Oversee strategic planning and execution of new Google food space openings throughout North America and Canada with a focus on culinary excellence. Conceive strategy for new sites and collaborate with other departments on various aspects of the planning process including equipment procurement, kitchen design, user experience innovation and optimization, and compliance with all local health and safety standards.

Fast casual restaurant and corporate catering focused on sustainable, chef-crafted, organic meals. Responsible for all day-to-day business and culinary operations. Oversaw menu creation and development, costing, purchasing and inventory management. Set standards for all employees and created systems to maximize staff efficiencies and enhance guest experience.

Managed a team of six Sous Chefs / Unit Operators while working directly with the Executive Chef and Regional Executive Chef to ensure campus-wide compliance of company and client expectations. Worked directly with junior staff to ensure their ability to achieve the responsibilities required and preformed routine audits on their performances to create a measurable system of standards for other managers to utilize in the future.

Provided premier in-home dining experiences for clients throughout NYC. Responsible for all aspects all of event execution including client correspondence both before and after the event, menu development, ingredient sourcing, and sub-contracting additional labor support. Specialized in menus featuring dietary restrictions for Vegan, Vegetarian, and Kosher clientele.

Worked as a part of a six-man line, serving 250 covers a day, on average. As poissonnier, was responsible for all fish production, including prep work, inventory count and orders, flow of service, as well as execution of the food and finished plate.