Greg Aubuchon is an experienced culinary manager and operations professional with a background in the restaurant and maritime industries. Currently serving as Senior Culinary Manager at Hacienda Colorado since October 2021, Greg oversees staffing and high-volume shifts with daily sales ranging from $11,000 to $25,000. Previously, Greg held managerial roles at Gringo's Mexican Kitchen, Buca di Beppo, and Palazzos, focusing on day-to-day operations, inventory management, and customer service. Greg's experience extends to vessel operations coordination at Eastport Marine and various positions in customer service and management within the maritime sector. Greg holds a Bachelor of Science in Maritime Administration from Texas A&M University, obtained in 2007.
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