Sam Schiffman
Columbus,GA
Summary
Executive Chef Partner with a strong background in kitchen management, cost control, and menu development.
Overview
17
17
years of professional experience
Work History
Executive Chef Partner
219 Food and Spirits
Fortson, Ga
02.2015 - Current
- Developed innovative menu concepts to enhance culinary offerings and attract diverse clientele.
- Streamlined kitchen operations, improving efficiency and reducing food waste through effective inventory management.
- Collaborated with suppliers to source quality ingredients, ensuring sustainable practices and cost-effectiveness.
- Executed strategic planning for event catering, optimizing resources for large-scale functions and private events.
- Implemented health and safety protocols, enhancing compliance and promoting a culture of workplace safety in the kitchen.
- Evaluated kitchen performance metrics, driving continuous improvement in service delivery and customer satisfaction.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Executive Chef Partner
219 Southern Market
Fortson, GA
02.2020 - Current
- Led cross-functional teams to execute seasonal promotions, increasing brand visibility and revenue streams effectively.
- Maintained thorough knowledge of industry trends and competitor offerings, adapting strategies as needed to remain competitive in the market.
- Optimized inventory management systems to minimize spoilage while maintaining adequate stock levels of essential ingredients.
- Implemented cost-effective purchasing strategies, negotiating contracts with suppliers for optimal pricing on quality ingredients.
Executive Chef Partner
219 On The Road
Fortson, GA
10.2023 - Current
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
Executive Chef Partner
219 On The Lake
Fortson, GA
03.2019 - 01.2025
- Coordinated catering services for special events, showcasing culinary creativity and flexibility in meeting diverse client needs.
- Enhanced dining experience by creating innovative, seasonal menus and incorporating locally sourced ingredients.
- Improved food preparation processes by implementing time-saving techniques without sacrificing quality or consistency in final products.
- Aligned restaurant vision with brand standards, ensuring a cohesive identity that resonated with target demographics.
- Developed signature dishes that garnered positive reviews, driving increased patronage and repeat business.
- Managed budgeting and financial reporting for the restaurant, ensuring profitability while maintaining high-quality standards.
- Streamlined kitchen operations for increased efficiency and reduced food waste through strategic planning and organization.
- Hired, managed, and trained kitchen staff.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Sous Chef
Green Island Country Club
Columbus, Ga
01.2009 - 03.2012
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Led kitchen operations during high-pressure situations, maintaining productivity and team morale
Sous Chef
Maison Blanche
Sarasota, FL
05.2012 - 01.2014
- Developed and executed seasonal menus, incorporating local ingredients for enhanced flavor profiles
- Implemented cost control measures to optimize inventory management and reduce waste
- Coordinated with front-of-house staff to ensure seamless service during busy events
- Monitored food safety compliance to uphold health regulations and maintain quality assurance
Education
Associate of Science - Culinary
Le Cordon Bleu
Atlanta, GASkills
- Food presentation
- Kitchen management
- Menu development
- Employee retention
- Cost control
- Menu pricing
- Team management
- Cost control and budgeting
- Purchasing management
- Vendor relations
Timeline
Executive Chef Partner
219 On The Road
10.2023 - Current
Executive Chef Partner
219 Southern Market
02.2020 - Current
Executive Chef Partner
219 On The Lake
03.2019 - 01.2025
Executive Chef Partner
219 Food and Spirits
02.2015 - Current
Sous Chef
Maison Blanche
05.2012 - 01.2014
Sous Chef
Green Island Country Club
01.2009 - 03.2012
Associate of Science - Culinary
Le Cordon Bleu