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Work Background
Feedme Hospitality & Restaurant GroupDirector of Culinary/Catering
Jun. 2021 - Jan. 2025United States• Spearheaded the culinary vision for a multi-location hospitality group, driving menu innovation and operational efficiency. • Conducted weekly P/L meetings to address any opportunities as well as discuss strategies to maximize profitability. • Recruited, trained, and managed a diverse culinary team, fostering a culture of excellence and creativity. • Averaged 20% BOH labor costs and 22% food costs in an $21 million operation. • I had 14 salaried managers reporting to me and 75 hourly employees • Added concession stands at Lumen Field and Chateau St Michelle for $1 million dollars in new revenue
Harbor Food ServiceTerritory Sales Consultant
Nov. 2019 - Jun. 2021Seattle, Washington, United States• Managed a small book of business and provided coverage for other reps during the pandemic at Harbor Food Service in Seattle, Washington. • Developed strong client relationships and ensured seamless service delivery to meet customer needs. • Implemented innovative sales strategies to drive revenue growth and exceed sales targets.
Pacific SeafoodSales Executive
Nov. 2016 - Oct. 2019• Managed a book of business bringing in $11 million in annual sales at Pacific Seafood. • Achieved Salesperson of the Year, Team Member of the Year, and the company's Diamond Award in 2018. • Developed strong negotiation skills and expertise in client relationship management.
The Dow Hotel CompanyExecutive Chef
Sep. 2012 - Aug. 2016Seattle, Washington, United StatesCreate and execute all menus with a 24% food cost with scratch cooking techniques across 4 different properties between Seattle and Chicago.
Henry and OscarsExecutive Chef
Jul. 2010 - Aug. 2011I worked with the founders of the company to create a menu with recipes and procedures for all menu items. I also tracked all inventory in an excel spread sheet to create accurate food cost numbers. I hired and trained all staff to work in an efficient CLEAN manner.
Mona's Bistro and LoungeExecutive Chef/GM
Apr. 2010 - Jul. 2011seattlCreated and executed all menu's and daily fresh sheets. I managed all staff in both Front and Back of the house. I purchased all food and supplies for the entire restaurant. I maintained an efficient Inventory in order to monitor all overhead costs. I also coordinated all banquets raising the restaurants profit margin for the night.
Epulo BistroLead Line Cook
Oct. 2009 - Feb. 2010I helped open this restaurant from the ground up. I started the wood fire Pizza portion of the menu. I made the dough on a daily basis then fired all wood fired items. I then trained the cooks on the pizza station so I could work the sauté station and call out incoming orders to the rest of the staff. Piatti Ristorante - Server, Lead Line
Ruth's Chris Steak HouseLead Broiler
Apr. 2007 - Oct. 2007Cooked up to 300 USDA prime steaks a night
Shoobydoo Catering - Chef de CuisineSous Chef
Mar. 2007 - Jun. 2011I assisted with menu creation. Prepared dishes at a commercial kitchen then transported them to various venues throughout the greater Seattle area. I also helped sign catering contracts for a majority of our clients.
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