About
Experienced Culinary Director seeking a challenging opportunity that utilizes her advanced knowledge of Back of House operations, analytic abilities and unique set of problem solving skills.
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Work experience
- September 2018 – present
Hogsalt Hospitality
Culinary Director - October 2015 – June 2018
LITTLE GOAT, LLC
Chef de CuisineManaged all BOH operations of the multifunctional property including – a 150 seat diner, bakery, coffee shop, drop-off and offsite catering, private events kitchen + cooking classes. Worked directly with Chef Izard, Goat Director of Operations, and BOKA corporate management to develop vigorous financial and human resources goals. During my five years with BOKA, I saw exponential growth and became a key player in all Goat BOH operations. - March 2013 – October 2015
Little Goat Bread
BakerBakery Manager - March 2013 – October 2014
Girl and the Goat
Line CookManned station that sold over 400 plates per service. Prepped, cooked and plated every dish with respect to the quality standards of the chefs - September 2012 – February 2013
Japonais
Line CookLead Sauté Cook 
September 2011 – September 2012Bonefish Grill
Line CookSaute, Grill, Garde Manger, Fry, Expeditor- December 2010 – May 2012
Sporty's Catering
Prep CookMiscellaneous hot and cold prep Items, Banquet Serving - May 2011 – September 2011
Mt. Mckinley Princess Wilderness Lodge
Line CookGarde Manger, Fry, Prep, Flat-top, Expo - May 2008 – July 2009
Rainforest Cafe
Server4-5 Table sections, Opened, Closed, Hosted, Trained New Servers
Education
- Present
Indiana University Bloomington
Bachelor of Arts - BA, Criminal Justice and Corrections - 2010 – 2011
Le Cordon Bleu
Associate of Applied Science, Le Cordon Bleu Culinary Arts