Mike O’Brien

** ********** **, ** *****

202-***-****

ac4lyc@r.postjobfree.com

Chef de Cuisine, 1 /17-present

The Salt Line, Washington, DC

I was hired prior to opening to develop the menu and to do recipe research and development. During and after opening the restaurant; hired, trained and developed entire kitchen staff. Develop the menu and recipes utilizing local, seasonal, farmer/fisherman direct products. Developed all kitchen systems including ordering, inventory, production and scheduling. Manage day to day operations in a facility with over $5 million in yearly revenue. Corporate Executive Chef, 0 9/15-12/16

The Monk’s Ketttle, S an Francisco, CA

I was hired to help the company expand; revamped the food program through menu development and staff training. Developed standardized kitchen systems for the expansion of the brand. Oversaw all aspects of day to day operations. Developed and executed menus for special events. Assisted in redesign of kitchen. Managed day to day operations in a facility with $3 million in yearly revenue.

Corporate Executive Chef/Chef Consultant/Owner, 0 6/13-09/15 Mikkeller Bar, The Trappist, Perdition Smokehouse and Mikkeller Sausage Company, San Francisco Bay Area, CA

During my time with this company I opened two restaurants, one as an owner, and managed the culinary programs of three seperate and unique concepts.

-Opened Mikkeller Bar San Francisco as Executive Chef, developed all kitchen systems of operation; hired, trained and developed all kitchen staff; developed menu and recipes using local, seasonal product. Oversaw the day to day operations of a $5 million/year restaurant.

-I then took over the kitchen management of The Trappist in Oakland, an existing restaurant in the same company as a Chef Consultant; revamped the menu and staff; instituted systems of organization and operation; hired, trained, and developed kitchen staff; developed menu and recipes utilizing local and seasonal product.

-Opened Perdition Smokehouse in Berkeley, as Executive Chef/Owner patrnered with the owner of the other two restaurants; developed and instituted all systems of operation for the restaurant; hired, trained and developed all staff; developed menu and recipes utilizing local and seasonal product; conceptualized, organized and executed special events including private seated dinners and cocktail parties; oversaw all operations.

-Throughout this time period I was also Chef/ Owner of Mikkeller Sausage Company. I conceptualized the company, developed the product line, set up the large scale production and wholesale distribution of gourmet sausages.

Cook 1, 1 2/11-06/13

Cityzen at the Mandarin Oriental, Washington, DC

Stepped back from management to work under a James Beard Award winning chef and further develop my culinary skills. Ensured that all mise en place for station were ready for service. Worked service with attention to detail and efficiency. Assisted in the development of new menu items and recipe development for my section.

Sous Chef, 1 0/09-01/12

Birch and Barley/ Churchkey, Washington, DC

I was hired as a Line Cook but was promoted to Sous Chef after two months. Oversaw day to day operations of the kitchen. Responsible for ordering, maintaining proper inventory, and scheduling of kitchen staff. Worked all stations in the kitchen with proficiency. Assisted with menu and recipe development utilizing local and seasonal product. Butcher, 0 9/08-09/09

Blue Duck Tavern at the Park Hyatt, Washington, DC While working full time at The Liberty Tavern I took on a part time job as a butcher. Responsible for breaking and portioning meat and poultry, and sausage making. Line Cook/Butcher, 0 6/08-10/09

The Liberty Tavern, Arlington, VA

Started as a culinary extern, moving into a full time line cook position. Responsible for all butchery and developed a charcuterie program. Worked all stations in the kitchen, including grill, saute, fry and pizza. Prepped stations and worked service with attention to detail and efficiency. Education: J ohnson and Wales University, Charlotte, NC Associates of Applied Sciences in Culinary Arts

Degree, 08/08

Manager, 0 6/05-05/07

Potbelly Sandwich Works, Varuous Locations Throughout the Washington DC Metro Area Oversaw the day to day operations of a high volume, quick service cafe. Managed both front of and back of the house. Ensured that all staff members upheld standards of service and production as laid out by corporate. Responsible for all administrative; duties, ordering, inventory, and scheduling.

Service Manager, 1 0/04-06/05

Zola, Washington, DC

Oversaw service staff in a busy upscale dining room. Ensured that staff members adhered to service standards laid out by management. Assisted in wine and beverage service. Executed closing paperwork.

Manager, 0 9/02-10/04

Chili’s Southwestern Grill, Various Locations Throughout the Washington DC Metro Area Went through an extensive manager training program. Oversaw day to day operations of the entire restaurant, adhering to the standards or service and production as laid out by corporate. Responsible for all administrative duties; ordering, inventory, and scheduling. Hired, trained and developed staff members.

Education: S t. Lawrence University, Canton, NY

Bachelor of Arts in Political Science

Degree, 05/02