Donnie Schmidt
Scranton,Pennsylvania
Summary
A hard working, motivated Executive Chef who has real passion for food, who is sure to exceed your customers’ expectations. Donnie’s leadership style is always to lead by example in observing standards, rules and regulations. He is well placed to improve the standards of cuisine in your kitchen, and to operate in a healthy profit margin. He is a good team player who has the experience required to create a stimulating, positive and energetic working atmosphere which an employer who is looking to recruit the best and brightest people.
Overview
29
29
years of professional experience
Work History
Director of Food and Beverage
Welcome Group Inc - The Hilton Scranton Conference Center
04.2022 - Current
- Managing Am, Pm restaurant manager as well as Banquet manager and multiple captains
- Responsibilities to include Overseeing staff of over 50 people
- Responsible for meeting all F&B budgets and goals
- Implementation of all F&B related SOP, s
- Maintaining of R.A.M.P. standard across F&B and front desk staff
- Creating extensive Bourbon and Tequila menus
- Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
Executive Chef
Welcome Group Inc - The Hilton Scranton Conference Center
05.2016 - 04.2022
- Responsibilities to include Overseeing a staff of 15 or more
- Banquet and A LA Carte menu planning and costing for four outlets
- Purchasing and receiving $1.6 million in product annually
- Food and Labor side of P&L control
- Planning, Costing, Prepping and Executing functions for 30 to 1200 people
- Planning and executing Galas, picnics and everything in between
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Executive Chef
Linchris hospitality - The Hilton Scranton Conference Center
03.2013 - 05.2016
- Responsibilities to include Overseeing a staff of 15 or more
- Banquet and A LA Carte menu planning and costing for four outlets
- Purchasing and receiving $1.4 million in product annually
- Food and Labor side of P&L control
- Planning, Costing, Prepping and Executing functions for 30 to 1200 people
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Executive Sous Chef
Nexus hospitality - The Radisson, Lackawanna Station Hotel
10.2007 - 03.2013
- Responsibilities to include Overseeing staff of 25 people
- Banquet and A LA Carte menu planning and costing for four outlets
- Purchasing and receiving $1.8 million in product annually
- Labor and Food cost control
- Planning, Costing, Prepping and Executing functions for 30 to 5000 people
- Also menu planning and execution of such events as Gourmet Gala, Evening of Fine Food and Wine, Chocoholic Frolic and Taste of the Abingtons
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
Receiving Clerk\ Steward\prep Cook
DamMar Inc - The Radisson, Lackawanna Station Hotel
03.1998 - 03.1999
- I started with the company in the receiving department and Kitchen Prep and in 2002 I was promoted to Sous Chef
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Demonstrated respect, friendliness and willingness to help wherever needed.
Line Cook
Whistles pub and Eatery
08.1996 - 05.1999
Skills
- Developing staff
- Catering management
- Culinary expertise
- Coaching
- Purchasing
- Food safety
- P & L control
- Leading by example
- Plate Food
- Presentation
- Operational efficiency
- Hospitality management
- Allergen awareness
- Menu development
Timeline
Director of Food and Beverage
Welcome Group Inc - The Hilton Scranton Conference Center
04.2022 - Current
Executive Chef
Welcome Group Inc - The Hilton Scranton Conference Center
05.2016 - 04.2022
Executive Chef
Linchris hospitality - The Hilton Scranton Conference Center
03.2013 - 05.2016
Executive Sous Chef
Nexus hospitality - The Radisson, Lackawanna Station Hotel
10.2007 - 03.2013
Receiving Clerk\ Steward\prep Cook
DamMar Inc - The Radisson, Lackawanna Station Hotel
03.1998 - 03.1999
Line Cook
Whistles pub and Eatery
08.1996 - 05.1999
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