Kayla Snipes
Clyde,NC
Summary
Dedicated Chef skilled in menu creation and modification, cook and assistant supervision and cost control. Creative and artistic professional with 17 years of hands-on experience preparing meals for customers in fast-paced restaurant. Advanced knowledge of pastry, culinary and baking techniques.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Restaurant Chef
Harrahs Cherokee Casino and Resort
Cherokee, NC
04.2021 - Current
- Planned and prepared meals according to restaurant menus, recipes and special requests.
- Developed new dishes in collaboration with other chefs and culinary staff.
- Ordered food supplies from approved vendors.
- Ensured food quality standards were met by regularly tasting dishes, monitoring temperature of cooked foods, checking presentation before serving.
- Trained kitchen personnel in preparation, cooking and handling of food.
- Monitored inventory levels for food items and placed orders as needed.
- Maintained cleanliness of the kitchen area including equipment, utensils, dishes and floors.
- Managed kitchen staff schedules, ensuring adequate coverage at all times during service hours.
- Supervised cooks to ensure proper portioning, arranging and garnishing of food items on plates prior to service.
- Assisted in creating cost-effective menus while meeting customer needs and expectations.
- Coordinated with wait staff to ensure efficient order taking and delivery of meals to customers within specified time frames.
- Controlled waste by utilizing leftovers creatively or through donation programs when appropriate.
- Kept up-to-date on industry trends related to menu items, ingredients, nutrition information and pricing strategies.
- Checked deliveries against invoices for accuracy in quantity received as well as quality of product.
- Provided guidance on sanitation practices such as hand washing techniques, safe storage procedures.
- Analyzed financial data such as sales reports to determine profitability levels of menu items.
- Adhered to health department regulations regarding food safety standards.
- Implemented new methods for improving efficiency in the kitchen operations.
- Conducted regular performance reviews with kitchen staff members providing constructive feedback where necessary.
- Addressed customer complaints promptly in a professional manner.
- Communicated effectively with suppliers regarding ordering processes and timelines.
- Researched new recipes that are consistent with current menu offerings.
- Utilized local ingredients from nearby farms to implement into special dishes.
- Placed orders for food supplies weekly with understanding of kitchen's budget.
- Mitigated risk of kitchen safety incidents by maintaining clean and orderly environment.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Exercised portion control for items served, eliminating waste.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Established controls to alleviate supply and food waste.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Restaurant Chef Gordan Ramsay
Harrahs Cherokee Casino and Resort
Cherokee, NC
02.2022 - 07.2024
- spent a week in las vegas training with the culinary team for GRNA. Working in hells kitchen, production kitchen, and pastry kitchen. This was a very elaborate training process.
- worked with Chef Christina Wilson in developing the recipes and testing of menu
- Planned and prepared meals according to restaurant menus, recipes and special requests.
- Developed new dishes in collaboration with other chefs and culinary staff.
- Ordered food supplies from approved vendors.
- Ensured food quality standards were met by regularly tasting dishes, monitoring temperature of cooked foods, checking presentation before serving.
- Trained kitchen personnel in preparation, cooking and handling of food.
- Monitored inventory levels for food items and placed orders as needed.
- Maintained cleanliness of the kitchen area including equipment, utensils, dishes and floors.
- Managed kitchen staff schedules, ensuring adequate coverage at all times during service hours.
- Supervised cooks to ensure proper portioning, arranging and garnishing of food items on plates prior to service.
- Assisted in creating cost-effective menus while meeting customer needs and expectations.
- Coordinated with wait staff to ensure efficient order taking and delivery of meals to customers within specified time frames.
- Controlled waste by utilizing leftovers creatively or through donation programs when appropriate.
- Kept up-to-date on industry trends related to menu items, ingredients, nutrition information and pricing strategies.
- Checked deliveries against invoices for accuracy in quantity received as well as quality of product.
- Provided guidance on sanitation practices such as hand washing techniques, safe storage procedures.
- Analyzed financial data such as sales reports to determine profitability levels of menu items.
- Adhered to health department regulations regarding food safety standards.
- Implemented new methods for improving efficiency in the kitchen operations.
- Conducted regular performance reviews with kitchen staff members providing constructive feedback where necessary.
- Addressed customer complaints promptly in a professional manner.
- Communicated effectively with suppliers regarding ordering processes and timelines.
- Researched new recipes that are consistent with current menu offerings.
- Utilized local ingredients from nearby farms to implement into special dishes.
- Trained and supervised all culinary personnel for $582,884 annual revenue-grossing restaurant.
- Placed orders for food supplies weekly with understanding of kitchen's budget.
- Mitigated risk of kitchen safety incidents by maintaining clean and orderly environment.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Exercised portion control for items served, eliminating waste.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Established controls to alleviate supply and food waste.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Restaurant Chef Guy Fieri
Harrahs Cherokee Casino and Resort
Cherokee, NC
10.2022 - 02.2023
- I worked in Guy's while also running wicked weed as they had no chef
- recosted whole menu and developed brunch menu
- Planned and prepared meals according to restaurant menus, recipes and special requests.
- Ensured food quality standards were met by regularly tasting dishes, monitoring temperature of cooked foods, checking presentation before serving.
- Trained kitchen personnel in preparation, cooking and handling of food.
- Monitored inventory levels for food items and placed orders as needed.
- Maintained cleanliness of the kitchen area including equipment, utensils, dishes and floors.
- Managed kitchen staff schedules, ensuring adequate coverage at all times during service hours.
- Supervised cooks to ensure proper portioning, arranging and garnishing of food items on plates prior to service.
- Assisted in creating cost-effective menus while meeting customer needs and expectations.
- Controlled waste by utilizing leftovers creatively or through donation programs when appropriate.
- Checked deliveries against invoices for accuracy in quantity received as well as quality of product.
- Provided guidance on sanitation practices such as hand washing techniques, safe storage procedures.
- Analyzed financial data such as sales reports to determine profitability levels of menu items.
- Adhered to health department regulations regarding food safety standards.
- Conducted regular performance reviews with kitchen staff members providing constructive feedback where necessary.
- Addressed customer complaints promptly in a professional manner.
- Implemented new methods for improving efficiency in the kitchen operations.
- Communicated effectively with suppliers regarding ordering processes and timelines.
- Researched new recipes that are consistent with current menu offerings.
- Placed orders for food supplies weekly with understanding of kitchen's budget.
- Mitigated risk of kitchen safety incidents by maintaining clean and orderly environment.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Exercised portion control for items served, eliminating waste.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
KM/Pastry Chef
Wicked Weed Brewing
Asheville, NC
06.2017 - 04.2021
- Through my time at Wicked Weed I have worked my way up many kitchen titles to become Kitchen Manager and Pastry Chef
- Monitored food quality and safety standards in the kitchen.
- Assisted in menu planning for all pastry items.
- Maintained a clean working environment by adhering to health and safety regulations.
- Tracked production costs to ensure profitability goals were met.
- Planned daily production schedules based on customer orders and sales forecasts.
- Collaborated with other chefs in developing new recipes for pastries and desserts.
- Trained kitchen workers on culinary techniques.
- Coached new staff on policies, procedures and performance strategies.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- I have been given many opportunities to work special events, such as feeding the homeless and cooking private events
- I have spent much time in this company enjoying being able to grow and create many new menus, while having the trust to develop my cooking styles.
- Developed unique recipes for pastries and desserts, using seasonal ingredients.
- Ensured all kitchen staff adhered to food safety and sanitation regulations.
- Conducted regular performance evaluations of kitchen personnel.
- Created daily, weekly and monthly work schedules for kitchen staff.
- Ordered necessary supplies and equipment to maintain efficient operations in the kitchen.
- Trained new employees on proper cooking techniques, recipes and food preparation methods.
- Monitored inventory levels of ingredients, supplies and equipment.
- Resolved customer complaints regarding food quality or service issues.
- Developed menus for special occasions and events as requested by management.
- Maintained records of employee attendance and payroll information.
- Coordinated with other departments to ensure timely delivery of meals to guests.
- Assisted with menu planning, budgeting and cost control processes in the kitchen.
- Reviewed invoices from vendors to ensure accuracy of orders placed.
- Provided guidance to junior chefs on complex cooking techniques.
- Performed regular inspections of storage areas, coolers, freezers, ovens.
- Enforced strict adherence to health codes and safety protocols in the workplace.
- Established standards for portion sizes and plating presentation.
- Maintained a clean working environment by delegating tasks appropriately among staff members.
- Analyzed financial data related to kitchen operations including labor costs, revenue.
Executive Chef
Boojum Brewing Company
Waynesville, NC
01.2015 - 05.2017
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Maintain food and equipment inventories, and keep inventory records
- Schedule staff hours and assign duties
- Establish standards for personnel performance and customer service
- Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs
- Keep records required by government agencies regarding sanitation, and food subsidies when appropriate
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity
- Order and purchase equipment and supplies
- Review work procedures and operational problems to determine ways to improve service, performance, or safety
- Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs
- Create specialty dishes and develop recipes to be used in dining facilities
- Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control
- Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable
- Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items
- Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Provided guidance and support for Sous Chefs during peak service hours.
- Tracked sales figures for each dish served in order to identify popular items.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Coordinated with front-of-house staff regarding reservations and table management.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Performed financial analysis and recommended effective methods to cut costs.
Executive Chef
The Imperial
Canton, NC
01.2012 - 01.2015
- Investigate and resolve complaints regarding food quality, service, or accommodations
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Schedule staff hours and assign duties
- Maintain food and equipment inventories, and keep inventory records
- Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary
- Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs
- Keep records required by government agencies regarding sanitation, and food subsidies when appropriate
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity
- Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs
- Create specialty dishes and develop recipes to be used in dining facilities
- Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable
- Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items
- Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Provided guidance and support for Sous Chefs during peak service hours.
- Tracked sales figures for each dish served in order to identify popular items.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Coordinated with front-of-house staff regarding reservations and table management.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Trained kitchen workers on culinary techniques.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored quality, presentation and quantities of plated food across line.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Utilized local, fresh food products to support local economies and showcase community support.
- Improved performance of team members resulting in high-quality meals produced daily.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Monitored meals served for temperature and visual appeal.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
Executive Chef
Gateway Club
Waynesville, NC
07.2008 - 12.2011
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Provided guidance and support for Sous Chefs during peak service hours.
- Tracked sales figures for each dish served in order to identify popular items.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Coordinated with front-of-house staff regarding reservations and table management.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Trained kitchen workers on culinary techniques.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored quality, presentation and quantities of plated food across line.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Utilized local, fresh food products to support local economies and showcase community support.
- Improved performance of team members resulting in high-quality meals produced daily.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Monitored meals served for temperature and visual appeal.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
Education
Associate of Arts - Business Administration
Haywood Community College
05-2009
High School Diploma -
Tuscola High School
06.2006
Skills
- Food Preparation Management
- Leadership and Management
- Organization and Communication
- Ability to work quickly and effectively under pressure
- Ability to teach and inspire others through food
- Food Safety and Sanitation Standards
- High volume
- Kitchen Operations
- Recipe Creation
- Food Allergy Understanding
- Cleaning Practices
- Menu Development
- Creativity and Innovation
- Sauce Preparation
- Food Plating
- Sanitation Standards
- Cooking Techniques
- Knife Skills
- Food Presentation
- Proper Equipment Usage
- Knowledge of Cuisines
- Culinary Expertise
- Vendor Relations
- Food and Beverage Pairing
- Cost Control
- Meal Preparation
- Pantry Restocking
- Dish Preparation
- Resource Management
- Regulatory Compliance
- Business Management
- Equipment Maintenance
- Purchasing
- Workflow Optimization
- Staff Coordination
- Food Safety and Sanitation
- Grilling Techniques
- Food Preparation Techniques
- Verbal and Written Communication
- Menu Planning
- Food Service Operations
- Banquets and Catering
- Process Improvements
- Budgeting and Cost Control
- Grilling and Deep Frying Skills
- New Hire Training
- Company Safety Standards
- Recipe Development
- Kitchen Management
- Performance Improvement
- Performance Assessments
- Kitchen Equipment Operations
- Portion and Cost Control
- Menu Supervision
- Operations Management
- Sanitation Practices
- Knife Use
- Sanitation Guidelines
- Forecasting and Planning
- Seafood Preparation
- Effective Communications
- Waste Control
- Wine Knowledge
- Complex Problem-Solving
- Kitchen Equipment and Tools
Awards
- Won the Yonah Award in Q3 2021
- Nominated for Founders Award
- Received Role Model on Last PAF
Affiliations
- member of employee engagement committee
- volunteer for all culinary functions at Harrahs cherokee
- speaker to WCU hospitality classes
- Created Aprils code green drink for the Harrahs Cherokee property and WSOP
Accomplishments
- yonah winner Q3 2021 drive for result
- first founder award nominee
- malange of mountian winner dessert, entree, salad
Certification
- ServSafe Manager certified
- forklift certifed
- interview certified
References
References available upon request.
Timeline
Restaurant Chef Guy Fieri
Harrahs Cherokee Casino and Resort
10.2022 - 02.2023
Restaurant Chef Gordan Ramsay
Harrahs Cherokee Casino and Resort
02.2022 - 07.2024
Restaurant Chef
Harrahs Cherokee Casino and Resort
04.2021 - Current
KM/Pastry Chef
Wicked Weed Brewing
06.2017 - 04.2021
Executive Chef
Boojum Brewing Company
01.2015 - 05.2017
Executive Chef
The Imperial
01.2012 - 01.2015
Executive Chef
Gateway Club
07.2008 - 12.2011
Associate of Arts - Business Administration
Haywood Community College
High School Diploma -
Tuscola High School
- ServSafe Manager certified
- forklift certifed
- interview certified
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