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Culinary Arts and Food Service Management Student seeking roles to expand current knowledge and experience with intent of operating restaurants within hotels and resorts.


FFCLA Nationals 2015 - Runner up - Food Innovations

FFCLA Virginia Regionals 2015 - 2nd Place - Food Innovations

Awarded by faculty Most Honorable Student in February 2015

FFCLA Virginia Regionals 2014 - 3rd Place - Culinary

Prostart States 2014- 3rd Place - Restaurant Management

Work experience

Jan 2016Mar 2016

Head Waitress

Hwy 55

Greet customers, solicit and deliver their dinner orders, complete to-go orders, answer call-ins, 

* Mentor server staff for organizing and managing customer flow.

Mar 2015Aug 2015

Cook 3

Lansdowne Resort - Stonewalls, Banquets

Supported preparation of daily menu items and prepared plates per orders. Preparing catered meals for large scaled parties, setting up stations, running on-spot stations during events.

* Tasked to help reorganizing kitchen operations and layout to create more efficient prep times.

* Tasked by chef to order daily ingredients from suppliers.

Aug 2013Mar 2015

Journey Leader

Noodles and Company

Responsible for preparing all entrees per customer orders and maintaining sanitation requirements for work area.

* Promoted to Training Manager - responsible for all new hire on the job training both front and back of the house.


Sep 2015May 2017

Asscioates of Culinary Arts

Johnson and Wales University

2 year program focusing on culinary art skills 

Sep 2015May 2018

Bachelors of Arts in Food Service Management

Johnson and Wales University

Culinary Arts Prep

Monroe Technology

Culinary Services curriculum; FFCLA Club Vice President


High School Diploma


College Prep Curriculum; JROTC (2 years); Honors