Seth Groseclose
BRADENTON
Summary
Accomplished Executive Chef with a proven track record. Excelling in menu development and cost control. Enhanced customer satisfaction through innovative culinary creations and strong team leadership. Leveraged ServSafe certification to maintain top-tier food safety standards, achieving a 20% reduction in waste while fostering a collaborative kitchen environment.
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Overview
25
25
years of professional experience
Work History
Executive Chef
Lo Key Island Grille
07.2024 - 07.2025
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Executive Chef
Beach Bistro
02.2000 - 07.2024
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
Education
Manatee Community College
Bradenton, FL05-1990
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
Accomplishments
Helped lead a team of Chefs in a James Beard Dinner at the famed Beard House NYC.
Timeline
Executive Chef
Lo Key Island Grille
07.2024 - 07.2025
Executive Chef
Beach Bistro
02.2000 - 07.2024
Education
Manatee Community College
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