Resume

Seasonal sous chef position at a remote Montana guest ranch, managing kitchen operations through the end of the 2026 season.

Delivered personalized guest dining experiences in a high-volume cruise environment. Managed galley inventory, provisioning, and food ordering for remote operations. Recognized by the captain for exceptional performance, adaptability, and execution under pressure.

Directed full restaurant operations including vendor management, menu development, and scratch kitchen production. Led a team of approximately 15 staff. Contributed to recognition as a Phoenix Magazine Top 10 Arizona restaurant and multiple sanitation awards.

Oversaw full kitchen operations including food preparation, inventory management, and quality control across breakfast, lunch, and dinner service. Supervised 10–15 staff across kitchen, bar, and lodging operations.

Managed daily mail-order operations for a specialty automotive parts company. Supervised 5–10 staff and coordinated end-to-end warehouse operations, inventory control, and order fulfilment.

ServSafe Manager Certification • Transportation Worker Identification Credential (TWIC)