Brian Hershey

• Implemented successful cross-marketing strategies such as food and wine pairings.
• Forecasted seasonal staffing levels and interviewed and hired new staff members.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Oversaw preparation of creatively-designed recipes
• Created menus and designed corresponding recipes
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Arranged for kitchen equipment maintenance and repair when needed.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Obtained fresh, local ingredients to lower grocery costs.
• Created recipes and prepared advanced dishes.
• Maintained well-organized mise en place to keep work consistent.

• Manage food production for all restaurants, banquets/private parties, buffets, etc
• Coordinate hiring, orientation, training, and supervision of all employees
• Develop and Execute holiday and daily/speciality menus
• Establish and Maintain food cost goals for all functions
• Assist and Support Executive Chef as needed

• Assisted in re-opening of Park Central Hotel, NYC

spent 4 months in NYC, union shop, full restaurant and social house responsibilities

• Opened Tasty 8’s concept restaurant (specs, licensing, inspections, menus) in Raleigh, NC

• Supervised all catering and service for Men’s and Women’s US Open in Pinehurst, in conjunction with Morrison Catering as the Onboarding Chef for Pinehurst as they purchased National Golf Club.
• Ala carte and banquet services for Carolina Dining Room, Ryder Cup Lounge and National Golf club and Pinehurst Country Club and 1812

• Directed all ordering and preparing of food and related products
• Maintained records to comply with various accrediting agencies
• Supervised all special events and promotions
• Established operating goals and action plans
• Developed staffing plans and operating procedures
• Implemented guidelines to promote customer and employee satisfaction

• Mentored culinary staff on daily basis
• Coordinated standards for food quality and consistency
• Enforced all company policies and procedures
• Controlled all labor and kitchen costs
• Utilized ordering systems for products, equipments and supplies across departments
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Handled and stored food to eliminate illness and prevent cross-contamination.