Michael Spangler
Fort Worth,TX
Summary
Dynamic culinary professional with over twenty-five years of extensive experience in cooking and management across diverse environments. Proven expertise in overseeing restaurant operations, orchestrating banquets, and delivering exceptional à la carte dining experiences in prestigious hotels. Skilled in catering for high-profile events, including movie set locations, ensuring top-notch service and quality. Committed to fostering a collaborative team atmosphere while consistently exceeding guest expectations through innovative culinary creations.
Overview
2026
2026
years of professional experience
Work History
Executive Sous Chef
NLDHospitality
05.2020 - Current
- Supervised kitchen operations to ensure high-quality food production and presentation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Trained and mentored junior staff, fostering skill development and teamwork in fast-paced environment.
- Collaborated with front-of-house management to coordinate service execution during peak hours.
- Developed close relationships with suppliers to source best ingredients.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed and implemented seasonal menus, enhancing culinary offerings and guest satisfaction.
Executive Chef
Rogers Roundhouse
09.2017 - 03.2020
- Designed and implemented seasonal menus emphasizing local ingredients and culinary trends.
- Managed kitchen operations, ensuring adherence to food safety standards and quality control protocols.
- Collaborated with front-of-house staff to enhance guest experience through timely service and menu knowledge.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Insure proper cooking and handling of all food items.
- Created kitchen handbook for all associates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef De Cuisine/Banquet Chef/ Sous Chef
Omni Hotels and Resorts
04.2013 - 12.2017
- Manage employees encompassing culinary, servers, and stewards in a high-volume setting.
- Responsible for the overall direction, coordination, and evaluation of the restaurant and Banquets.
- Created recipes for menu items and daily specials, helped with creating new banquet menu.
- Mindful of food quality, food portioning and food presentation at all times.
- Developed innovative seasonal menus that enhanced guest satisfaction and dining experiences.
- Managed kitchen operations, ensuring consistent food quality and presentation standards.
- Ensure guest satisfaction with buyouts and booked parties by overseeing all food production, ordering and presentation.
- Create daily specials by utilizing Texas ingredients or infused.
- Proper scheduling of associates for Outlets and Banquets as business dictates
- In charge of overseeing all food ordering for events based on guest needs and counts provided by BEO’s
- Omni Frisco, NHS/Omni Fort Worth Banquets/ The Owners Box and Texas Spice, Dallas
Butcher (Part Time)
American Food &Beverage
01.2014 - 07.2014
- Responsible of Checking all Meat and Fish on delivery for quality and Quantity.
- Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
- Ensure proper amounts of fabricated proteins for daily business by utilizing prep list with set par levels.
Souse Chef / Catering Chef
The Wild Mushroom
10.2010 - 04.2013
- Utilization of excessive products to incorporate into daily specials.
- Assist executive chef and clientele with creating special menus for catered theme-based events.
- Ensure all catered food is prepared and packaged for transportation to event location. Also, responsible for proper location set up as well as further food production.
- Daily station set up according to reservations.
Executive Souse Chef
The Tribute Golf Course (American Golf Corporation)
08.2008 - 04.2010
- Ensure a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu creation.
- Maintain a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements; instructing staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues; ensuring clean and orderly refrigerators and kitchen area.
- Assure smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
- Manage and assist kitchen staff in producing food for all banquets, catered events and member dining areas.
- Manage kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and carrying out disciplinary action as necessary in accordance with AGC policies.
- Ensure food quality in all outlets by overseeing preparation and managing inventory.
Culinary Apprentice
Ritz Carlton Hotel
2000 - 2001
- Assisted chefs in preparing and plating high-quality dishes in a fast-paced kitchen environment.
- Observed and learned various cooking techniques, enhancing culinary skills and knowledge of food safety practices.
- Supported inventory management by organizing and restocking ingredients to ensure smooth kitchen operations.
- Collaborated with kitchen staff to maintain cleanliness and organization of workstations throughout service hours.
Education
Associate of Science - Culinary Apprentice
Ritz Carlton
Dana Point, CAGeneral Education - General Studies
Long Beach Community College
Long Beach, CA01.2010
General Education - undefined
Long Beach State University
Long Beach, CA01.2010
Associates of Science Degree -
California Culinary Academy
San Francisco, CA01.2001
Skills
- Food service coordination
- Seasonal menu planning
- Sanitation standards
- Allergy awareness
- Specialized event catering
- Recipe creation
- Inventory management
- Staff scheduling
- Coaching and mentoring
- Kitchen staff management
- Kitchen operations oversight
Accomplishments
- Prepared 2000 meals, including appetizers and desserts, for high-volume catering event.
- Designed whole new menu, including meal selections, beverages and pricing.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Recognized for best dish at The Taste Of Parker County.
- Recognized for Achieving top 5 in Medallia in Banquets.
Timeline
Executive Sous Chef
NLDHospitality
05.2020 - Current
Executive Chef
Rogers Roundhouse
09.2017 - 03.2020
Butcher (Part Time)
American Food &Beverage
01.2014 - 07.2014
Chef De Cuisine/Banquet Chef/ Sous Chef
Omni Hotels and Resorts
04.2013 - 12.2017
Souse Chef / Catering Chef
The Wild Mushroom
10.2010 - 04.2013
Executive Souse Chef
The Tribute Golf Course (American Golf Corporation)
08.2008 - 04.2010
General Education - undefined
Long Beach State University
Culinary Apprentice
Ritz Carlton Hotel
2000 - 2001
Associate of Science - Culinary Apprentice
Ritz Carlton
General Education - General Studies
Long Beach Community College
Associates of Science Degree -
California Culinary Academy