Matthew Owens

• Played an instrumental role in menu development, incorporating seasonal ingredients and innovative flavor combinations for maximum appeal.
• Mentored junior chefs in advanced culinary techniques, fostering a collaborative learning environment within the kitchen team.
• Collaborated with front-of-house staff to ensure seamless coordination between the kitchen and dining areas.
• Reduced food waste through careful inventory management and creative menu planning.
• Streamlined ordering processes to reduce delivery errors from vendors while staying within established budgets.
• Facilitated effective communication within the kitchen team, addressing concerns promptly and fostering a positive work atmosphere.
• Assisted in the recruitment process for new hires by interviewing candidates, assessing their skills, and making recommendations to upper management based on fit within the existing team dynamic.
• Regularly reviewed performance metrics to identify opportunities for continuous improvement in the areas of cost control, productivity, and customer satisfaction.
• Oversaw equipment maintenance and repair schedules to minimize downtime and maintain operational efficiency.
• Led the successful execution of special events and catering orders, coordinating with other departments to ensure seamless delivery of high-quality dishes on time and under budget.
• Checked and tested foods to verify quality and temperature.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Oversaw food preparation and monitored safety protocols.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Manage all Wine dinners and special in house events monthly
• Oversees all new menu roll out every two months

I worked closely with clients in there homes to create weekly menus for there family's .

prepared and prepped all meals on site for them .

Created menus designed for dietary and special needs for clients

worked for as many as 8 different family on a weekly basis

Did extra events for clients as well , Holidays and special occasions

Weekly menus planning and shopping for all products needed

• Maintained well-organized mise en place to keep work consistent.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
• Crafted unique dishes that significantly increased restaurant reputation and customer base.
• Butchery of all meats and seafood that was received on site
• Created menus for bourbon and wine dinners

• Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
• Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
• Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
• Ran multiple outlets in Casino from fine dinning Steak house final Cut , 99 hops house , Celebrity Grill
• Created menus for special event , Wine dinners
• Concert season large catering on site for 300 + guest
• Managed ordering and scheduling for all outlets

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Butchery of all proteins on site
• Seafood trimming of all fish in house
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Successfully managed and participated in all facets of the kitchen operation from food preparation and production
• Actively ensure quality products Inventory with weekly planning scheduling , procurement and storage
• Contributed to new menu items roll out planning and implementation
• Developed and maintained long term supply chain relationships for local and regional produce , baked goods and world wide sourcing of fresh fish
• Extensive knowledge in filleting multiple species and different preparations
• Soux chef 2007 - 2011
• Executive chef 2011 -2021
• Hit all budgets and labor targets
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Created menus for 4 course wine , bourbon , beer dinners
• Ran off site events