*Responsible for two Air Force Dining Facilities for both EMS, BAS and Civilians on Hill Air Force Base in Utah. One dining facility serves Breakfast, Lunch, Dinner and Midnight hours. One dining facility is behind the secure Flight Line serving grab-and-go food for Breakfast, Lunch and Dinner.*Managing a Military Contract for both dining facilities that includes Cooking and Service for 900-1000 meals per day for active military, reserve military, retired military and civilian customers 365 days a year.*Managing 48-50 Team Members including Cooks, Supervisors, Servers, Dishwashers, Storeroom Clerk, Accounting and Human Resources personnel. *Working with Food Service Office including 75th Force Support Squadron for the USAF to service Airmen, Reservists, Veterans and Civilian Customers.*Worked with 75th Force Support Squadron to develop several Food Service Programs including 'Cooking with the Chef', Airmen Birthday Celebration, Holiday meals, Hearts apart appreciation dinner, ROM meal service and many 'Distinguished Visitor' meals including Pentagon, Commanders, Officers, and Politicians. *Worked with purchasing programs including CrunchTime, STORES, DLA, and Military purchasing programs. Control Food Cost to +/-3% as required by USAF on a monthly basis.

*Responsible for multiple outlets across multiple location on the Pueblo of Pojoaque food and beverage businesses including Buffalo Thunder Resort and Casino, Cities of Gold Casino, Towa Golf Clubhouse and two Pueblo owned Food and Beverage franchises. *Food and Beverage Director for 11 outlets, spanning across 5 properties and 3 separate businesses. *Revenues exceed $9 million yearly and consists of Bars, Nightclub, Restaurants, Deli, and Concessions. *Team includes 9 Managers, 4 Chefs, 11 Supervisors and 130 Team Members*Duties included mentoring and training management team, upholding menu and service standards, controlling inventory, insuring food safety, codes and laws, creating and achieving budgets, capital expenditures, determining and implementing policies, overseeing payroll and labor cost, vendor relationships, and other day-to-day functions.

Responsible for entire Food and Beverage area including Two Restaurants, In Room Dining and Forty Thousand square feet of Function/Pre Function space in this Five Hundred Room Hotel.Overall food and beverage revenue totaled $9-12 million per year. Also served as Food and Beverage Executive Committee Member responsible for Daily operations in F&B Arena as well as Budgets, Corporate Standards, Site Visits and Guest Relations. Implemented Seasonal and modern Menu’s in all food and beverage areas to increase quality of product. Also reducedoverall food cost by 5 percentage points and increase food and beverage profit by 7 percentagepoints in just two years. Also oversee Spencer’s for Steaks and Chops, a Lunch/Dinner PrimeSteakhouse making $3 Million in food and beverage sales per year. Often lend my Culinarytalents to several worthwhile Charities including Taste of Salt Lake, Signature Chef’s March of Dimes and Chef & Child benefiting Big Brother/Big Sister.I am also an Active Member of the American Culinary Federation as well as the Beehive Chefs Association of Utah and have hosted the ACF/Beehive Chef’s Presidents Gala three years in a row(2009-2010-2011). In 2011 I was awarded the Culinary Presidents award in appreciation of my support and promotion of the ACF/Beehive State Chef’s Chapter. I also have several on stagedemo’s and local television including a recurring invitation on KUTV noonday for cooking segments.

Continuous and Active Membership of both Texas Chef's Association in Dallas and Beehive Chef's Association in Salt Lake City UT.

Responsible for entire Culinary arena consisting of four full service kitchens and a staff of five Sous Chefs and forty-five hourly colleagues. Overall food and beverage revenue totaled $12-14 million per year. Developed new banquet menus and increased outside catering and kosher functions. Banquet function space exceeds seventy five thousand square feet in this five hundred and fifty room hotel. Also responsible for overseeing Stewarding with a staff of two managers and forty hourly colleagues and Purchasing/Receiving with a staff of one manager and five hourly colleagues. Responsible for many V.I.P functions including, Mayors Ball Debutante Ball, Symphony Association Ball and Dallas Morning News Food and Wine Festival. Pyramid Restaurant is 4 diamond and winner of the DiRoNA Award of Excellence for the past 16 consecutive years, the only Restaurant in Dallas to hold this honor. I was also an Active Member of the American Culinary Federation as well as the Texas Chefs Association. I was also very active on Local Television as well as performing cooking demonstrations for various public events.Awarded Manager/Leader of the Year, 1999 in appreciation for outstanding performance.

In this capacity I worked in four kitchens including:•Café Restaurant; The three meal dining room, fast paced high volume serving breakfast,lunch and dinner.•Savannah Fish Company; Specialty seafood restaurant with 2.5 million in food and beverage sales per year.•Sundial Restaurant and Lounge; Three-story revolving specialty steak house with $6 million in food and beverage sales per year.•Banquet Kitchen; Including outside catering and kosher functions with 6-8 million in food and beverage sales per year. Banquet facilities for up to 3500 people.Overall responsibilities included supervising and scheduling of 65 culinary and 45 Stewarding staff, insuring excellent food quality, food cost, labor cost and kitchen sanitation for this 1,074 room property.•1996 Centennial Olympic Games; I worked as Main Kitchen/Banquet Chef for Westin Peachtree Plaza Hotel Atlanta, Georgia located inside the Olympic ring. Hotel food and beverage revenue totals reached 2.7 million during the eighteen days of the 1996 Centennial Olympic Games. Catered to sixteen different corporate groups including Sara-Lee, Jet Set Sports and Allstate Insurance. Combined outlet/banquet covers for this time period exceeded eighty thousand covers.