Summary

Overview

Work History

Education

Skills

Additional Information

Timeline

Matthew Hartstein

Fletcher,NC

Summary

Dynamic culinary leader with over 15 years of progressive experience in high-volume kitchens, including directing multi-department operations and leading teams through challenging periods without executive oversight. Expertise in menu development, food cost control, staff training and supervision, and delivering consistent quality across à la carte, banquet, and catering services. Proven ability to optimize kitchen efficiency, maintain high food safety standards, and drive operational excellence. Seeking an Executive Chef position to lead culinary innovation and business growth for a distinguished restaurant or hospitality operation.

Overview

years of professional experience

Work History

Warehouse Assistant / Delivery Assistant

Absolute Medical Supply

Oakland Park, FL

Conducted testing, cleaning, labeling, and inventory management of medical equipment, ensuring accuracy and compliance for restocking and patient delivery.

Line Cook / Front of House Support

South Rock Bar and Grille

Hendersonville, NC

01.2009 - 01.2010

Managed grill, fryer, and sauté stations, preparing made-to-order items (burgers, steaks, seafood, pastas, vegetables) while upholding speed, quality, and consistency.
Supported full restaurant and bar operations as needed, gaining comprehensive insight into front- and back-of-house coordination.

Lead Line Cook

The Grateful Palate Open Kitchen

Ft. Lauderdale, FL

01.2010 - 01.2012

Executed multiple stations (sauté, grill, pantry, dessert) in a high-traffic open-kitchen environment, preparing daily specials, full menu items, sauces, garnishes, and plated desserts.
Created and prepped daily amuse-bouches and specials under Chef Hector Lopez, contributing to memorable guest experiences and kitchen flow.
Maintained superior station organization and cleanliness while supporting nightly closing procedures.

Kitchen Supervisor

Catered Fit Corp

Dania, FL

01.2012 - 01.2014

Managed the prep team and led breakfast and fruit stations, overseeing the production and timely packaging of 1,500+ fresh meals daily for delivery.
Maintained rigorous inventory control and freshness standards while scaling operations and ensuring compliance with Chef Rochelle’s recipes and quality guidelines.
Earned promotion from head prep to station leadership through demonstrated reliability, operational scaling, and commitment to safety and presentation.

Kitchen Lead

Jack’s Diner

Hollywood, FL

01.2014 - 01.2017

Led all aspects of a 24-hour high-volume diner kitchen, working every station while managing orders, daily prep, specials, and maintaining consistent ticket times and cleanliness standards.
Oversaw food cost control, portioning, and inventory to optimize profitability in a fast-paced, round-the-clock operation.
Directed shift leadership responsibilities, including staff coordination and upholding quality and sanitation protocols during peak periods.

Executive Sous Chef

IOBE Kitchen (The Inn at Biltmore)

Asheville, NC

01.2017 - 01.2025

Directed daily culinary operations across multiple outlets, including AM service, Afternoon Tea, à la carte dining, and banquets, while successfully managing the kitchen in the absence of an Executive Chef.
Spearheaded the development of new dishes, seasonal menus, and banquet offerings, enhancing guest experiences and supporting team accountability during extended periods.
Trained, supervised, and mentored kitchen staff across all stations, building a cohesive and high-performing team in a luxury hospitality environment.
Oversaw inventory control, station preparation, equipment maintenance, and quality standards to ensure seamless high-volume service and operational efficiency.
Collaborated with Chef Demarco and senior leadership to identify growth opportunities within the Biltmore Estate, demonstrating strategic adaptability and commitment to excellence.

Education

High School - undefined

Michael Krop Senior High School

Miami, FL

01.2009

Skills

Menu Development & Seasonal Recipe Creation

Kitchen Leadership & Team Mentoring

Food Cost Control & Inventory Management

Banquet & High-Volume Catering Operations

Staff Scheduling, Training & Development

Food Safety & Sanitation (HACCP/ServSafe Standards)

Multi-Station Execution (Grill, Sauté, Pantry, Dessert)

Operational Efficiency & Quality Control

Vendor Relations & Equipment Maintenance

24-Hour & High-Volume Production Management