Derek Staebell
Westminster,CO
Summary
Driven culinary creator specializing in developing fresh, unique, and natural scratch-made foods for diverse individuals. Upholds highest standards of food safety and product quality through continuous training and valuable experiences. Positive and collaborative leader fostering connections among stakeholders and establishing sustainable food ecosystems. Passionate about promoting healthy environments and introducing innovative concepts to the market. Resilient entrepreneurial spirit with a knack for innovation, successfully leveraging new ideas to overcome challenges as a small business owner and in start-up settings. Exceptional written and verbal communication abilities enhance ability to thrive in this industry.
Overview
11
11
years of professional experience
Work History
Culinary Operations Manager: Restaurant Support
Modern Market Eatery - Thrive Restaurant Group
04.2023 - 04.2025
- Create recipes from scratch utilizing seasonal ingredients and market needs based on changing markets
- Develop and deployment of new menu items, working collaboratively with stakeholders to meet deadlines, develop materials and ensure thorough timely rollouts
- Create, curate and maintain culinary materials, including food and beverage recipes, spec materials, ingredient lists, and nutritional information
- Write, test, and engineer existing and new recipes as well as validate processes throughout the life cycle from ingredient to final product including test market exercises
- Train Area Directors and Store Managers, on new menu items and and processes aimed at up-skilling the workforce to meet dynamic industry demands.
- Coordinate photoshoots and build out menu items specifically for beauty shots for website and marketing materials
- Ensure project milestones and deliverable dates are met with a focus on creating smooth transitions between project phases and new deployments with clear communication to project stakeholders
- Create, shoot and edit training materials including SOPS, videos, and tutorials utilizing various software systems
- Developed and maintained relationships with external vendors and suppliers.
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
- Analyzed and reported on key performance metrics to senior management.
- Implemented quality control systems to boost overall product consistency and reliability.
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
Franchise Brand Consultant
Modern Market Eatery - Thrive Restaurant Group
04.2023 - 04.2025
- Coordinate and develop Franchisee programs to properly train Modern Markets Brand Standards and protocols through hands on training as well as written documentation
- Ensure proper communication is upheld between Modern Market and Franchisee's through coaching General Manager's on 1:1 basis as well as team members
- Visit locations across the United States to help open and maintain good relationships with partners
- Audit licensee locations for quality, accuracy and Brand Standard execution
- Create back of house inventory and quality programs using ROSNET multi-unit restaurant software
- Advised clients on best practices for maintaining a cohesive brand identity across all touchpoints.
- Coordinated cross-functional teams to execute successful product launches and promotions.
- Built long-lasting relationships with clients, ensuring ongoing business opportunities and referrals.
- Revitalized underperforming brands through rebranding efforts and strategic marketing initiatives.
- Managed multiple projects simultaneously without compromising quality or timeline expectations.
Research and Development Chef
Meati Foods
08.2021 - 04.2023
- Develop over 12 wholesome and delicious recipes with iterative improvement from Executive Chef that are currently active for customers on Meati's website
- Cook and present products for evaluation and sensory feedback from multiple stakeholders
- Execute R&D experiments to promote culinary innovation and future ideation
- Research pathways to expand our unique products across multiple platforms
- Execute scale-up and commissioning of food processes in an expanding production facility
- Enhanced team collaboration by fostering open communication between culinary staff and other departments within the organization.
- Ensured food safety compliance at every stage of preparation, from ingredient handling to final presentation.
- Collaborated with marketing team to create successful promotional campaigns for new products.
- Created visually appealing presentations for plated dishes that enhanced each meal''s appeal to customers.
- Developed innovative recipes by researching and experimenting with unique ingredients and cooking techniques.
- Streamlined production processes for increased efficiency, implementing new equipment and procedures.
- Enhanced product quality by conducting regular Sensory tests and adjusting recipes accordingly.
- Strengthened brand reputation through consistent delivery of high-quality products that met or exceeded customer expectations.
- Planned, developed and formulated alternative protein products based on market trends, customer input and personal experience.
- Performed research on latest technologies and current markets to develop new product concepts, successfully developing 4 new products.
Quality Assurance and Production Specialist
Meati Foods
08.2021 - 04.2023
- Perform daily microbiological testing, including ATP monitoring, microscopy, and fungal and bacterial culturing to identify and enumerate potential contaminants
- Continuously improve sanitation SOPs, CIP procedures, allergen testing, and validation documentation to maintain GMP practices in a food production facility
- Verify suppliers and product information, maintain up-to-date SOPs, confirm label accuracy, collect all production data, and release product
- Test product quality using multiple tools including texture analyzers and moisture analysis daily
- Liaise between Production, Fermentation, Quality Assurance, and Culinary Science teams
- Collaborate to create the gold standard for fungal mycelium-based food from bioreactor, through production, into the kitchen and to the consumer
- Delivered quality products with effective use of control procedures and good inspection skills.
- Collaborate with engineers to refine product designs, resulting in smoother manufacturing processes and higher-quality end products.
- Streamlined documentation practices to facilitate easy tracking of work orders, change requests, and quality control records.
- Coordinated recall efforts when necessary while maintaining communication with relevant stakeholders.
- Assisted in developing company-wide food safety policies that were consistent across multiple facilities.
- Implemented corrective actions to eliminate the root causes of non-conformance incidents.
- Worked closely with production staff to identify opportunities for continuous improvement in food safety practices.
Chef de Cuisine
Harvest Table
01.2020 - 05.2022
- Oversee a 25-member culinary brigade to meet production, presentation, and service excellence standards
- Manage production schedule, build protein grid, and adapt to seasonal needs to develop weekly menus for 500+ guests over 3 meal periods per day, seven days a week
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Develop and publish recipes for Harvest Table recipe book and database utilizing clean ingredients
- Build strong partnerships with local vendors, food banks, and nonprofits to leverage regional food resources, reduce waste, and help those in need
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Offer a wide variety of culinary solutions to meet client dietary restrictions, needs, and tastes
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Collaborate with partner institutions to develop innovative plant-forward products
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Monitor sales and manage merchandising to forecast and maximize profits
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Develop and implement training opportunities for culinary staff to increase their knowledge and skills
Owner
North Country Food Lab/Live Cultures
01.2016 - 05.2021
- Expand sales and distribution into 11 stores and 4 restaurants across Front Range of Colorado
- Work with local farmers to offer unique CSA value-added products made with clean ingredients
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Develop quarterly budget and sales goals and monitor bookkeeping using QuickBooks
- Increase sales and brand awareness through demos, markets, and special events
- Teach workshops in fermentation, preservation, and sustainable consumer practices
- Monitor food safety using HACCP guidelines, Better Process Control, and general good practices
- Test viability of probiotic foods using aseptic technique and microbial culturing methods
Operations Manager
Asher Organic Brewing Company
12.2015 - 05.2017
- Promote Asher events and products using Facebook, Twitter, Instagram, WordPress, and Eventbrite
- Utilize QuickBooks, Microsoft Excel, Outlook, and Word for bookkeeping and to carry out office duties
- Manage payroll and provide training to staff of ten
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Work with Sales Manager to increase sales by 20% within one year of starting the position
- Facilitated smooth collaboration between departments through clear communication channels.
- Spearhead the USDA Organic Certification and Audit processes
- Identified and resolved unauthorized, unsafe, or ineffective practices.
- Tax analysis recovered $2,000 in overbilled energy taxes over a three-year period
- Develop a branding strategy in-line with organic values
Head Brewer
Asher Organic Brewing Company
12.2015 - 05.2017
- Produced award winning beer for Seven Bridges National Organic Brewing Challenge for 2016 and won Second Place Best of Show, two Gold Medals, Best Alternative Amber Style Beer, and Best Herbed Spice Beer
- Cellar beers to ensure proper transfers, dry-hopping, carbonating, and CIP of fermenters and bright tanks
- Developed innovative beer recipes, resulting in a diverse product portfolio appealing to various customer preferences.
- Source, order, and log inventory of organic grain, hops, and yeast
- Conducted regular quality control testing to ensure adherence to established standards for taste, appearance, aroma, and consistency.
- Run quality control laboratory and maintain good brewing microbiology practices
- Adhered to good manufacturing practices and standard operating procedures.
- Perform mill assessment and made calibration adjustments that saved the business $12,000 in one year
Production & Special Projects
Avery Brewing
02.2014 - 12.2015
- Head bottling and canning teams as shift lead and received Ball Aerospace canning QA/QC training
- Lead development of special projects and seasonal barrel-aged beers
- Build and maintain CIP procedures to sanitize and verify equipment cleanliness
- Utilize sensory evaluation to detect off-flavors in products and identify the underlying root cause(s)
- Adhere to highest quality and safety standards, attention to detail, and proper aseptic technique
- Led cross-functional team to launch new product, exceeding initial sales forecasts.
- Led daily quality assurance efforts, maintaining high standards for all products and services.
Skills
- Culinary Innovation
- Proficient in ROSNET Software
- Food Safety Management
- Product Quality Assurance
- Effective Leadership
- Collaborative Facilitation Expertise
- Stakeholder Communication
- Resilient Food Systems Development
- Wellness-Focused Environments
- Microbial laboratory Skill Set
- Strategic Thinking for Innovation
- Entrepreneurship
- Effective Written Communication
- Strong Oral Communication Skills
- Advanced MS Office Skills
Training And Education
- Culinary Institute of America, Honey Immersion, 2024
- Australian Beef and Lamb, Idahoan Potato and Texas Pete's Chef Camp 2023
- Preventive Control Qualified Individual (PCQI) Certification, 2022
- Cornell University, Good Manufacturing Practices Certification, 2022
- State of Colorado, MED Employee License, 2021
- HACCP Certification for Retail Food Establishments, 2021
- ServSafe, Food Protection Manager Certification, 2020
- ServSafe, Food Handler Certification, 2018
- Apprenticed under 2018 & 2019 James Beard-Nominated Chef and Baker Andy Clark, 2018
- University of Tennessee, Better Process Control Certificate in Low/High Acid Canned Foods, 2018
- Institute of Brewing and Distilling (IBD), General Certificate in Brewing, 2015
- Cicerone, Server Certification, 2013
- Berklee College of Music, Boston, MA, Studied Music Business and Songwriting, 2004 - 2005
- Villa Maria College, Buffalo, NY, Associate Degree in Music Business and Songwriting, 2001 - 2003
Timeline
Culinary Operations Manager: Restaurant Support
Modern Market Eatery - Thrive Restaurant Group
04.2023 - 04.2025
Franchise Brand Consultant
Modern Market Eatery - Thrive Restaurant Group
04.2023 - 04.2025
Research and Development Chef
Meati Foods
08.2021 - 04.2023
Quality Assurance and Production Specialist
Meati Foods
08.2021 - 04.2023
Chef de Cuisine
Harvest Table
01.2020 - 05.2022
Owner
North Country Food Lab/Live Cultures
01.2016 - 05.2021
Operations Manager
Asher Organic Brewing Company
12.2015 - 05.2017
Head Brewer
Asher Organic Brewing Company
12.2015 - 05.2017
Production & Special Projects
Avery Brewing
02.2014 - 12.2015
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