Todd Tobias
Gardner,MA
Summary
Seasoned Executive Chef with background in diverse culinary styles and management of kitchen operations. Proven expertise in menu development, cost control, and high-quality food preparation. Known for leadership skills, creativity, and commitment to providing exceptional guest experiences. Made significant impact by improving efficiency and streamlining processes in previous roles.
Overview
30
30
years of professional experience
Work History
Executive Chef
Harringtonfarm
Princeton, MA
09.2021 - Current
- Coordinated and executed menu planning, recipe development, and daily restaurant operations.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Supervised culinary staff across prep, line, and banquet service
- Controlled food safety standards and sanitation across kitchen stations
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Trained kitchen workers on culinary techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed purchasing, inventory, and vendor coordination for facilities operations
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Performed financial analysis and recommended effective methods to cut costs.
- Controlled labor costs through effective use of staff scheduling techniques.
Executive Chef
Oakhill Country Club
Fitchburg, MA
03.2011 - 08.2021
- Menu creation, snack bar, beverage carts, banquets and weddings, closing restaurant manager, Developed employee schedules to optimize operational efficiency., hire, labor, food cost, ordering, inventory, Special events, college internship programs with (Newbury College, Johnson and Wales, New England Culinary institute)Reduced labor by 6% while enhancing quality and consistency, maintaining budgeted food costs, and increasing member usage by 17%. Renovated pantry kitchen and bar room to create 135-seat dining room with large outdoor patio.
- Led Oakhill kitchen operations for farm-to-table banquet and event service.
- Created seasonal menus using local produce and fresh ingredients.
- Supervised chef team during service preparation, plating, and cleanup.
Executive Chef
Fishbone's of Chelmsford
11.2007 - 03.2011
- Coordinated employee schedules to ensure adequate staffing levels., hire, labor, food cost, ordering, inventory, Special events, wholesale fish from Boston fish pier for 2 fish markets and 2 restaurants, fish market set up and cleaning, assist sister restaurant Atlantic Sea Grill with labor and kitchen philosophy, sold out wine dinners, technical high school coop program(Lowell Tech, Nashoba Tech) Expanded outdoor patio by 40 seats in 2007 to enhance guest capacity. Transformed adjacent antique store into a full bar, adding 50 seats in 2008, significantly increasing dining capacity. Our sales were close to triple when I left Fishbone's. Fishbones is one of my biggest accomplishments. Owner Ali Zoshirafatain and I continue to consult with each other for professional advice. Ali Z. (978)828-3162
- Directed kitchen operations for Fishbones farm-to-table dining .
- Designed seasonal menus using local farm ingredients and fresh market produce.
- Supervised kitchen staff, assigning prep, service, and cleanup duties.
General Manager
South Gardner Hotel
Gardner, MA
10.2005 - 11.2007
- Daily operations of a 12 room hotel/Boarding House, Coordinated food service for guests, bartender, cook, book keeper/ accountant, Small business performed most jobs and tasks alone. I researched the history of the hotel. The 1789 South Gardner Hotel is a landmark; it was the stopping point for the pony express from Springfield to Boston. Developed functional kitchen with hood system, renovated hotel rooms and bar/restaurant with new flooring, custom heavy-duty bar stools and tables, and three flat-screen televisions, all funded by reinvesting profits. Grew sales from $500,000 to $750,000 within two years. Owner of the building wanted to sell, I was not interested in the maintenance of a 200+ year old building with no sprinkler system.
- Directed daily hotel operations across front desk, housekeeping, and guest services.
- Managed staff hiring, scheduling, training, and performance reviews.
- Oversaw guest satisfaction, resolving concerns with prompt, professional service.
Executive Chef
Scupper Jacks
Acton, MA
03.2000 - 10.2005
- Created and printed menus, updated daily website to enhance customer engagement, Created weekly work schedules for staff, hire, labor, food cost, ordering, inventory, catering
- Supervised kitchen staff during daily service and special events.
- Developed recipe standards for banquet and catering preparations.
Sous Chef/Banquet Chef/Fire Place Room Chef
I.G.C. (International Golf Course)
Bolton, MA
04.1997 - 03.2000
- Menu creation, printing Schedule, hire, Managed staffing schedules to ensure adequate labor for operations., Monitored food costs to maintain budgetary compliance., Facilitated food ordering to ensure availability for service., Managed inventory control to minimize waste and losses. , on premise catering, banquet/wedding, fine dining. Created spreadsheets for formal presentation combining all three culinary departments. (2 restaurants, banquets, snack bar/cart service) Navigated management changes over three seasons at IGC, adapting to new leadership at ITT Sheraton, Starwood Resorts, and private owner Dan Weddock.
Education
Associates degree -
Newbury College
Brookline, MASkills
- Menu development
- Recipe development
- Banquet operations
- Culinary operations management
- Food cost analysis
- Cost control
- Budget management
- Food purchasing
- Inventory control
- Vendor coordination
- Kitchen sanitation
- Menu supervision
- Dietary considerations
- Staff scheduling
- Team leadership
- Staff training
- Banquets and catering
- Attention to detail
- Effective communication
- ServSafe certification
- Banquets and catering
- Supply management
- Banquets and catering
Hobbies and Interests
I have wanted to be a chef since I was 4 years old, food and restaurants have been my primary passion and interest my whole life. I have been a restaurateur since 1988
CUST
References are available on request.
Timeline
Executive Chef
Harringtonfarm
09.2021 - Current
Executive Chef
Oakhill Country Club
03.2011 - 08.2021
Executive Chef
Fishbone's of Chelmsford
11.2007 - 03.2011
General Manager
South Gardner Hotel
10.2005 - 11.2007
Executive Chef
Scupper Jacks
03.2000 - 10.2005
Sous Chef/Banquet Chef/Fire Place Room Chef
I.G.C. (International Golf Course)
04.1997 - 03.2000
Associates degree -
Newbury College