David Kay Email & Phone Number

New York, United States

NYC

• Develop meal kits for Ivan Orkin, Michael Symon, Stephanie Izard, Francis Mallmann, Carla Hall, and other A-list chefs by adapting their culinary vision for nationwide distribution.
• Create R&D process to scale recipes, train staff for fine dining-level execution, develop packaging solutions, food style product for photoshoots, pitch design concepts, write customer-facing instructions, and edit.
• Identify and onboard 3rd party co-packers and vendors to provide private label production and source unique ingredients, resulting in the empowerment of Goldbelly merchants to diversify their revenue streams and.
• Lead 4 cook-along livestream experiences for customers featuring celebrity chefs in 2022. Develop unique kits for these one-off events and support operationally during the stream.

Brooklyn, New York, United States

• Launched restaurant-quality pizza and beverage concept from my apartment during the COVID-19 pandemic, amassing a 1,100-customer waitlist and generating coverage in The New Yorker, The Infatuation, and Insider.
• Orchestrated partnership with Ipsa Provisions to expand Pies Upstairs into the local frozen delivery market. Scaled production from 24 pizzas/week to 300 pizzas/day, trained production team, and consulted on design and.
• Built brand and social media following by showcasing local artists’ creative menu executions and partnering with other pop-up operators for cross-promotional campaigns, resulting in 2,000+ social media followers in the.

Brooklyn, New York, United States

• Spearheaded restaurant’s pivot mid pandemic to contact-free pickup, delivery, and outdoor dining, by creating new menu for reduced staff environment and communicating with suppliers.
• Managed the business operations via Toast POS system and trained 6 cooks to execute a new menu.

New York, New York, United States

• Senior most line-cook responsible for upholding Michelin Guide 1 Star standards by managing a team of 9 cooks through daily service.
• Managed the flow of the most expensive protein products across departments throughout the restaurant, resulting in minimal animal waste and meeting food-cost goals.
• Coordinated daily staff-meal for 60+ people, including delegation of accompaniments to line-cooks and ensuring components were thematically consistent, healthy, and conscious of dietary restrictions.

New York, New York, United States

• Designed dishes for production outside of traditional restaurant setting. Troubleshoot challenges such as long-term heat retention, vibrancy of components, and appropriate packaging for high end delivery-only concept.

New York, New York, United States

• Supported Executive Chef Suzanne Cupps through restaurant opening and multiple critique processes resulting in positive and revenue generating reviews in Eater, Grubstreet, and other publications.

Brooklyn, New York, United States

• Promoted from entry-level cold station to senior hot stations based on organizational and time-management skills as well as the ability to multitask and work collaboratively in a high-pressure environment.
• Facilitated new cook orientation and training in addition to daily station prep and service.

Brownsville, Brooklyn

• Provided one-on-one public benefits advocacy to homeless women and men.
• Founded and facilitated weekly group sessions focused on member's creative expression, emotional processing, and forging social connections.

New York, California, British Columbia

Bachelor'S Degree, English Textual Studies

Activities and Societies: SU Hillel, Ski Racing Club Team

English Language And Literature, General

Study Abroad Experience