Bob Jones University is a Christian Liberal Arts university in the upstate of South Carolina. I am the program coordinator for the Culinary Arts major where we train the next generation of chefs and culinarians.Responsibilities include:- Develop and maintain 3 HACCP Plans through SC DHEC.- Create and balance the budget for the Culinary Arts Program- Order & Receive perishable and non-perishable inventory for classroom use- Maintain Equipment and small wares inventory. Ensure routine maintenance and cleaning schedules are followed.- Analyze and adjust course offerings to meet the needs of students preparing to enter the Foodservice industry.- Current classes include~ Cost Controls~ Introductory Cooking Methods~ Principles of Food Production~ Fine Dining~ Garde Manger-- Past classes include ~ Introductory Bakeshop~ Desserts & Pastries~ Food Purchasing and Menu Planning~ Sanitation and Nutrition~ Hospitality Law~ Basic Food Knowledge~ Practical Catering

Assist the Chef de Cuisine and Corporate Chef in daily operations and special events.On call for special events when help is needed. Specializing in quantity production, guest interaction, and logistical support.Responsibilities included:-Ordering and receiving of perishable and non-perishable inventory.Executing functions and events for groups ranging from 10 to 400 people in on and off premise catering.Operating Highway 301, the full service food truck that is part of the Table 301 restaurant group.

The Cook's Station is a destination for anyone who has a passion for food. Whether you are a talented home cook desiring to try the latest and greatest new gadgets and cookware, to one that loves sharing a nice meal with family and friends. The Cook's Station offers all the gadgets, gifts, spices, wine, drinkware, and appliances that one could want. In addition, we offer cooking classes, private event space for rent, wine tastings, gift registry, personal gift baskets and much more.

The Executive Chef leads the in-season suite staff to create the optimum Greenville Drive hospitality experience for the guests who utilize the Luxury Suites, Rooftop overlooking Fluor Field, or Champions Club. We also provide logistical support to West End Events.The goal of the premium services staff is to provide the best food and service in all of Minor League Baseball and to demonstrate an unparalleled commitment to excellence. In 2017 Drive was selected by Minor League Baseball as the recipient of the John H. Johnson President's Award, the most prestigious award handed out to a minor league franchise, to recognize the "complete baseball franchise—based on franchise stability, contributions to league stability, contributions to baseball in the community, and promotion of the baseball industry."

Assist the Chef de Cuisine in daily operations.On call for special events when help is needed. Specializing in quantity production, guest interaction, and logistical support.Responsibilities included:-Ordering and receiving of perishable and non-perishable inventory.Executing functions and events for groups ranging from 10 to 400 people in on and off premise catering.Operating Highway 301, the full service food truck that is part of the Table 301 restaurant group.

At Soby's we use fresh ingredients, a little creativity and lots of love to make the best meals possible. I worked predominantly as the chef in the private dining room (The Loft at Soby's) preparing custom meals for guests who had reserved the private dining area in the Loft.Responsibilities included:Ordering and receiving of perishable and non-perishable inventory.Prepared meals for parties or groups ranging from 10 to 100 people in a private event facility.

Worked in the luxury suites of Flour Field providing excellent food and service to the suite guests as both a suite attendant and cook.