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Work experience

Feb 2009Present

Executive Chef

Trosa Triangle Residential Options for Substance

 In charge of all catering production execution and planning for events of up to 2500ppl.  Created and implemented seasonal menus for residents and staff as well as guest  Responsible for up to 40 kitchen staff who cooked and served all catering events and residents serving up to 30, 000 meals a month.  Responsible for all ordering, hiring, mentoring, inventory and cost controls.  Culinary Liaison for Trosa and their community outreach events in Durham NC

Aug 2002Present

Executive Chef

Sheraton Chapel Hill/Shula's347
Oct 20 EXECUTIVE CHEF Durham, NC  Responsible for all culinary aspects of this four diamond four star 198 room hotel.  Supervised 20 kitchen employees serving a full menu for two outlets with in the hotel.  Banquet space of over 16, 000 ft. and yearly banquet sales of 4.2 million.  Annual sells from the restaurant and bar of over 2.1million dollars
Oct 2006Feb 2009

Executive Chef

Sheraton Chapel Hill/Shula's347
Chapel Hill, NC EXECUTIVE CHEF/SHULA CHEF  pened this 165 seat restaurant newly renovated for the concept on Nov 30, 2006.  Remodeled the kitchen as well as Implemented a new, trend setting menu  Serving a full menu of steaks, sandwiches, pasta and fresh seafood.  Responsible for all ordering, hiring, mentoring, inventory and menu development.  Annual sells of over 5.5 million and a daily cover count of over 750 ppl HILTON DURHAM
May 2000Sep 2002

Director of Dining Services

IBM/TIVOLI
BLDG #510 RTP, NC DIRECTOR OF DINING SERVICES  Responsible for opening this unit for Eurest dining. With a Building population of more than 2, 500 employees  Supervised 20 kitchen employees serving a full menu for breakfast and lunch.  Responsible for all bookkeeping, ordering, hiring, inventory and cost controls
Nov 1996Jan 2000

Executive Chef

Raleigh, NC SHERATON FOUR POINTS HOTEL
EXECUTIVE CHEF  Responsible for all operations of kitchen, menu and ordering inventory.  reorganized entire kitchen as well as remodeled and updated the menus.  Maintained both food cost and labor cost 12 out of 12 months.  Maintained both food cost and labor cost 12 out of 12 months. Titusville, FL
19931996

Executive Chef

LA CITA COUNTRY CLUB
EXECUTIVE CHEF  Responsible for overseeing development and hiring of kitchen staff and developing menu items.  Maintained cost controls for both the restaurant and banquet areas.  Maintained month end inventory and used product on hand to maximize food utilization. Port Richey, FL
19861993

Kitchen Manager

OLIVE GARDEN
KITCHEN MANAGER  Responsible for all ordering, menu preparation and employee schedules.  Maintained 31% food cost and 21% labor cost for monthly bonus 12 out of 12 months.  Maintained highest sanitation scores in region.

Education

1986

Associates Degree

Johnson & Wales University