Brett (Nick) Roberts
Vineyard Haven,MA
Summary
To Whom it May Concern:
I am a very talented passionate Chef looking for exceptional work with an exceptional company. I have the skill set along with the work experience to adapt very well and quickly to any food service environment. People recognize right away my kitchen presence is all about the team, the business at hand and how we execute service flawlessly. I am committed to every shift, and no job is to small or too big for me. I am a pro, but I bring levity, an easy-going work style and a lot of comradery to the workplace. I really love what I do and the great folks we get to do this with day in and day out.
Overview
30
30
years of professional experience
Work History
Seasonal Situational Chef
Chilmark General Store
05.2018 - 11.2024
- The Chilmark General Store is a bustling community market during the summer on Martha’s Vineyard
- It is a full-service grocery store with an extensive over the counter service selling coffee, breakfast, baked goods, pizza, sandwiches, salads, prepared foods & daily specials.
- I have spent 5 great seasons at the store playing a major role in managing the day to day in the kitchen to ensure our patrons and team have the iconic experience you have come to expect while enjoying "Up Island" life!
Seasonal Dinner Chef
Café This Way
05.2021 - 10.2021
- Responsible for prepping for and executing dinner service
- Running sauté and sharing the grill station
- Creating nightly chef features and catch of the day specials
- Also worked as the full-time high volume breakfast egg cook.
Seasonal Chef
The Boardwalk Family of Restaurants
06.2020 - 10.2020
- The Keys Restaurant is a very large indoor and outdoor Caribbean style restaurant on the water on South Bass Island in western Lake Erie
- Covid 19 made everything more challenging, but we could still see anywhere from a 1,000 to 1600 hundred people come through on our busiest days
- I earned my paycheck working the high-volume skilled stations here 6 days a week 10-14 hours a day.
Chef De Cuisine
Babalu Tapas & Tacos (Eat Here Brands)
08.2016 - 04.2018
- Babalu Tapas & Tacos under Eat Here Brands is a fun vibrant Spanish inspired tapa & tacos restaurant concept with a great bar program
- I ran the kitchen at the newest & ninth signature location in Lexington, KY after also managing in Birmingham, Memphis & Knoxville
- This is a scratch kitchen with table side guacamole made with fresh ingredients, tacos built on fresh handmade tortillas & daily chef created features.
Chef Manager / Consulting Chef
Full Court Press
05.2015 - 01.2016
- I was selected to conceive a food program for a future farm to table bar/food concept for a multifaceted food & beverage group in Des Moines, Iowa
- First managing at their 2nd Fong’s Pizzeria location opened in Ankeny, Iowa
- Then also doing menu consulting for their downtown Des Moines British Pub location, the Royal Mile
- Implementing a seasonal & updated menu change with new design
- Including the ensuing documentation & required training
- Next I was asked to do a similar evaluation of their German restaurant the Hessen Haus in downtown Des Moines before it was recreated after an extensive remodel.
Executive Chef
Packs Tavern
09.2014 - 04.2015
- Multifaceted Tavern & live music concept located in a 12,000 square foot historic building in downtown Asheville with downstairs dining on two floors along with two bars & a patio and also a large special events ballroom upstairs with separate kitchen and bar
- 3.5+ million-dollar concept of which on average 68% is in food
- Responsible for all menus & special’s menus, scheduling, ordering, receiving, inventory & human resources
- Manage 4 kitchen managers & staff of 20-30 depending on the season.
Sous Chef / Pastry Chef
Lucky Pie Pizzeria & Tap House
06.2013 - 07.2014
- Large pizza focus and Italian influenced menu with appetizers, salads, entrees & desserts
- Very large craft beer focus with 27 taps & many beer events
- Responsible for dessert menu, scheduling, ordering, receiving, inventory, human resources, menu & special features creation
- Managing staff of 12.
First Executive Chef
Wolfgang Puck Pizza Wine Bar
12.2012 - 05.2013
- Large pizza focus and Italian influenced menu with appetizers, salads, entrees & desserts
- Responsible for creating daily features
- Manage 2 sous chefs & staff of 15
- Utilized Red Rocks software for purchasing, food costing, invoicing, inventory & all food service reports
- Responsible for BOH human resources.
Chef Consultant
Exchange Tavern
05.2012 - 12.2012
- Converting an Irish Pub space with an adjoining coffee shop space into a 180-seat restaurant with patio
- Rebranding the concept into an American style Gastro Pub featuring foods produced in a Woodstone oven
- Main kitchen redesign, creating & designing a dining room show kitchen
- Creating all documentation, i.e
- Costing sheets, recipe sheets, plating sheets, prep lists, schedule costing sheets, purchasing sheets, menu training sheets, etc
- Ensuring when it comes time to open the doors to the public this group is ready to execute all the new changes & be successful.
Opening Executive Chef
Alfalfa’s Market
01.2011 - 02.2012
- Opening of Flagship store a 28,000 Square Foot Natural Foods Grocery Store
- Oversee production kitchen and counter service café in store
- Oversee 10 soup well bar station, salad bar station, grab & go food section
- Responsible for creating all systems, procedures, recipes, department manual & menus
- Responsible for all hiring & training
- Responsible for purchasing all small wares & the writing of all department documentation
- Manage 3 Sous Chefs, 3 floor supervisors & staff of 30.
Sous Chef
The Empire Lounge & Restaurant
05.2008 - 12.2010
- Gastro Pub with an Italian tilt
- Closing manager responsible for all ordering, reconciling daily labor and sales reports, preparing Chef’s mis en place, prep list and all overnight food preparation
- Responsible for Sauté Station during dinner
- 180 seats
- Kitchen staff of 10.
Bakery Manager & Savory Chef
Shamane’s Bake Shoppe
07.2009 - 12.2010
- Independent bakery & pastry shop specializing in wedding cakes
- The savory chef – creating & testing new recipes
- Helping with the organization, documentation & implantation of systems & procedures.
Opening Executive Chef
Colorado Brewing Co. & Boulder Draft House
01.2009 - 07.2009
- American brew house fare influenced heavily from my previous experiences
- Original concept and menu creation
- Responsible for redesigning kitchen to accommodate the volume of 200 seats
- Wine list creation
- 6,000 sq
- Foot multi-faceted space including live music nightly
- Kitchen staff of 18.
Opening Executive Chef
Leaf Vegetarian Restaurant
05.2006 - 01.2008
- Casual fine dining vegetarian and vegan cuisine
- Original concept and menu creation
- Responsible for all aspects involved in creating a restaurant from concept
- 40 seats
- Kitchen staff of 8.
Opening Executive Chef
Aji Latin American Restaurant
07.2005 - 01.2008
- Latin American inspired fusion cuisine
- Original concept and menu creation
- Responsible for all aspects involved in creating a restaurant from concept
- 120 seats
- Kitchen staff of 15.
Executive Chef
Bloom
10.2004 - 07.2005
- New American cuisine
- Executive chef responsible for menu creation, staff management, special events and kitchen accounting
- 150 seats
- Kitchen staff of 20+.
First Sous Chef
The Kitchen
06.2004 - 10.2004
- Italian and French cuisine
- Duties included all ordering, scheduling, hiring, receiving, inventory control, menu creation and closing
- 65 seats
- Kitchen staff of 15.
Executive Sous Chef
Tra Vigne
03.2004 - 06.2004
- Fine Dining Northern Italian cuisine
- Closing manager responsible for all ordering, reconciling daily labor and sales reports, preparing Chef’s mis en place list and all overnight food preparation
- World-wide recognized Italian restaurant known for its wine program, service and signature cuisine
- 230 seats
- Kitchen staff of more than 30.
Chef Consultant
5 one 6 Burns
11.2003 - 12.2003
- Consulting chef in the opening of new 60 seat restaurant in the destination beach town of Sarasota, Florida
- Evaluating existing kitchen and its equipment; effecting the resultant modifications
- Creating an enticing concept and its ensuing menu, items, price point and design
- Acquiring all restaurant purveyors; generating order guides and inventory systems
- Establishing all kitchen documentation, cost goals and staff objectives
- Assembling a staff that exceeds the owner’s and guest’s expectations and ultimately ensures a smooth and successful transition when I leave.
Chef De Cuisine
Brasserie Ten Ten
01.2003 - 10.2003
- Opening chef and on site kitchen manager in charge of all day to day aspects of running a high volume kitchen.
- Inspired French Cuisine - serving brunch, lunch and dinner
Chef De Cuisine
The Mediterranean Restaurant
01.1995 - 01.2003
- Responsible for day to day operation of the kitchen including the hiring, scheduling, motivating, training, evaluating, promoting, terminating, ordering, food costing, inventory control & reconciling
- Mediterranean cuisine with a Spanish emphasis - serving lunch and dinner
- 500+ seats
- Kitchen staff of 60+
- 7.5 million in sales per year.
Education
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Culinary Institute of America @ Greystone
01.1998
Skills
- Broad knowledge of Spanish, French, Italian, authentic Mexican, Caribbean, Latin American, Southern American, pastries, vegetarian and vegan cuisine
- Concept & recipe creation to menu, kitchen & restaurant design
- Intimate with Microsoft Office Suite
- Conversational Spanish
References
- Joel Glickman, joel@chilmarkgeneralstore.com, 347-489-0699
- Julie Harris, julieh62@gmail.com, 207-460-8918
- Suzanne Kostura, suzanneboardwalk@yahoo.com, 419-341-2553
- Ashby Gray, agray@brginc.com, 336-707-8888
- Tom Lund, thomasjlund@gmail.com, 303-885-8908
- J.P. Patrick, j.p.patrick@icloud.com, 303-301-4634
Timeline
Seasonal Dinner Chef
Café This Way
05.2021 - 10.2021
Seasonal Chef
The Boardwalk Family of Restaurants
06.2020 - 10.2020
Seasonal Situational Chef
Chilmark General Store
05.2018 - 11.2024
Chef De Cuisine
Babalu Tapas & Tacos (Eat Here Brands)
08.2016 - 04.2018
Chef Manager / Consulting Chef
Full Court Press
05.2015 - 01.2016
Executive Chef
Packs Tavern
09.2014 - 04.2015
Sous Chef / Pastry Chef
Lucky Pie Pizzeria & Tap House
06.2013 - 07.2014
First Executive Chef
Wolfgang Puck Pizza Wine Bar
12.2012 - 05.2013
Chef Consultant
Exchange Tavern
05.2012 - 12.2012
Opening Executive Chef
Alfalfa’s Market
01.2011 - 02.2012
Bakery Manager & Savory Chef
Shamane’s Bake Shoppe
07.2009 - 12.2010
Opening Executive Chef
Colorado Brewing Co. & Boulder Draft House
01.2009 - 07.2009
Sous Chef
The Empire Lounge & Restaurant
05.2008 - 12.2010
Opening Executive Chef
Leaf Vegetarian Restaurant
05.2006 - 01.2008
Opening Executive Chef
Aji Latin American Restaurant
07.2005 - 01.2008
Executive Chef
Bloom
10.2004 - 07.2005
First Sous Chef
The Kitchen
06.2004 - 10.2004
Executive Sous Chef
Tra Vigne
03.2004 - 06.2004
Chef Consultant
5 one 6 Burns
11.2003 - 12.2003
Chef De Cuisine
Brasserie Ten Ten
01.2003 - 10.2003
Chef De Cuisine
The Mediterranean Restaurant
01.1995 - 01.2003
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Culinary Institute of America @ Greystone
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