David Caudill

• Opened both locations and was successful in all aspects of operating a restaurant as a working chef. Top on Trip Advisor and was able to keep employees despite being in a transient business.

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes. Also hired and trained employees keeping labor costs at company standards.

* Planned and directed high-volume food preparation in fast-paced environment.

* I was the first Sous Chef hired who had no previous

experience with a union house. I learned how

management and union employees work together to

achieve our goals.

• Mentored kitchen staff to prepare each for demanding roles.
• Left the Hotel Thayer as acting Executive Chef.

* High volume, fast-paced environments. With

expectations of cleanliness, being organized and all in a

timely manner.