Hello! I am an Executive Chef with 22 years experience in a wide variety of food service environments. I have extensive experience in Cost Control, Menu Development, Menu Creativity, Staff Development, Customer Satisfaction and Retention, Butchery, Catering, Retail and Restaurants.
Sodexo/ Butler Hospital/ Production Manager III
May 2019- Present Providence, Rhode Island
In my current position, I am responsible for ordering, inventory, staffing, HACCP, menu planning, patient satisfaction and employee relations in a union environment. I am also in the process of reorganizing the offerings and processes in the cafe, as well as joined the Sodexo Sustainability Team.
By Chloe / Kitchen Manager
January 2018- April 2019 Providence, Rhode Island
In my most recent position, I opened a new vegan restaurant in Providence, where all of the food was scratch made, This was a high volume restaurant, where I supervised a staff of 15 people. In addition, I was in charge of ordering, inventory, food expo, hiring/firing, and staff training. During my employment here, I maintained average 25% food cost.
TwoFatAmericans.com / Travel Blogger
January 2017- September 2017
I explored the cuisine, became acquainted with the culture, and studied the national identity of 42 countries across 6 continents as a high-profile travel and cuisine blogger. During this time, I gained an understanding and appreciation for the tastes, ingredients, and history/cultural significance of various international cuisines. I was able to showcase my flexibility, adaptability, and ability to make decisions quickly to adapt to changes, delays, cultural differences, communication styles and preferences.
University of Colorado, Alferd Packer Restaurant/ UMC Catering / Executive Chef/ Asst Food Service Director
September 2010 – January 2017, Boulder, CO
As the Executive Chef for the University Memorial Center, the Student Union on campus. I was in charge of a $5.5 million scratch made, self-operated catering operation and a successful retail operation with 5 concept food hall with cooked to order items, This included 1 cafe, grab and go foods and 1 satellite cafe. I maintained a 30% food cost, re-worked the catering menu as well as added seasonal menus to the existing overall menu. I refreshed ideas of the retail menus, trained staff of 17, including 2 sous chefs and 1 chef-de-cuisine to run efﬁciently. I also utilized Eatec to create new recipes and calculate food costs.
Sage Dining Services / Executive Chef
August 2008 – July 2010, Admiral Farragut Academy, St. Petersburg FL
In this role, I was responsible for all aspects of food service for the school. This involved menu planning, writing and costing recipes, ensuring that production logs were complete and correct, ensuring production was done on time and correctly, food ordering, inventory, budgetary needs and sanitation. I was also responsible for recruiting new hires, disciplining and termination, as well as billing, payroll and other financial aspects of the job.
Addictions Care Center of Albany / Chef
May 2005-August 2007, Albany NY
At this Rehabilitation Center, I maintained proper inventory, calculated and stayed within budget goals, did monthly food ordering and weekly menu planning. In addition, I ran a monthly course where I taught basic culinary skills to clients and supplied knowledge for them to obtain a Culinary Certificate upon completion. I also developed a culinary training program to teach basic and advanced culinary and sanitation skills. Lastly, I prepared meals for dinner and special catering events on a regular basis.
Compass/ Northeast Healthcare / Sous Chef
August 2004 – May 2005, Cohoes, NY
In this position I prepared foods as needed and showed guidance and support to kitchen staff in this skilled nursing facility. I interacted with clients in rehab, long-term care and cafe settings. I also ran the satellite memory care housing food service.
Albany Marriott / PM Banquet Cook
August 2002 – August 2004, Albany, NY
At this hotel, I prepared foods for a large scale banquet department in a timely manner with high quality product and minimal waste.
Old Dock House Restaurant/ PM Expo/ Line Cook
July 1996 -October 2000, Essex, NY
At this high volume restaurant, I oversaw the kitchen operation where my duties included preparing food a la carte, expediting food orders, ensuring prep was done, general supervisory duties.
Culinary Institute of America / AOS, Culinary Arts
October 2000 – July 2002, Hyde Park, NY
Associates of Occupational Studies Degree in Culinary Arts with 3.4 GPA. Completed Externship at Millennium Hotel Cincinnati.
Willsboro Central School / NYS High School Diploma
September 1986 -June 2000, Willsboro, NY
New York State High School Diploma with Focus in Business
Awards and Certificates
ServSafe Manager’s Certificate Exp 11/2020
Boulder County Partners in Food Safety Award