Sean Mattley

*Prep all recipes accurately.

*Prioritized list of prep needed in sequence to prevent menu items from becoming close to 86.

*Listen to all directions given with a "yes chef" mentality.

*Maintain a clean and organized walk-in.

*Manage all BOH operations

*P&L review Monthly with GM.

*Monitor Labor and food cost, 26% food cost with 22% labor fully burdened.

*Hire, Train, Order, Inventory, Payroll, Scheduling, Conflict Management.

*Promoted three times with this company;

• Cook1 (prep), prep all recipes according to SOP, promoted to cook 2 in two weeks. Worked in high volume fast casual, (RISE).
• Cook2 (line cook), execute menu items according to SOP and Plating Matrix. promoted to cook 3 in 4 years. Worked in high volume fast casual, (RISE). Worked in Fine Dining Mediterranean Italian, (Greysalt by Marc Murphy). Worked in extremely high volume fast casual, (Green Room). Worked at Fine Dining Steak House, (Council's Oak). Worked at American comfort upscale dining, (REZ Grill).
• Cook3 (lead cook), train and demonstrate execution of menu items and prep items, place orders, do the daily prep list, work efficiently at all stations. Promoted to Sous Chef in 4 years. Worked in high volume fast casual, (RISE). Worked at the buffet, (Fresh Harvest). Worked at fine dining Italian, (Cipresso).
• Sous Chef, Manage all BOH operations. Hire, Payroll, Compliance, Holiday and Seasonal Menu Development, Conflict Management, Pre/Post shifts. Worked at high volume fast casual, (RISE). Left company for CDC position at Naked Farmer.