Ben Smith
MINNEAPOLIS,MN
Summary
Dedicated culinary workhorse with 20 years of experience in the industry. Strong focus on the details, and creativity while maintaining a healthy environment and business. At the end of the day I just want to make great food, and give diners a great experience in a thriving business.
Overview
11
11
years of professional experience
Work History
Sous Chef
801 Chophouse
Minneapolis, MN
04.2026 - Current
- Assisted in daily kitchen operations, ensuring timely preparation of high-quality dishes.
- Fostered a culture of excellence within the the culinary team, leading by example while maintaining high standards of food safety and hygiene.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Managed inventory levels, assisting in ordering and minimizing waste.
- Collaborated with head chef to develop seasonal menu items and specials.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Fostered a positive working environment, encouraging teamwork and open communication among staff.
- Developed a successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Led and monitored food production to verify quality and consistency.
- Oversaw scheduling, inventory management, and supply ordering to maintain a fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
Executive Chef
801 on Nicollet
Minneapolis, MN
01.2026 - 04.2026
- Developed and executed seasonal menus reflecting local ingredients and culinary trends.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed close relationships with suppliers to source best ingredients.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
- Led by example and fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Monitored food production to verify quality and consistency.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Collaborated with front-of-house team to enhance guest dining experiences and service quality.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Disciplined and dedicated to meeting high-quality standards.
Sous/Banquet Sous Chef
Mattie's
Austin, TX
10.2020 - 10.2025
- Supervised kitchen staff to ensure efficient food preparation and service during high-volume banquet events.
- Developed and executed menu plans in collaboration with the executive chef, aligning with seasonal ingredients and customer preferences.
- Streamlined inventory management processes, reducing waste through effective stock rotation and utilization strategies.
- Implemented quality control measures to maintain high standards of food safety and consistency throughout all banquet services.
- Collaborated with event coordinators to customize banquet offerings based on client specifications and dietary requirements.
- Coordinated kitchen workflow during events, ensuring timely preparation and delivery of dishes while maintaining quality standards.
- Planned and directed high-volume food preparation in a fast-paced environment.
- Coordinated with the catering sales team to ensure accurate representation of banquet offerings during client meetings or proposals.
- Monitored equipment maintenance schedules proactively addressing any issues before they could negatively impact operations or guest experiences.
- Supported the executive chef in menu planning and development, resulting in diverse and appealing offerings for various events.
- Streamlined banquet food preparation processes, leading to increased efficiency and reduced waste in kitchen.
- Managed kitchen staff effectively, maintaining a positive work environment that fostered teamwork and productivity.
- Enhanced guest satisfaction by consistently delivering high-quality banquet dishes and ensuring timely service.
- Mentored junior cooks on proper cooking techniques, fostering skill development and growth within the team.
- Consistently met deadlines for multiple concurrent events by efficiently delegating tasks among kitchen staff members based on individual strengths and expertise levels.
- Maintained excellent communication with front-of-house staff, ensuring seamless coordination between culinary and service teams during events.
- Supervised kitchen staff both in the restaurant and for catering work.
- Modified recipes to accommodate dietary restrictions and allergies.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
- Disciplined and dedicated to meeting high-quality standards.
- Set up and broke down kitchen for service.
Chef De Cuisine
Second Bar and Kitchen
Austin, TX
03.2016 - 07.2020
- Supervised kitchen staff to ensure high standards of food quality and safety compliance.
- Developed seasonal menus to enhance culinary offerings and maintain customer engagement.
- Implemented training programs for new team members, fostering skill development and teamwork.
- Coordinated with suppliers to source high-quality ingredients while managing inventory efficiently.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Set up and broke down the kitchen for service.
Education
Associate of Science - Culinary
Auguste Escoffier School of Culinary Arts
Austin, TX02.2015
Skills
- Menu development
- Banquets and catering
- Cost controlllllllllllllllll
- Food prep planning
- Kitchen operations oversight
- Kitchen staff management
- Food plating and presentation
- Attention to detail
- Resource management
- Team leadership
- Creative thinking
- Strong work ethic
Timeline
Sous Chef
801 Chophouse
04.2026 - Current
Executive Chef
801 on Nicollet
01.2026 - 04.2026
Sous/Banquet Sous Chef
Mattie's
10.2020 - 10.2025
Chef De Cuisine
Second Bar and Kitchen
03.2016 - 07.2020
Associate of Science - Culinary
Auguste Escoffier School of Culinary Arts