KENNETH OSDER
HEWLETT
Summary
Dynamic Executive Chef with a proven track record at Muttontown Country Club, excelling in menu development and staff management. Achieved a remarkable turnaround in food quality and member satisfaction while implementing sustainability initiatives. Renowned for culinary innovation and fostering a collaborative kitchen environment, driving both team morale and operational excellence.
Overview
20
20
years of professional experience
Work History
Executive Chef
Muttontown Country Club
10.2021 - Current
- Updated all of the properties menus to be current high end club fare with updated twists
- Changed the Quality to meet the highest standards and spoke with members to see their thoughts on what they would like to see
- Started short but daily meetings with kitchen staff to hear their thoughts about everything going on in the kitchen and front of the house
- Boosted morale by engaging staff and helping to make positive changes
- Improved food program to meet member expectations
Executive Sous Chef
Columbia University
01.2020 - 09.2021
- Revamped a massive menu with 9 different stations
- Created weekly changing menus for breakfast, lunch and dinner for the entire semester
- Developed new recipe cards with allergens as a main component
- Managed food service during pandemic, consolidating 3 massive kitchens into 1
- Served cold breakfast and lunch to over 140,000 people in the community
- Achieved number one ranking for best campus food in the country
- Recognized in the AASHE sustainable campus index for achieving 100 percent sustainable dining
Executive Chef
The Juilliard School
01.2018 - 12.2019
- Set up new cycle menus with inventory sheets, schedules for the staff and a weekly training schedule
- Managed catering for Lincoln Center and feeding students and faculty
- Revamped sanitation protocols and expectations of managers and supervisors
- Lowered food cost from 49% to 31% by proper ordering, food handling and stopping employee theft
- Rewrote all catering menus and set up allergen guidelines
- Addressed dietary restrictions and allergies for students
Executive Sous Chef
The Andaz Wall Street
09.2016 - 01.2018
- After hurricane Sandy the Andaz Wall Street hotel had to do some major renovations and restructuring.
- Closing their only 3 meal restaurant and making a basic pizza kitchen in the lobby to do room service and a bar turned it into an upscale diner.
- After being hired I helped the chef fix menus and organized the team, which included the stewarding department.
- I was responsible for all new menu rollouts and all food shows for banquets.
- I implemented the new organic waste program with all the new laws; my last Health Department visit there resulted in an A with only 4 points of violations.
- I was responsible for payroll of both culinary and stewarding.
- And helped set up new expectations for the cooks and stewards in accordance with local 6 to straighten out a few areas that were lacking Andaz and Hyatt standards.
- After working at the Grand Hyatt I became a master of the local 6 rules and regulations.
- I also am well versed as to how to work inside of that atmosphere and get results.
Sous Chef
The London Hotel
08.2015 - 09.2016
- Hired to assist the Executive Chef with all the day to day needs of a mid-sized hotel.
- Purchasing scheduling and employee morale are a big part.
- The hotel had previously lost 2 Michelin stars and was purchased by an outside company.
- Recently managed by Interstate I assist in getting all of the numbers in line where the management company needs them to be.
- I was there to help restructure the culinary department.
- I assisted in refocusing the negative environment back to where the employees could be happily engaged with their positions and new directions the chef was taking.
Executive Chef
New York Athletic Club
09.2014 - 07.2015
- Managed all aspects of the food service including stewarding and purchasing at this elite private club.
- Controlled all expenses, private functions and member relations.
- Introduced inspired contemporary cuisine while preserving the traditions of the clubs signature dishes in both restaurants.
- Brought the sanitation grade from a 'C' to an 'A' within the first month of starting the position.
Executive Sous Chef
Grand Hyatt New York, NY
10.2010 - 09.2014
- Oversaw the execution of all aspects of a $40 plus million a year food service operation in a 1,307 room hotel.
- Responsible for purchasing, food cost analysis, Union employee engagement and payroll at the highest grossing Hyatt property in the US.
- Directed creation of the Grand Club, which is the crown jewel of the diamond and platinum member clubs of all Hyatt hotels.
- Implemented menus for banquets, Grand Club and Market, the hotel's 24 hour upscale grab-and-go restaurant concept.
- I also changed concept and implemented the menus for New York Central, which is the hotel's three-meal restaurant.
- Ranked in the top three Hyatt Hotels for the best food cost, which is on average about 18 percent.
- Earned and maintained an 'A' rating from the NYC Health Department.
- Helped establish a kitchen composting program, which was instrumental in the Grand Hyatt NYC being one of only 3 green hotels recognized by the New York State Pollution Prevention Institute.
Executive Chef
A Whales Tale, Long Beach New York
06.2008 - 10.2010
- Managed the front and back of the house operation of a high volume fish and chowder house.
- Responsibilities included inventory, labor control, cost analysis, purchasing, maintaining food quality and consistency with recipe formulations.
- Hired and trained employees on proper sanitation, food handling and cooking techniques.
- Also managed a wait staff and bartenders; duties included scheduling and daily training sessions on product knowledge, food/plate presentation and customer service.
Executive Chef
MacArthur Park, Rockville Center New York
05.2007 - 06.2008
- Hired to maintain existing menu and institute a new one.
- Focus on quality and local freshness with an American flair.
- Responsible for scheduling, food cost, inventory control and an extremely popular specials menu.
- Also maintained a large catering menu where a significant part of the profits came from.
- Coordinated food service with catered events and ensured a seamless transition in-between them.
- Also responsible for quality control, cost containment and customer satisfaction.
Executive Chef
Sutton Place, Long Beach New York
09.2005 - 05.2007
- Managed all areas of a 200 seat restaurant, including a 25 seat area around the bar.
- Produced food for 5 separate menus daily, including in and out of house catering.
- Worked with and trained inexperienced cooks to refine their cooking skills and plating techniques with presentation in mind.
- Developed, tested and priced out recipes for optimum profitability.
- Established controls to minimize food and supply waste and theft.
- Negotiated pricing and terms with vendors.
- Responsible for developing and executing quarterly food and wine dinners for up to 110 people.
- Restaurant was voted 'Best Food' and 'Most Popular' in Long Beach two years in a row.
- Continuous emphasis on refined specials menu and fun, light fare for bar and seasonal menus.
- Catering for 3 different rooms during lunch or dinner service for 20 to 120 people.
Education
ASSOCIATE'S DEGREE - OCCUPATIONAL STUDIES
Culinary Institute of America
Hyde Park, New York01.1995
ASSOCIATE'S DEGREE - HOTEL AND RESTAURANT MANAGEMENT
SUNY Delhi
Delhi, New York01.1993
Skills
- Menu Development
- Staff Management
- Food Cost Control
- Inventory Management
- Catering
- Culinary Innovation
- Health Department Compliance
- Allergen Management
- Sustainability Initiatives
- Union Relations
- Budgeting
- Customer Service
- Recipe Development
- Food Safety
- Team Leadership
Timeline
Executive Chef
Muttontown Country Club
10.2021 - Current
Executive Sous Chef
Columbia University
01.2020 - 09.2021
Executive Chef
The Juilliard School
01.2018 - 12.2019
Executive Sous Chef
The Andaz Wall Street
09.2016 - 01.2018
Sous Chef
The London Hotel
08.2015 - 09.2016
Executive Chef
New York Athletic Club
09.2014 - 07.2015
Executive Sous Chef
Grand Hyatt New York, NY
10.2010 - 09.2014
Executive Chef
A Whales Tale, Long Beach New York
06.2008 - 10.2010
Executive Chef
MacArthur Park, Rockville Center New York
05.2007 - 06.2008
Executive Chef
Sutton Place, Long Beach New York
09.2005 - 05.2007
ASSOCIATE'S DEGREE - OCCUPATIONAL STUDIES
Culinary Institute of America
ASSOCIATE'S DEGREE - HOTEL AND RESTAURANT MANAGEMENT
SUNY Delhi