Matthew Hollenbaugh
Detroit,United States
Summary
Results-driven Chef (BOH Manager) with 8 years of experience in hospitality, specializing in front and back of house operations. Developed innovative menus, coordinated events, and resolved staff conflicts to enhance team performance. Managed kitchen operations, maintained high food quality standards, and ensured exceptional customer satisfaction.
Overview
1
1
Certification
8
8
years of professional experience
Work History
Project Manager/Consultant
Midwest Energy Concepts
Saginaw, Michigan
08.2020 - Current
- Developed project plans outlining timelines and resource allocation for initiatives.
- Coordinated with vendors to procure materials and services for projects.
- Developed solutions to project risks and issues, meeting quality and timeline goals and objectives.
- Conducted comprehensive research and data analysis to support strategic planning and informed decision-making.
- Achieved cost-savings by developing functional solutions to problems.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
Campus Executive Chef
Continental
Detroit, Michigan
07.2024 - 07.2026
- Oversaw operations of three kitchens, ensuring compliance with contract specifications.
- Developed and implemented weekly menus, enhancing culinary offerings and variety.
- Coordinated catering services across six buildings, ensuring timely and quality food service.
- Personal Chef for CEO, CFO and VP.
- Handled all the food and operations for the quarterly board meetings.
- Performed financial analysis and recommended effective methods to cut costs.
- Conducted training and development programs for staff at each site.
Chef (BOH Manager)
Celeste Group
Chicago, United States
06.2023 - 07.2024
- Managed three different restaurants for Celeste Group
- Developed several new menus
- Executed sauté, grill, flat, pantry, expo and prep.
- Worked closely with exc. chef on all menu changes.
- Managed all front and back house operations.
- Ensured smooth kitchen operations
- Led team to maximize customer satisfaction and revenue.
- Maintained high customer satisfaction with good conflict resolution
- High-quality food standards
- Coordinated logistics for events
Multi-Unit Jr. Sous Chef
Peas & Carrots Hospitality
Birmingham, United States
04.2022 - 06.2023
Multi-Unit Line & Prep Cook
The Morrie
Royal Oak, United States
08.2019 - 03.2022
Restaurant Operations Manager
The Hills
Troy, United States
05.2018 - 08.2019
Education
High School -
Frankenmuth High School
Frankenmuth, Michigan, USSkills
- Menu development
- Catering operations
- Cost control
- Kitchen management
- Food safety standards
- Quality control
- Vendor negotiation
- Training and development
- Event coordination
- Customer relationship management
Certification
- Manger Serv Safe 10/24/2025, 10/24/30
- Allergen, Servsafe, 03/01/24, 03/01/27
Additional Information - Military Service
United States Air Force, San Antonio, TX
Timeline
Campus Executive Chef
Continental
07.2024 - 07.2026
Chef (BOH Manager)
Celeste Group
06.2023 - 07.2024
Multi-Unit Jr. Sous Chef
Peas & Carrots Hospitality
04.2022 - 06.2023
Project Manager/Consultant
Midwest Energy Concepts
08.2020 - Current
Multi-Unit Line & Prep Cook
The Morrie
08.2019 - 03.2022
Restaurant Operations Manager
The Hills
05.2018 - 08.2019
High School -
Frankenmuth High School