Robert Sonderman

adn5au@r.postjobfree.com

202-***-****

**** **** **. ** **********, DC,

20018

EDUCATION

CULINARY INSTITUTE OF AMERICA - 2009

Hyde Park, NY

ADDITIONAL SKILLS

Strong skill base across many cuisines. Especially proficient and creative with the cuisines of: the American south, southwest, Mexico, Central America and Caribbean.

Very well versed in ordering, inventory management, food and labor costing.

Understanding of high level P&L analysis and business management beyond kitchen operations.

Able to communicate with staff in Spanish but not fluent.

Strong understanding of menu writing, costing for numerous different cuisines and service styles from fine dining to quick service/ fast casual. Also handling all the integration of menu items, design and formatting in POS system.

Basic knowledge of electrical, plumbing and equipment repair. Saved restaurant money by handling replacement of parts on gas and electric cooking equipment, and basic plumbing and electrical work.

CERTIFICATIONS

Graduate BPS Culinary Arts / Restaurant Management, Culinary Institute of America February, 2009

Graduate AOS Culinary Arts, Culinary Institute of America May, 2007

Servsafe certified - and DOH food service manager certified current, DC and PG county

EXPERIENCE

PITMASTER - PARTNER- OPERATOR

Federalist Pig (Salis Holdings), Washington DC, DC / Oct 2016 - Present

Developed concept and design with business partners, managed staffing, vendors, labor, payroll, food cost, beverage and supply costs.

Managed a small team at a busy 900 sq foot restaurant with limited hours doing 1.8 million a year supervising 12 employees

Managed relationships with maintenance and learned to do a lot of electrical, plumbing and HVAC maintenance to reduce costs of service calls.

Created menu with recipes as well as trained staff to produce menu from BBQ meats to sides and sandwiches.

Helped grow sales every year through 2019. Only down 7% in year 2020 (Covid pandemic). Opened BBQ trailer and 3 ghost kitchen concepts for company. Additional expansions in the works.

CULINARY CONCEPT DEVELOPMENT

Salis Holdings – Kramers Café, Federalist Pig, Ensemble, Honeymoon Chicken, Digital Rising Stars, Federalist Pig, Fedwich, Washington DC, DC / Feb 2016 - Present

Rewrote entire menu for Kramerbooks and Afterwords cafe. Found weak menu items to replace and refreshed existing recipes, turning the restaurant more profitable while streamlining systems and food cost.

Developed sister concepts for Federalist Pig BBQ; Fedwings and Fedwich. Created menus for an all wings and burger/ sandwich ghost kitchen concepts during the pandemic to help drive revenue branched off of the success of Federalist Pig.

Developed menu and systems for Honeymoon Chicken, slated to open in Petworth DC in 2021.

Developed menu and put together all order guides, recipe guides and systems for Digital rising stars ghost kitchen concept

PITMASTER-OWNER-OPERATOR

DCity Smokehouse, Washington DC Sep 2013 - Jan 2016

Developed concept, created recipes, hired staff, managed vendors, managed labor, payroll, tip outs, food cost, NA beverage cost, hood cleaning, general maintenance and upkeep.

Cooked and trained others to cook bbq and execute side and sandwich recipes.

Built the best bbq brand in DC from the ground up in less than a year.

Grew sales from just over $1million the first year of operation to $1.7million the following year out of an 800 square foot 100% carryout operation with a team of about 10 employees.

PITMASTER, PURCHASING CHEF

Hill Country Barbecue, Washington DC, DC / Mar 2011 - Aug 2013

Hired on as sous chef/ pitmaster under Director of Operations Jim Foss and eventually took over the position of purchaser/ inventory manager.

Handled all the ordering and inventory for food, paper, cleaning, non alcoholic beverages and supplies for the restaurant in addition to managing food cost, paper cost and labor cost.

Was opening manager for a busy restaurant generating over $6 million per year. Direct supervisor for about 15 employees in the morning from kitchen prep, porters, and service staff.

LEAD LINE COOK

The Country Club, Chestnut Hill, MA / Nov 2009 - Dec 2010

Worked under CMC Robert Mancuso cycling through 3 stations on the hot line: grill, middle and sauté with most of my time being spent on grill station.

Executed food from a busy kitchen for both a fine dining room menu and a casual dining room menu.

Assisted with large scale banquet events for upwards of 200 people.

LEAD LINE COOK

Bistro Bis, Washington DC Mar 2009 - Sep 2009

Returned after the Bachelors portions of my culinary management degree. Was lead line cook typically worked fish cook station but occasionally meat all prepared in cast iron. Also worked through other stations on the line as needed.

LINE COOK/ SAUTÉ COOK

Bistro Bis, Washington DC Jun 2007 - Oct 2007

Worked every station on the line including; cooking fish and meat proteins to making sauces and preparing sides and accompaniments for dinner service as well as for banquet events

CULINARY EXTERN

Bistro Bis, Washington DC May 2006 - Sep 2006

Cycled through; prep kitchen, butchering, garde manger, and line cook stations as I worked my way up learning different aspects of the kitchen.

COOK

Banducci's Restaurant, Washington DC, DC / Jun 2002 - Sep 2005

Started as dishwasher and bus boy, and worked up to lunch and dinner line cook.

Made hand tossed pizza, pasta dishes, cooked protein and veg using braising, grilling and sautéing

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