MICHAEL C. KULLBACK

**** ******* **** ** *********** VA, 22153

adn69k@r.postjobfree.com

703-***-****

Highlights of Qualifications:

●Over 20 years experience in food service

●Assisted in Openings, Closings, Large Catering events (Inauguration, State of the union, Kennedy Center Honors, World Bank Annual Meetings)

●14k Award (Fairfax County DOH) 2019

● Service with The 25th Project (Homeless Outreach) - provided over 6k meals from home during the pandemic

●ServSafe Certified: January 14, 2026

●VA Food Handler: January 14, 2026

Work Experience:

December, 2008 – Present

Executive Chef, Restaurant Associates @ Google, Reston VA ( October, 2018 – Present )

●Maintained menu integrity to stay in line with our plant forward food program

●Responsible for overseeing daily cleaning of main kitchen and main café, which lead to our unit being awarded 14k award by Fairfax County DOH (Potomac River Cafe)

●Daily ordering of food and food service products

●Weekly financial evaluation of operations to ensure client goals and expectations are met

●Maintain effective communication with staff with weekly trainings and daily morning huddles

●Encouraged development and provide an enjoyable environment for individual staff members

●Run healthy food promotions in the cafe to feature different team members and provide unique experiences for our users.

●Opened off site catering operation for 3 different data center locations totaling 350 users daily and providing breakfast and lunch meal periods.

BOH Manager, Restaurant Associates, Washington DC (US Senate Dirksen Building: May, 2018 – October 2018)

● helping maintain a Silver status for safety

●Responsible for overseeing daily cleaning of main kitchen and main café

●Encouraged development and provide an enjoyable environment for individual staff members

●Analyzed and concentrated on weekly labor hours to maximize company’s future profits

●Travel and assist with new unit openings and insure policy’s, processes and procedures are in place for the team's success

Chef Manager, Restaurant Associates, Washington DC (National Museum of American History: October, 2016 – May, 2018)

●Was acting Executive chef till the new chef was in place in December.

●Assist with the daily operation of the unit and the culinary team.

●Manage weekly spends to keep product cost in line with our set budget.

Director, Restaurant Associates, Washington DC (National Gallery of Art: July, 2016 – October, 2016)

●Responsible for overseeing the unit as we came to the end of the contract.

●Assisted with the client to make sure the incoming company would be set up for success.

●Managed weekly financials to try and keep the unit as close to budget and minimize the loss.

●Worked with the Executive chef and Catering director to put an exit strategy together and set up timelines with the client/ new company for the transition.

Chef Manager Sr., Restaurant Associates, Washington DC (US Supreme Court: June, 2015 – July, 2016)

●Responsible for opening the unit when we took over the contract (was a 2 day turn around, one of the shortest for the company)

●Complete Daily task of a unit Director and the Executive Chef

●Worked with the regional controller to establish an aggressive but achievable budget for FY17

●Responsible for all financials and ensuring a working relationship with the client

●Led and worked closely with my culinary team for events for the Justices

●Successfully worked with the client to make Restaurant Associates the preferred catering vendor for the court

●Effectively communicated with staff to keep them engaged and following company polices

●Encouraged development and provide an enjoyable environment for individual staff members

●Successfully made the unit a million dollar unit for the fiscal year.

Sanitation Manager / Sous Chef, Restaurant Associates, Washington DC (National Gallery of Art: July, 2014 – June 2015)

●Responsible for Sanitation of the entire food service operation

●Responsible for achieving all Passing statuses on over 25 inspection over the course of the year

●Daily meeting with building staff and Clients on facility needs in regards to maintenance

●Assisted Executive Chef with daily production and ordering needs

●Effectively communicated with staff to keep them engaged and following company polices

●Encouraged development and provide an enjoyable environment for individual staff members

●Assisted in the development of a 30 point check list, relating to sanitation and safety. This became a company standard for units to use and complete daily.

Back of the House Manager, Restaurant Associates, Washington DC (US Senate Contract, Dirksen Senate Building: September, 2013 – July 2014)

●Responsible for helping maintain a Silver status for safety

●Responsible for overseeing daily cleaning of main kitchen and main café

●Daily ordering of food and food service products

●Assisted Executive Chef with COGA (Cost of Goods Analysis) to help maintain proper food cost and limit overspending

●Maintained effective communication with staff

●Encouraged development and provide an enjoyable environment for individual staff members

●Analyzed and concentrated on weekly labor hours to maximize company’s future profits

Floating Kitchen Manager, Restaurant Associates, Washington DC (September 2013 – Present)

●Helped at Harvard Business School in Boston in October 2016

●Assisted in opening Advisory Board and help build a positive client relationship

●Help with fall and spring meetings at World Bank

●Provided support for National Gallery of Art during different holidays, both front of the house and back of the house

●October 2013 went to help Chartwells with a new contract at Texas A&M, College Station Texas

Café Manager: Restaurant Associates, Washington DC (American History Museum Contract: April, 2012 – September, 2013)

●Assist in daily operation of two cafes and two outdoor carts, Catering

●Help manage a staff of 75-80 employees

●Perform weekly financial closings

●Input labor costs daily into company database (Mystaff, COLA-Cost of Labor Analysis)

●Oversee daily cash handling

●Maintain effective communication with management, staff, and client

●Execute company food promotions

Café Manager: Restaurant Associates, Washington DC (Constitution Center Contract: March, 2013 – May, 2013)

●Created weekly menus and sent them to clients for approval

●Organized and oversaw weekly catering events

●Scheduled staff of 16 to keep labor costs at a minimum

●Calculated and ordered daily food and food service products

●Performed weekly financial closings

●Maintained effective communication with management and staff

●Built an efficient team atmosphere amongst the staff, keeping them upbeat and engaged as the contract came to a close

●Assisted with the final closing of the contract, leaving a good rapport between the client and Restaurant Associates

Back of the House Manager, Restaurant Associates, Washington DC (US Senate Contract, Dirksen Senate Building: September, 2010 – October, 2011)

●Responsible for helping maintain a Silver status for safety

●Responsible for overseeing daily cleaning of main kitchen and main café

●Daily ordering of food and food service products

●Assisted Executive Chef with COGA (Cost of Goods Analysis) to help maintain proper food cost and limit overspending

●Maintained effective communication with staff

●Encouraged development and provide an enjoyable environment for individual staff members

●Analyzed and concentrated on weekly labor hour to maximize company’s future profits

Chef Manager: Restaurant Associates, Washington DC (US Senate Contract, Dirksen Senate Building: December, 2008 – September, 2010; October, 2011 – April, 2012)

●Responsible for the daily operation of the American Grill, located in the Dirksen Senate building

●Responsible for weekly schedules

●Improved menu items and ran weekly specials to help bring in more profit

●Maintained effective communication with staff

●Assisted in the ordering of daily product

●Helped maintain a clean and organized kitchen and dining facility

●Encouraged development and provided an enjoyable environment for staff members

●Analyzed and concentrated on weekly labor hours to maximize company’s profits

March, 2003 – January, 2009

Assistant Sous Chef: Fairview Park Marriott, Falls Church, VA (May, 2008 – January, 2009)

●In addition to coordinating food preparation for Banquets and Special Events, direct food preparation for The Ellipse Bar and Restaurant

●Responsible for weekly payroll

●Continued to ensure appropriate duties are scheduled

●Continued to provide open communication with staff

●Assisted in the ordering of daily product

●Helped maintain a clean and organized food store room

●Encouraged development and provided an enjoyable environment for staff members

●Analyzed and concentrated on weekly labor hours to maximize company’s profits

Kitchen Supervisor: Fairview Park Marriott, Falls Church, VA (March, 2005 – May, 2008)

●Arranged and administered weekly Sunday Brunch

●Created and implemented daily sandwich menu and rotation

●Coordinated food preparation for Banquets and Special Events

●Assisted with weekly payroll and scheduling duties

●Promoted and encouraged teamwork in accomplishing daily deadlines

March, 2004 – March, 2005

Prep Cook/Bar Back: Gators Billiards and Café, Woodbridge, VA

●Assisted in preparation of up to 100 meals per shift

●Created and managed preparation for daily specials

●Maintained bar supplies to ensure smooth and successful flow of business

●Adjusted schedule regularly to cover shifts when required due to staff shortages

October, 1999 – August, 2003

Prep Cook/Dishwasher: Pilot House Restaurant and Marina, Woodbridge, VA

●Maintained and prepared appealing salad buffet and various seafood appetizers

●Prepared Ensured visually pleasing plate presentation

●Assisted in the inspection of daily produce deliveries

●Worked 32 hours per week while in high school and participating in sports

●Covered extra shifts for co-workers as needed

Education:

September, 2003 – May, 2005

Associate of Science Degree – Culinary Arts: Johnson & Wales University Providence, RI

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