Matthew Green
Executive Chef
Saint Paul,MN
Summary
Passionate, classically trained Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for developing compelling seasonal menus and motivating staff, even under challenging conditions. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste.
Overview
15
15
years of professional experience
Work History
Executive Chef
Handsome Hog
Saint Paul , MN
2017.10 - Current
- Developed and implemented menus incorporating innovative techniques to bring global flavor and unique visual appeal into traditional dishes. Executed menu planning, recipe development and daily restaurant operations for the restaurant. Ran catering events, and private parties.
- Created specials based on seasonal ingredients and customer feedback, most of which, found themselves on the menu.
- Built and maintained excellent relationships with all of my vendors to secure fresh produce for menu items.
- Supervised the selection, training, scheduling, and performance of 25 BOH staff members, including 2 Sous Chefs, as well as 60 FOH staff members. Delivered mentorship to strengthen kitchen skills and make sure high quality food preparation and presentation standards were met.
- Very proud of the strong family-like atmosphere I have been able to foster, bringing together both BOH and FOH staff. I actively encourage development and creativity of my staff including participation in the menu development. I have encouraged an intern to attend a Culinary Arts program and have created popular traditions or brought them over from other restaurants to further build and advance the family-like culture.
- Managed ordering, inventory levels, receiving and invoice settling to ensure adequate supplies at all times, and manage food and labor costs.
- Enforced compliance with health department regulations by implementing proper sanitation procedures. 75% of my BOH staff are ServSafe Food Management certified and I am certified through 2027.
- Navigated significant challenges to to the kitchen related to equipment failure, building malfunctions, and staff shortages, which included learning skills in equipment maintenance and repair to save on technician costs.
- Conducted regular staff meetings to discuss menu changes, special events, promotions and assisted in developing marketing strategies to increase restaurant revenue.
- As Sous Chef, prior to becoming Executive Chef in Aug 2020, collaborated with Executive Chef (Justin Sutherland) to create innovative dishes for the menu and special events.
Line Cook
Intelachen Country Club
Edina , MN
2016.12 - 2017.10
- Responsible for daily prep and set up. We didn't have a prep team, so every cook was responsible for themselves.
- Responsible for nightly shut downs and making sure product was put away and stored properly.
- Had a good personal relationship with the Sous Chef and we were allowed to collaborate on specials whenever we wanted. When that Sous Chef moved on, I was offered the job, but took the job at Handsome Hog instead.
Sous Chef
Barley And Vine
Lakeville , MN
2016.01 - 2016.12
- Opened this new restaurant, having had significant experience in opening new places. Three months after opening, the chef that brought me in to be his Sous, quit unexpectedly three days before Mother's Day brunch. I took over operations and brunch went extremely well. The following Monday, the owner/GM offered me the position of Executive Chef. I accepted.
- As Executive Chef, was responsible for all of the same things I am at Handsome Hog. But I worked almost 7 days per week, 90+ hours per week and became burnt out so I took a demotion to Line Cook to regain my sanity.
- Worked as Line Cook for another month before moving back to Interlachen.
Line Cook
Interlachen Country Club
Edina , MN
2015.01 - 2016.01
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Sous Chef
Tavern 4&5
Eden Prairie , MN
2013.01 - 2015.12
- Opened the restaurant as an opening supervisor.
- Was promoted to Sous Chef soon after I started.
- Was transferred to Hazlewood in Excelsior to be the Sous because of a desperate need they had. I left there for Interlachen because Hazlewood was not a good fit.
Education
Associates Degree in Culinary Arts -
10.2008
Skills
- Menu Development
- BOH Operations
- Motivational Team Management
- Problem Resolution
- Opening New Restaurants
- Food and Labor Cost Control
- Creating Flavor Profiles that fit the Restaurant
- Vendor Relationship Management
- Hiring, Training and Development
- Coaching and Mentoring
- Performance Assessments
- Performance Improvement
- Catering and Events
- ServSafe Certification
- Order Management
- Food Stock and Supply Management
- Staff Scheduling
- Inventory Management
- Menu Planning
- Food and Beverage Pairing
- Equipment Maintenance
Timeline
Executive Chef - Handsome Hog
2017.10 - Current
Line Cook - Intelachen Country Club
2016.12 - 2017.10
Sous Chef - Barley And Vine
2016.01 - 2016.12
Line Cook - Interlachen Country Club
2015.01 - 2016.01
Sous Chef - Tavern 4&5
2013.01 - 2015.12
Le Cordon Bleu - Associates Degree in Culinary Arts,
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