Scott Grewe
Summary
High-performing Chef offering 18 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
14
14
years of professional experience
Work History
Executive Chef
Outermost Inn
03.2021 - 10.2022
- Expedited and plated refined 5 course prix-fixe menu for 150 covers a night, 6 nights a week.
- Created recipes and dishes for seasonal menu, changing almost daily.
- Controlled costs by implementing cross utilization, and minimizing waste.
- Fostered a positive work environment, collaborating with other chefs in the creative process.
- Oversaw quality, organization, and sanitation practices.
Executive Chef
Sutton Inn
06.2014 - 06.2019
- Sourced all food, wine, and general products in accordance with budget and food cost goals.
- Developed refined menus featuring local and seasonal produce.
- Created HAACP plan approved by Health Dept. to permit sous-vide cooking.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Interacted with guests to obtain feedback on product quality and service levels.
Sous Chef
Aureole
11.2011 - 06.2014
- Accreditations: New York Times – 3 stars, Michelin Guide – 1 star
- Responsible for overseeing all food prep has met high standards.
- Expedited fast paced lunch and dinner service.
- Coordinated with purveyors sourcing meat, fish, and produce, ordering pars, and keeping inventory.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Responsible for interviewing, hiring, and terminating of kitchen porters.
Chef de Partie
Jean-Georges
12.2009 - 07.2011
- Accreditations: New York Times - 4 Stars, Michelin Guide - 3 Stars
- Cooked Meat and Fish stations for Nougatine, and Garde Manager and Hot Apps in show kitchen for main dining room.
- Worked private Jean-George parties, often solo.
- Maintained well-organized mise en place to keep work consistent.
Saucier
The Ritz Carlton
05.2008 - 12.2009
- Accreditations: AAA Five Diamond Resort 2009, Mobil Five-Star 2009.
- Executed stock and sauce production for the outlets and banquet kitchens.
- Learned multiple culinary techniques including vegetable, meat, and fish cookery in the fine-dining restaurant.
- Prepared and executed high end banquets for over 300 guests.
- Learned the mantra of never say "no".
- Followed strict sanitation codes.
Education
Associate Degree - Culinary Arts
Florida Culinary Institute
2009
College of Lake County
2007
Skills
- Highly Organized
- Team Builder, Motivator
- Verbal and Written Communication
- Fine-Dining Expertise
- Workflow Optimization
- Kitchen Equipment Operation and Maintenance
- Hiring, Training and Development
Timeline
Executive Chef
Outermost Inn
03.2021 - 10.2022
Executive Chef
Sutton Inn
06.2014 - 06.2019
Sous Chef
Aureole
11.2011 - 06.2014
Chef de Partie
Jean-Georges
12.2009 - 07.2011
Saucier
The Ritz Carlton
05.2008 - 12.2009
Associate Degree - Culinary Arts
Florida Culinary Institute
College of Lake County
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