• R&D, all spice product development, custom seasoning blends, reverse-engineering of blends, and conventional to organic reformulation• International sourcing and supplier audits at origin• Sales• Recipe development• Culinary creative content for marketing or social media use• Culinary text proofreading

Spice sourcing, sales, R&D, supplier qualification, inventory management, pricing, supplier audits for food safety and responsible sourcing.

Spice sourcing, sales, R&D, supplier qualification, inventory management, pricing, supplier audits for food safety and responsible sourcing.

All recipe and menu development and creation• Recipe input into regional Excel program, costing and pricing, PLU requests• Vendor relations, product sourcing, new item testing and set-up, any changes toformulas per our specs• Vendor communications relating to expected increases and decreases in movement• Sale item planning with coordinator• Promotion and holiday development• Communication to teams regarding recipes, new items, PLU's, product sourcing• Food quality focus and mentoring teams in-store• Interim Facility Team Leader at the Rocky Mountain Kitchen; Opened new store at Southglenn, June 2009, was involved in development and planning forentire department, including designing venues and creating menus, recipes, etc., teammember training, working the store opening for 5 weeks• Involved in all store remodels and new store planning for the Prepared Foods department

Part of leadership team overseeing 40-50 Team Members; supervise productionof all food for Chef case, hot plate, global bars, plus ongoing menu and recipedevelopment, seasonal and promotional changeovers, and special events, such as EasterBrunch and cooking demos; oversee food production, planning, and quality for entiredepartment; acknowledged for improving food quality and consistency• Systems and Programs: experience dealing with perishables and utilization department-wide of culls, development and integration of departmental systems; development of gelatoprogram; development of new global sets; involvement on regional level of menu developmentfor new promotions; well-versed in CostGuard inventory and recipe input• Human Resources: mentoring and counseling of TM's; consistently part of department'sinterview panel • Special Training: attended Gelato University in Winston-Salem, NC to facilitate theimplementation of the gelato program at BMR and TMC; responsible for all recipe and flavorcreation of gelatos at BMR

Operations: led team of the Seafood Island and Restaurant; fulfilled all regular ATLresponsibilities, plus all financials and workbooks for the Island subteam; Islandmerchandising; consistent protein-savvy margin performance; inventory; customer service• Systems and Programs: restaurant menu development; development and integration ofdepartmental systems• Human Resources: mentored and trained all Island TM's; created team stability andincreased productivity in a previously struggling team (LMR), and grew sales as a result• Accomplishments: developed new market made items for the region; opened three stores -Belmar, Baton Rouge, and Lamar

responsible for market-made products and their merchandising; customerservice; scheduling and labor reports; some ordering and receiving, tracking spoilage andtransfers• Cooking with Simone!: developed idea and program for a monthly cooking class showcasingWFM products, seasonal produce and seafood, and exotic items, with wine pairings for eachcourse; every class sold out, with a waiting list

, Old House Restaurant, Eldorado Hotel, Santa Fe,NM• Replaced Sous Chef in his absence; worked all stations of the kitchen• Created and executed holiday dessert menus; created a la minute amuses-bouches forVIP's

to open new concept restaurant; menu development and testing;ordering and receiving; staff training

Chef for summer program at an art center in the Hamptons; all menu conception andcooking for staff, program participants and visiting VIP's (30-130 people per day, lunchand dinner); all kitchen and wine purchasing and pickup

Replaced Chef on sick leave; executed duties as Executive Chef, Kitchen Manager, andPastry Chef; menu development, banquets, and all restaurant functions; oversaw entirekitchen operation for the PGA Buy.com Golf Tournament (800-1100 people fed per day,breakfast, lunch, and dinner); executed wine dinners in the kitchen as a monthly Chef'sTable, giving a cooking class while cooking the actual dinnerYearlong 2002, every two months, Chef for wine dinners of the Destrahan Wine Club,Destrahan, LA• Responsible for all menu development, wine pairings, purchasing, all cooking for winedinners in an open kitchen, and menu presentations

Opened new restaurant; created menu and all daily specials; wine list development;staff training; wine dinners; ordering and receiving; ran the line daily

setting up the Select Beverages market in Lafayette, LA; setting upof new accounts, sales, deliveries, and maintaining accounts

Opened new restaurant; co-created menu and all daily specials• Also responsible for the wine cellar, the wine list, and all wine purchases and stafftrainings

Opened new restaurant; created menu and all daily specials; ordering and receiving