Patrick Brubaker
BALD PEAK COLONY CLUB
Moultonborough,NH
2
Languages
17
years of professional experience
Dynamic Certified Executive Chef and accomplished culinary leader with a proven track record in private clubs, golf clubs, and high-volume food service environments. Expertise in menu development, food cost management, and team leadership drives successful culinary operations while ensuring exceptional quality and consistency. Proficient in managing seasonal teams of up to 25 employees and executing complex events, prioritizing member satisfaction and operational excellence. Recognized for culinary innovation with a nomination for the Top 40 Chefs Under 40 by Club + Resort Business in 2026.
Work History
Executive Sous Chef
5 Years 4 Months- Support the day-to-day culinary operations of a seasonal private club serving à la carte dining, banquets, weddings, special events, mobile food service, and food-truck operations.
- Assisted in leading culinary team to enhance operational efficiency. and manage a culinary team of approximately 25 employees, including seasonal H-2B staff.
- Conducted annual recruitment trips throughout Florida to identify and hire qualified seasonal culinary employees, enhancing team capabilities.
- Operate and oversee a mobile pizza oven and food-truck program as part of the club’s broader food-and-beverage offerings.
- Coordinated BEO planning, event meetings, wedding tastings, and menu presentations to ensure successful execution of events.
- Help manage a highly concentrated operating season of approximately 4½ months, from Memorial Day through Columbus Day.
- Contribute to annual food-and-beverage revenue of approximately $1.8–$2 million while maintaining food cost at approximately 34%.
- Collaborate with club leadership to maintain consistent food quality, efficient service, and a positive team environment.
- Assist with annual recruitment trips throughout Florida to identify and hire qualified seasonal culinary employees.
Interim Executive Chef
3 Months- Acted as interim executive chef, providing culinary leadership and operational support during a transitional period.
- Oversaw daily kitchen operations, coordinated staff, and maintained food quality and service execution to uphold standards.
- Coordinated menu planning, ordering, scheduling, inventory, and food-cost management to streamline kitchen operations.
- Worked collaboratively with club leadership and culinary staff to maintain service standards and operational continuity.
Interim Executive Chef
4 Months- Led culinary operations as interim executive chef, ensuring high standards of food quality and service.
- Directed daily kitchen activities, enhancing à la carte, banquet, and special-event service efficiency.
- Promoted consistent execution, organization, and teamwork throughout the culinary operation.
- Fostered consistent execution and teamwork within culinary operation, contributing to overall service excellence.
Interim Executive Chef
2 Months- Acted as interim executive chef during a period of operational transition.
- Led kitchen staff in executing club dining and events, enhancing guest experience through quality food service.
- Coordinated culinary planning, ordering, inventory, and scheduling for daily kitchen management, optimizing workflow efficiency.
- Served as interim executive chef during a period of operational transition.
Executive Sous Chef
2 Years 3 Months- Managed daily culinary operations across à la carte dining and banquet service.
- Contributed to menu planning, development, event organization, and BEO creation to enhance dining experiences.
- Developed and implemented club’s BEO structure and meeting organization process to streamline operations.
- Helped develop and implement the club’s BEO structure and meeting organization process.
- Supported annual food-and-beverage revenue of approximately $2.8 million while maintaining food cost at approximately 34%.
- During the COVID-19 pandemic and in the absence of an executive chef, created and operated a takeout and grocery-service program from the main clubhouse.
- Coordinated kitchen staff, purchasing, inventory, production, and service execution to ensure seamless service delivery.
Junior Sous Chef
2 Years 1 Month- Progressed from lead line cook to banquet lead and ultimately junior sous chef through demonstrated leadership and culinary performance.
- Supervised daily operations in open-air restaurant, serving 300 meals daily during high season.
- Prepared schedules, trained H-2B employees, wrote daily specials, and contributed to menu development.
- Assisted the executive chef with event planning and BEO preparation.
- Managed inventory and food ordering for the assigned kitchen.
- Drove $2.2 million in annual food-and-beverage revenue while maintaining food cost at 34%.
- Supported banquet execution, coordinated production planning, and ensured quality control through effective staff communication.
Line Cook
1 Year 5 Months- Prepared food for à la carte and high-volume club dining, ensuring timely service.
- Maintained quality, consistency, organization, and sanitation standards, contributing to smooth operations.
- Collaborated with culinary team to enhance kitchen efficiency and meet service deadlines.
Line Cook
9 Months- Prepared menu items adhering to established recipes and quality standards, ensuring consistent taste and presentation.
- Assisted in daily kitchen preparation, service, and sanitation, contributing to smooth operations and a safe working environment.
- Prepared high-quality dishes in fast-paced kitchen environment, ensuring timely service and adherence to menu standards.
- Collaborated with team members to create daily specials, enhancing customer satisfaction and dining experience.
- Maintained cleanliness and organization of workstations, following all health and safety guidelines consistently.
Line Cook
3 Years 7 Months- Prepared food for club dining and special events, ensuring timely and quality service.
- Assisted with daily preparation, line execution, and sanitation, maintaining organized kitchen operations.
- Collaborated with culinary team to consistently deliver high-quality service and enhance dining experience.
Education
Certified Executive Chef
Certificate of Completion
High School Diploma
Skills
Culinary Operations Leadership
Menu development
Banquet service
Event planning
Wedding presentations
Mobile food service
Cost management
Purchasing and Inventory Control
Revenue management
Food safety
Scheduling and Team Organization
Staff training
H-2B coordination
Vendor and Supplier Relations
Team building
Languages
Spanish
Professional Working
English
Native or Bilingual
Timeline
Interim Executive Chef
CHAPEL HILL COUNTRY CLUB
11.2025 - 02.2026Read More
Interim Executive Chef
THE SANCTUARY GOLF CLUB
10.2024 - 02.2025Read More
Interim Executive Chef
DUNWOODY COUNTRY CLUB
10.2023 - 12.2023Read More
Executive Sous Chef
BALD PEAK COLONY CLUB
04.2021 - CurrentRead More
Executive Sous Chef
TPC TREVISO BAY
01.2019 - 04.2021Read More
Junior Sous Chef
STONEBRIDGE GOLF AND COUNTRY CLUB
12.2016 - 01.2019Read More
Line Cook
STONEBRIDGE GOLF AND COUNTRY CLUB
07.2014 - 12.2015Read More
Line Cook
THE TERRACES AT BONITA SPRINGS
07.2013 - 04.2014Read More
Line Cook
HIGHLAND WOODS GOLF AND COUNTRY CLUB
10.2009 - 05.2013Read More
Palmetto Ridge High School
High School Diploma
Read More
Lorenzo Walker Institute of Technology
Certificate of Completion
Read More
American Culinary Federation (ACF)
Certified Executive Chef
Read More