Michael Kozich
Front Royal,VA
Summary
Dynamic Executive Chef with a proven track record at Bluewater Kitchen, excelling in culinary expertise and team collaboration. Spearheaded menu innovation and cost reduction strategies, enhancing operational efficiency. Committed to food safety practices, I foster a high-performing kitchen culture while delivering exceptional dining experiences.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Executive Chef
Bluewater kitchen
Upperville, Virginia
05.2014 - Current
- Collaborated with kitchen staff to ensure efficient meal service during busy hours.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Performed financial analysis and recommended effective methods to cut costs.
- Controlled labor costs through effective use of staff scheduling techniques.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
Chef
Mourad
San Francisco, California
05.2018 - 08.2018
- Ensured kitchen cleanliness while adhering to food safety standards consistently.
- Collaborated with team members to facilitate efficient meal service during peak hours.
- Supported multiple kitchen stations throughout the week to optimize operations.
Cook
The Little Nell Hotel
Aspen, Colorado
10.2010 - 04.2013
- Worked garde manger, pasta, fish, grill/roast stations
- Prepared and cooked a variety of dishes according to menu specifications.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Collaborated with team members to ensure timely meal service during peak hours.
Cook
Michel Richard's Citronelle
Washington DC
01.2008 - 10.2010
- Line Cook
- Work at the garde manger, fish, roast/grill, and pastry stations.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Prepared and cooked a variety of dishes according to menu specifications.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Set up work stations prior to opening to minimize prep time.
Education
Associate of Arts - Culinary Arts
The Culinary Institute of America
Hyde Park, NY01-2008
Skills
- Food safety practices
- Culinary expertise
- Team collaboration
- Event management
- Business development
Accomplishments
- Received Leesburg Today's 40 Under 40 award 2018
Certification
- Servesafe Manager Certificate
Timeline
Chef
Mourad
05.2018 - 08.2018
Executive Chef
Bluewater kitchen
05.2014 - Current
Cook
The Little Nell Hotel
10.2010 - 04.2013
Cook
Michel Richard's Citronelle
01.2008 - 10.2010
Associate of Arts - Culinary Arts
The Culinary Institute of America
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