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Work Background
Grantsville High SchoolCoach (Assistant Girls Wrestling & Head Girls Cross Country)
Nov. 2024Grantsville, Utah, United States
Embassy SuitesExecutive Chef
Jul. 2024 - Sep. 2024South Jordan, Utah, United StatesManage the kitchen operations in accordance with established guest service, food quality and sustainability standards. Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
Establish priorities and assign production and preparation tasks to staff to execute.
Review daily menu specials, banquet event orders and inventory food items for daily use.
Requisition day’s supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel.
Ensure quality of products received.
Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.
Ensure each kitchen work area is stocked with specified tools, supplies, equipment and that recipe cards, production schedules, plating
guides and photography are posted and current.
Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards. Develop new menu items, test and write recipes.
Observe guest reactions and confer with service staff to ensure guest satisfaction.
Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies.
Assist catering department with developing special menus for functions; meet with clients as requested.
Review sales and food cost daily and ensure that excess items are utilized efficiently.
Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
Follow sustainability guidelines and practices related to HHM’s EarthView program.
Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
Perform other duties as requested by management.
Rise Culinary InstituteProgram Director - Chef Instructor
Jan. 2024 - Jul. 2024Salt Lake City, Utah, United States• Developed a comprehensive culinary arts curriculum tailored to the skill levels and cultural backgrounds
of refugee & immigrant students.
• Integrate fundamental techniques, kitchen safety, and food safety into the curriculum.
• Deliver engaging, hands-on culinary instruction.
• Demonstrate proper techniques and provide constructive feedback to participants.
• Foster a supportive and encouraging atmosphere.
• Promote job readiness and encourage professionalism.
• Design the classroom kitchen layout within the space provided. Select all necessary culinary equipment for teaching.
• Manage inventory and order supplies as needed, monitor all refrigeration and dry storage for proper handling and rotation.
• Maintain a clean and risk-free environment.
• Monitor responsible use of supplies and equipment.
• Promote an inclusive and culturally sensitive learning environment that respects and celebrates the diverse backgrounds of the refugee participants.
• Plan fundraising events & write grants to utilize for operational costs.
• Maintain & foster relationships with restaurant partners & community organizations which provide internships or students for the program.
• Design marketing materials for recruitment & outreach.
• Maintain all school financial records & all student performance files.
• Work closely with the attached restaurants & cafe to plan special menu items & coordinate catering for events as well as schedules for the classroom space.
• Plan monthly Farm to Fork Learning events for the public not only as fundraising but also as community outreach & engagement.
Kimpton Hotel Monaco Salt Lake CityBanquet Chef (Acting Sous Chef)
Dec. 2022 - Nov. 2023Salt Lake City, Utah, United States-All R&D for new banquet menus. Including twice yearly seasonal offerings, extensive choices (produced a 30 page menu), wedding packages, holiday menus, etc. This includes market research, following trends while also maintaining ingredient integrity, building relationships with purveyors & giving clients plenty of options including personalized consultations when requested.
• Direct prep cooks, line cooks, pastry chef & CDC when necessary to assist on certain banquets.
• Maintained a sound working relationship with all banquet & restaurant culinary teams as well as the catering & sales department.
• Familiar with health requirements, OSHA regulations and know Department of Labor regulations as they pertain to all kitchen and restaurant employees.
• Knew all recipes (restaurant & banquet) from top to bottom for not only cooking but for allergen concerns. Also created & provide a document with all allergens outlined for servers as well as the catering & sales team. This includes up to 300 recipes each season.
• Acted as the morning (breakfast, brunch & lunch) Sous Chef & Expediter for over 8 months while a new sous chef was not actively employed.
• Work with the Bambara line cooks & directorship to execute service as necessary when there are no banquets. 3+ meals per day experience.
• Acted as “Manager on Duty” for Bambara when needed, assisting servers, hosting, running food, etc.
• Assisted in marketing with Catering & Sales Department as to hit numbers as requested by corporate management & ownership.
• Experience in multi million dollar revenue outlets. (Restaurant & Banquets)
• Did daily F&B inventory & ordering (up to 8 vendors per day) for the entire facility.
• Did monthly & quarterly inventory as necessary for corporate standards.
• Worked on assignment at Kimpton Armory-Bozeman Montana while Bambara & Hotel Monaco were closed for renovations. Helped design all new menus for that hotel which included 2 restaurants as well as updates to their banquet menu.
Our House Assisted LivingExecutive Chef & Culinary Director
Aug. 2021 - Jul. 2022Tooele, Utah, United States- Prepare/cook and serve meals to residents.
• Manage the kitchen and kitchen staff.
• Maintain the gorgeous dining room as it was the highlight of most tours for potential residents and
the general public.
• Maintain a 5 week rotating menu that changes seasonally.
• Utilize different foods that meet the dietary nutritional requirements per the AL Type 2 regulations.
• Order food, beverages and supplies while sticking within the designated budget for the building.
• Meet quarterly with state dietitian and confirm special diets of each resident as well as daily intake. Be prepared for state inspections at a moments notice.
• Maintain a safe and sanitary kitchen and dining room. Be prepared for health department inspections.
• Maintain documentation of special diets and medications that can affect the foods residents can or cannot eat.
• Maintain a special diet log so staff is aware of allergies & special diets.
• Responsible for hiring, disciplinary action, termination, monitoring staff performance, keeping staff motivated & basically all HR functions within the department.
• Would act as the department head on duty when no other department head was present. Would give tours, schedule return visits, take care of emergencies & even handle all the HR functions including interviews, hiring, running background checks & giving new hire packets out with instructions
• Helped with special events for residents & staff.
• Cooked a 4 course Thanksgiving dinner for 240 people using a kitchen that is designed to normally cook for 80-100 per meal. Cooked while other meals were prepared & served all day.
Utah State University ExtensionCommunity Nutrition Educator & Family & Consumer Science Professor Assistant
Jan. 2017 - Jan. 2023Tooele County, Utah, United States• Teach nutrition, cooking, food safety, food budgeting & physical activity to groups of low income eligible individuals & families eligible to receive SNAP benefits.
• Programming may be taught to the general public as long as it was advertised to the target audience.
• Provide community outreach to agencies and organizations in targeted areas with the purpose of motivating participants to develop healthier habits for themselves and their families. This includes policy, systems and environment work.
• Recruit clientele for program participation through personal contact, advertising in public areas or events, social media and more.
• Plan and coordinate with USU, DWS, WIC, local health departments, senior centers, Head Start, Title 1 schools, church auxiliaries, local government agencies and community organizations.
• Be aware of and familiarize clients with the available resources and programs near them.
• Facilitate booths and workshops at public events such as farmers markets, county fairs, etc.
• Help write grants to provide extra funding for appropriate projects & help facilitate those projects such as community gardens, food bank drives, community events, etc.
• Maintains an active social media presence.
• Reports all work as required to maintain federal funding.
Alpha Chi Omega Fraternity, Inc.Executive Chef
Oct. 2013 - May. 2015Salt Lake City Metropolitan Area• Designed a weekly menu based on the requests of 30 college aged ladies with varying palates, allergies & religious based diets. (Kosher “adjacent” due to using a non kosher kitchen.)
• Prepared dinner nightly for 30.
• Prepared dinner every Monday for 80-100.
• Shopped for all groceries for the weekly menu.
• Maintained safety & sanitation in the kitchen.
• Catered monthly events for 200-400.
Utah State FairparkState Fair Worker & 4H Judge/Volunteer
Sep. 2013 - Sep. 2023Salt Lake City, Utah, United States- Seasonal work for approximately 2.5 weeks each year in September.
• Intake of 4H fair exhibits.
• Judging of exhibits.
• Labeling and designing the yearly display of exhibits.
• Open & close exhibit building each day.
• Basic cleaning of the exhibit building.
• Watering exhibit flowers & disposal of dead flowers & produce each day.
• Exhibit security.
• Handle HR concerns during the fair when the state boss isn't present.
• Talk to exhibit attendees about the exhibits as well as about the 4H program.
• Take down exhibits at the end of the fair.
• Divide exhibits by county & help with pickup.
Salt Flats Endurance RunsRace Director - Owner
Aug. 2013Wendover, Utah, United StatesOwn & direct a yearly ultra race (4 distances, 3 ultras) on the world famous Bonneville Salt Flats & the surrounding island mountain ranges including local BLM land.
• Manage all permitting & purchases for the event. (BLM, 2 states, 3 counties, sanitation, water, food, safety & more.)
• Manage all website design, management & race marketing including 3+ social media channels.
• All HR for the entire event. Making sure we have enough volunteers, staff, medical personnel, HAM radio operators, etc.
• Award all medals, buckles & prizes during the 36hr event & log all runner finish times both immediately, into a secondary tracking system & also again after the race into the registration system.
• Provide after action reports to multiple agencies & ultra running sites.
Del Mar Events by PatinoExecutive Chef & Event Planner
Jul. 2002 - Oct. 2022United StatesFull service catering & event coordination company. Catering including multiple international food options (Mexican, Argentine, Hawaiian Luau/Polynesian, Filipino, American, Italian & more) as well as specialty catering based on seasons, colors, themes, desserts only, etc. Coordination including full planning, floral design, decoration, travel arrangements & more.
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