Cleveland, Ohio, United States
-Passion for Pushing the Boundaries of Innovation -Advocate for Plant Based Lifestyle -Lead Chef on Lean & Life Cuisine, Modern Health, and extremely excited about the creative products we will be bringing to market this April!!! Experienced chef, demonstrated by a colorful career spanning from restaurant chef in the private sector, corporate hotel chef, private chef with focus on special diets, and even the occasional wedding cake, I've brought all my acquired skills to Nestle USA. I have a background in science and nutrition, and passion for Modern Health. My mission is to bring affordable, delicious, and nutritious offerings to market that allow our consumers to feed their families meals they feel good about, and fuel their own aspirational lifestyle goals.
Design creative, nutritionally balanced, and innovative menus on a daily basis. Source and purchase top quality resources to execute menus from scratch daily for parties of up to 100 guests. Hire, manage, and train staff to execute special functions. Lead team to plan and execute unique dining experiences. Prepare unique and healthy meals for transport. Organize off site events in challenging environments. Responsible for the maintenance and sanitation of kitchen and all equipment. Required to be up to date on culinary trends, with emphasis on the optimal diet for balanced nutrition. Accountable for the ability to prepare imaginative and delicious foods inclusive, but not limited to the following diets: vegan, vegetarian, whole30, paleo, candida, and ketogenic. Develop new recipes to accommodate special diets without sacrificing enjoyment. Inspire, motivate, and coach individuals to make healthy food choices.
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continuously improve guest experience and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Responsible to ensure all sanitation and food standards are achieved in accordance with internal audit, development and execution of menus in all outlets, scheduling of kitchen and stewarding staff, hiring and disciplinary action of kitchen and stewarding staff, and maintenance of training of staff in accordance of company standards.
Accountable for quality, consistency, and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing, and food preparation for hotel's specialty restaurant. Works with the team to improve guest and associate satisfaction while maintaining operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. Responsibilities extended to all culinary requirements of Lobby Court, Evening In Room Dining, and Evening Concierge Lounge. Experience with being responsible for culinary department payroll, approving invoices, and organizing schedules as well as ordering for and executing banquet functions.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees, as well as serving as a role model. Follow all company sanitation, safety and security policies and procedures. Ensure adherence to quality expectations and standards. Utilize culinary expertise to prepare and work all stations of the kitchen as needed, product ordering, and assist in menu development.
Design and execute dessert menu for restaurant. Prepare breads, pizza dough, pastries, and accoutrements. Develop new recipes and maintain daily pars. Maintain kitchen logs for food safety program compliance. Follow all ServSafe requirements.
Proficient in garde manger, pastry, fry, and vegetable stations. Prepare mis en place for daily service. Responsible for prep lists, preparation of daily station, and execution of dishes during service. All basic cooking techniques required. Contribute to daily features. Maintain all safe food handling procedures and sanitation.