Montgomery Prior

* Oversaw Culinary & Pastry lab and building facilities and operations.

* Oversaw Kitchen and building equipment remodeling and purchases.

* Developed strong relationships with students, management, facility and colleagues by maintaining open lines of communication and fostering a supportive learning environment.

* Oversaw food store and restaurant facilities operations.

* Maintained a high standard of food quality.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased members satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Event and tournament planning and operations.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Kitchen design and equipment purchases.
• Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.