Gregory Schiff

Talented and innovative Chef with substantial experience in directing high-volume front-of-house (FOH) and back-of-house (BOH) operations, controlling food and labour costs, and enhancing quality and customer satisfaction within the culinary industry. Proven record of success leading and coaching teams, developing recipes, planning menus, determining menu prices, and enforcing food safety standards. Expertise in all aspects of culinary art trends, including food preparation, menu development, event planning, and catering and inventory purchase and control. Strong communication, negotiation, and problem-solving skills with innate ability to obtain freshest and highest quality ingredients and commitment to leave patrons with especially memorable dining experience.

• Executive Chef / Program Director / Executive Catering Chef, Extraordinary Charities, Recipes for Success, West Palm Beach, FL, 09/22, Present, Developed class and core curriculum to teach and train both life skills and job placement within the culinary industry for neurotypical and neurodivergent students., Teach and train students with proper knife skills as well as different cooking techniques, baking, sauté, grilling, stocks and sauces, and catering all up to professional restaurant standards., Hands on training students with proper food handling and certifying them with serve safe certifications., Created a catering company which employs students to receive work experience with doing private plated dinner parties to large corporate events., Teach and educate nutrition classes and how to use food as medicine and maintain a healthy balance from properly sourcing and preparing food.
• Catering Chef, C’est Si Bon, Lake Park, FL, 07/21, 09/22, Equip the staff with strong expertise in cooking techniques through leadership, coaching, and mentoring., Assure proper food and dry goods supplies by executing new ordering and inventory guides.
• Executive Chef, Tim Finnegan’s, Delray Beach, FL, 09/20, 07/21, Equip the staff with strong expertise in cooking techniques through leadership, coaching, and mentoring., Assure proper food and dry goods supplies by executing new ordering and inventory guides., Led and ensured the successful creation of new seasonal menus as well as the execution of new recipes and cost sheets for Irish themed restaurant., Realized a safe work environment by managing and maximizing safety and sanitation practices.
• Resident Chef, Sur La Table, West Palm Beach, FL, 05/18, 08/20, Ensured the highest standards of sanitation and cleanliness are properly maintained., Managed and confirmed cooking and serving of all food items at correct temperature and under sanitary conditions., Communicated and enforced overall Sur La Table policies and standard operating procedures (SOPs) to attain first-rate outcomes., Taught the kids and adults to enhance their skills and expertise within the cooking field., Met customer service standards by leading and organizing kitchen assistants., Recognized for delivering an exceptional cooking class experience at every class while adhering to recipes and game plans., Credited with guiding the guest with different cooking techniques and optimizing knife skills.
• Executive Chef, Brotzeit Café and Bakery, Delray Beach, FL, 06/18, 05/18, Tactfully negotiated and secured favourable prices and order supplies by nurturing and fortifying strong relationships with vendors and sales representatives., Oversaw and escalated sanitation practices to allow the employees in complying with HACCP standards and regulations., Controlled overall facets of scheduling and payroll, labour management, P&L’s, and monthly budgets., Played a key role in developing and implementing new recipes and order guides while maintaining quality of food., Enabled the kitchen staff in securing promotion from dishwashers to line cooks to kitchen managers through cross-training.
• Executive Chef, Banquets Wyndham Hotel and Farmer’s Table & Express, Boca Raton, FL, 01/16, 06/18, Monitored and standardized all food operations, including procurement, pricing, inventory, menu development, and plate costing., Steered efforts towards executing six different banquet rooms simultaneously for different themed functions ranging from 12 to 200 guests, with both buffet style as well as plated lunch and dinner entrée events., Led and ensured the delivery of top-notch dinner services to meet success criteria of large cooperate events., Slashed food cost from high twenties to low teens in banquets and catering, and mid-twenties in Express., Propelled overall business success by increasing revenue by over 32% in one fiscal year., Secured BOH labor by less than 10% through the management of human resources functions, including hiring, training, and payroll management.
• Executive Chef, Sub–Culture Restaurant Group, West Palm Beach, FL, 08/03, 12/16, Successfully introduced local and sustainable fish and seafood., Educated the staff and guests with the importance of eating and purchasing sustainable and line caught fish., Realized the flawless execution of coastal themed dinner, lunch and brunch menus for 130-seat restaurant featuring local and sustainable fish, raw bar, and comfort food dishes., Created daily specials through local and sustainable fish as well as locally farmed produce and natural meats., Obtained finest quality and unique local fish by establishing empathetic relationships with spear-fishermen and fishermen., Played an integral part in decreasing food costs by 10% while maintaining the highest quality food standards., Headed and delivered large events for 100 -200 guests such as Moon fest, Gentlemen of the Garden, The Downtown Showdown, Camelot, and private parties within agreed constraints.
• Executive Chef, The Dubliner (Sub–Culture Restaurant Group), Boca Raton, FL, 01/06, 12/14
• Executive Chef, Howley’s Diner, West Palm Beach, FL, 01/03, 12/06