Michael Rosen CEC AAC
Charlotte,NC
Summary
- Passionate culinary professional, focusing on classic American, International & Kosher cuisines.
- American Culinary Federation member since 1983
- Lifetime Certified Executive Chef (1988)
- American Academy of Chef's 2013
- ACF Southeast Regional Chef Professionalism Award by Nestle 2010
- 3 time chapter Chef of the Year Awards
- ACF National President's Medallion # 11 2012
- ServSafe certified
- Atlanta Olympic Games 1996
Overview
37
37
years of professional experience
Work History
Consultant Executive Chef
Mootz Consulting, Inc
12.2023 - Current
- Interim Executive Chef in Hotels Food and Beverage Operations.
- Delivering tangible solutions that enhance the hotels Food and Beverage Operations, manage budget constraints effectively, negotiating with suppliers for competitive pricing on ingredients without sacrificing quality.
Private Chef
Food Fire & Knives
01.2023 - Current
- Innovative Catering from your own Private Chef
- You host the party, we bring the fine dining, achieved with the skill of a talented, seasoned private chef
Senior Executive Chef
Camp Romaca
06.2021 - Current
- Very affluent all girls camp in Hinsdale, Ma. in operation for over 110 years
- Controlled entire food service operation, feeding 400 kids and staff 3 meals a day 7 days a week.
- Responsible for 15 staff members
Executive, Private, Consulting Chef
Rosen Enterprises, LLC
01.1990 - Current
- Private Freelance Chef
Executive Chef
Mother Earth Group/ Something Classic Catering
12.2021 - 07.2022
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Disciplined and dedicated to meeting high-quality standards.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Evaluated food products to verify freshness and quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Director of Operations
Carolina Commercial Kitchen
02.2014 - 03.2020
- Responsible for the entire operation of Charlotte’s largest shared use commissary kitchen.
- 12000 sq. Ft. of kitchen space, health department kitchen and Department of Agriculture kitchen housing, food trucks, caterers and food producers
- Grew business in my first 3 years from 19 clients to 60 clients
Regional Sales Manager
Neomonde Baking Company
01.2012 - 01.2014
- Regional sales of fresh baked goods to the food service industry.
- Grew Charlotte and the surrounding area to over 40 new accounts in 2 years
Executive Chef
The Speedway Club At Charlotte Motor Speedway
02.2008 - 06.2011
- Lowered food cost by 6 % across the board on a monthly basis.
- Race weeks fed more than 25000 in the restaurant and upscale concessions.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Evaluated food products to verify freshness and quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Participated in food tastings and taste tests.
Executive Chef
Hotels, Country Clubs, Restaurants
01.1987 - 01.2007
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Education
Associate of Arts - Culinary Arts
Culinary Institute of America
Hyde Park, NY03.1979
Associate of Arts - Food Services Management
Dekalb Community College
Atlanta, GA1977
Skills
- F&B Operations
- Culinary & Business Development
- Resource Management
- Dietary Restrictions
- Relationship Building
- Quality Assurance
Timeline
Consultant Executive Chef
Mootz Consulting, Inc
12.2023 - Current
Private Chef
Food Fire & Knives
01.2023 - Current
Executive Chef
Mother Earth Group/ Something Classic Catering
12.2021 - 07.2022
Senior Executive Chef
Camp Romaca
06.2021 - Current
Director of Operations
Carolina Commercial Kitchen
02.2014 - 03.2020
Regional Sales Manager
Neomonde Baking Company
01.2012 - 01.2014
Executive Chef
The Speedway Club At Charlotte Motor Speedway
02.2008 - 06.2011
Executive, Private, Consulting Chef
Rosen Enterprises, LLC
01.1990 - Current
Executive Chef
Hotels, Country Clubs, Restaurants
01.1987 - 01.2007
Associate of Arts - Culinary Arts
Culinary Institute of America
Associate of Arts - Food Services Management
Dekalb Community College
Similar Profiles
Jeremy MinerviniJeremy Minervini
Chef at Vinnie's MootzChef at Vinnie's Mootz
RAVIKUMAR TRAVIKUMAR T
Team Lead for Income Tax and ROC Compliances at PSVV Consulting Private Limited & PCP Advisory & Consulting LLPTeam Lead for Income Tax and ROC Compliances at PSVV Consulting Private Limited & PCP Advisory & Consulting LLP
Hanan AlAttasHanan AlAttas
Implementation Consultant at Step Up Consulting / Dan Marqus ConsultingImplementation Consultant at Step Up Consulting / Dan Marqus Consulting