Matthew Leibmann

**** ********** **

Lexington, KY 40517

PHONE 954-***-****

E-MAIL m aczb2o@r.postjobfree.com

SUMMARY

Passionate and driven Chef, with over 10 years of restaurant and hospitality experience looking to further my culinary career in the South Florida Market.

EDUCATION

THE INTERNATIONAL CULINARY SCHOOL AT THE ART INSTITUTE OF FORT LAUDERDALE F t. Lauderdale,FL

Culinary Arts-Associate of Science December 2008

UNIVERSITY OF CENTRAL FLORIDA O rlando, FL

General Education 2004-2006

EXPERIENCE

LOUIE’S WINE DIVE - LEXINGTON, KY

Sous Chef/Acting Executive Chef, November 2016 - Present

● Overseeing daily BOH operations

● Creating 2 course chef’s specials 3 nights a week

● Ordering

● Schedule Writing

● Training and Molding prep team/line cooks

● Weekly Inventory

● Strong focus on food quality, safety, and sanitation

● Running Expo

● Proficient in all areas of kitchen

LUCKY’S MARKET - LEXINGTON, KY

Beer, Wine, & Spirits Department Manager, Jan 2016 - Present

● Schedule writing

● Ordering product to keep department full

● Maintaining invoices and filling out Department Financial Workbooks

● End of Period Inventory

● Tasting new items with vendors

● Completing new item submissions when bringing in new products

● Lexington Craft Beer Week: Created all bacon/beer pairing recipes, Secured involvement from eleven breweries for the event, hosted and facilitated event.

● Hiring/training employees

● Organizing/controlling back stock

WHOLE FOODS MARKET - Coral Springs, Fl

Team Leader, Prepared Foods Department, Feb 2015-Oct 2015

• Overseeing the entire department

• Creating Production lists for both Hot Bar and Chef's Case

• Creating Hot Bar Planograms

• Monitoring time and attendance

• Formating checklists, duty sheets, and temperature logs

• Assisting in running multiple venues

• Working with my buyer for maximum usage of product

• Developing team members

• Daily team huddles

• Discussing sales techniques with team members

• Maximizing efficiency

WHOLE FOODS MARKET- Plantation, FL/ DAVIE

Associate Team Leader, Seafood Department, Aug 2013-Feb 2015

• Leading the team to success.

• Assisting team members to take their weaknesses and turn them into strengths.

• Opening and closing duties including but not limited to checking product for freshness, setting the case, checking expirations, adjusting invoices

• Checking in DC orders

• Writing schedules

• Placing and receiving fish orders as well as DC and Acme orders

• Setting up production lists for the day

• Everclean audits

• KPI Reports

• F.A.S.T. graduate

• Creator of 4 burgers as well as a KPI cheat sheet

• Margin Report breakdown for financials

• Inventory

BONEFISH GRILL - Coral Springs, FL July 2012 - June 2013 Manager

• Opening Closing the restaurant with detailed check out systems

• C ash handling and schedule writing

• L iquor ordering as well as bi-monthly inventory

• E xpediting the window, cooking and prep work

• P & L analysis

• W riting floor plans and running the floor, handling guest issues BONEFISH GRILL- Coral Springs, FL February 2010-July 2012 Server

• W ait tables and run food

• C lose front and back of house as Closing Server RUBY TUESDAYS- Tamarac, FL September 2009-February 2010 Server

• W ait tables and run food

• C lose front and back of house as Closing Server

• E xpediting and Food Preparation

• C hosen server to ensure quality and presentation of all dishes prior to serving OUTBACK STEAKHOUSE- Coral Springs, FL September 2007-July 2009 Server

• W ait tables and run food

• C lose front and back of house as Closing Server

• Responsible for checking other servers side work and ensuring restaurant is presentable for next business day Voted Most Energetic Employee by fellow staff members LEVY RESTAURANTS at CHURCHILL DOWNS-Louisville, KY Kentucky Derby, May 2007

Assistant to Sky Box Managing Sous Chef

• Supervised Chef’s tables

• Food preparation for the Queen of England’s Suite

• Designed table layout for restaurant on Derby Day GRAND LUX- Sunrise, FL Winter, 2006

Line Cook

• Worked flat-top grill

• Food preparation before each shift

• Extensive break-down and cleaning of back of the house stations ORIGINAL PANCAKE HOUSE- Coral Springs, FL Summer 2006 Line Cook

• C ook responsible for pancakes, specialty crepes, and specialty French toast

• F ood preparation before each shift

ADDITIONAL FOOD SERVICE/HOSPITALITY EXPERIENCE

CRISPERS,-Orlando, FL

Food Preparation, Prepared Salads and Hot and Cold Sandwiches SUBWAY- Coral Springs, FL (dual locations)

Sandwich Artist

Contact this candidate