Chris Ottena

Developed cost-effective purchasing strategies to reduce expenses while maintaining quality standards. Led menu creation and coordinated operations, supplier sourcing, inventory, and sanitation to deliver consistent guest experiences.

Oversee corporate banquet events, averaging 45 weddings per season, and manage dining services across multiple lodges plus a year-round restaurant and cafe. Responsible for ordering, food cost, labor, training, and scheduling, supporting high-volume operations and guest service.

Oversaw corporate banquet events, averaging 45 weddings per season, and managed multiple on-site dining outlets. Owned ordering, food cost, labor, training, and scheduling while ensuring consistent service during peak periods.

Provided culinary leadership for weddings, events, and café operations. Managed kitchen staff and directed menu planning, ordering, inventory, and team training for successful event delivery.

Led high-volume campus dining operations and managed a culinary team responsible for menu planning, ordering, and inventory. Prepared for and supported catered events while training and directing staff to maintain consistent service.

Supported high-volume campus dining and assisted with menu planning, ordering, and inventory control. Trained and directed culinary team members and prepared for catered events, set-ups, and service support.

Supported catering and board operations for high-volume campus dining. Trained culinary teams, assisted with menu planning, ordering, and inventory, and prepared for catered event setup.

Managed kitchen and waiting staff for dining services and coordinated schedules, menus, and catering events. Oversaw invoices, labor, inventory, revenue, and budget to support operational performance and resident/corporate dining delivery.

Supervised high-volume campus dining operations, training and directing culinary teams. Assisted with menu planning, ordering, inventory, and catered event setup to support consistent service delivery.

Supervised high-volume campus dining operations and led team training for culinary staff. Assisted with menu planning, ordering, inventory, and catered event set-up to support consistent service execution.

Prepared and cooked meals in retail and board operations with a focus on daily high-volume, fresh, scratch cooking. Assisted with catered events and supported smooth production for on-site dining service.

Prepared daily high-volume, fresh scratch food for retail and board operations. Assisted with catered events and supported meal preparation and service readiness in a fast-paced kitchen environment.

Worked in multiple positions and prepared and cooked food in a restaurant setting. Built breadth of kitchen experience through cross-training across core service roles.

Earned a Bachelor of Arts degree in Criminal Justice at Edinboro University of Pennsylvania, with a minor in Music Education.