Owner and chef of a highly successful independent restaurant. One of only five restaurants in the state of Idaho to be featured on The Food Network.
Consistently operated at 27% food cost, and continually posted net profits of no less than 18%. All while adhering to the core values of quality, consistency, creativity, and excellence in both food and service.
District management responsibilities including employee supervision, budget development and adherence, standards audits, client communication, new business sales, and client retention for a multi-state contract food service company.
Responsible for over $20 million dollars of managed volume, over 100 managers, and thousands of hourly employees.
Recipient of the company's highest award "The President's Award" in recognition of excellence in the strategic advancement of company goals.
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