Brad Roth
Leland
Summary
Commitment to culinary excellence drives innovative menu development and operational efficiency. Proven success in increasing customer retention and enhancing the dining experience through seasonal, locally sourced ingredients. Expertise in food safety compliance and staff training fosters a high-performing kitchen environment.
Overview
29
29
years of professional experience
Work History
Executive Chef
Peninsula Provisions
Lake Leelanau
05.2023 - Current
- Managed kitchen operations to ensure high standards of food quality and safety.
- Trained and supervised kitchen staff, improving culinary skills and fostering teamwork.
- Implemented cost control measures, maintaining budget while minimizing food waste.
- Developed innovative menu items using seasonal and locally sourced ingredients.
- Created innovative menu items and managed food expenses, ensuring quality standards were consistently met.
- Coordinated special events, creating tailored menus for diverse client needs.
- Trained kitchen workers on culinary techniques.
Chef
Riverside Inn
01.2021 - Current
- Created innovative dishes that elevated guest dining experiences.
- Prepared diverse menus using fresh, seasonal ingredients at Riverside Inn.
- Prepared high-quality dishes according to established recipes.
- Supervised kitchen staff to maintain food preparation efficiency and uphold safety standards.
- Trained new cooks on recipes and kitchen protocols to ensure consistent quality.
- Kept up to date with current culinary trends, as well as health and safety regulations.
Consultant
Artisan – The Delamar Hotel
01.2020 - 12.2020
Executive Chef - Proprietor
Revelry Bistro
01.2015 - 12.2019
Executive Chef
Bistro Central Parc
San Francisco
01.2012 - 12.2015
- San Francisco, CA
- Designed seasonal menus focusing on local and sustainable ingredients.
- Managed kitchen staff, fostering teamwork and collaboration among culinary professionals.
- Developed and maintained food safety standards throughout all kitchen operations.
Sous Chef, Pastry Chef, Rounds, Brick Oven
Epic Roasthouse
01.2008 - 12.2012
Executive Chef
La Metro Café
San Francisco
01.2002 - 12.2005
- San Francisco, CA
- Directed kitchen operations to ensure high food quality and presentation standards.
- Managed inventory and procurement of ingredients for daily menu requirements.
- Developed seasonal menus reflecting local flavors and culinary trends.
Executive Chef
La Amour Dans Le Four
San Francisco
01.2001 - 12.2002
- San Francisco, CA
- Developed innovative menu concepts to enhance culinary offerings at Peninsula Provisions.
- Supervised kitchen staff, ensuring high standards of food safety and hygiene.
- Managed inventory and ordered supplies to maintain optimal kitchen operations.
Events Coordinator
Plump Jacks Squaw Valley Inn
Squaw Valley
01.1999 - 12.2001
- Squaw Valley, CA
- Coordinated logistics for events, ensuring seamless operations and guest satisfaction.
- Collaborated with vendors to secure services and supplies for events.
- Managed event timelines and schedules to meet client expectations effectively.
Meat & Seafood Station Staff
Bouchone
Yountville
01.1998 - 12.1999
- Yountville, CA
- Facilitated daily operations by coordinating staff schedules and task assignments.
- Managed inventory levels, ensuring timely restocking of supplies and materials.
- Provided excellent customer service by assisting clients with inquiries and transactions.
Brick Oven Chef
Catahoula Restaurant & Saloon
Calistoga
01.1997 - 12.1999
- Calistoga, CA
- Crafted diverse menus featuring seasonal ingredients and local flavors.
- Supervised kitchen staff to maintain high standards of food safety and hygiene.
- Developed signature dishes that enhanced the restaurant's culinary reputation.
Education
Course - Focus on all Aspect of Culinary Field
New England Culinary School
Montpelier, VT01-1995
Basic Life Support Graduate - Emergency Medical Technician
Suttons Bay, MI01-1993
Outdoor Education & Outward Bound -
Sterling College
Craftsbury Common, VT01-1992
Outdoor Education -
Leelanau School or Education
Glen Arbor, MI01-1990
Skills
- Menu development
- Menu Design
- Food Presentation
- Restaurant Operations
- Catering Operations
- Kitchen Efficiency
- Staff training
- Team Building
- Talent acquisition
- General Operations
- Program Management
- Customer Development
- Excel
- QuickBooks
- Microsoft Word
- Online Ordering
Timeline
Executive Chef
Peninsula Provisions
05.2023 - Current
Chef
Riverside Inn
01.2021 - Current
Consultant
Artisan – The Delamar Hotel
01.2020 - 12.2020
Executive Chef - Proprietor
Revelry Bistro
01.2015 - 12.2019
Executive Chef
Bistro Central Parc
01.2012 - 12.2015
Sous Chef, Pastry Chef, Rounds, Brick Oven
Epic Roasthouse
01.2008 - 12.2012
Executive Chef
La Metro Café
01.2002 - 12.2005
Executive Chef
La Amour Dans Le Four
01.2001 - 12.2002
Events Coordinator
Plump Jacks Squaw Valley Inn
01.1999 - 12.2001
Meat & Seafood Station Staff
Bouchone
01.1998 - 12.1999
Brick Oven Chef
Catahoula Restaurant & Saloon
01.1997 - 12.1999
Course - Focus on all Aspect of Culinary Field
New England Culinary School
Basic Life Support Graduate - Emergency Medical Technician
Outdoor Education & Outward Bound -
Sterling College
Outdoor Education -
Leelanau School or Education