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Network Power<100 people
Roles
🔥100%
Startup Founder
✔️100%
IT
🧑💼100%
C-level Executive
Geos
🇬🇧100%
United Kingdom
Work Background
Kenwood Country ClubDirector of Food And Beverage
Oct. 2024 - Apr. 2025Cincinnati, Ohio, United States
Bay Harbor Yacht ClubClubhouse Manager
Apr. 2022 - Oct. 2024Petoskey, Michigan, United StatesOversight of the clubs operations | member satisfaction | employee relations | recruiting | inventory | cost control | ordering | Food and Beverage Inventory
Columbus Country ClubDirector Of Food And Beverage
Aug. 2020 - Apr. 2022Columbus, Ohio, United StatesOversight of all Food and Beverage Operations | Inventory Control | Training | Recruitment | Food and Beverage Processes | Ordering | Menu Development | Menu Costing | Sanitation | Revenue Growth | Capital Project Management | Banquets and Events
Columbus Country ClubExecutive Chef
Mar. 2020 - Aug. 2020Columbus, Ohio, United StatesOversight of multiple food operations | Banquets and Events | Inventory Control | Upscale Dining | Rotating Seasonal Menu | Local Sourcing | Menu Development | Recipe Development | Purchasing and Receiving
Mission Point ResortExecutive Chef
Apr. 2018 - Mar. 2020Mackinac Island, MichiganAs the Executive Chef, I oversee all Food and Beverage outlets at the resort totaling 6 different eateries and banquets. A total of 40-45 line staff members and five managers report directly to myself. Other responsibilities include: Controlling Food Cost at a consistent 29% cost of sales | 40,000 Sq Ft of Event Space | Menu Development | Menu Costing | Recipe Development | Safety and Sanitation | Purchasing and Receiving | Capital Project Management | Culinary Innovation |Oversight of Stewarding Department | Inventory Control | Extensive Cross Utilization of Products | Product Control | Training | Execution | Presentation | Recruitment | Local Sourcing
Mission Point ResortChef De Cuisine
Nov. 2016 - Apr. 2018Mackinac Island, MichiganOversight of 4 sous chefs | 3 restaurant kitchens | 1 banquet kitchen | 28 Cooks | 12 Stewards | safety and sanitation | culinary hygiene | food preparation| consistency | operations of the outlets | management | execution | food waste | food presentation | purchasing and receiving | staff training | food cost | staff testing | health inspections | waste logs | recruitment
Mission Point ResortSous Chef
Apr. 2016 - Nov. 2016Mackinac Island, MichiganSafety and sanitation | fine dining | food preparation | operation of outlet | food waste | purchasing and receiving | culinary hygiene | labor control | food presentation | food cost | training | execution
Butch'sLine Cook
Sep. 2015 - Apr. 2016Holland, MichiganProvided fast paced fine dining food | farm to table method | fresh ingredients used daily | features based upon product | seasonal menu change | worked and trained on all stations | recipe development | private dinners
LES CHENEAUX CULINARY SCHOOLIntern
Sep. 2014 - Sep. 2015Hessel, MichiganInternship based on farm to table style cooking | the use of Michigan products in all aspects of the restaurant | providing an extensive selection of beer, spirits, and wine | fine dining service | maintained a professional atmosphere | daily sanitation | Purchasing and Receiving
Islander Bar & GrillFood and Beverage Specialist
May. 2013 - Sep. 2015Hessel, MichiganTrained new employees | daily tasks to ensure a positive and professional atmosphere | purchasing and receiving | safety and sanitation | scheduling | Inventory | Food and Beverage Cost Control
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