Matthew Ulrich
Chef
Minneapolis,MN
Summary
Dedicated and experienced chef with 18 years of expertise in diverse culinary environments, I have consistently demonstrated a strong ability to lead teams, develop innovative menus, and maintain the highest standards of food quality and safety.
Overview
19
19
years of professional experience
1
1
year of post-secondary education
5
5
Certifications
Work History
Executive Sous Chef
Omni Hotels & Resorts
01.2024 - Current
- Proven ability to lead, mentor, and inspire a team of chefs, kitchen staff, and support personnel to achieve high performance, maintaining a positive and collaborative work environment.
- Expertise in designing and executing creative, seasonal, and cost-effective menus for various dining concepts, balancing guest preferences, food trends, and profitability.
- Strong background in managing kitchen operations, including inventory control, budgeting, and reducing food costs while maintaining high-quality standards. Skilled in implementing strategies to optimize workflow and kitchen productivity.
- Extensive experience in all areas of food preparation, including fine dining, banqueting, and high-volume operations.
- In-depth knowledge of food quality standards, from sourcing ingredients to preparation, ensuring consistency in taste, presentation, and portioning.
- In-depth understanding of food safety standards, health regulations, and sanitation practices to maintain a clean and safe kitchen environment. Trained in HACCP protocols and team compliance.
- Expertise in recruiting, training, and developing kitchen staff, ensuring they have the necessary skills, knowledge, and motivation to perform at their best.
- Skilled in managing multiple kitchen stations simultaneously and solve problems in a fast-paced environment while maintaining quality and service standards.
- Proficient in kitchen management software for inventory, ordering, and scheduling. Comfortable using POS systems and food costing tools to manage restaurant performance and profitability.
- Experience working closely with front-of-house teams, hotel management, and other departments to ensure smooth operations and a cohesive guest experience.
- Participated in food tastings and taste tests.
Banquet Chef
Omni Hotels & Resorts
01.2021 - 01.2024
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Monitored business volume forecast and planned manpower, productivity and costs accordingly.
- Responsible for all aspects of the banquet kitchen with food sales in excess 5 million dollars per year.
- Collaborated with dietary managers of NFL, NHL, NCAA, USMNT team to feed athletes, coaches, and training staff.
- Directed kitchen and stewarding staff of 20 people.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
- Awarded 'Manager of the Quarter Q2 2021'
- Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
Sous Chef Tournant - Hotel Opening
Omni Viking Lakes Hotel
11.2020 - 02.2021
- Collaborated with the Executive Chef and culinary team to develop and implement menus for various dining concepts, including fine dining, casual restaurants, and in-room dining.
- Led kitchen staff in the preparation and execution of high-quality dishes while maintaining high standards of cleanliness, organization, and efficiency.
- Supervised and trained kitchen staff across multiple stations, ensuring consistency in food preparation, plating, and presentation.
- Assisted in managing kitchen inventory, ordering supplies, and ensuring the timely delivery of fresh ingredients.
Sous Chef
Woodhill Country Club
05.2018 - 10.2020
- Create menus and specials from scratch based upon seasonal, responsible, and local sourcing.
- Maintain high standards of quality and make necessary adjustments based upon feedback from guests.
- Accomplish any special requests and handle dietary concerns to the high standards set forth by membership.
- Responsible for managing clubhouse, pool, and on course dining operations.
- Supervise and train kitchen staff to ensure proper safety and sanitation procedures are followed.
- Receive deliveries, monitor inventory, manage storage organization, follow safety guidelines and stock rotation.
- Direct multiple kitchens and dining venues based upon season.
Restaurant Chef
Mendakota Country Club
10.2017 - 04.2018
- Manage all kitchen staff while executing food for member dining venues.
- Developed recipes and modernized cuisine.
- Created daily specials and monthly menus.
- Earned member appreciation by renewing quality and variety of menu items.
Member Dining Sous Chef
Dellwood Country Club
04.2015 - 10.2017
- Manage15 kitchen staff while executing food for multiple dining venues.
- Oversaw daily recipe preparation, food storage, cooking, and presentation.
- Developed recipes and created daily specials, monthly menus, as well as menus for events, holidays, and special occasions.
- Modernized menus and cooking techniques by selecting ingredients based on seasonal availability and quality.
- Earned member appreciation by giving personalized attentive service.
Lead Line Cook
Woolley's Steakhouse - Embassy Suites
02.2012 - 04.2015
- Create new menu items, nightly and weekly specials, assist with private events and promotions
- Awarded: Bloomington Diamond Service Award: Best Food Service Personnel 2014
Line Cook
Brine's Bar & Restaurant
08.2010 - 12.2012
Culinary Intern
Woolley's Steakhouse
11.2011 - 02.2012
Commercial Mechanical Estimator
Pearson Mechanical Services Inc.
10.2007 - 09.2010
Line Cook
Brine's Bar & Restaurant
07.2006 - 09.2010
Education
Culinary Arts Certificate - Culinary Arts
Le Cordon Bleu College of Culinary Arts, Minnesota. Culinary Arts Certificate
Mendota, MN 01.2011 - 01.2012
Skills
Sanitation guidelines
Budgeting
Recipes and menu planning
Food plating and presentation
Forecasting and planning
Flexible and Adaptable
Performance assessments
Certification
ServSafe Allergens Certificate of Completion. Allertrain Certificate of Award
Timeline
Member ACF Minnesota Chapter
01-2025
Executive Sous Chef
Omni Hotels & Resorts
01.2024 - Current
Servsafe Certification
09-2022
Banquet Chef
Omni Hotels & Resorts
01.2021 - 01.2024
Sous Chef Tournant - Hotel Opening
Omni Viking Lakes Hotel
11.2020 - 02.2021
ServSafe Allergens Certificate of Completion. Allertrain Certificate of Award
01-2020
Minnesota Food Manager Certificate
01-2019
Sous Chef
Woodhill Country Club
05.2018 - 10.2020
Restaurant Chef
Mendakota Country Club
10.2017 - 04.2018
Member Dining Sous Chef
Dellwood Country Club
04.2015 - 10.2017
Bloomington Diamond Service Award 'Best Food Service Personnel 2014'
01-2014
Lead Line Cook
Woolley's Steakhouse - Embassy Suites
02.2012 - 04.2015
Culinary Intern
Woolley's Steakhouse
11.2011 - 02.2012
Culinary Arts Certificate - Culinary Arts
Le Cordon Bleu College of Culinary Arts, Minnesota. Culinary Arts Certificate
01.2011 - 01.2012
Line Cook
Brine's Bar & Restaurant
08.2010 - 12.2012
Commercial Mechanical Estimator
Pearson Mechanical Services Inc.
10.2007 - 09.2010
Line Cook
Brine's Bar & Restaurant
07.2006 - 09.2010