Matthew Schmiesing
Minster,OH
Summary
Professional technician with extensive hands-on experience in troubleshooting, maintenance, and repair of complex systems. Strong focus on team collaboration and achieving results. Reliable with adaptable skill set in diagnostics, electrical systems, and mechanical repairs. Known for effective problem-solving and delivering high-quality outcomes.
Overview
26
26
years of professional experience
1
1
Certification
Work History
High Tech Operator
Danone North America
01.2021 - Current
- Run and maintain line by filling products and answering alarms
- Troubleshooting problems that arise
- Trainer for new hires on multiple lines
Executive Chef/ Certified Dietary Manager
Fair Haven Shelby County Home
01.2016 - 01.2021
- 136 Bed County Owned Facility with a mostly scratch Kitchen
- Duties include, Menu design, Scheduling, Inventory Controls, Staffing, Managing Day to Day kitchen operations, Controlling Weight Loss, And Instituting Person Centered Dining
- Working with Registered Dietician to ensure nutritional values were being met.
- Also Managed Nutrition Services of Shelby County which includes Meals on Wheels.
Executive Chef
J. Maries Wood Fired Kitchen
01.2015 - 01.2016
- Premier Wood Fired Kitchen with a completely scratch kitchen.
- Duties include menu design, ordering, inventory, staffing, scheduling, creating recipes, building the standard, and managing work flow and p&l’s
General Manager
River City Tap & Grille
01.2015 - 01.2015
- Premier Cajun Restaurant in the Lawrenceburg and Cincinnati area.
- Featuring a from scratch kitchen and big City Bar.
- Duties Include Maintaining the front and back of house. While maintaining all inventory levels, staffing, training, p&l’s and creating S.O.P.’s
Hospitality Manager
Golden Corral
01.2014 - 01.2015
- Corporate owned Premier Buffets, featuring over 150 items on the buffet at all times.
- Duties include running and maintaining front of house while also train and coordinate with the back of the house to ensure quality standards are being met.
- Ability to help out at any Golden Corral nationwide as a certified manager.
- Skills involve staffing levels, schedules, tracking budgets, inventory, Micros, Training, follow up, and creating a family atmosphere in the restaurant.
Hops House Room Chef
Hollywood Casino
01.2010 - 01.2014
- Casino owned by Penn National Gaming with a variety of food outlets ranging from Fast Food and Deli to Fine Dining
- Duties included Ordering, watching Labor, Supervision of staff to ensure products are up to standards, keeping up with all P&L’s and help each outlet stay in touch.
- Also being able to supervise in any outlet, allows me to stay flexible, and obtain whole property knowledge.
- Skills include demonstrating flexibility in knowing and keeping up with multiple outlets at any given time, along with being able to delegate between outlets, and maintaining standards whenever I walk through the door.
Kitchen Manager
Bonefish Grill
01.2006 - 01.2010
- One of seven concepts owned by Outback Steakhouse Inc.
- Duties include ordering, labor proformas, inventory, food cost, cutting of fish daily and supervision of rest of staff.
- Supervising the line to help ensure it flows smooth throughout the shift, also in prepping all the sauces, desserts, and ordering and checking in all orders.
- Along with accordance to my position I attended all manager meetings, along with regional meetings to voice concerns and to help with day to day running of the business.
- Skills include being able to exercise efficient and precise knife skills, reading and following standardized recipes, knowing and supervision in training on all other stations in the Back of House.
Executive Chef
Sheps Golden Lantern
01.2005 - 01.2006
- Premiere 200 seat Fine Dining restaurant which features food made from scratch. With eight people under my command.
- My Duties include keeping track of ordering, food cost, labor cost, and to ensure the finest quality for the area.
- With daily features and our extensive thirty-one item menu includes everything from the freshest meats to the freshest seafood on the market.
- The line consists of a Broiler, Deep Fryer, and a Sauté Station, each consisting of extensive plate designs and garnish.
Banquet/ Garde Manger/ Line Cook
The Seelbach Hilton
01.2001 - 01.2004
- Line Cook in the Four Star, Five Diamond Dining Room. My duties here included Pantry, Grill, Sauté, Expeditor, and Friday Lunches. With a menu emphasized on Fine Kentucky Dining, that changed with the seasons to ensure the freshest foods.
- In Garde Manger my duties included the cold food preparation and ordering for banquets both plate-up and buffet, ranging from compound salads to ornate sushi displays. My duties also included supervision of the kitchen, food management, and creating ice carvings and radiant Sunday brunch displays.
- Banquet duties include preparing the hot food for the banquets in the hotel. With the capacity to do up to 2000 people three times a day, with the option of plate-up or buffet. Banquets range from breakfast, lunch, and dinner, all included freshly made foods. My duties also include kitchen supervision, creating Sunday brunch menus, ordering and attending BEO meetings in absence of the Banquet chef.
- Reliable worker, with superior knife skills
- Excellent communication skills and team working ability.
Chef Assistant
Main Street Bistro
01.2000 - 01.2001
- Held line cook position- my duties included cooking for 125 seat a la carte kitchen with an Italian and American menu. My duties included sautéing and grilling, also creating dinner specials. I worked in the pantry area with a wood burning oven making pizzas, salads, and desserts. I often assisted chef with banquets and off sight catering specializing in make from scratch foods. The seasonal menu put emphasis on the freshest ingredients around.
- Reliable worker with superior knife skills, and capable of working sauté and grill with speed.
- Exceptional people skills and team working ability
Education
Associate Degree - Culinary Arts
Sullivan University
Louisville, KY03.2003
General Studies
Lima Senior
Lima, OH01.2001
Chef Training
Upper Valley JVS
Piqua, OH01.2000
General Studies
Fort Loramie High School
Fort Loramie, OH01.2000
Skills
- Attention to detail
- Customer service
- Works Well Under Pressure
- Multitasking and organization
- Troubleshooting
- Quality control
Certification
Certified Dietary Manager/ Certified Food Protection Professional
INTERESTS
I am a very down to earth person who enjoys listening to music, photography, and woodworking, and most importantly spending time with family.
Timeline
High Tech Operator
Danone North America
01.2021 - Current
Executive Chef/ Certified Dietary Manager
Fair Haven Shelby County Home
01.2016 - 01.2021
Executive Chef
J. Maries Wood Fired Kitchen
01.2015 - 01.2016
General Manager
River City Tap & Grille
01.2015 - 01.2015
Hospitality Manager
Golden Corral
01.2014 - 01.2015
Hops House Room Chef
Hollywood Casino
01.2010 - 01.2014
Kitchen Manager
Bonefish Grill
01.2006 - 01.2010
Executive Chef
Sheps Golden Lantern
01.2005 - 01.2006
Banquet/ Garde Manger/ Line Cook
The Seelbach Hilton
01.2001 - 01.2004
Chef Assistant
Main Street Bistro
01.2000 - 01.2001
General Studies
Lima Senior
Chef Training
Upper Valley JVS
General Studies
Fort Loramie High School
Associate Degree - Culinary Arts
Sullivan University