Gary Moffatt

• Supervise and lead a team, fostering accountability, teamwork, and professionalism
• Train and mentor new employees, reinforcing organizational values, performance standards, and culinary skills
• Coordinate daily operations including scheduling, task delegation, and quality control

• Engaging with customers and team members to resolve issues and maintain high satisfaction
• Support leadership objectives by meeting service, productivity, and operational goals

• Supervised daily kitchen operations, ensuring adherence to food safety and sanitation standards.

• Developed a high quality program for the National Council of Chiefs hosted at Philmont Scout Ranch
• Oversaw 2 different hour long shows for the opening and closing of a national program of emphasis event that had 500 attendees
• Ran a 2 hour long Festival focused on the limitless high adventure opportunities that you can do in scouting
• Ran a committee of 8 members that focused on creating high quality shows and a festival
• Oversaw the use of $20,000 worth of video and audio equipment during the National Council of Chiefs

• Mentored staff and volunteers, fostering leadership development and improving the section dynamic.
• Networked with Section Chiefs and Advisers from across the country
• Facilitated a Section Leadership Seminar on leadership skills, empowering youth to take on greater responsibilities.
• Improved communication between lodges, fostering a collaborative environment to learn from each other.