Scot Matthews
WESTERVILLE
Summary
Experienced culinary professional with over 15 years of proven track record in culinary and management roles. Skilled in team leadership and building strong customer and client relationships. Proficient in menu development, recipe creation and standardization, food cost controls, and employee training and development. Seeking opportunity to expand management and culinary expertise to encompass all aspects of account operations.
Overview
20
20
years of professional experience
1
1
Certification
Work History
General Manager/Chef - AEP Headquarters
Eurest Food Services : Compass Group North America
07.2016 - 03.2025
- Maintained all accounts in compliance with local, state, and federal laws and regulations
- Maintained food cost while ensuring quality standards were kept at the highest standard
- Established and maintained great relationship with direct AEP client and guests
- Managed financials for all areas including weekly/month end financial reporting, P&L reports, writing and adhering to annual budgets
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Managed purchasing and inventory controls
- Planned and executed all menus for both café and catering departments
- Knowledgeable in HACCP controls along with proper storage and use of food
- Responsible for all hiring, training and career development for all employees
- Excellent leadership and organizational skills
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
Catering Chef - Denison University
Bon Appetit : Compass Group North America
09.2014 - 11.2016
- Responsible for all food production for Catering Department
- Created all menus for clients utilizing ‘Farm to Fork’ program which supports local farms
- Consistently hit all budgeted goals
- Coordinated and executed all Alumni functions, Weddings, University President Dinners, off site events, and Campus events of up to 2000 guests
- Built strong client relationships with faculty, staff and outside clientele with assisting in creating event menus and consistently delivering exceptional food and service
- Supervised Cooks and Front of House staff including interviewing, training, counseling, scheduling and evaluating staff performance
- Responsible for ordering, inventory, and controlling food cost
Executive Chef - California Lutheran University
Sodexo, Inc.
05.2013 - 08.2014
- Responsible for overseeing all kitchen production for $1.5 million account that provides more than 2500 meals per day for over 6000 students and staff
- Responsible for production for all catering events with annual revenue of $500,000 a year
- Coordinate and execute off site Special Events for up to 2,000 guests
- Supervise kitchen staff of over 50 employees which includes interviewing, training, counseling, scheduling and evaluating staff performance
- Train kitchen staff on all kitchen equipment, menu items, presentation, production sheets, and HAACP
- Create menus and organize kitchen staff to maximize proficiency
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Responsible for ordering, inventory, and controlling food cost
- Interact with vendors to research and purchase product to reduce food cost and increase quality
- Proficient in menu development and data entry in company Food Management System
- Input menus and maintained POS system
- Active involvement in planning and staff training of opening new $10 million Dining Commons
Executive Chef
Morrison Management Specialist
09.2007 - 12.2010
- Developed and implemented all menus
- Created and adapted recipes for menu items
- Responsible for overseeing and maintaining all kitchen production of over 900 meals per day
- Supervised kitchen staff of over 50 employees (Cooks, Servers, Dietary Aides, Dishwashers)
- Interviewed, hired and trained all kitchen staff
- Maintained food cost according to strict budgetary guidelines
- Responsible for ordering and inventory
- Assisted other Morrison accounts for Grand Openings, Catering Events, Upscale Parties
- Planned and oversaw opening of 2 additional kitchens
- Planned and organized all catering events
- Improved resident satisfaction survey scores over 10%
Sous Chef
The Club at The Symphony Center / Blue Plate Catering
11.2006 - 09.2007
- Responsible for daily ordering
- Performed monthly inventory
- Responsible for daily preparation and execution for each station: sauté, garde manger, and desserts
- Trained new employees on kitchen stations and culinary technique
- Oversaw preparation and set up for catering events
- Assisted Chef de Cuisine in menu planning
Lead Line Cook
Uncommon Ground
09.2005 - 11.2006
- Responsible for kitchen operations of 250 seat restaurant
- Proficient and experienced on kitchen station: sauté, grill, and garde manger
- Worked with Chef on developing weekly specials
- Assisted in breaking down menu items and recipes for menu costing
- Assisted in monthly inventory, ordering, and controlling food cost
- Trained new employees on kitchen station: sauté, grill, and garde manger
Education
Associates of Applied Science - Culinary Arts
Le Cordon Bleu: College of Culinary Arts
02.2007
Skills
- Leadership and team building
- Problem resolution
- Operations management
- Team leadership
- Staff training/development
- Inventory control
- P&L management
- Client relations
- Labor & Food cost controls
- Project management
- Verbal and written communication
- Customer relations
Certifications And Awards
- Servsafe Food Sanitation and Safety Certification
- Employee of the Month, The Club at the Symphony Center ~ Blue Plate Catering, 06/01/07
Certification
· Servsafe Manager's Food Sanitation and Safety Certification
Timeline
General Manager/Chef - AEP Headquarters
Eurest Food Services : Compass Group North America
07.2016 - 03.2025
Catering Chef - Denison University
Bon Appetit : Compass Group North America
09.2014 - 11.2016
Executive Chef - California Lutheran University
Sodexo, Inc.
05.2013 - 08.2014
Executive Chef
Morrison Management Specialist
09.2007 - 12.2010
Sous Chef
The Club at The Symphony Center / Blue Plate Catering
11.2006 - 09.2007
Lead Line Cook
Uncommon Ground
09.2005 - 11.2006
Associates of Applied Science - Culinary Arts
Le Cordon Bleu: College of Culinary Arts
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