Aaron Smith Email & Phone Number

United States

United States

Vanderbilt University Medical Center

Portland, Maine

Kalamazoo, Michigan Area

Kalamazoo, Michigan Area

Provide culinary management to the restaurant group’s new hospitality sector of their business. This requires development of menu’s for each project, staff oversight, engaging with customers to hear their opinions and suggestions, as well as culinary education for employees in order to bring each project to its peak performance and ensure a successful hospitality division. This position requires high quality, scratch cooking all while maintaining the strict budget set by MHS. The success of this sector will bring new contracts and expand this division for the company.

As owner of the restaurant I would oversee all front and back of house operations to ensure efficiency and quality. I created dinner menus for each season as well as menu preparation for all special events including wine dinners. Planned and implemented any off and on premise catering events including several weddings and association meetings. Directed all food preparation including training all new employees basic techniques of the kitchen as well as front of house operations. Also, developed and implemented marketing and advertising strategies to build customer base.

I managed all day-to-day kitchen operations as well as assign daily tasks and responsibilities to employees. I was responsible for writing and costing all menus for their two restaurants within guidelines of the approved budget. I also managed all food inventory, employee scheduling, meeting food and labor cost as well as sales targets assigned by the Board of Directors.

In this position I was responsible for menu creation and development. Had the tasks of all product ordering and receiving to ensure high quality product. I handled all kitchen employees hiring, scheduling and training. I managed all food costing as well as the grill, saute’ as well as garde manager as needed. I was in charge of the supervision of entire kitchen under the direction of the Executive Chef. I also handled all scheduling and trainings of new employees. I assisted Executive Chef with menu development and implementation of daily service as well as, special event preparations. I had to manage daily station preparation, opening and closing duties, ordering, receiving and inspection of all products.

In this position I was responsible for all opening and closing tasks in the kitchen. I assisted in the ordering, receiving and inspection of all product ordered to ensure quality product. I assisted the Executive Chef with all special event preparations, on and off premise as well as hosting server meetings before service to ensure a great experience. I supervised all kitchen employees including training and scheduling as well as trained on proper kitchen techniques and sanitation requirements.