•Conceptualized and opened Southern Living magazine’s “Best New Restaurant in the South” (2014).•Launched a structured culinary apprenticeship program; devised and implemented its curriculum.•Built a culinary team from scratch; recruited and mentored employees for 12 positions. •Generated over $2.5M in yearly sales for an 85-seat, dinner-only restaurant.•Designed and cultivated a restaurant garden highlighting over 80 varieties of plants. •Developed a robust media presence through partnerships with local farmers and educational institutions.•Wrote training manuals.

•Crafted a local and organically focused menu for a pan-Latin American, nose-to-tail restaurant. •Forged relationships with niche and local food purveyors; rotated menu frequently based on local produce availability.•Recruited, hired, and trained a 10-person kitchen staff for two restaurants.•Managed daily operations, including staffing and dining room checks, for front and back of house.•Controlled $10,000 inventory and regulated food cost to under 30% monthly.

•Worked chef de parti positions at grill, sauté, garde manger, hot appetizers, and pastry.•Learned Greek Cuisine with French techniques under tutelage of Pano Karatassos, who worked at the French Laundry, Le Bernadin, and Jean Georges. •Gained a nuanced understanding of the preparation and cooking of many seafoods and meats.•Developed commis to take over each position before moving on to the next.

•Mise en place of hot appetizers workstation (quail, foie gras, veal jus, quail jus, sardines, ratatouille, fresh tortellini and lasagna, tournéd vegetables side dishes, and other hot appetizers).•Lunch and dinner services cooking and plating of all hot appetizer dishes for five-star restaurant cuisine.

•Mise en place at each kitchen work station (bouillons, demi-glaces, butter-based sauces, emulsions, ginger ganache, eggplant caviar, apples poached in hibiscus syrup, vegetable and herb prep, and more). •Service at each station.

•Wrote and edited content for the re-designed Purdue College of Engineering website to more effectively market and communicate to more than five target audiences.•Wrote and edited copy for brochures, posters, and magazines for engineering schools and college.•Redesigned Web site page layout to better draw in multiple target audiences. •Managed projects, created project schedules and planned delegation of assignments.•Worked on teams with web designers and developers, graphic designers, editors and administrators.•Set and maintained consistency standards of written material.•Composed and presented user-interface reports to web development team about our peer institutions' websites.•Wrote and presented reports suggesting changes for our website that I and others later implemented.•Conducted interviews with professors to make magazine articles about them and their research.•Attended diversity training improving my ability to create an inclusive, more innovative work environment.