Timothy Degroff
Food Service Proffesional
Atlanta,GA
Summary
Dynamic food service professional with 30 years of diverse experience in management, team building, business development, sales, and purchasing. Proven ability to drive operational excellence while fostering a collaborative team environment. Detail-oriented with exceptional organizational and problem-solving skills, complemented by strong communication abilities that enhance client relationships and team performance. Committed to delivering high-quality service and innovative solutions that meet the evolving needs of the business.
Overview
34
34
years of professional experience
Work History
Executive Sous Chef
101 Concepts
01.2021 - 03.2026
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
Field Operations Manager
Gaskets Rock International
06.2019 - 10.2020
- Sales and installations for the largest manufacture of aftermarket refrigeration gaskets in the US and Canada.
- Developing new accounts in the region.
- Strengthening existing account relationships.
- Providing professional installation services.
- Performing quarterly inspections of all accounts.
Corporate Trainer / Kitchen Manager
New South Pizza D.B.A Brixx Wood Fired Pizza
10.2013 - 02.2019
- Lead corporate trainer responsible for the training of kitchen managers and staff for 23 store locations generating 22 M in revenue annually.
- Responsible for the roll out training program for 14 company store openings.
- Worked with the Culinary Director to develop and implement menu and recipe changes company wide.
- Managed daily culinary operations for the corporate training store.
- Maintained or exceeded all target food and labor cost percentages.
- Implemented H.A.C.C.P plans.
- Exceeded expectations for all state and third party health inspections.
Executive Chef
ACOYASS Restaurant group D.B.A Porterhouse Grill
01.2009 - 10.2013
- Responsible for all culinary operations of a high volume steakhouse averaging 2 M in sales annually.
- Developed all menus and recipes.
- Interviewed and hired all kitchen employees.
- Implemented off premise catering program resulting in an 80,000 dollar sales increase annually.
- Achieved consistent food cost and labor cost percentages meeting the monthly target goal.
Executive Chef
ACOYASS Restaurant Group D.B.A The Porterhouse Grill, The Basil Press, Copper Creek Brewing Company
11.2001 - 09.2013
- Responsible for the culinary operations of 3 restaurant concepts.
- Developed and implemented all menus and recipes.
- Managed and staffed over 40 employees.
- Directly trained chefs in each concept.
Seafood Production Manager / Sales
Poseidon Seafood
10.2007 - 11.2008
- Management of the seafood production department consisting of 10 team members.
- Fulfilment of all wholesale orders from invoicing to staging and loading into trucks for delivery.
- Responsible for maintaining all Department of Agriculture and H.A.C.C.P records.
- Provided vital information to the sales team regarding inventory and product availability.
Owner Operator
Athens Seafood Company
02.2003 - 09.2007
- Operation of a wholesale /retail seafood market averaging 1 M in sales annually.
- Purchased seafood locally and in the global market place.
- Licensed seafood processor.
- Certified marine H.A.C.C.P
- Installed and operated a state of the art ozonated water system for chemical free sanitization of seafood production areas.
Executive Chef
China Grill Management D.B.A Red Square Mandalay Bay Hotel and Casino
12.1998 - 10.2001
- Part of a planning team to open 5 restaurant concepts as the Mandalay Bay Hotel and Casino was under construction in 1998.
- Developed all menus and recipes for a Russian themed fine dining restaurant that featured a high quality caviar and vodka bar.
- Interviewed and hired all kitchen employees.
- Company leader in food and labor cost percentages.
- Exceeded sales projections for the opening year
- Food sales averaging $65,000 weekly.
Private Chef
Gilman Paper Company
04.1995 - 09.1998
- Private chef for Howard Gilman. Sole owner of the largest privately held paper company in North America.
- Planned and prepared meals for guests ranging from 10 to 80 guests on a private property in Florida.
- Also catered events at the company headquarters in the Time Life Building NYC.
- Trusted to cater meals in a private setting for a long list of high profile public figures in politics and entertainment.
Chef Apprentice
L'Hostellerie Brassane
03.1992 - 02.1995
- Apprenticed under Chef Jean Morel. Member of the Maitres Cuisiniers Association France.
- Fully trained in all aspects of classical French cuisine.
- Advanced to the position of Sous Chef.
Education
Associate Degree - Culinary Arts
Schenectady Community College
Skills
Management
Staffing
Purchasing
Training employees
Team building
Interviewing and hiring
Culinary arts
Sales
Computer - Excel, Outlook, POS systems, Asana, Ctuit, Invoicing systems
Team supervision
Timeline
Executive Sous Chef
101 Concepts
01.2021 - 03.2026
Field Operations Manager
Gaskets Rock International
06.2019 - 10.2020
Corporate Trainer / Kitchen Manager
New South Pizza D.B.A Brixx Wood Fired Pizza
10.2013 - 02.2019
Executive Chef
ACOYASS Restaurant group D.B.A Porterhouse Grill
01.2009 - 10.2013
Seafood Production Manager / Sales
Poseidon Seafood
10.2007 - 11.2008
Owner Operator
Athens Seafood Company
02.2003 - 09.2007
Executive Chef
ACOYASS Restaurant Group D.B.A The Porterhouse Grill, The Basil Press, Copper Creek Brewing Company
11.2001 - 09.2013
Executive Chef
China Grill Management D.B.A Red Square Mandalay Bay Hotel and Casino
12.1998 - 10.2001
Private Chef
Gilman Paper Company
04.1995 - 09.1998
Chef Apprentice
L'Hostellerie Brassane
03.1992 - 02.1995
Associate Degree - Culinary Arts
Schenectady Community College