Executive Chef Sous

CHRIS SHERTZER

***********@*****.*** 805-***-**** linkedin.com/in/chris-shertzer-90580994

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C. Shertzer

AREAS OF SPECIALIZATION www.instagram.com/chris.shertzer/?hl=en Experienced Executive Chef who excels in the hospitality industry Consistently meets cost constraints while maintaining YoY profit • Instrumental in successful launch of numerous restaurants • Key contributor for multiple industrial hotel kitchen remodels • Establishes highly productive teams within restaurant and hotel personnel • Proven ability to successfully manage any kitchen, regardless of size, religious mandates, or menu/budget restraints EXPERIENCE

Tierra Sur Restaurant at Herzog Wine Cellars November 2022- 2023 Executive Chef – OU Certified Kosher

• Report directly to Tierra Sur/Herzog ownership team

• Partner closely with Mashgiach to ensure compliance & adherence to Kosher mandates & requirements

• Design & implement banquet and restaurant menus which are Kashrut compliant

• Plan and execute bi-monthly banquets for upwards of 200 attendees

• Final decision maker on all banquet & restaurant menus and service plans

• Manage an annual budget of $8M

• Manage a staff of 25, plus one sous chef

• Manage Profit & Loss margins across both back and front of house staff and resources Los Angeles Airport Burbank Marriott 2017 – December 2022 Executive Chef

• Department head reporting directly to G.M.

• Responsible for all F&B convention center and VIP lounge and Media Bar

• Fluent with P&L, annual budget & target annual spending

• Annual budget-based forecasting & labor/food standards; based on $8M annual budget.

• Managed 50,000 sq. ft meeting space & 3,500 total occupancy, 22 banquet rooms, one kitchen

• Oversaw all operations regarding contract labor & in-house labor as well as stewarding

• Managed a staff of 25, two managers

• Compliant on all state EHS & Labor standards

• Designed and implemented food offerings & buffet layouts for groups with budget ranging from $20k to $2.2M Santa Barbara Four Seasons the Biltmore 2007 - 2017 Banquet Exec. Chef/Chef de Cuisine/Chef de Partie

• Successful execution of all styles of menus and cuisine

• Worked several remote catering locales based on 20 to 700 covers

• Accommodated VIP and/or any allergen specific dietary restrictions for guests

• Managed food and labor cost in a kitchen according to budgeted targets. Based on $85M annual budget

• Knowledgeable execution of ordering, prep lists, inventory management and labor scheduling

• Build a team of highly competent professionals who thrive in dynamic and demanding working conditions

• Direct reporting of 35 staff, two supervisors

• Managed 15,000 sq ft meeting space & 1,200 total occupancy, 9 banquet rooms, two kitchens

• In-depth knowledge and execution of various cooking methods, ingredients, equipment and procedures

• Ability to seamlessly adhere to food service policies, procedures, and safety and sanitation

• Successfully implemented and gained approval from Local EHS for HACCP plans: o Reduced Oxygen Packing (Sous Vide)

o Comminuted & Whole Muscle Cured Meats, Dry-Aged meats CHRIS SHERTZER

***********@*****.*** 805-***-**** linkedin.com/in/chris-shertzer-90580994 2 of 2

C. Shertzer

Santa Barbara Polo Club (Anchor Catering Co.) 2013 - 2014 Chef de Cuisine

Santa Barbara City College 2007 - 2009

Culinary Tutor/Teaching Assistant

• Trained students in state-mandated food handling techniques and efficient food production.

• Helped students bring their ideas to the table while learning to stay compliance with applicable serve-safe guidelines.

• Finalized food orders with students and make sure all products are inventoried and stored leveraging proper F.I.F.O., dating, and sanitation standards.

CERTIFICATIONS / EDUCATION

• OU Kosher Certification (Chef)

• HACCP Certified: Reduced Oxygen Packing (Sous Vide), Comminuted & Whole Cured (Hazard Analysis - Cured Meats)

• Santa Barbara City College, Associate Culinary Arts

• Management/Trainer Serve Safe Certificate

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