Executive Chef - Operations Leader - Brand Standards Champion
Resume:
Matthew Rook
Executive Chef / Managing partner/ Head of Department
Phone:
Address:
Sanatoga Pa, 19464
Email:
*************@*****.***
Motivated Executive Chef constantly driving for positive results in COS, Labor management and Guest Feedback scores. Working for the last 10 years for a high volume fast paced restaurant company has honed skills like strong leadership and communication personal and peer development. Working a big picture role coaching and teaching standards and systems driving the kitchen during peak times.. Being the heart of the restaurants culture responsible for food quality and brand standards. Satisfying guest with personal experiences surrounding special occasions and allergy requests associated with it.
EXPERIENCE
Topgolf Callaway Brands
Executive Chef/ Department Head. March 2022-current
Hired and trained over 100 new kitchen employees over the course of 1 month in preparation for a new opening.
Continuously training new chefs developing new leaders in the venue.
Overseeing all kitchen operations including a staff of up to 50 full time employees including 6 hourly and 4 salary Chefs.
Ordering and supplying all food operation products for food sales monthly at $500,000.
Conducting 1 on 1 meetings with upper and lower management team members weekly to elicit feedback for growth.
Maintaining an exceeding expectation in COGs and labor by managing the team, coaching positively and maintain a strict declining budget.
Maintaining industry leading cleanliness standards by conducting audits several time per week to ensure standards are being met and exceeded.
Pairing with Director of Operations, Operations Manager and Facilities Manager to ensure all equipment runs properly in the kitchen.
Maggiano's Little Italy
Executive Chef Managing Partner
January 2010-2022
Promoted efficient kitchen operations, scheduling staff, coordinating workflow, and enhancing processes where needed.
Constantly driving to improve metrics associated with Key Performance Indicators(KPIs)
Upholding standards of food quality and recipe adherence.
Assist Brinker Culinary with any tasks associated with rollouts of new initiatives or feedback on recipes.
Lead a 3-4 chef team with development plans and 1 on 1 meetings regarding development of themselves and our teammates of which we have anywhere between 30-40(BOH).
Controlling food ordering for not only the dining room but Carryout/Catering and Banquet revenue centers under the same roof.
Gives focused feedback coach and if necessary takes disciplinary action if issues ensue.
Partner with the GM on decisions about Repair and Maintenance as well as keep an accurate log of R&M projects working and coming in.
Manages all aspects of P&L statement, monthly projections, inventories and initiatives to improve different expense categories.
Maggiano's Little Italy
Executive Sous Chef
Jan 2014-Jan 2016
Controlled costs with strong oversight of supply use and food portioning.
Estimated amounts and costs of required supplies such as food and ingredients.
Supervised and coordinated activities of cooks or workers engaged in food preparation.
Inspected foods throughout each shift, verifying quality and accurateness of each recipe.
Troubleshot problems and developed successful solutions.
Trained all new Chefs and all culinary positions in the restaurant.
Wrote schedules for 40 teammates
Aligned with chef team on standards and initiatives rolled out to the brand.
EDUCATION
South Williamsport Jr/Sr High School
Diploma
June 2006
SKILLS
Recipe Development
Budget Development
Inventory management
Food Safety Regulation adherence
Written Communication
Staff management
Time management
Scheduling
Microsoft and Inventory technology proficiency
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