Responsible for leading the team of line cooks to ensure consistent excellence through the restaurant’s closure. Oversaw and contributed to daily prep, expedited service for 350 covers a night and would jump in to assist any station when necessary. Held the team to standards beyond just DOH compliance and assisted in communicating any R&M needs.

Earned the title of Sous Chef after working in two locations and held the title of Kitchen Supervisor, was the first employee to return after the pandemic closure, and played an integral role in the development and consistency of both the pastry and savory teams. Developed a mastery level ability to execute busy services from all stations and expedited and lead the team in service.

Responsible for all F&B operations, menu development, ordering, and execution of three meals each day for 200 campers.

Responsible for production of baked goods for retail stores and wholesale customers. Supervised a crew of 4 to ensure production standards and efficiencies.