100% local, handmade, whole hog,pasture raised sausages. Free from Gluten, Sugar, Dairy preservatives, hormones, steroids.

Specialist in “Dinertainment” fun food catering

-Serving as the informed liaison between the Kitchen and Hot & Cold Counters providing communication between the two departments.-Overseeing guest orders and address any issues regarding products and the hot and cold counters.-Representing Pusateri's through a positive attitude and providing excellent guest service.-Driving excitement and intrigue about food and guests through educating and communicating product knowledge.-Understanding both the front-of-house and back-of-house operations.-Coach team members on providing first class guest experience.-Providing stellar level leadership to my team.-Creatively and proactively driving sales to deliver results.-Driving sales through cross promotion, superior product knowledge goes above and beyond our guests’ expectations.-Building and maintaining meaningful relationships with all stakeholders.-Inspiring and supporting my team to work toward organizational and personal/professional goals and objectives.-Recognizing and nurturing top talent.-Expanding my skill set through cross training in various areas of the business.-Ensuring departmental Quality Assurance, Food Safety and Sanitation Standards surpass monthly audit expectations.

• Ordering, maintaining stock, and par levels for all proteins for banquet and garde manger kitchen, and Room Service.• Butchering and portioning for all meat and fish for banquet and garde manger kitchens, and Room Service.• Supervise and manage kitchen brigade of up to 20 people.• Execute functions from 5 to 550 people.• Coordinate banquet functions with Executive Chef and Front House Management.• Maintain the highest of sanitation and food handling standards.

• Responsible for busy breakfast and lunch restaurant, as well as very busy catering business including a food contract with Porter Airlines.

• Responsible for all ordering, scheduling, and quality control.• Oversaw staff of 4 full-time and 7 part-time.

• Manager of ordering of meat and fish for 40 foot meat counter, scheduling of a staff of 4, also co-coordinating production of prepared and marinated meats and fish to 3 other downtown locations.

• Very busy high end organic butcher shop, specializing in pork, beef, lamb and poultry.

• Managed the all-day restaurant, room service and mini bars for a 5 Diamond Award Winning Hotel• Oversaw unionized staff of 50, over 3 shifts.• Oversaw training of new staff as well as continuing wine, food and service education for current employees.

• Wine agent for consignment merchant servicing Downtown Toronto.• Sold wine as well as consulted on wine list formats and staff training.