- Learning new cooking techniques and expanding my culinary skills
- Bread Making
- Growing herbs, vegetables, and fruit in home garden
- Volunteering at community kitchens and food-related charities
Thomas McEntee
San Anselmo,CA
Summary
Salumiere, Chef, and Program Director with experience in the areas of administrative, operations, and production. Adept at multitasking and delegating responsibilities to achieve objectives efficiently. Eager to leverage over 15 years of experience, including 8+ years in management positions, in a new professional environment that values sustainability and advocates for exemplary animal welfare practices.
Overview
17
17
years of professional experience
Work History
Salumiere, QA/RTE Program Manager
Golden Gate Meat Company
11.2022 - Current
- Leader of the RTE department. Overseeing 20 employees including 2 managers and 4 supervisors. Department sales are over 5 million per year and have grown by an average of over 8% year over year under my supervision.
- Recipe/product development with a focus on industry trends, profitability, and most importantly, great flavors.
- Training and personnel development by way of creation/implementation of training programs, SOPs, and regular staff meetings.
- Strategic planning for the retail launch of RTE products from the ground up. Monitor team budgets and inventory to ensure projects stay on track and minimize waste by implementing standardized production procedures, job roles, and quality assurance guidelines.
- Compliance and Quality Assurance to drive gains in quality, food safety, flow, and output. Implemented QA standards and oversee maintenance of standards.
- Problem-solving ability to quickly address issues and maintain quality and productivity goals.
- Analyze and report data to inform decisions and recommendations to leadership.
Operations Manager
Encina Farms
06.2021 - 11.2022
- Verbal and written communication to create clear objectives for team members and efficient use of leadership's time. Provided weekly schedules to team members and reports to leadership.
- Process improvement to identify and resolve unauthorized, unsafe, and/or inefficient practices.
- Vendor management to obtain the best pricing and terms while maintaining relationships. Performed on quarterly basis or as needed.
- Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services. Performed weekly reviews to ensure accuracy.
- Recruiting, hiring, and training personnel and establishing standardized onboarding documentation.
Head Butcher & Chef
Clove and Hoof
03.2016 - 12.2019
- Culinary technique proficiency with a focus on whole animal butchery and utilization.
- Development of menus that balance seasonal ingredients, pushing the boundaries, and cost efficiency.
- Creatively incorporate offal into dishes to educate customers and create unique, surprising, and delicious dishes.
- Knowledgeable in food safety regulations and best practices; consistently maintain a clean and organized kitchen environment.
- Ability to manage multiple tasks efficiently in a fast-paced kitchen, ensuring timely meal preparation and service. Cross trained several employees for added flexibility and lower labor costs.
- Experience in managing food inventory, reducing waste, and ordering supplies to maintain kitchen efficiency and operational costs.
Head Butcher/Sous Chef
4505 Meats
08.2012 - 03.2015
- Whole animal butchery and utilization proficiency. Deep understanding of muscle structure and how to efficiently break down carcasses of various types of meat. Including beef, pork, rabbit, poultry, goat, and lamb. Technical butchery skills with expertise in multiple styles of butchery. Knowledgeable in various butchering techniques, including specialty cuts and methods. Well-versed in methods from the United States, Spain, Italy, and France.
- Excellent interpersonal skills with the ability to engage customers, provide product recommendations, and address inquiries to enhance their purchasing experience.
- Expert in the use of a wide range of knives and butchering tools, maintaining sharpness, safety, and precision in meat preparation.
- Skilled in operating and maintaining butchering equipment, such as saws, grinders, and slicers. Ensuring precise cuts, safety, and a product that is ready to cook without further preparation. Performed weekly sharpening and equipment preventative maintenance.
- Teaching courses in whole animal butchery and sausage making in a small group to provide hands on experience for the students.
Advisory Associate
PwC
08.2008 - 05.2010
- Proficient in using Excel spreadsheet formulas, pivot tables, and creating financial models.
- Worked with strict deadlines that required strong organization and time management.
Education
Bachelor's Degree - Finance And Accounting
University of Portland
Portland, OR05.2008
Skills
- Business oversight
- Performance standards and analysis
- Policy and procedural improvements
- Customer service experience
- Recipe creation
- Menu development
- Kitchen operations management
- Process improvements
- Problem-solving
- Teaching and presenting proficiency
- Attention to detail
- Inventory management
Interests
Timeline
Salumiere, QA/RTE Program Manager
Golden Gate Meat Company
11.2022 - Current
Operations Manager
Encina Farms
06.2021 - 11.2022
Head Butcher & Chef
Clove and Hoof
03.2016 - 12.2019
Head Butcher/Sous Chef
4505 Meats
08.2012 - 03.2015
Advisory Associate
PwC
08.2008 - 05.2010
Bachelor's Degree - Finance And Accounting
University of Portland