Operations Management, Product Development, Executive Chef

Guy Xavier Sidey

Address:*** **** **** *****, ******** City MI 49696

Cell Phone: (707) 321-1837E-mail: *********@*****.***

CAREER SUMMARY

Manufacturing and production professional with 15 years of management experience and skills to plan, train, support and optimize.

EDUCATION

CULINARYINSTITUTEOFAMERICA, GREYSTONECAMPUS 2009

Associates in Occupational Studies in Culinary Arts Degree WORK EXPERIENCE

FOODFORTHOUGHT March 2023-Current

Production Manager Traverse City, MI

● Responsible for a staff of 18 at a manufacturing facility that produces specialty preserves, salsas and sauces

● Increased co-packaging offerings with 8 new products in a quarter, doubling the company's prior best performance in new product development

● Forecasted production needs by quarter and coordinated with the purchasing department

● Consistently achieved key productivity indicator bonuses THEFILLINGSTATIONMICROBREWERY June 2021- March 2023 Back of House Manager Traverse City, MI

● Oversaw operations and staff growth by cultivating a fun and professional atmosphere in a close-knit kitchen

● Designed modifications to existing kitchen space and a market/deli concept to add to business

● Developed and maintained menu costing and inventory management tools to consistently achieved a 29% food cost

● Managed a wood fire pizza oven with an output of 600+ pizzas a day

● Developed special menu items to reflect seasonality and rotating beer menu LUCKY’SMARKET February 2017-March 2020

Culinary Manager Traverse City, MI

● Responsible for hiring, training and supervision of 60 employees

● Traveled to other Lucky’s locations to troubleshoot culinary departments

● Oversaw the bakery, café, cheese department, deli & kitchen operations ensuring proper practices and record keeping.

● Spearheaded department-wide new product rollouts and equipment training: blast chiller, pressure fryer, hot bar, food processor & steam oven

● Responsible for 23% of store sales net between $3 and $3.5 million a year in department sales BI-RITEMARKET March 2014-March 2016

Executive Chef San Francisco, CA

● Managed a staff of 20 employees at a ranch and farm direct-source market with a focus on organics and heritage pasture raised meats.

● Produced food and managed inventories for the Deli and Meat department.

● Responsible for $4 million a year in sales.

● Responsible for the P&L of the Meat department and the Deli department at weekly management meetings.

● Responsible for the maintenance and upkeep of kitchen equipment and refrigeration.

● Participated in annual budget planning

Certifications

● HACCP certification, Michigan State University

● Better Process Control School for acidified foods and retort processing, Michigan State University

● ServSafe Manager certified

● ServeSafe Allergen certified

● OSHA 10

● Integrated pest management certified, Branier

Skills

● Software proficiencies: Fishbowl,Microsoft Suite,Google Suite

● Preventive maintenance

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