Summary
Overview
Work History
Education
Skills
Timeline
Generic

ANDREW Z. ZAMAGIAS

Columbus,Ohio

Summary

  • Experienced kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations.
  • Passionate for all styles of cooking with vast experience with versatile cooking technique, sourcing ingredients, controlling budgets and boosting restaurant profiles.
  • High-performing, with 15 years of professional cooking experience.
  • Excellent communication, leadership and problem-solving skills. Passion for all styles of cooking and food and building streamlined, cohesive teams.

Overview

17
17
years of professional experience

Work History

Sous Chef / Ice carver

The Inn at Honey Run
12.2011 - 09.2013

Roundsman

Choice Catering LLC
03.2011 - 09.2013

Executive Chef

Understory Columbus, Open Air School
01.2021 - Current
  • Aided and collaborated in design of the line, production, and storage areas prior to restaurant opening.
  • Plan and direct high-volume food preparation in fast-paced environment. Kitchen operations support a banquet event space of 200 capacity, small plate cocktail lounge of 75 capacity, and a fast casual dining area (indoor/outdoor) of 150 capacity.
  • Hire, train, and mentor new staff members in kitchen safety, sanitation and cooking techniques. Currently manage a staff of 10 associates.
  • Develop kitchen staff through training, disciplinary action, and performance reviews. Built strong team environment, promoting and empowering staff to be confident in lead positions.
  • Generate employee schedules and work assignments around boosting productivity and determine appropriate compensation rates.
  • Inspect kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Plan promotional menu additions based on seasonal pricing and product availability.
  • Schedule and receive food and beverage deliveries, adhering to food cost and budget. Developed close relationships with suppliers and source fresh and local ingredients.
  • Develop new recipes and flavor combinations to enhance customer dining experience seasonally. Versatile cooking styles used frequently in all menu items.
  • Implement food cost and waste reduction initiatives to save money. Average food costs range from 20-25%, consistently hitting KPI goals.
  • Maintain labor cost of 24% on average, coming in under company standard of 30%.
  • Voted best new bar by Columbus monthly 2022.
  • Voted 2nd best new restaurant by Columbus Underground 2022.

Sous Chef / Ice Carver

Wolfs Ridge Brewing
09.2013 - 01.2021
  • Assisted in hiring, training, and mentoring of staff in kitchen safety, sanitation and culinary techniques, to improve productivity and increase kitchen workflows.
  • Managed a staff of 25 associates , developed staff through training, disciplinary action, and performance reviews. Built a strong team environment, promoting and empowering staff to be confident in lead positions.
  • Completed weekly ordering for needs of brunch, lunch, dinner, and private events. Managing receiving product and quality assurance for all weekly deliveries.
  • Directed production for high-volume food preparation for brunch, lunch, dinner and private event services, in fast-paced environment.
  • Assisted in menu development, establishing standardized recipes, and seasonal menu changes, planned promotional menu additions, based on seasonal pricing and product availability.
  • Intentionally created specials, promotional menu additions, coordinating with local vendors based on inventory, product availability, seasonality, pricing, and restaurant concepts.
  • Collaborated in business expansions, and multiple kitchen designs for proper flow and functionality of business needs.
  • Worked closely with front-of-house staff to facilitate staff education and excellent customer service, adhering to high-quality standards.
  • Ranked in top 5 restaurants in Columbus, Ohio since 2013
  • Navigated through challenges of the pandemic, adapted and overcame challenges with our team.

Culinary Instructor - Knife Skills

The Ohio State University Dining Services
01.2016 - 02.2017
  • Implemented knife skill training classes for up to 25 dining service student employees.

Roundsman

Peter Shears Downtown
03.2011 - 02.2012

Lead Sauté cook /Opening Team Member

The Triple Crown Restaurant
11.2010 - 08.2011

Line/Banquet cook

The McKinley Grand Hotel
05.2010 - 11.2010

Rounds man

The University of Akron Dining Services
05.2008 - 05.2010

Prep/Line Cook

Bravo
05.2007 - 12.2008

Cashier and Deli/ Café worker

Earth Fare
09.2006 - 05.2007

Education

Associates Degree - Hospitality Management, Culinary Arts

The University of Akron
Akron, OH

Certificate- Restaurant Management -

Skills

  • Forecasting, costing and planning
  • Food plating and presentation
  • Recipes and menu planning
  • Performance improvement
  • Process improvements
  • Ice carver
  • Servsafe - PIC
  • Employee Training
  • Catering and Special Events

Timeline

Executive Chef

Understory Columbus, Open Air School
01.2021 - Current

Culinary Instructor - Knife Skills

The Ohio State University Dining Services
01.2016 - 02.2017

Sous Chef / Ice Carver

Wolfs Ridge Brewing
09.2013 - 01.2021

Sous Chef / Ice carver

The Inn at Honey Run
12.2011 - 09.2013

Roundsman

Choice Catering LLC
03.2011 - 09.2013

Roundsman

Peter Shears Downtown
03.2011 - 02.2012

Lead Sauté cook /Opening Team Member

The Triple Crown Restaurant
11.2010 - 08.2011

Line/Banquet cook

The McKinley Grand Hotel
05.2010 - 11.2010

Rounds man

The University of Akron Dining Services
05.2008 - 05.2010

Prep/Line Cook

Bravo
05.2007 - 12.2008

Cashier and Deli/ Café worker

Earth Fare
09.2006 - 05.2007

Associates Degree - Hospitality Management, Culinary Arts

The University of Akron

Certificate- Restaurant Management -

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ANDREW Z. ZAMAGIAS