MITCH

RABENSTEIN

West Haven, Utah *****

801-***-****

adzzzr@r.postjobfree.com

PROFESSIONAL SUMMARY

Seasoned Executive Chef and Culinary Director with extensive experience in the food industry. Proven ability to manage and train kitchen staff, create innovative menus, and maintain high-quality standards. Adept at managing all aspects of food service operations, from inventory control to meal preparation. Seeking a challenging position that will utilize my skills and experience.

SKILLS

• Menu development • Staff training and management • Inventory control

• Catering and event planning • Quality control • Cost control and budgeting

• Customer service • Food and beverage ordering

EXPERIENCE

Executive Chef/Culinary Director

Lotus Park West Haven, UT

August 2022 - April 2023

• Directed all culinary operations, including hiring, training, and 5-week rotating menu creation

• Maintained inventory and managed ordering processes

• Ensured kitchen staff accountability for superior meal preparation

• 3 meal periods per day, 90% of menu creation was from scratch. Pizzeria Manager

Solitude Mountain Resort Solitude, UT

November 2021 - February 2022

• Managed pizzeria operations, including ordering, inventory, scheduling, and pizza making

• Handled soups and sandwich preparation

• Ski season only

Executive Chef/Kitchen Manager

Elegance Living Salt Lake City, UT

May 2021 - November 2021

• Supervised kitchen staff, responsible for ordering, inventory, hiring, training, menu development, and recipe creation

• Ensured all food items were made from scratch.

Food and Beverage Director

Focus Hospitality Tucson, AZ

January 2020 - November 2020

• Collaborated with management on menu and bar menu creation and organized banquets

• Supervised kitchen staff and managed orders for kitchen and bar products

• Cooked as needed and provided support for all employees. Line Chef

Senior Resource Group Green Valley, AZ

July 2016 - June 2019

• Followed a rotating menu and prepared all meals from scratch, including homemade soups, sauces, and desserts

• Ran the line for breakfast and lunch for 125 residents. Private Chef

Thyme for Dinner Green Valley, AZ

June 2015 - August 2019

• Planned and created meal plans, catering various events including birthdays, HOA dinners, business luncheons, and holiday parties

• Baked specific desserts and prepared all meals from scratch

• Managed all prep and cooking for clients.

Executive Chef/Bar Manager

The Miners Club Park City, UT

January 2013 - November 2014

• Managed bar FOH, BOH, multitasking, food purchasing, and liquor orders

• Created menus and recipes from scratch for visitors from all over the world

• Catered private events, such as Sundance Film Festival with exclusive guests

• Handled money and nightly deposits and followed all state regulations. Executive Chef/ F&B

Prairie Schooner Steak House Ogden, UT

February 2011 - January 2013

• Managed BOH, FOH, and ordered all food

• Restored original menus, recipes, and food quality

• Increased sales by 20% in the first sixty days

• Butchered, trained staff, and developed kitchen

• Catered banquets and special events for holidays. Executive Chef/Owner

Metro South Catering/ Mitch's Grille Garden City, UT February 2004 - October 2011

• Owned and operated a Dutch oven, outdoor grilling catering business, and three grilles over seven years

• Managed all accounts, purchasing, banking, and money handling

• Catered banquets and special events for private parties, professional athletes, and military luncheons for Generals and Admirals.

Dinner Chef

H.A.F.B. Officers Club Layton, UT

February 2000 - January 2002

• Prepared dinners for active and retired Air Force Officers

• Catered extensive banquets on the base

• Extensive catering and banquets on the base

Maintenance Technician

Thompson Michie Associates Layton, UT

March 1999 - June 2005

• Upkeep of grounds, sprinklers, maintenance on 300 units, painting, plumbing, electrical and some appliance repair, pool certified as well as HVAC

• Worked in office, leasing.

Sous Chef

Prairie Schooner Steak House Ogden, UT

December 1994 - September 1999

• Multi-million-dollar steakhouse

• Meet cutting (butchering), all soups, and side dishes made from scratch

• Preparing food for banquets, lunch/dinner line cook

• Gained experience in the full depth of the kitchen to assist in furthering my career EDUCATION

Business Management

Layton High School, Ogden, Utah

Business Management

Steven Heneger Business College, Ogden, Utah

School of Real Estate, Tucson, Arizona

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