-Specializing in training Leaders and Associates in Meat Department Standards and Operations-Focus on Regional Development and Growth for Wholesale Club Fresh Operations

Whole animal butcher shop

-Prepare healthy and often innovative meals daily (4-6 days a week) for family of 4-Also prepare meals for small social events hosted by The Family-Maintain all pantry and kitchen inventory-Work with the family's young children to involve them in the cooking process when possible

Developed Systems and Organization tactics for BBQ-Centric Food Truck

-Cut and portioned all meat and seafood to the standards and expectations of Whole Foods Market and their customers-Ordered all food product for Meat and Seafood Departments

-Worked with popular Trout Farm towards goal of a orresponding restaurant and event space on adjacent property-Regularly prepared community outreach dinners and experiences showcasing possibilities

-Directed all BOH operations: Staffing, Training, Inventory Management, Labor Management, Equipment Maintenance-Worked with building management to ensure positive work environment and adherence to the Building's goals and restrictions

-Sister Restaurant to "Table, Donkey and Stick"-Developed the restaurants concept, menu, and design-Trained FOH and BOH staff in all aspects of the operation-Standardized practices and recipes-Charcuterie focused sandwiches served on fresh baked bread, and wine bar serving the Chicago Loop-DankeChicago.com

-Michelin Guide Bib Gourmand 2015, 2016, 2017-#12 Best New Restaurant by Chicago Magazine. May 2013-TableDonkeyStick.com

-Large, multiple-outlet, restaurant operation on Broadway in heart of Downtown Nashville-Worked with Executive Chef to oversee daily operations in The First Floor Bistro, The Second Floor Steakhouse, and The Third Floor Private Event Space.-Involving but not limited to: Scheduling, Training, Interviewing, Discipline, Ordering, and Cost Control

-Created unique salumi program with recipes, methods, and training procedures -Organized systems and programs to create recipes to specifics based on percentage, metric and imperial weights for HAACP regulation -Developed systems to allow easy adjustments to recipes to account for guest and employee feedback -Structured programs to track inventory of drying product for HAACP regulation