Assisting Executive Chef in areas of kitchen management, product ordering, recipe development, staff training and handling of functions and holiday events between 20 and 200 people.

Supervising all aspects of food preparation and production, product ordering, menu development, inventory and labor controls as well as maintaining food cost goals, hiring and training kitchen staff, and incorporating fresh, organic, local and seasonal ingredients in a busy, evolving kitchen while maintaining high sanitation standards.

Assisting Executive Chef in all aspects of kitchen including product ordering, menu development, training of staff, inventory and food and labor cost maintenance. Development of continuing relationships with local producers.

Delegation of daily prep work, training staff on grill, steam table, and sauté stations, development of original recipes for nightly specials, line cooking on all stations, and serving high-volume holiday and banquet events.