Robert McGee

• Created, documented & operated local livestock, whole animal butchery program on Oahu for local home delivery produce aggregate, Farm Link Hawaii.

• Created, and ran a wholesale company for distribution of local, fresh antibiotic free pork, beef, lamb, goat & value added products
• Oversee daily operations in all aspects, from Distribution & Sales to all Product Development & Daily Production.

• Created menu, designed kitchen & food truck, working alongside the business owner as well as the brewmaster.
• Hired & trained opening kitchen staff, ran as a concession, and then worked with owners to hire & trained my replacement.
• Farm to Brew menu focusing on shared plates of house created charcuterie, smoked meats & local produce.

• Created a retail company, for the purpose of making and distributing antibiotic free pork sausages and smoked products.

• Created a casual Meatball concept restaurant, executed menu & design.

• Created concept, menu, recipes, budget & staffing for

a whole animal butchery/deli/fine dining restaurant.

• Worked directly with Owner & Executive Chef to create & execute menu for Deschutes Breweryʻs 125 seat, flagship brewhouse in the Pearl District of Portland, Oregon.
• Responsibilities included lunch & dinner service & staff oversight, training within the team, the service, or the individual, as well as initial interviewing of all potential BOH hires.
• Daily ordering & sourcing, menu advancement & maintenance.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.