EXPERIENCE: CHEF /OWNER: The Jones House Personal Chef Service: 2006 - Present

MANAGER, CATERING: Sodexho, Norwich University, Northfield VT. Feb. 2002 – Present.

· Book, organize, and implement catering events up to 1500 people, including Governor Jim Douglas inaugural ball 2005 & 2003, Iraqi delegation, Thai delegation, Major General Martha T. Rainville, Edward H. Rensi (Former CEO and President of McDonald's USA.

· Create catering menus, Prepare and oversee catering food production.

· Purchase all equipment and specialty foods for catering.

· Meet with clients and customers to create menus and events.

MANAGER, FOOD SERVICE: Sodexho, University of Vermont, Burlington VT. Jan. 2000 - Feb. 2002.

· Oversee day to day food production, update weekly menus, inventory and purchasing.

· Create unit forecast and compute labor operations & maintain daily financial reports.

· Organize and implement daily-catered events.

· Maintain unit and company culinary marketing programs.

· Interview, hire, supervise, terminate, and administer responsibilities to employees.

COLD-FOOD CHEF & ROUNDSMAN: Ripe Tomato, Malta NY. Nov 1999- Jan 1999

· Responsible for salads and appetizers & assisted in meat fabrication.

· Line cook serving 200-400 dinners nightly. including grill, frying, & sautéing

· Expediter.

· Ensured cleanliness of kitchen and line area.

MANAGER: Colortyme, New London CT. Jun 1999 – Aug 1999

· Responsible for daily bank deposits & maintain daily reports

· Over see day to day operations including schedule, direct & supervise staff

MANAGER, FOOD SERVICE: Sodexho / Marriott, Trinity College, Hartford CT Eastern Connecticut State University, Willmantic CT. Jan 1998- Jun 1999

· Responsible for the college’s main cafeteria, serving 1500-2000 customers daily.

· Create weekly staff schedules for over 80 full/part time employees.

· Established, coordinated, and implemented safety committee and HACCP policies.

· Worked with union in handling employee contracts.

· Constructed marketing plans for special events.

SOUS CHEF & STUDENT MANAGER, FOOD SERVICE: Marriott, Long Island University, Southampton College, Southampton, NY. Oct 1994- Jan 1998

· Catered and prepared foods for All For The Sea benefit concerts, including ; James Taylor, Jimmy Buffett, Tony Bennett, and the Allman Brothers.

· Responsible for scheduling, labor management, and forecast analysis

· Assisted in catering The U.S. Open at Shinicock Hills Country Club

SHORT ORDER COOK & LOCKER ROOM ATTENDANT: Wolfer Roost Country Club, Albany, NY. May 1994 – Sept. 1994

· Cooked & Catered to such people as Chi-Chi Rodriguez

Assisted in Family Restaurant and Pub (Windows on the Water, NY) 1994 – 1997

Assisted in Family Bakery (First Landing Bakery, Cape Cod MA) 1985 – 1990

Assisted in Family Motel (Captain Jonathan Motel, Cape Cod MA) 1980 - 1985

EDUCATION: Bachelor of Arts. Biology

Southampton College of Long Island University

Southampton, New York

MEMBERSHIPS &

CERTIFICATIONS:

· Vice President of NECI American Culinary Federation

· Certified Executive Chef, ACF

· Serve Safe Certified

· Culinary Foundation Trainer

· Cooking for Life Trainer

· Member of Vermont Campaign to End Childhood Hunger

· Member of Vermont Fresh Network

OTHER INRESTS:

· Carving Cheese and Ice

· Recipe Development

· Discovering new food and wines