Daily menu planning and meal preparation and service. All aspects of special event planning and execution. In charge of kitchens in 5 homes.

Menu development, cost management - food and labor, all facets of kitchen management, event food station design, organization of off premise event logistics, staff training - both kitchen and service. While I am hands on with all of our cooking, I am especially proficient in dessert production. I also make all the wedding cakes - between 15 and 30 each year.

Worked under the Director of Special Events in the planning and execution of special events in this music venue with a capacity of 2250 people. I developed special events menus, ordered all food product, oversaw all food production and service and maintained the cleanliness and order of the kitchen. Hired, trained and managed all culinary and event serving staff (exclusive of bar staff). This was a contract position, but I was given specific budgetary guidelines by the Director of Special Events and it was my job to maintain them. I also handled the show catering for the Tabernacle crew as well as the catering, green room service and dressing room service for the travelling talent and crews.

Everything. As an owner there was no job description. I was hands on in all aspects of the 22 room hotel and the 128 seat restaurant. Customer service as well as guest comfort was the cornerstone of everything I did.

Menu development and implementation, management of kitchen costs - both food and labor, training of culinary staff, inventory management. Brought food sales from 17% of total sales to 36% of total sales and reduced average food cost from almost 40% to 22%.

I managed both the front of the house as well as the kitchen for this 160 seat white tablecloth restaurant with ballroom space that could accommodate events of up to 225 people. This restaurant, a division of A Southern Tradition Catering, was open for lunch 5 days a week and Sunday brunch leaving evenings and weekends open to do weddings and other large events in the ballroom. I was hired at the very beginning of the process and was instrumental in the renovation of the dining room as well as full charge of planning and implementing the menu. I hired and trained all the staff - both front of the house and culinary. I was responsible for maintaining proper margins on food sales as well as controlling labor and food costs. I met with all potential event clients and negotiated event contracts.

I cooked for a family of 14 in any of their 4 homes or on board their 218 ft. yacht. This was typically breakfast and dinner for between 2 and 15 people. I handled all menu development including nutritional assessment, all party and special event planning and execution, and all food and equipment procurement for all of their homes and their yacht. Staff training in all of the houses in all aspects of guest service, correct table setting and service as well as proper care and maintenance of fine furniture and tableware. Special events ranged from weekend events for 40 - 50 people to elegant barbeques for up to 500. Oversaw production of a family wedding on the property for 1200 guests. They still call on me occasionally for special family events.