Paul Deiana-Molnar, CEC

Prepare and cook bulk sauces to be bagged for orders. Assist with inventory of sauce products for ordering Box, date, and label sauces for delivery. Assist with pickle other protein production.

Responsible for monthly inventories as well as food cost for specific cost centers and catering functions. Training employees on recipe’s and also invested time in their culinary skills for various areas. Oversaw all club production during the 2017 post season run. Oversaw production for 21 concession stands, picnics, and employee cafeteria during the 2018 season and 23 stands for the 2019 season. Handled hiring, training, and developing of employees and supervisors in my area. Assisting Sous chefs with their ACF certification exam prep. Assisted half of the 2018&2019 Buffalo Bills season on game weeks, traveled with hour supervisors to develop, show other venues food, and flow of service. Ran concessions for all of the All-Star Game as well as assisted with player feedings during the All-Star Game.

Schedule culinary staff weekly for all aspects of the faculity. Write, assign production assignments, and oversee production for the club, picnic area, and suites. Develop menues for the 200 seat club which changes from game to game. Responsible for food cost, ordering, product rotation, and sanitation of the kitchen. Assisted during the off season All Star Hockey Game (2015, 2016), Superbowl at Metlife, Baseball playoffs in Baltimore (2014).

Overall management and production of suite foods for game day. Schedule culinary staff weekly for all aspects of the faculity. Works with the executive chef on food cost, on and off premise catering, monthly inventory, and ordering. Assisted with special function like World Juniors, Winter Classic, opening Baltimore Orioles, and other special events done in Buffalo.

Made fresh items (soups, salads, entrees) for the store based on local and regional produce and other staples grown in NY. Assisted with catering production on various events for the store.

OverWeekly and monthy financials, yearly budgets, scheduling, training, and organzing kitchen staff, ordering, and allinventories . All the food services passed local, state, and JCAO inspections. Developed menus at each account according to company policy.