Matthew Marchand
Sioux Falls,SD
Summary
Accomplished Kitchen Manager with expertise in hospitality service and inventory control. Skilled in training teams to optimize performance, manage costs effectively, and deliver exceptional dining experiences, contributing to increased guest satisfaction and operational efficiency.
Overview
6
6
years of professional experience
Work History
Executive Chef
Atrium Hospitality
Sioux Falls, SD
03.2024 - 03.2026
- Supervised kitchen staff, ensuring compliance with food safety regulations and quality standards.
- Developed and executed seasonal menus, incorporating local ingredients to enhance dining experience.
- Streamlined kitchen operations, improving workflow efficiency during peak service hours.
- Collaborated with front-of-house staff to ensure seamless service and guest satisfaction.
- Managed inventory control, minimizing waste through effective stock rotation practices.
- Trained new culinary team members on cooking techniques and presentation standards.
Kitchen Manager
Mouth of the South
Omaha, NE
04.2023 - 02.2024
- Managed kitchen operations, ensuring compliance with health and safety standards.
- Supervised and trained kitchen staff to enhance productivity and teamwork.
- Streamlined inventory management processes, reducing waste and optimizing supply use.
- Coordinated menu planning and development, aligning offerings with customer preferences.
- Oversaw food preparation quality, maintaining high standards of taste and presentation.
Sous Chef/ Lead Line Cook
CB and Potts
Fort Collins, CO
12.2021 - 03.2023
- Supervised kitchen staff to ensure efficient food preparation and service.
- Developed and implemented new menu items based on seasonal ingredients.
- Coordinated daily operations, maintaining high standards of food quality and presentation.
- Trained new culinary team members on kitchen protocols and safety procedures.
- Collaborated with front-of-house staff to enhance guest satisfaction through timely service.
Lead Line Cook
Marriot Hotel
Fort Collins, CO
01.2020 - 12.2022
- Coordinated meal preparation, optimizing workflow for efficiency during peak service hours.
- Trained junior cooks on culinary techniques and proper equipment usage.
- Managed inventory levels, reducing waste through efficient stock rotation practices.
- Developed and implemented new menu items based on seasonal ingredients and guest feedback.
- Collaborated with front-of-house staff to ensure seamless service and customer satisfaction.
Education
High School Diploma -
Blair High
Blair, NESkills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Inventory control
- Team leadership
- Hospitality service expertise
Timeline
Executive Chef
Atrium Hospitality
03.2024 - 03.2026
Kitchen Manager
Mouth of the South
04.2023 - 02.2024
Sous Chef/ Lead Line Cook
CB and Potts
12.2021 - 03.2023
Lead Line Cook
Marriot Hotel
01.2020 - 12.2022
High School Diploma -
Blair High