David Codney Email & Phone Number

Beverly Hills, California, United States

Acid & Salt was founded in January 2021 to focus on creative temporary staffing solutions, kitchen design (both residential and commercial), private events, entertainment, and product activation. By leveraging relationships we provide full scale services for our clients to meet the needs of temporary Executive Chef staffing solutions, construction/design, kitchen layout and ergonomics, product activation and market launches, and privet events. Chef Codney brings 20+ years of experience to each account working individually with each client.

Manage and oversee all aspects of food production, culinary concepts and growth for the parent company. Ensure each unique entity consisting of Ysabel restaurant, Laurel Hardware restaurant and Cara hotel are seamlessly leveraging thier strengths while creating synergies through the company. Create unique and me memorable dinning experiences for each outlet.Lead the creation of two new concepts in production and construction slotted to open late 2023.Build morale for the staff by creating systems for growth by all. Develop leaders inside the company to foster an atmosphere of learning and life enrichment.

Beverly Hills, Ca

• 73 line staff in culinary, pastry, stewarding, and storeroom. Responsibilities include scheduling, labor management, leadership development • 14.5 million dollar food and beverage operation with 24.3% budgeted food cost and a 15% labor cost annually • In charge of 6 food and beverage outlets: The Belvedere (the only 5 diamond dining room for 21 years in southern California) The Roof Garden, The Living room, The club Bar, In-Room Dinning and Banqueting operations.• Lead designer in the new kitchen renovation along with Mark-Stech Novak Restaurant Consultation and Design. Designed, planned, troubleshot, and processed a full renovation for heart of house operations including: work flow efficiencies, updated health code, all equipment specs (90% custom design work for ranges, stations and refrigeration). Total cost 2.3 million for BOH redesign.• Developed and executed successful summer BBQ series at The Roof Garden Restaurant 4 summers in a row becoming a viable locals hot spot. Led the program including innovative food, menu concept and design, equipment and small wares• Re-vamped the pastry shop hiring in new talent, re-structure of staffing model, increased staff moral and improved food quality by offering market relevant food

Colorado Springs, Co

• Manage 95 line staff and 12 managers including scheduling, labor management, and personnel development with a total payroll of 3.5 million dollars.• Assisted three different Executive Chefs during my employment including: George Fistrovich, Chef Derin Moore CMC and John Johnstone CMC in menu development, design, and execution for 7 restaurant outlets and the banquet department• Responsible for quality, planning, and orientation of leaders in operational duties• Lead in all Marriott food and health inspections for both state and local levels• Responsible for recruitment, selection, and hiring of new team members

• Implementation of new menus, costing, and menu price point• Training and organization of new team members• Rounds Chef assisting the outlet Chefs in daily operations

• Was responsible for bulk production including 7 restaurant outlets and 3 banquet kitchens• Partnered with the produce companies, and created a “meet the chef” program to drive standards, reliability, and quality• Formatted, standardized, and produced a master recipe file for all production, in order to streamline both labor and food costs

• Acting Chef of the 3 meal restaurant operations• Implementation of new menus, costing, and menu price point• Training and organization of new team members both line level and management