Matthew R. Schart

Phone 214-***-****

ad2dp7@r.postjobfree.com

I combine a military work ethic with the flexibility to lead people in today’s modern kitchens. Being next to my employees and learning with them is how I prefer to drive my operations. There is nothing more gratifying to me than helping mold new kitchen talent into professionals ready to take on management rolls of their own.

Professional Experience

Executive Chef

Bazille Nordstrom at Northpark – January 2022 to Present

Supervise all aspects of the restaurant kitchen

Maintain food cost of under 32% annually

Manage BOH labor and built a culinary team from the ground up

Create custom catering menus for private events

Executive Chef

Dallas Museum of Art – September 2019 to January 2022

Oversaw all culinary operations at DMA from the restaurant to outside catering

Re-wrote and re-assessed costs for all restaurant, catering, and wedding menus to keep food cost under 30%

Coordinated directly with clients performing tastings to create personalized menus for each event

Supervised everyday functions including direction of a Sous Chef and 15-employee team preparing for 2 cafes and all catering events

Responsible for cost of goods and payroll for all kitchen operations

Executive Catering Chef

JPMC Headquarters (Plano) - March 2018 to August 2019

Led a culinary team doing $3 million annual sales

Wrote menus, ordered supplies, and coordinated labor for parties of up to 6,000 patrons in a corporate business environment

Traveled to different Lifeworks accounts around the country to oversee large VIP dinners up to 2000 guests

Developed relationships with vendors for pastries, produce, meat and seafood, paper, and dry goods to ensure the highest quality food

Senior Sous Chef

American Airlines Center- March 2016 to March 2018

Directed all culinary operations for Concessions and Fast Casual dining concepts

Coordinated over 70 cooks and supervisors for each event

Implemented a training program for Concessions Back-of-the-House

Wrote schedules and performance reviews for 75 employees

Maintained a 22% Cost of Sales on over $40 million concessions sales annually

Sous Chef

The Table Restaurant- April 2014 to March 2016

Ran all facets of kitchen and kitchen crew from dishwashing to daily service

Placed and received all orders: produce, meat, fish, dry goods, and chemicals

Maintained inventory records to ensure accurate accounting practices

Trained incoming chefs to a level of proficiency to guarantee consistency

Staff Sergeant - Battlefield Weather Forecaster

United States Air Force - January 2006 to March 2014

Managed three-to-five-man teams in extreme pressure situations

Coordinated movement of over $2.1 million worth of equipment to and from extended training missions

Supervised training and Army integration of new incoming airmen

Wrote performance reports and conducted regular evaluations of subordinates operating in my unit

Oversaw flight planning weather for more than 6,000 training and combat missions

Ensured the safety and survival of a three-man team during combat operations in Afghanistan

Chef/Catering Manager – Highland Village

Grotto Steakhouse - May 1997 to December 2006

Placed liquor orders and maintained inventory pars

Achieved and managed cost goals for bar operations

Operated salad, dessert, appetizer & sauté stations

Aggressive growth through promotions from bus boy to bar manager

Led training team for incoming wait-staff

Skills/Certifications

Conversational Spanish

Microsoft Word & Excel Positouch POS Software

Kronos Payroll Systems

Coupa Ordering System

Freshpoint Online System

Sysco Ordering System

Food Manager’s Certificate

TABC Certificate

Education

Art Institute of Dallas, August 2000 to May 2003 Associates Degree (Culinary Arts)

GPA 3.10

University of North Texas, July 2014 to 2017 (80 credit hours)

Community College of the Air Force, April 2006 to December 2006 (75 credit hours)

Spanish National Honor Society, September 1994 to May 1997

References Available Upon Request

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