Experience

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  Wooglin's deli

  Jan 1991 - Aug 1993

  Kitchen manager

  Open kitchen environment serving breakfast, lunch, and dinner with fresh made foods, pizzas & breads, imported coffees, and craft beers. Duties included menu costing, inventory, purchasing & receiving. Maintained food quality and costs. Scheduling and supervision of staff. Ensured sanitation standards. Served up to 1000 patrons daily.

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  Mccormick & schmick's

  Jul 1996 - Dec 1997

  Lead banquet cook

  Based from Westin’s historic hotel, Portland’s premier caterer McCormick & Schmick featured on and off-site events from 10 to 1000 guests. Attended culinary school during this time. Left for externship in Dallas, TX at The Mansion on Turtle Creek.

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  The mansion on turtle creek, rosewood hotels & resorts

  Jan 1998 - May 2005

  First tournant, lead private dining chef

  Excelled at all PM cook positions including saucier, fish, grill, appetizers, and overnight chef in a 5 Star, 5 Diamond Hotel and Restaurant consistently rated as a top establishment in America, and the world. As lead banquet chef, I spearheaded on and off premise dining events with up to 500 guests, frequently hosting global dignitaries, celebrities, and public figures. Extensive guest relations training. Culinary school internship here. Left 5/2001, Returned 10/2003.

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  Brown palace hotel

  Jun 2001 - Oct 2002

  Lead banquet chef

  Prepared fresh buffets and private dinners for up to 1300 guests in a Preferred Properties of the World Hotel. Duties included menu planning, event coordinating, inventory and purchasing, maintaining culinary standards, crew management, and culinary student guidance.

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  Palms casino resort

  Oct 2002 - Oct 2003

  Pm kitchen supervisor

  An award winning, high profile Pacific Rim cuisine restaurant, sushi lounge, and night club. Responsibilities included crew leadership, menu development, supervise dinner and banquet production, expedite dinner and restaurant buy-outs up to 800 covers, product inventory, and purchasing. Rated #6 Restaurant 2002 Year in Review - Las Vegas Review-

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  Centerplate

  Oct 2004 - Sept 2011

  Culinary manager for the 9000 seat arena, and 3000 seat Pikes Peak Center. Culinary focus ranged from fixed and live action concessions to backstage and gourmet catered events both on and off property. Fostered standards of excellence in the kitchen, office, and front of the house for the company, our client, staff, and guests. Analyzed venue information such as inventory, sales history, attendance, and expenses to prepare menu and labor forecasts, and manage the economics of culinary operations. Delivered quality products and service while maintaining a positive work environment. Ensured excellent customer relations. Created environment of unhindered communication on both professional and personal levels that facilitated operational success. Developed, and implemented short and long range goals. Prepared nutritious meals for WCHA Quarter Final CC Tigers. In 2008, was managing chef of $800K culinary model renovation leading to 10% increase in per caps, while reducing production costs 6.5%, and labor costs 1.7%. Strong history of continuously achieving financial goals. Consistently led a diverse environment to create growth. Managed stewarding department. Show less A large scale culinary operation emphasizing private dining and fresh concession outlets. Responsibilities included team management and development, ordering and inventory, maintaining health and safety standards, and menu design. Some achievements were producing 10,000 meals daily as a hurricane Katrina evacuation center, serving the Centerplate national convention, and hosting the Texas Chef Association holiday dinner. Frequently traveled to assist other Centerplate properties with large events like MPI/Miami South Beach 2005, San Jose Gran Prix 2007, Democratic National Convention/ Invesco 2008, Denver Broncos/ Invesco 2006 - ‘10, and Microsoft MGX/Denver 2011. Show less

  • Executive Chef

    Jan 2006 - Sept 2011

  • Sous Chef

    Oct 2004 - Jan 2006
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  S'more bbq

  Nov 2011 - Aug 2012

  Executive chef

  Executive Chef – Duties included kitchen and menu design for flagship family casual dining restaurant featuring 275 seats, upscale bar, scratch-cooked BBQ, and event catering. Also, oversaw food production, employee scheduling, inventory, menu costing, hiring, equipment maintenance, and guest relations. Standardized recipes, and kitchen operation procedures. Consistently ran under 20% labor, and 25% food costs.

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  A most excellent catering adventure, inc.

  Sept 2012 - Feb 2013

  Executive chef

  Touring company hosting backstage catering, and breakfast, lunch, and dinner service for stagehands, security, locals, and artists. VIP settings included LA Staples Center on Justin Bieber’s Believe Tour 2012-13, and Trans-Siberian Orchestra’s homecoming holiday shows. Responsibilities included mobile kitchen setup and breakdown, food preparation, menu planning, ordering, and arena logistic advancing.

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  Levy restaurants

  Sept 2013 - Jun 2015

  Sr. sous chef

  Managing chef of concessions, and Red restaurant in partnership with Buckhead Life Restaurant Group. Duties included menu development, inventory, purchasing, and receiving. Schedule and supervise staff. Maintain food quality and costs. Ensure sanitation standards. Assisted catering and suites departments, and Atlanta Hawks team dining. Travelled to provide large event assistance at Atlanta Motor Speedway, Kentucky Motor Speedway, and Atlanta Falcons Training Camp/HBO Hard Knocks 2014-15.

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  The broadmoor

  Jul 2015 - Jul 2020

  Managed F&B Purchasing Department averaging $15+ million annual procurements. My chef perspective reduced monthly on hand inventory $100K and overall waste, while generating $100K in purchasing savings. COVID 19 Pandemic restructuring led to furlough, and release. Chef of AM Banquets in Broadmoor Hall. Managed Lake Terrace Dining Room, Room Service, and Employee Café in Main Kitchen. Some of my duties include: staff supervision, event logistics planning and execution, ensuring proper sanitation, scheduling, ordering, menu creation, development of culinary students, and Servsafe Instructor / Proctor.

  • Food & Beverage Purchasing Manager

    Oct 2017 - Jul 2020

  • Chef, Main Kitchen

    Jul 2015 - Oct 2017
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  Garden of the gods resort and club

  Mar 2021 - Oct 2022

  Food purchasing manager
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  Bon appétit management company

  Sept 2022 - now

  Catering chef