Matt Combs
Lexington,KY
Summary
Ambitious Culinary Director with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
17
17
years of professional experience
Work History
Culinary Director
Bluegrass Hospitality Group
03.2022 - Current
- Enhanced dining experiences by developing innovative and diverse menus tailored to various dietary needs and preferences.
- Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
- Increased customer satisfaction with high-quality dishes prepared consistently using fresh ingredients and creative presentations.
- Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
- Collaborated closely with other department heads to ensure seamless coordination of events, leading to successful outcomes for all involved parties.
- Raised the profile of the establishment by participating in industry conferences as a speaker or panelist on topics related to culinary trends and business practices.
- Designed seasonal menu offerings that showcased fresh produce from regional suppliers while maintaining an attractive profit margin on each dish served.
Managing Partner and Executive Chef
OBC Kitchen
05.2013 - 03.2022
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Executive Chef
Malones Of Lansdowne
04.2011 - 05.2013
- Was asked by the company to transfer to a struggling brand to improve upon Production, Employee moral, profitability, and overall execution.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
Executive Chef
Sal's Chophouse
08.2006 - 04.2011
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Education
Associate of Arts - Culinary Arts
Sullivan University
Louisville, KY12.2004
Skills
- Menu Development
- Vendor Relations
- Quality Assurance
- Kitchen Management
- Sanitation Practices
- Food Pairings
Timeline
Culinary Director
Bluegrass Hospitality Group
03.2022 - Current
Managing Partner and Executive Chef
OBC Kitchen
05.2013 - 03.2022
Executive Chef
Malones Of Lansdowne
04.2011 - 05.2013
Executive Chef
Sal's Chophouse
08.2006 - 04.2011
Associate of Arts - Culinary Arts
Sullivan University
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