Adam Sydenstricker
White Sulphur Springs,WV
Summary
Ambitious culinary leader with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu creation, multi-tasking and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers and team members alike.
Overview
32
32
years of professional experience
Work History
Director of Food and Beverage
West Virginia Osteopathic School of Medicine
07.2016 - Current
- Developed and planned all menus, both catering and restaurant to meet the needs of students, staff and clients.
- Manages budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
- Ensures compliance with all health and safety regulations, maintaining impeccable inspection records throughout tenure.
- Collaborate with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
- Coordinated seamless event execution for both small-scale gatherings and large-scale banquets, conferences, and events with over 1,200 guests.
- Collaborated with executive team on the kitchen design to optimize workflow efficiency without compromising quality or safety standards.
- Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.
- Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
- Established accurate forecasting systems that enabled precise scheduling and inventory management, minimizing shortages and surplus.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Increased customer satisfaction by addressing feedback promptly and making necessary adjustments to menu items.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
Executive Chef /Restaurant Owner
Greenbrier Valley Catering, LLC
04.2012 - 10.2016
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Enhanced client satisfaction by providing personalized catering services tailored to individual preferences and dietary requirements.
- Delivered outstanding customer service throughout the entire catered event planning process, resulting in repeat business from satisfied clients.
- Collaborated with event planners, venues, and vendors to ensure seamless integration of catering services into overall event design.
- Established strong relationships with suppliers and vendors, ensuring reliable service and competitive pricing.
Executive Chef /Restaurant Owner
The Mason Jar - WSS
06.2011 - 10.2016
- Developed and created menus for catering and restaurant that provided award-winning attention from patrons and community.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
Saucier
The Greenbrier Resort
04.2008 - 01.2011
- Collaborated with chefs on creating new, flavorful sauces and soups that complemented various menu offerings.
- Maintained high-quality food production through consistent adherence to established recipes and guidelines.
- Boosted kitchen efficiency by streamlining the preparation process for multiple dishes.
Roast Chef / Rounds Chef
The Greenbrier Resort
04.1995 - 04.2008
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
Banquet Chef
The Breakers Resort, Inc
08.1992 - 04.1995
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
Education
High School Diploma -
Meadowbrook High School
North Chesterfield, VASkills
- Operational Efficiency
- Hospitality Management
- Menu development
- Recipe creation
- Allergen awareness
- Multitasking Abilities
- Team building
- Self Motivation
- Work Planning and Prioritization
- Food plating and presentation
Accomplishments
- The Mason Jar featured on the Travel Channel's "Hidden Secrets" television program with it's Buttermilk Fried Chicken.
- The Mason Jar was named in the "101 Unique Places to Dine in West Virginia"
- The Mason Jar's "Mason Burger" was selected as one of the top burgers in the state of West Virginia by West Virginia Executive Magazine.
- The Mason Jar remained in the top 5 area restaurants in the area on Trip Advisor during the entire time we owned it, above several dining venues at The Greenbrier.
Timeline
Director of Food and Beverage
West Virginia Osteopathic School of Medicine
07.2016 - Current
Executive Chef /Restaurant Owner
Greenbrier Valley Catering, LLC
04.2012 - 10.2016
Executive Chef /Restaurant Owner
The Mason Jar - WSS
06.2011 - 10.2016
Saucier
The Greenbrier Resort
04.2008 - 01.2011
Roast Chef / Rounds Chef
The Greenbrier Resort
04.1995 - 04.2008
Banquet Chef
The Breakers Resort, Inc
08.1992 - 04.1995
High School Diploma -
Meadowbrook High School
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