High-volume Michael Mina’s Gastro Pub concept (700+ meals daily). Collaborate with Mina Group on recipe/menu development & seasonal changes, based on produce availability, develop menu offerings and obtain approval. Works and expedites hot line daily. Responsible for all BOH ordering and scheduling. Hires and trains new cooks on recipes and techniques. Inspire and mentor all 20+ team members to reach their full potential, and develop bench strength for all positions. Develop training plans for high performing staff. Maintain a professional restaurant image, including restaurant cleanliness and food quality standards. Maintain an acceptable food cost percentage by completing accurate food and beverage orders. Communicate daily sales and productivity goals to team, and reviews financials with General Manager. Highlights include, but not limited to:- Brought to and maintain 24% food cost and monthly inventory.- Created SOP’s and put new protocols in place related to BOH procedures.- Maintain a BOH labor cost of under 10%.- Created and implemented an effective, new system for prep production, prep management, and daily inventory. Created a new system for organization of raw materials, prepped mise en place, dry goods, paper goods and disposables.

Modern American & Coastal Cuisine in Gastro Pub style. Farm-to-Table from Ground Stew Farm. Sous Chef to Lev Delaney, Chef nominated for Oakland’s Best Chef of the Year. Responsibilities included expediting and working hotline daily, supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory, BOH ordering and scheduling, supervising team of 15, new cook training, and complying with safety and cleanliness standards. Managed, led, and inspired kitchen staff and guided them to deliver quality food on time. Ensure all plates are properly cooked and served and our customers have a pleasant dining experience. Highlights include, but not limited to: - Fully responsible for menu development & producing daily specials – including the 7 evolutions of “5 Minute” fried chicken.- Maintained 27% food cost and monthly inventory.- Created and implemented effective SOP and put new protocols in place relating to BOH procedures.

Modern American Gastro Pub specializing in large event catering with annual revenue of $2M. Full recipe and menu development responsibilities, with ongoing new items, clearly defining the concept and visual presentation of the banquet and special event menus. Recipe testing each component of the menu item to create accurate scaled recipes with instructions any chef in the kitchen could read and follow successfully. Trained and oversaw the culinary team to ensure proper execution. Worked expo and hot line daily. Responsible for monthly inventory, all BOH ordering, and vendor management. Hired, led, and motivated a team of over 10 people; implemented a company policy of regular reviews and performance management. Maintained 25% food cost monthly. Notable catering events included, but not limited to:- Hosted Cirque du Soleil on the property for a month and sold out of food truck.- Hosted half time show for the NCAA event week long on property.

Located in Marin County on San Francisco Bay in the charming town of Tiburon, Sam's has long been famous for fresh seasonal seafood, a fun atmosphere and breathtaking views of Angel Island, Alcatraz and the San Francisco skyline. ($3M annual revenue) Full recipe, specials, banquet, and menu development responsibilities based on farmer market and local Farm-to-Table seasonal availability for high-volume summer season, requiring considerable adjustment for extreme seasonal changes. Trained and oversaw the culinary team to ensure proper execution. Worked expo and hot line daily. Responsible for monthly inventory, all BOH ordering, and vendor management. Hired, led, and motivated the team, including performance management. Highlights include:- Developed a popular beer and food pairing menu.- Maintained 30% food cost and 28% labor cost. Managed floor in absence of a floor manager.- Trained floor staff on proper customer service.- Edited POS system for menu changes.

(2014 & 2015 to 2016) A Thad Vogler go-to eatery & lounge with marble bar serving New American bites, cocktails & namesake Calvados. (Closed) Worked as opening staff and rotated through every station in the house. Worked line and prep production daily. Assisted in the training of junior cooks. Aided Butcher’s in the butcher shop.

San Fran’s most iconic high volume ($8M), fine dining seafood restaurant for years, featuring Chef Mark Franz. Worked hands-on with daily kitchen production, including assigning, directing, and coordinating daily food production in the Kitchen, ensuring high culinary standards and food safety and sanitation are maintained. Tested, presented, evaluated, and refined all new menus and recipes. Led, hired, trained, scheduled, supervised, and conducted performance evaluations in this “learning” kitchen. Rotated all stations in house and worked line daily. Worked prep production daily, kitchen expediting, and handled all ordering. Highlights include:- Wrote banquet and tasting menus, scotch pairings, and specials.- Ran the banquet department for more than a year.