Hands on positive energy and improvisational Chef/Team Leader. DIVERSIFIED background in the Hospitality/Culinary & Food Service Industry, furthered with extensive knowledge and experience within Healthcare - (LTC/ASL/Independent Senior Retirement, Non-Profit/Profit operations), Remote Camp & Catering/Travel & Tourism and Catering environments. Along with Culinary instructor experiences, I offer innovation and structure while delivering a signature passion of education in today's day and age of the Culinary/Food/Nutrition Services Industry. Experienced quality volume production and leadership. Culinary team management skills and professional experiences inspire our teams to create spectacular customized foods following inherent company standards that bring all our meal periods and culinary talents to a memorable end, offering positive mentoring and coaching to staff development and professional growth. Inspired with a diversified career of "making it happen" experiences comes with hard tenacious work ethics possessing a "can do and will get it done" attitude, complimented with a personable fun exciting demeanor and character. Always working towards the end goal of exceeding Client/Guest/Resident/Staff satisfaction as an absolute must priority. Exemplifies a "whatever it takes approach". Building bridges, support with encouragement and team building skills are essential with an ultimate goal of efficient production and the execution of top quality foods and service. Offering simply the best, keeping the best simple. In servant leadership at the end of the day we must know and understand that people know more than they say, think more than they speak, and notice a lot more than you realize. Promote, coach and mentor offering tools for their growth + success. STRENGTHS - Large Volume Production (hands on by example) / Detail Oriented / Create Leaders | Mentoring & Coaching | Kitchen Flow & Design | Menu Development & Concept design | Adaption >Improvising for Change< / Managing Budgets | Time Management | Communication | Kitchen & Inventory Management | Problem Solving | HACCP, NFSTP + WHIMS | Results Oriented | Committed to Quality