Eric Maas
Cudahy,WI
Summary
Dynamic professional seeking to leverage extensive experience and dedication in a challenging role that fosters growth and development. Proven track record of achieving targets through effective problem-solving and strategic planning. Core competencies include project management, teamwork, and continuous improvement. Committed to contributing to organizational success while advancing personal career aspirations.
Seasoned supervisory professional with over 20 years of experience in the restaurant industry, recognized for excellence through numerous awards and promotions. Demonstrates exceptional proficiency in sanitation, menu planning, inventory management, and budgeting, ensuring operational efficiency. Adaptable to dynamic environments while maintaining a focus on detail and quality standards. Aiming to leverage extensive expertise to drive continued success in a leadership role.
Seasoned Executive Chef with a background in diverse culinary styles and management of kitchen operations. Proven expertise in menu development, cost control, and high-quality food preparation. Known for leadership skills, creativity, and commitment to providing exceptional guest experiences. Made a significant impact by improving efficiency and streamlining processes in previous roles.
Overview
39
39
years of professional experience
1
1
Certification
Work History
Executive Chef
Sazama's Fine Catering
Milwaukee, WI
06.2022 - Current
- Controlled labor costs through effective use of staff scheduling techniques.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Supervised the selection, training, scheduling, and performance of kitchen personnel
- Supervised dramatic changes to kitchens, adhered to health department standards.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Distributed food to service staff for prompt delivery to customers.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Maintained below average food and labor percentages to increase profits and minimize waste
Executive Chef/General Manager
HealthCare Services Group (HCSG)
Oconomowoc, USA
09.2020 - 03.2024
- Performed financial analysis and recommended effective methods to cut costs.
- Prepared workstations with ingredients and tools to increase efficiency.
- Observed food safety and sanitation protocols to reduce germ spread.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Monitored temperatures of prepared food and cold-storage areas.
- Controlled labor costs through effective use of staff scheduling techniques.
- Utilized local, fresh food products to support local economies and showcase community support.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed budget for food service operations, including cost control and financial reporting.
- Prepared detailed reports on food service performance metrics for senior management.
- Coordinated with other departments to ensure seamless service delivery across the organization.
- Ensured compliance with local health codes and other applicable regulations.
- Analyzed customer feedback to identify areas for improvement and implement changes.
- Explained goals and expectations required of trainees.
- Executed hands-on preventive maintenance and repairs to keep equipment functional.
- Resolved customer complaints promptly in a professional manner.
- Developed and implemented food service policies and procedures.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Trained new employees to perform duties.
Food Service Director/Executive Chef
Oak Park Place
Oak Creek, USA
01.2019 - 05.2020
CMP
Wy dham Vacations
Wisconsin Dells, USA
03.2018 - 01.2019
Restaurant General Manager
Mitra QSR
Madison, USA
07.2017 - 03.2018
Sous Chef
Chula Vista Resort
Wisconsin Dells, USA
07.2013 - 07.2017
- In charge of all cooks, dishwashers, and kitchen staff during 1st shift
- In charge of opening kitchen and buffet line and closing it down after breakfast and lunch are over
- In charge of scheduling all individuals under my direction
- Labor budget reached down to 9% for AM shift since accepting position
- Introduced new menu's, and new ordering guide
- Implemented new ordering templates for two other facilities within Chula Vista
- Bought new equipment to update equipment in bad shape and saved thousands on purchases
- Increased sanitary conditions throughout the kitchen
Sous Chef / Assistant Food Service Director
Cypress Pointe Health Campus
Englewood, USA
08.2011 - 05.2013
Sous Chef
Helga's Restaurant & Biergarten
Niceville, USA
01.2011 - 07.2011
- Company Overview: Pure German style restaurant with menu consisting of all freshly made products
- In addition to opening up the restaurant in the morning and preparing for lunch meal and prepping for the dinner meal, I also saved the restaurant owners $1000's in maintenance costs and labor by installing new equipment and parts where and when needed
- Trained 2 new prep cook / dishwashers in the sanitation requirements and prep needs
- Occasionally I worked through the dinner meal as well
- Pure German style restaurant with menu consisting of all freshly made products
Sous Chef
Chula Vista Resort
Wisconsin Dells, USA
05.2008 - 11.2010
- In charge of opening kitchen and buffet in the morning and preparing meals for both breakfast and lunch
- In charge of all cooks and dishwashers and kitchen staff when Executive Sous Chef is not present
- Also acting as the Safety Officer for the Food and Beverage Department
- Also the Only Chef for the Dinner Cruise during the Summer Season
- Implemented a new two week cycle menu along with all the recipes for the buffet line for both breakfast and lunch
- Built a production chart using excel to utilize for past, present and future predictions of food needed and what is to be done
Mortgage Consultant
All Wisconsin Mortgage
Baraboo, USA
09.2005 - 11.2009
- Establish new clients and work with existing clients in obtaining lending solutions based on their unique conditions
- Worked with numerous lenders including government lending institutions to obtain necessary lending for clients
- Maintained impeccable standards, met all CE requirements from State and Federal, and continually educated myself on all aspects of the finance industry
Equipment Operator First Class Petty Officer (E-6)
US Navy
, USA
07.1998 - 09.2006
- Equipment operator - 10 years experience
- Licensed on multiple pieces of machinery used in the construction industry
- In charge of Licensing for Battalion
- Accident investigator for Battalion
- Squad Leader for Alpha Company in Battalion
- Operated heavy transportation and construction equipment including, trucks, bulldozers, backhoes, graders, forklifts, cranes, and asphalt equipment
- Duties included but were not limited to: Operating a wide variety of heavy duty, self propelled construction equipment for projects including building construction, roadway construction, pier construction, grading and excavation
- Performing minor maintenance on equipment to ensure safe, efficient operation
- Serving as a member of a crane crew to rig cable assemblies and change attachments for various lifting and pile driving operations as well as being licensed as an operator
- Preparing operational reports on equipment
- Operate rock crushing and well drilling equipment
- Reading and interpreting blueprints and preparing sketches for projects
- Making estimated of material, labor, and equipment requirements
- Worked in many environments from frigid temps to scorching desert
Communications Technician Supervisor
US Navy
, USA
07.2004 - 07.2005
Culinary Specialist
US Navy
, USA
01.1986 - 07.1998
- At four separate commands, I was put in supervisory roles within the food industry
- All large commands, one feeding on average of 1000 + people on weekends per each meal
- Met all OSHA requirements, Food Safety and Sanitation requirements
- Was given numerous awards and recognition for not only superior performance as a supervisor and my abilities and cooking, but also for my records keeping abilities and storeroom handling
- Duties consisted of but were not limited to: Culinary Specialists operate and manage Navy messes and living quarters established to subsist and accommodate Naval personnel in addition to many other duties including but not limited to: Estimate quantities and kinds of foodstuffs required
- Assist Supply Officers in ordering and storage of subsistence items and procurement of equipment and mess gear
- Check delivery for quantity and assist medical personnel in inspection for quality
- Prepare menus and plan, prepare, and serve meals
- Maintain food service spaces and associated equipment in a clean and sanitary condition, including storerooms and refrigerated spaces
- Maintain records of financial transactions and submit required reports
- Maintain, oversee, and manage quarters afloat and ashore
Education
HS Diploma -
Arrowhead High School
Hartland, WISkills
- Restaurant Experience
- Leadership Experience
- Management Experience
- Culinary Experience
- Budgeting
- Food Production Experience
- Military Experience
- Food Service Management
- Menu Planning
- Food Safety
- Kitchen Management Experience
- Restaurant Management
- Food Preparation
- Backhoe Operation
- Catering
- Guest Services
- Banquet Experience
- Supervising Experience
- Menu development
- Food safety
- Inventory management
- Cost control
- Staff training
- Recipe creation
- Customer service
- Team leadership
- Equipment maintenance
- Scheduling efficiency
- Supplier collaboration
- Financial analysis
- Problem solving
- Sanitation compliance
- Culinary techniques
- Staff management
- Vendor relationship management
- Fine dining
- Performance review
- Sanitation coordination
- Kitchen management
- Recruitment and onboarding
- Purchasing management
- Dietary restrictions
- Decision-making
- Menu pricing
- Safe food handling
- Delegating work
- Signature dish creation
- Forecasting and planning
- Strong work ethic
- Workflow optimization
- Allergy awareness
- Sanitation guidelines
- Order delivery practices
- Order management
- Fine-dining expertise
- Hiring, training, and development
- Operations management
- Kitchen staff management
- Meal preparation
- Waste reduction
- Hospitality service expertise
- Recipes and menu planning
- Recipe management
- Nutrition
- Budgeting and cost control
- Food service safety training
Certification
ServSafe Manager, certified Proctor and Instructor as a Certified Food Manager
Additional Information
Food Service Manager Certified. ServSafe Proctor and Instructor Certified. Administrator / Proctor with the National Registry of Food Safety Professionals. Have been in supervisory roles for over 20 years with numerous awards and promotions due to growth within the company, my ability to adapt to an ever changing environment, my attention to detail in many areas of restaurant work including sanitation, menu planning, ordering, stock, inventory, budgeting, and more.
Military Service
United States Navy, United States, Petty Officer First Class, 01/01/86, 07/01/06, Navy Achievement Medal - 3 awards, Navy humanitarian service medal, Navy commendation, Presidential certificate, Operation enduring freedom, Operation Iraqi freedom, Multiple awards and accolades, Volunteer service as a young marine leader
Personal Information
- Willing To Relocate: Anywhere
- Authorized To Work: US for any employer
- Title: Executive Chef
Timeline
Executive Chef
Sazama's Fine Catering
06.2022 - Current
Executive Chef/General Manager
HealthCare Services Group (HCSG)
09.2020 - 03.2024
Food Service Director/Executive Chef
Oak Park Place
01.2019 - 05.2020
CMP
Wy dham Vacations
03.2018 - 01.2019
Restaurant General Manager
Mitra QSR
07.2017 - 03.2018
Sous Chef
Chula Vista Resort
07.2013 - 07.2017
Sous Chef / Assistant Food Service Director
Cypress Pointe Health Campus
08.2011 - 05.2013
Sous Chef
Helga's Restaurant & Biergarten
01.2011 - 07.2011
Sous Chef
Chula Vista Resort
05.2008 - 11.2010
Mortgage Consultant
All Wisconsin Mortgage
09.2005 - 11.2009
Communications Technician Supervisor
US Navy
07.2004 - 07.2005
Equipment Operator First Class Petty Officer (E-6)
US Navy
07.1998 - 09.2006
Culinary Specialist
US Navy
01.1986 - 07.1998
HS Diploma -
Arrowhead High School
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