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To obtain a position seeking the opportunity for growth and advancement utilizing leadership, experience, communication, and motivational skills.


Food and Quality are my passions and cooking and cretaing develop that Passion!!!

Work experience

Aug 2008Feb 2009

Production line supervisor

Landshire INC.

Responsible for the daily operations of the line.

* Supervise a staff of 15 to schedule breaks and to keep the unit running

* Quality control of the products by testing every hour

* maintenance and trouble shooting as needed

* Send and finalize reports in the abscence of the production manager

Mar 2006Jul 2008

Meat/Deli/Prepared foods Lead and Head cook

Eckert's Orchards INC.

Responsible for all functions of the departments

* Weekly inventory and ordering

* Hand cut fresh meat and train other cutters to follow spec as well as custom cuts

* Create the prepared foods and maintain the fresh quality case

* Create a great sales team and maintain hands on training standards

* Help educate the public by cooking for our wine and cooking classes twice a month

Oct 2004Jan 2006

Head cook/ Kitchen Manager

Lincoln Jug Restaurant

Responsible for all kitchen functions of the restaurant

* Food inventory and ordering with a close watch on costs

* Create weekly and daily specials utilizing different styles of cooking

* Educate staff on proper food awareness and serving

* Illinois and Serve-safe certified

Sep 2003Sep 2004

Assistant General Manager

Responsible for management functions of the store operations

* Opened the new store and set up all kitchen including staff

* Actively worked with the General Manager to control costs

* Moved to the Front of the House to create a better bar system

* Responsible for all training and knowledge of all positions

* Under my supervision we lowered costs by 5% & increased the bottom line

Mar 2003Oct 2003

General Manager


Responsible of all operations of the nightclub

* Helped install a new sales program to update daily and weekly operations

* Lowered COG's and increased sales YTD

* Created a more energetic environment

Jul 2001Mar 2003


Culpper's Grill & Bar

Responsible for all daily operations

* Created a new bar manual and actively lowered liquor cost while training all staff on all bar materials

* Directly responsible for the trainers and safety program as well as the total FOH staff

Aug 2000Jul 2001


Directly responsible for the liquor cost and all FOH labor for a front staff of 65

* Revamped the traing program for managers and hourlies

* Reduced the turnover ratio by 70% from the prvious year

* Took the Restaurant Essentials Managers course in Feb, 01

* Completed the Serve-Safe sanitation course

Jan 1999Aug 2000


Certified trainer for all departments in the front of the house

* Liquor nventory and cost management including ordering

* Validated Server, Bartender, Expo, Host and RSA

* Received store "Employee of the Month" award in 11/99 & 4/00


Aug 1987Jun 1991