• Oversee culinary operation of a high-profile client with an annual budget of over $1.2 million, without ever exceeding it• Meet regularly with the client and other managers to determine and implement innovative solutions for areas in need of enhancement• Craft menus that reflect food trends and seasonal ingredients• Coordinate with multiple purveyors and vendors and then review and make executive decisions on RFQs and RFPs to procure products and services required for use in the facility• Conduct inventory controls on a regular basis using a self-devised system involving E=nterprise Analysis, Longview E=Vision, Yellow Dog, Microsoft Excel, and other various software programs• Monitor and process invoices, financial reports and forecasts on a weekly basis using SAP initiatives such as Fiori, Concur, Market Connection, and UFS.• Frequently recognized by company financial controller for maintaining clear and concise projections and ledgers• Perform routine food & health safety audits to ensure compliance with local and third-party regulations, regularly achieving scores of 98% or higher• Promote Sodexo DE&I initiatives by interviewing and hiring minority women from local areas utilizing community outreach programs

• Fulfilled daily preparation of entrees, side dishes, desserts, and other menu items for 300 people• Managed and delegated responsibilities, recipes, and assignments to a five-person team • Developed and trained skill sets of employed personal in areas of preparation, production, food safety, customer service, and responsibility

• Planned, executed, and supervised the service of daily Italian Station menu items• Oversaw the development of a program that entailed making fresh, made-from-scratch breads and pizza dough on a daily basis• Conducted a weekly inventory count and assisted in creating daily orders to various purveyors

• Managerial supervision of three areas within Wegmans Market Café; Chef’s Case, Sushi, and Hotline• Depended on for the creation and execution of daily Market Café menus• Supervised and trained service staff and cooks to prepare and monitor food to ensure safe, high quality service standards that met and exceeded customer expectations• Created product integration using financial sales data from other departments within Wegmans

• Worked on the production of several television programs, including “30 Minute Meals,” “Boy Meets Grill,” “Iron Chef America,” “The Essence of Emeril,” and many others• Tested and developed recipes for Food Network Magazine and television programs• Established many professional relationships with television personalities