Matthew Haney
Lewiston,ME
Summary
Professional culinary leader with extensive experience in high-end dining establishments. Known for innovative menu creation, maintaining strict food quality standards, and optimizing operational workflows. Ensures cohesive team collaboration and adapts seamlessly to dynamic kitchen environments.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Executive Chef Manager
Sodexo USA
09.2021 - Current
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
- Motivated staff to perform at peak efficiency and quality.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
- Implemented strict food safety protocols, ensuring compliance with all relevant health department regulations.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Executive Chef
The Waverly
02.2017 - 09.2021
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
Executive Sous Chef
Sodexo USA
09.2012 - 12.2016
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Implemented food cost and waste reduction initiatives to save money.
Executive Chef
Johns Bar & Grill
10.2011 - 09.2012
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Designed farm-to-table concept that elevated restaurant's market position and appeal.
- Led kitchen operations, ensuring seamless service during high-volume periods.
Chef De Cuisine
The Seagrille
03.2008 - 10.2011
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
Education
Bachelor of Science - Culinary Arts
Johnson & Wales University
Providence, RI05-2007
Skills
- Sanitation standards
- Food presentation
- Kitchen management
- Menu development
- Cleaning and sanitation
- Food safety regulations
- Training and mentoring
Certification
- Food Safety Manager Certification
Timeline
Executive Chef Manager
Sodexo USA
09.2021 - Current
Executive Chef
The Waverly
02.2017 - 09.2021
Executive Sous Chef
Sodexo USA
09.2012 - 12.2016
Executive Chef
Johns Bar & Grill
10.2011 - 09.2012
Chef De Cuisine
The Seagrille
03.2008 - 10.2011
- Food Safety Manager Certification
Bachelor of Science - Culinary Arts
Johnson & Wales University
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