Chef/Owner of Apple Wood Cafe & Catering
My wife Becky and I opened the cafe early May of this year
Our menu consists of flat bread pizza's, pressed sandwiches, salads, & small plates
We offer delivery, take out, dine in, & drop off catering
We share responsibilities for all aspects of daily operations
My wife Becky and I opened the cafe early May of this year
Our menu consists of flat bread pizza's, pressed sandwiches, salads, & small plates
We offer delivery, take out, dine in, & drop off catering
We share responsibilities for all aspects of daily operations
Executive Chef at David’s Grille, Orchard Park
Responsible for all aspects of daily operations
Responsible for all aspects of daily operations
- Opening and closing the restaurant
- Changing the dinner and desert menu seasonally
- Creative catering menu’s, banquet menu’s
- Booking catering events, luncheons, etc.
- Scheduling of employees, hiring, firing
- Ordering food products
- Keeping a clean and organized kitchen
- Maintaining a low food cost
Romanello’s South
I was the Sous Chef, responsible for all aspects of the dining room
I ran 3 nightly specials, 1 pasta, 1 meat, and 1 seafood.
I had two line cooks under me to help with prep, service, and clean up.
I was the Sous Chef, responsible for all aspects of the dining room
I ran 3 nightly specials, 1 pasta, 1 meat, and 1 seafood.
I had two line cooks under me to help with prep, service, and clean up.
Stiver’s Riverside Inn, on Seneca Lake
Helped to open up restaurant, took over Chef Duties in May scheduling, ordering, hiring, menu planning, and working the line.
Ran daily lunch and dinner specials
Served over 150 people a night, on weekends 300 people a day.
Helped to open up restaurant, took over Chef Duties in May scheduling, ordering, hiring, menu planning, and working the line.
Ran daily lunch and dinner specials
Served over 150 people a night, on weekends 300 people a day.
Started as a prep cook, I worked my way up to pantry. I took care of the salads, sandwiches, desserts, making all the dressings, also displays. I worked the lunch shift for a summer, did the lunch prep, soups, and prep for dinner service
Worked broiler for a few months, then switched to sauté, in May I opened the ‘half-way house’ on the course and served about 100 swimmers during the mornings and about 150 at night as well as golfers. I did the ordering, scheduling, and hiring.
Worked broiler for a few months, then switched to sauté, in May I opened the ‘half-way house’ on the course and served about 100 swimmers during the mornings and about 150 at night as well as golfers. I did the ordering, scheduling, and hiring.
Rupert’s at the lodge
Worked part-time, and attended school full time. Worked broiler, and on Sunday mornings I worked the omelet station for brunch. Left when school ended.
Worked part-time, and attended school full time. Worked broiler, and on Sunday mornings I worked the omelet station for brunch. Left when school ended.
Started as a dishwasher, and worked my way to prep. I helped with cleaning vegetables, making salads, peeling vegetables, kitchen clean up, etc.