Work History

Work History
Aug 2014 - Present


Diem Culinary

I went into business for myself operating as a person chef and caterer. In doing so I learned even more than I had before in all  of my positions combined. I already knew a lot about running a food business but this was a better teacher because I gained actual experience. Specifically I learned a lot more about the following things: menu costing and planning, product ordering, customer service and interaction, sales, and marketing. Being a small business owner required me to take on each of these positions which was great because the experience has prepared me for positions that require more experience,  a good eye for detail, professionalism, and a person that is career oriented and goal driven. 

Mar 2014 - Oct 2014

Saute Chef


I started on the salad/garm station at Barbette and was moved to saute within a month. I was required on both stations to run daily specials that I would come up with on my own but each special did require approval of the manager on duty. I prepped my station daily, made soups, butchered fish, and many other duties. Barbette is a scratch kitchen and is very face paced and physically demanding. Presentation was a major focal point as Barbette is a fine dining establishment. 

Nov 2012 - Mar 2014

Lead Line Cook

The Hotel Minneapolis

I prepared various types of food for multiple events in this position. I worked on the line as well as in the banquet area. I was able to learn a lot in this position because of the wide array of events we handled. Some of my usual duties were: prepping food for the restaurant and banquets, and in-room dining, line cooking, taking stock, prepping order lists, and delegating work to subordinates when needed. 


Aug 2005 - May 2010

B.A Political Science




Customer service

Office Skills



Culinary arts


Text Section

In addition the the items listed here I have additional work experiences and references available for discussion upon request;