Research Fundraiser

Oversee 2 Sous Chefs and dining room staff Responsible for day to day operations in the kitchen such as: • Employee scheduling • Food purchasing • Training • Food costs • Budgeting yearly maintenance • Working with vendors Established a healthier and higher quality of meals for residents by : • Implementing scratch cooking techniques and foods such as homemade bread. • Introducing low sodium food items and monitoring sodium levels by consulting with food vendors. • Providing only fresh or frozen fruits and vegetables.

• Purchased 4 A&W Root Beer restaurants in Twin Cities area. • Secured financial investors and building management teams. • Developed strategic marketing tools. • Ordered all food supplies while creating daily specials. • Developed new pre-opening and hygienic procedures for entire operation. • Created events/ Cruisin’ Family Night.

• Performed live cooking demonstrations on site and promoted store products. • Introduced home meal replacement programs. • Instituted a seasoning process with the meat and seafood department. • Created recipes manual. • Assisted in presentation of finish products.

• Assessed the development of a new product lines. • Expanded product line to more upscale, European-style salads, breads, and hot entrées. • Created bread and spread display, introducing specialty spreads. • Designed heat and eat program. • Performed live cooking demonstrations on site and promoted store products. • Trained deli staff members. • Reopened Grand Avenue Store /White Bear store. • Launched catering department

Black Bear Casino: Carlton, MN • Planned menus and daily specials for a fine dining restaurant, buffet services, business group catering, employee café and casino snack bar. • Designed attractive and contemporary presentations of each menu item. • Supervised, trained and crossed trained kitchen staff. • Promoted business as company representative on television programs and at area civic/business meetings. • Controlled and maintained food expenses as purchase agent for all food and beverage operations.

• Oversaw all kitchen phases including banquets and the café. • Handled off premise catering, hiring, scheduling and the overseeing of staff. • Wrote and designed menus. • Controlled food, labor costs, budgets, and inventories.

• Scheduled and trained kitchen staff. • Responsible for all purchasing functions, reducing fixed costs, and payroll. • Maintained quality food preparation by using fresh ingredients, creating stocks, homemade sauces and in-house gourmet menus coordinated with featured wines. • Taught monthly education program at Sexton Distributing, as an ACF Midwest chef.

• Managed, scheduled, trained and organized labor percentages for kitchen staff. • Produced daily seafood specials and developed a new line of desserts and fresh baked breads. • Responsible for all food purchasing and food costs percentages. • Coordinated sit down dinners for 900 people and buffet dinners for 5,500 people