Led culinary team in menu development, focusing on seasonal ingredients and innovative presentations.
Streamlined kitchen operations, enhancing food preparation efficiency and reducing waste.
Mentored junior chefs, fostering skill development and promoting a collaborative kitchen environment.
Implemented rigorous quality control measures to ensure consistency in food presentation and taste.
Sous Chef
5 Church
04.2021 - 08.2022
Sous Chef
Butcher and the Boar
03.2018 - 04.2021
Menu and recipe development.
Ordering, food-costing, inventory.
Cook
Tilia
05.2017 - 05.2018
Prepping and working stations. Recipe development.
Maintaining high-levels of cleanliness and organization.
Catering Chef
Holy City Brewing
02.2025 - Current
Sous Chef
Saint Genevieve
09.2016 - 05.2018
Menu and recipe development. Scheduling. Vendor meetings.
Ordering, food costing, inventory, working stations.
Sous Chef
Eastside
09.2015 - 09.2016
Prepping and working stations, maintaining good cleanliness standards.
Ordering, assisting with inventory and food-costing.
Education
Accounting
Minnesota State University
Mankato
01.2009
Skills
Food-oriented, goal driven, multi-tasking, organization, personal communication skills
My main goal in this industry is to better myself by pushing my levels of comfortability, motivating those around me to push themselves, and have fun doing so while remembering that the guest comes first