Cumberland, Rhode Island, United States
Award-winning progressive culinary expert, with multiple years of cooking and management experience maximizing kitchen productivity and staff performance. Unique blend of creative flair and passion for excellence, strong business sense and engaging interpersonal skills. Natural ability to create enthusiastic, productive working environments with customer orientated professionals resulting in growing revenues and managing costs. Highly skilled at strategic planning, accomplishing goal orientated financial projections, troubleshooting operations and recommending cost controls. Additional areas of expertise include successful openings of restaurants from blueprints to first meal served and maintaining 5 star & 4 star Zagat reviewed establishments including: Raphael Bar Ristro (East Greenwich RI.), Monty’s Steak House (Woodland Hills & Pasadena CA.), Purple Basil (Calabasas CA.), The Tap Room 1854 (Little Compton, RI.), Café Ole (Providence, RI), Simple Spoon Food Hall (Lifespan-Providence, RI).
* Designed menu blending classic American grill items with Asian flavor profiles. * Balanced innovation with mass appeal to meet casino, restaurant, and institutional dining expectations. * Defined station layouts, equipment needs, and production flow. * Developed standardized recipes, batch prep procedures, and plating guides to ensure consistency across services. * Established par levels, mise en place systems, and cook-to-order vs. batch strategies. * Built training tools and station SOPs so cooks could step in and perform immediately.
Executive Chef for VA Boston Healthcare system serving Brockton, West Roxbury, and Jamaica Plain. Responsible for production, distribution and culinary operations across the entire system. * Oversee and implemented the dining enhance project across the system in conjunction with DM&A, moving from cook chill, to a room service model. * National VA Culinary Support Committee Member * Implemented on site farm to table organic vegetable program partnering with voluntary services * Contracting Officer Representative (COR) for Nutrition & Food Department * Oversee all menu development in accordance with National VA Healthy Diet Guidelines * Revamped private dining (PDR), (DOM), menu & service for outpatient programs dining in house * Increased patient satisfaction scores, LTCI scores, EOC scores, Ascelon scores all focusing on Joint Commission readiness and accreditation. * Manage all union (NAGE) contracted employees and follow national bargaining agreement. * Recognized by VA Secretary Denis McDonough for best practices and food security * Reduced waste overall and averaging 4% under national benchmark
* Cleaned up cheftech inventory data base, created storage locations, updated pricing and trained new employees. * Reorganized inventory locations and created new space by adjusting PARs and adding new shelving. * Implemented electronic vendor integration modules for Sysco and PFG. * Created inventory locations in Sysco shop to reflect sheet to shelf inventory model. * Sourced new equipment vendor, replaced and upgraded equipment throughout the member side of kitchen. * Worked with the member dining Chef creating 2021 Winter menu additions and specials. * Executed 2021 employee holiday meal. * Suggested production efficiencies, outdoor kitchen design and banquet kitchen enhancements to compensate for the increased demand of events and revenue. * Introduced new products to assist with production and increase consistency * Created SDS binder. * Oversaw refresh of all ecolab products. Installed wash and sanitize buckets/procedure throughout the kitchen. Upgraded chemical closet with pump dispensers.
Culinary Director for newly formed 501c3 non-profit organization focusing on the sustainability of the earth for future generations. • Created the non-profit organization obtaining 501c3 federal status • Developed by-laws, articles of incorporation, board of directors and organizational infrastructure • Creation of core menu for fundraising purposes focusing on street food theme and target market • Building network and partnerships with local farm to table food purveyors sourcing all natural sustainable products focusing on our mission • Ensuring fulfillment of mission through operations, programs, and events • Develop and maintain policies and procedures in accordance with local and federal compliance • Ensuring overall efficiency and flow of operations • Establish relationships from diverse sources including foundations and individual donors
Oversaw daily back of house production and execution of meals for campers and staff covering multiple dietary restrictions accommodating 400. Created recipes and executed preexisting recipes focusing on 90 years of camp tradition, healthy eating and in trend products. * Mentored international staff teaching basic fundamentals and principles in Culinary Arts and Hospitality * Prepared cycle menu for breakfast, lunch and dinner on a daily basis, including creation of vegan, vegetarian and gluten free recipes. * Implemented preparation techniques and high volume production procedures ensuring ease of service and cross utilization. * Executed special events and catering focusing on the family experience ensuring camper retention and customer satisfaction. * Worked side by side with Executive Chef Rosaria Cammarata. #thischickcancook * Winterized kitchen in preparation of the off season preparing it for the 2020 season,