Chef in University Place, Washington

• Responsible for Prepared Foods operations, menu development, vendor relations, concept congruence, and guest satisfaction. • Forecasting food trends using market research and consumer data to create predictions about future buying habits and preferences. • Sourcing, purchasing, merchandising, development, and implementation of new seasonal menus for a department with over $50 million in annual sales. • Analyzing sales performance, net margins, labor budget, and monitoring inventory while driving sales. • Coaching, growing, and training food service team members into leadership roles and hospitality management positions.