Matthew Eckstein
Johnstown
Summary
I have 7 years of kitchen experience with 2 of those being the head Kitchen Manager. I have learned that building a team environment that people look forward to coming into is one of the best ways to achieve goals and maintain standards. Communicating with team members what the goals are, how to achieve them and how it will benefit them in the long run is important to help continuously improve the restaurant on all standards. i.e food cost/ quality of food/ building sales/ labor and cleanliness.
Overview
11
11
years of professional experience
Work History
Sous Chef
P.F. Chang's Bistro
Columbus, OH
03.2024 - Current
- Helped over see inventory and manage food cost. Reviewed results with team members to help improve.
- Wrote schedules and managed labor goals while ensuring the restaraunt was properly staffed.
- Assisted in establishing cleanliness standards and building cleaning habits with team members.
- Organized menu rollouts and the restaurant for efficiency.
- Managed truck order guides and adjusted par levels according to business.
- Assisted in training many MIT's.
- Ensured high quality food and maintained standards at all times.
Line Cook/ Line Lead
P.F. Chang's Bistro
Columbus
12.2021 - 03.2024
- Helped train new employees with recipes and to maintain standards of cleanliness
- Performed basic knife skills such as dicing onions or slicing meats.
- Assisted with maintaining a clean work environment.
- Executed with a team in a fast pace environment while maintaining high quality food
- Helped management hit food cost and ticket times goals
Kitchen Manager
Carrabba's Restaurant
Columbus
01.2019 - 10.2020
- Worked with team members to improve food cost, labor, and quality of food,
- Built an enjoyable team environment with high standards of consistency and cleanliness.
- Did all truck orders and managed inventory to not have too much or too little product.
- Delegated work to staff, setting priorities and goals.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
Line Cook/ Assistant Manager
Carrabba's Restaurant
Columbus
10.2015 - 12.2018
- Maintained standards in a fast paced environment while striving to improve consistently and build sales.
- Assisted in teaching new employees recipes and standards of cleanliness
- Followed recipes and learned the importance of consistency and teamwork.
Education
High School Diploma -
Bishop Hartley High School
Columbus, OH06-2015
Timeline
Sous Chef
P.F. Chang's Bistro
03.2024 - Current
Line Cook/ Line Lead
P.F. Chang's Bistro
12.2021 - 03.2024
Kitchen Manager
Carrabba's Restaurant
01.2019 - 10.2020
Line Cook/ Assistant Manager
Carrabba's Restaurant
10.2015 - 12.2018
High School Diploma -
Bishop Hartley High School