Serving multiple outposts | off-site catering | catered to bar crowd that was attached to venue

* Manage hourly and salary staff* Menu Development* Manage 5 F&B outlets* Schedules* Food & N/A Bev. Inventory * Birchstreet * Manage labor & food costs

*Personal chef & lead trainer *Trained other personal chefs to uphold company policy and standards*Weekly menu planning and meal execution*Efficient meal shopping and prepping*Follow city and state sanitation rules & regulations*Executed private parties and special occasions*Special meal planning (allergies, GF, dietary restrictions, etc.)

* Managed hourly and salaried staff* Menu engineer and creating specials* Built reports with farmers and local vendors* Monthly inventory * Labor management * Food cost management

Primary responsibilities include:* Oversaw brunch, lunch and dinner to ensure quality assurance, meal presentation & portion control. * Prepared and coordinated all meals from standardized recipes. * Managed food ordering and inventory.* Developed recipes and recipe costing on ChefTec. * Managed a team of 35 hourly cooks. * Made weekly cook's schedule.

Consulted with menu development. Managed cooks. Placed nightly orders. Organized coolers, scheduling.