I managed all special projects through the 5bbl pilot brewing program which includes recipe development, recipe scaling and working with marketing to conceptualize and launch new brand products. Then I also oversaw production planning which included brew/cellar scheduling and raw material cost control.

I performed all aspects of the R&D pilot brewing program including recipe development, innovation and piloting of new beers/products, lead sensory training for all new employees, producing tasting notes for each new release and ordering/tracking of raw materials.

Operated the main 40 bbl production brewhouse, averaging ~50,000 bbls/yr

Duties including: 120bbl/400 bbl FV/BT CIP/SIPs, Yeast Pitching, Cellometer Cell Counts, Dry Hopping and Quality Checks

In this position, I would assist in production duties including the following: Brew Prep/Production, Brewhouse/FV CIP, Quality Control, Yeast Handling, Fermentation Tracking, Inventory Control. Kegging/Bottling, Keg Delivery and Brewery Troubleshooting

As a technician, I was responsible for processes firstly including keg washing and kegging and then operation of the bottling/canning lines and CIP of all necessary packaging lines/equipment. Responsibilities grew to training new department members on all necessary training procedures on packaging operations and chemical handling.

My duties for bartending included setting up the taproom/bar, serving all beers on tap, giving accurate sensory notes and history for all beers to the customers, daily media posts and sanitation/cleaning of the taproom and restroom areas. As the brewery intern, I assisted the head brewer in all brewing aspects such as mashing, kettling, yeast propagation, filtering, conditioning, kegging/keg washing as well as all sanitation requirements through the whole brewing process. The events duties included prepping all beer items for transport to private events and festivals where I would represent the company, serve and educate all customers on company history/beer. June 2015- Aug 2015June 2016- Aug 2016

Prepared most food items for service including sauces, proteins, some pastry work and any other menu additions with occasional line work.

I provided 14 person tours around the town of Riverhead to 3 different breweries via the company's bike. Responsibilities included customer interaction (town history, entertainment), schedule/time management, enforcing safety procedures on and off the bike/road and follow all other company policies.

Responsible for dining room set up/clean up and maintenance, food and alcohol service and customer interactions. Winter School Term Employment

Responsible for assisting the Garde Manger, working two days solo on the Garde Manger station while assisting the fry and grill stations. Responsible for food prep work during non-service hours Summer Employment

Handled the food and other product receiving process and proper food and beverage storage.Responsible for various food prep work as well as daily lunch service on the Garde Manger station.Responsible for pastry station prep work as well as 1-2 solo dinner shifts.Summer Internship