Chef in Tulsa, Oklahoma

Executive Chef MGM Healthcare 2015 to Present • Hands on Chef for breakfast, lunch, dinner and all catering • Scratch cooking at all times • Responsible for Independent Living, menu creation, monitoring quality control and minimized waste • Responsible for ordering, inventory, training, safety, hire and counseling Owner/ Chef Scratch Skillet 2013 to 2015 • Opened establishment with working revenue in under 12 months • Scratch cooking at all times • Planned, organized and implemented all operational aspects of culinary team inclusive of food and labor costs, menu creations, hire, train and coaching staff • Simultaneously managed a full service restaurant and catering Sous Chef Ritter's Steam Kettle Cooking 2011 to 2013 • Hands on Chef for breakfast, lunch, dinner and catering • Maintained and created menu planning, monitoring quality control and minimized waste • Maintained budget compliance for weekly and monthly ordering • Assisted with training and coaching of new kitchen crew Executive Chef Copelands of New Orleans 2008 to 2011 • Hands on Chef for breakfast, lunch, dinner and catering events • Manage budgets, inventory and labor costs • Oversee daily food operation with production of daily menus to ensure food quality is to standard • Supervision of employees including but not limited to hiring, training, coaching and counseling Sous Chef Copelands of New Orleans 2005 to 2008 • Supervised checklist for prep and cleaning to ensure food quality, service and environment was clean and efficient • Ensured food was presented and prepared to recipe/spec provided by Management • Assisted with control ordering and and budget. Culinary Arts Program Culinary Institute of America - Hyde Park, NY 2002 to 2003 Concordia University - Seward, NE 2000 to 2002