PATRICK C TRACEY, JR
North Bergen
Summary
Dynamic culinary leader with extensive experience in optimizing kitchen operations and food cost management. Proven track record in enhancing team efficiency and maintaining quality standards, driving profitability, and ensuring compliance with sanitation regulations.
Overview
1
1
Language
1
1
Certification
33
33
years of professional experience
Work History
Chef De Cuisine
The Smith Restaurant
New York
09.2014 - 07.2026
- Executed food cost and labor controls, optimizing profit margins through effective management.
- Developed strategies to enhance kitchen efficiency, maintaining high food quality standards and reducing waste.
- Implemented sanitation standards to ensure cleanliness throughout kitchen operations.
- Hired and trained team members, building a skilled management team that improved overall kitchen operations.
- Oversaw inventory management, maintaining stock levels while minimizing shortages.
- Developed strategies to increase efficiency in the kitchen.
- Communicated with front-of-house staff to ensure seamless service and address patron dietary restrictions.
- Evaluated employee performance regularly, providing constructive feedback for continuous improvement.
Executive Chef
McCormick & Schmicks
New York
08.2011 - 09.2014
- Ensured overall food quality and freshness through rigorous standards.
- Handled fabrication of fish and meats to maintain culinary excellence.
- Trained and supervised line cooks to elevate skillsets and strengthen team collaboration.
- Managed food cost controls, labor efficiencies, and weekly inventories to enhance profit margins.
- Recruited and developed staff to create a high-performing culinary team.
- Developed leadership skills within management team for improved operational success.
- Executed strategies aimed at sustaining business growth through analysis of key practices.
- Established sanitation protocols to guarantee cleanliness and safety compliance.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Executive Chef
Landry’s Crab House
Edgewater
02.2008 - 01.2011
- Managed food cost, labor, profit and loss, and weekly inventories to optimize operational efficiency.
- Ensured adherence to food quality standards by regularly checking ingredients and dishes. Maintaining freshness and culinary quality
- Implemented sanitation and cleanliness standards to ensure compliance and maintain high-quality kitchen operations.
- Onboarded and mentored team members, enhancing their culinary skills and overall efficiency.
- Provide leadership development of management team
- Analyze and execute practices to ensure business growth
- Fabrication of all fish and meats
Executive Chef
Legal Seafoods Inc.
Short Hills
01.2000 - 01.2008
- Led culinary operations for a $10 million annual revenue restaurant, ensuring exceptional food quality and standards.
- Managed food costs, labor expenses, and profit margins through strategic oversight, contributing to overall financial health.
- Oversaw fish and meat fabrication processes to guarantee freshness and culinary excellence.
- Recruited and trained kitchen staff, building a high-performing culinary team that upheld quality standards.
- Implemented rigorous sanitation protocols to ensure cleanliness and safety.
- Conducted weekly inventories to maintain optimal stock levels and minimize waste.
- Provided leadership training to enhance the capabilities of the management team.
- Evaluated business practices to uncover growth opportunities, driving operational improvements.
Sous Chef
Celebrity Chef Catering
Wycoff
01.2000 - 01.2001
- Executed specialty food preparation for parties and events serving up to 300 guests.
- Coordinated with clients and staff to ensure seamless event execution and high guest satisfaction.
- Collaborated with event planners to fulfill specific catering needs and preferences.
- Streamlined service through collaboration with front-of-house staff to enhance guest experience during large events.
- Ensured adherence to high standards of food quality and sanitation in preparation and presentation.
- Developed and tested menus to offer diverse culinary options that met client preferences.
- Modified recipes to accommodate dietary restrictions and allergies.
Sous Chef
Mahwah Bar and Grill
Mahwah
01.1994 - 01.2001
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Directed daily operations to ensure efficient food production, adherence to sanitation practices, and effective personnel management.
- Managed food cost and labor controls to optimize inventory and profit margins.
- Developed and tested new recipes to enhance menu offerings for events.
- Ensured compliance with food safety standards during all handling processes.
- Conducted frequent line checks to maintain proper food temperatures in holding zones.
- Fostered positive work environment by promoting teamwork and collaboration among kitchen staff.
Education
Associates degree - Criminal Law
Muhlenberg University
Bethlehem, PA06-2001
Associates degree - General Studies
Bergen Community College
Paramus, NJSkills
- Menu development
- Culinary event coordination
- Sanitation compliance
- Kitchen management
- Culinary event coordination
- Menu planning
- Menu planning
Professional References
- Augusto Galindo, Chef De Cuisine, The Smith Restaurant, (347) 793-1455
- Laura Patterson, Manager, Darden Restaurant Group, (845) 558-1782
- Lilliana Resendiz, Executive Sous Chef, The Smith Restaurant, (347) 870-1558
Professional Highlights
- 2007 Presidents Award for Hospitality and Execution
- Member of Culinary Compass Group 2005-2006
- Serve Safe Certification
- NYC Sanitation Certificate
- Developed numerous Chef’s and Sous Chef’s within my Career
Languages
Spanish
Professional
Certification
- HACCP Certification
- Serve Safe Certified
- NYC Food Handlers Compliant
Accomplishments
- Hospitality Ambassador
- Training Chef De Cuisine
Affiliations
- Volunteer, Louisiana, Hurricane Katrina
- Volunteer, New York, New York, 911 Culinary Support Team
Timeline
Chef De Cuisine
The Smith Restaurant
09.2014 - 07.2026
Executive Chef
McCormick & Schmicks
08.2011 - 09.2014
Executive Chef
Landry’s Crab House
02.2008 - 01.2011
Executive Chef
Legal Seafoods Inc.
01.2000 - 01.2008
Sous Chef
Celebrity Chef Catering
01.2000 - 01.2001
Sous Chef
Mahwah Bar and Grill
01.1994 - 01.2001
Associates degree - Criminal Law
Muhlenberg University
Associates degree - General Studies
Bergen Community College