Matt Ratcliffe
Marietta,GA
Summary
Motivated, creative, passionate team leader with 10+ years’ experience in an Executive chef roll and overseeing multiple outlets, focusing on high standards of taste, quality and presentation while having a high focus to maintain profitable margins. I believe in a very hand’s on approach to team leadership and mentoring as well as a firm belief in locally sourcing of product and seasonality.
Overview
19
19
years of professional experience
Work History
Executive Chef
Hamp & Harry's (part Of Lead Hospitality)
11.2021 - 06.2023
- Ran all day to day operations BOH
- Seasonal menu changes
- Scheduling all BOH staff
- Won multiple awards Taste of Marietta 2 years in a row
- Opened the restaurant from the start
- Maintained 4.8 on opentable
- worked with local farms and vendors to ensure best pricing and top quality ingredients
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Executive Chef
The Americano At The Intercontinental Hotel
06.2023 - 12.2023
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Coordinated with team members to prepare orders on time.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Evaluated food products to verify freshness and quality.
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
Corporate Executive Chef
L.E.A.D Hospitality
07.2020 - 06.2023
- Oversee all boh over multiple units
- Implement and standardize all recipes and plating spec
- Training of all boh management and staff
- Work with chefs of inventory, food cost, purchasing, vendor relations, seasonal menu changes, staffing issues, and labor control
- Opening of all new restaurants and concepts development
- Opened 2 restaurants one being a fine dinning restaurant based on seasonality
- Cover and assist all chef's catering, day to day, off-sites, buyouts, and large parties
- Work directly with Admin and ownership
Executive Chef
Kevin Rathbun Steak
01.2017 - 06.2020
- Oversee all BOH staff including 2 sous chefs, a pastry chef and 21 line chefs
- Oversee and execute all offsite and onsite events
- All scheduling, training, coaching, and mentoring of staff
- Monitored line processes to ensure consistency in quality, quantity, and presentation.
- Lowered food cost from 42% to 38% by monitoring purchases verse sales and and waste management
- Monthly inventory
- Seasonal menu changes using local and seasonal proteins and produce
- Maintain all health and safety standards
- Oversee and expedite service
Executive Chef
BLT steak
11.2014 - 12.2016
- Oversaw both BLT and BQt kitchens 25 staff members
- Attended and executed all offsite and special events in both BLT and the BQt areas
- Lowered food cost by four points below company mandate
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored line processes to ensure consistency in quality, quantity, and presentation.
- Planned promotional menu additions based on seasonal pricing and product availability.
Executive Chef
Buccan & Imoto
01.2014 - 07.2014
- Oversaw 15 team members including 2 sous chefs, sushi chef and pastry chefs
- All scheduling ,training and coaching of team members
- Weekly and daily menu changes based on seasonality and availability
- Oversaw both Imoto and Buccan's teams
- Monthly inventory for both restaurants
- Assisted in the creation and costing of offsite catering
- Maintained 32% food cost
Executive Chef
BLT steak SOBE
12.2011 - 01.2014
- Oversaw all culinary operation sin and very busy 10 million dollar a year restaurant
- Lowered food cost by 6% and maintained for the duration of my time
- Oversaw 45 team members including 2 sous chefs, executive sous, sushi chef and pastry chef
- Executed all special events including wine dinner, Sobe food and wine events, and all BQT events as well
- Oversaw, mentored, and executed all menu changes based on seasonality and trends
- Assisted and help maintain Forbes 4 star rating
Sous Chef
BLT steak
04.2009 - 12.2011
- Demonstrated the ability to identify and implement improvements to streamline processes and increase efficiency and productivity
- Supervised a team of 25+ employees in a busy kitchen, managed food preparation processes, and allocated duties and meal orders
- Designed, developed, and executed menus, quality control, and seasonal specials
- Checked and maintained stock levels, helped manage all staff rosters, and assisted the head Chef de cuisine with menu planning, budgets, and wine selections
- Managed all team tasks and coordinated with front-of-house staff
- Was promoted to new Miami location as the Executive chef
Sous Chef
Silk
03.2007 - 05.2009
- Developed new recipes and updated existing menu
- Managed all line employees, controlled food costs, and oversaw food preparation processes
- Created weekly & nightly specials, maintained food quality and appearance, checked garnishes and meal presentation
- Kept up with cleanliness and sanitation practices
- Established and maintained contacts with farms vendors
- Assisted the chef in all Kaiseki dinners
Sous Chef
W hotel Savu
08.2004 - 03.2007
- Promoted to Sous Chef after 6 months for demonstrating culinary imagination and versatility as well as leadership skills
- Managed a team of 15 employees, created specials, nightly entrées, appetizers, salads, etc.
- Assisted in creation and design of menus for Valentine’s Day, Super Bowl Party, New Years, and numerous other special events including Taste of Atlanta and Bellsouth South Classic
- Received Taste of Atlanta Best Presentation Award in 2006
- Received numerous awards and compliments from both customers and upper management
Skills
- Extremely high attention to detail
- Modern and classic cooking techniques
- Plating and food styling
- Menu and recipe costing, creation and development
- Overseeing of multiple units
- P&L management
- Earned Forbes 4 star with BLT Miami
- Multiple TV, magazine, and news paper spots
- Finding ways to cut cost and maintain quality and profitability
- Ability to oversee large special events on and off-site
- Restaurant Operations
- Order Management
- BOH Operations
- Inventory Management
- Creative Thinking
- Vendor Relations
- Recipe creation
- Recipe Development
- Strong Work Ethic
- Best app by atlanta eats 2022
- Won multiple awards at taste of Marietta 2022-2023
- Was chosen to cook at Food is art event 2024
- 2nd place in Heritage Fire competition in Atlanta and Charleston Sc, 2022-2024
Timeline
Executive Chef
The Americano At The Intercontinental Hotel
06.2023 - 12.2023
Executive Chef
Hamp & Harry's (part Of Lead Hospitality)
11.2021 - 06.2023
Corporate Executive Chef
L.E.A.D Hospitality
07.2020 - 06.2023
Executive Chef
Kevin Rathbun Steak
01.2017 - 06.2020
Executive Chef
BLT steak
11.2014 - 12.2016
Executive Chef
Buccan & Imoto
01.2014 - 07.2014
Executive Chef
BLT steak SOBE
12.2011 - 01.2014
Sous Chef
BLT steak
04.2009 - 12.2011
Sous Chef
Silk
03.2007 - 05.2009
Sous Chef
W hotel Savu
08.2004 - 03.2007
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