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
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
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