Executive Chef

Colin Smith

Pennsburg, PA 484-***-**** adgm2g@r.postjobfree.com

Summary

Skilled Professional Chef with a team oriented attitude and desire to deliver an exceptional dining experience. Focused on setting high expectations and raising service standards. Seeking to advance professional career in the fine dining industry. As well as pass along knowledge obtained through experience, but striving to learn new and exciting things within the culinary world.

Professional Experience

Cafe Carmela Philadelphia, PA

Executive Chef January 2020 - Present

● Worked one-on-one with the owner in the opening of a new operation, from the ground up. Including menu creation, cost analysis, kitchen design and layout, staffing, and overall operation of a restaurant start-up.

● Creation of recipe books and station, cleaning, and prep checklists. Manages all new hiring, onboarding, training, mentoring, coaching, counseling and evaluating staff.

● Implemented an inventory system along with order guides to maintain pars and price points.

● Created relationships with vendors and food purveyors to get the highest quality ingredients whilst keeping food cost below 30%.

● Able to communicate conversationally with Spanish speaking kitchen staff members on instruction of completing tasks.

● Able to keep the restaurant successful and operational working through the pandemic and kept up to code all new guidelines set forth by the CDC and Philadelphia county for COVID-19.

Twist Restaurant Breckenridge, CO

Sous Chef April 2018 - September 2019

● Oversees all aspects of kitchen operations including: managing time and labor, menu design, production, food orders, recipes, safety, equipment operation and maintenance, sanitation, and communicating with front house management and staff

● Works closely with Executive Chef to meet financial goals, exhibit thorough knowledge of food, beverage, and service techniques. As well as building the restaurant up through TripAdvisor from the #16 to #3 restaurant in the highly saturated ski town of Breckenridge.

● Assists in training, mentoring, coaching, counseling and evaluating staff in food production. Bighorn Bistro Keystone, CO

Tournant Chef May 2017- April 2018

● Work closely with Executive Chef to meet financial goals, exhibit thorough knowledge of food, beverage, and service techniques, as well as supervisory duties and guest interaction.

● Develop and maintained processes for scheduling, food production, recipe development, equipment operation, safety, employee training and service.

● Ensure proper cleanliness in all areas of kitchen and back of house operations, as well as ran the wheel of the line, expo’ed, and was lead line and saute cook.

● Responsible for maintaining company standards and expectations including; food quality and final presentation, employee behavior and professionalism, business development and administration.

● Worked with apprentices in the CMC culinary program, following their curriculum, mentoring skill sets and giving monthly assessments.

Saucony Creek Gastropub Kutztown, PA

Sous Chef February 2015 - May 2017

● Worked closely with farmers and very local small business owners to create a menu based solely around the micro-climate of the area. Including private dinners from local ingredients paired with beers brewed in-house.

● Used market trends, customer preferences, along with nutritional, budgetary and operational consideration in the development of menus and recipes.

● Worked with executive chef to execute a high level of gastropub fare and work closely on the line with other cooks at a high-volume, yet small kitchen. Hotel Fiesole Skippack, PA

Lead Line Cook March 2013 - February 2015

● Worked with high-quality Italian ingredients in an affluent neighborhood outside of Philadelphia.

● Lead day to day line duties based off of the saute station, instructing less experienced cooks on specials, prep, and cleaning tasks.

● Worked with the sous chef and executive chef directly to mitigate tasks, order food, and guest relations.

Bear Creek Ski Resort Macungie, PA

Dishwasher - Lead Line 2009-2013

● Started as a dishwasher as an after-school job, was asked to help as a prep cook when we were short handed. Fell in love with cooking after that and sought to move up and see if i could make a career out of cooking.

● Worked as a prep cook for about 6 months before working my way up to garde-manger station.

● Another 6 months on garde-manger, continuing falling in love with cooking and the industry before moving to grill and fry station.

● A year on those two stations, doing 400 plus covers during busy season, I was put through the ringer but still enjoying the grind of high-volume cooking. Completing my tenure at Bear Creek by working saute and inside expo and gaining some authority and respect from those around me I was solidified in my choice to stay in the service industry, expanding my palate and my passion. Part Time - Experience Work

The Sticky Pig Food Truck - Allentown, PA - Current Position The Warbler - Chicago, IL

Galit - Chicago, IL

Education

Culinary Arts - Associate's Degree

Culinary Arts Institute at Montgomery County Community College Other Education

Computer Security - East Stroudsburg University

High School

Upper Perkiomen H.S. Class of 2012

Certifications, Memberships, and other Activities

● ServSafe Certified, Renewed 2018

● American Culinary Federation

● National Youth Leadership Conference, 2007

● Appalachia Service Project 2007 - 2011

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