One of the largest life plan communities in the US. Eliminated ultra-processed foods demonstrating ethical and moral driven management within “challenging” environment.KEY CONTRIBUTION- rewrote and recipe tested all menus, transitioning from frozen, processed, food passed off as fine dining without concern for sodium levels, chemical additives, fat content, etc to all scratch, fresh and wholesome. Oversaw extensive remodel and expansion project. Authored and executed meticulously crafted formal project outlining scope of work which included commissary development, kitchen design, dining room design, multi-outlet training (FOH/BOH), service style, menus, cost controls, payroll specifications and forecasted budgets.Developed menus, oversaw FOH and BOH operations in independent and all healthcare facilities. Served 1,000 meals per day. Produced meals throughout, and subsequently led departmental recovery effort after Hurricane Ian flooded all kitchens and destroyed local infrastructure.Developed sophisticated budget management tools and created $7m operational and capital budgets.

Pizza built from the brick up. Custom built handcrafted brick wood fired ovens. Concept company project focused on development of oven design/sales and the perfect pizza.

Extensive menu and process development. Created capital and operational budgets, managed kitchen operations. Cooked and cleaned.

Developed three month rotational menu for MLB, minor league and prospect academy.

Directly managed a staff of 25 culinary professionals, and developed the weekly schedule for 3 locations. Coordinate bi-weekly payroll with HR department, and monitor financial statements for both purchases and labor. Develop menus for all locations by composing and pricing recipes.

Designed and coordinated building of a 1300 square-foot commercial kitchen for catering and wholesale food production. Planned, developed and implemented marketing plans, including website and an automated quoting system. Coordinated all aspects of operation, including: cooking, accounting, hiring, and client relationships.

Increased food and beverage sales by 8-11% compounded, YOY in 2009, 2010, 2011, and 2012. Accountable for all foodservice related operations.

Marina Club Executive Chef. Oversaw kitchen operations of high volume, waterfront seafood restaurant.

Assisted Executive Chef in managing kitchen operations of upscale country club.

Planned menus, monitored food and labor cost and managed the hiring, training, and scheduling of employees in area of responsibility.