Experience
-Dairy Queen
2008-2012
Team Member
- ran register/drive-thru and started my kitchen experience. Mostly fryers and grill.
-Vocelli�s Pizza
2012-2013
Assistant Manager
- Opened restaurant, managed employees while doing prep and preparing orders. Ran register and readied deliveries.
- Longhorn Steakhouse
2013-2014
Line Cook
- My first real experience in a full service restaurant. Started on fryers and moved up to entrees and running grill/kitchen side expo.
- Red Robin
2015-2016
Line Cook, Assistant Manager, Busser, Host, To-Go Specialist
- Started on kitchen side expo and grill, worked into a brief period of management and at that point in my life it wasn�t for me. Eventually stopped with that but learned every position in the restaurant short of serving and bartending.
- Wine Bar at Vintner Valley
2017-2019
Bartender, Server
- My first experience in serving and bartending as well as fine dining. I was able to broaden my scope of flavors and just food in general by getting to work in a restaurant with a smaller, more quality focused kitchen.
-Dairy Queen
2008-2012
Team Member
- ran register/drive-thru and started my kitchen experience. Mostly fryers and grill.
-Vocelli�s Pizza
2012-2013
Assistant Manager
- Opened restaurant, managed employees while doing prep and preparing orders. Ran register and readied deliveries.
- Longhorn Steakhouse
2013-2014
Line Cook
- My first real experience in a full service restaurant. Started on fryers and moved up to entrees and running grill/kitchen side expo.
- Red Robin
2015-2016
Line Cook, Assistant Manager, Busser, Host, To-Go Specialist
- Started on kitchen side expo and grill, worked into a brief period of management and at that point in my life it wasn�t for me. Eventually stopped with that but learned every position in the restaurant short of serving and bartending.
- Wine Bar at Vintner Valley
2017-2019
Bartender, Server
- My first experience in serving and bartending as well as fine dining. I was able to broaden my scope of flavors and just food in general by getting to work in a restaurant with a smaller, more quality focused kitchen.