Derek Suhoski Email & Phone Number

Columbus, Ohio, United States

- Started as distillery production assistant and worked my way up to a management role.- Involved in 100% of the spirits production process from mash, fermentation, lab testing, and distillation. - Helped implement process improvements to increase yields, save costs, and improve overall quality.- Manage a staff of brewers and distillers working for a 24/7.

Wilmot, Ohio, United States

• Taking organically raised and sourced produce and preserving them through a commercial cannery, frozen food operation, and fermentation.
• In charge of SOP’s, HACCP plans, process authority, record keeping, sanitation control, lab testing, and developing new products and recipes.
• Taking a farm to table approach, using only locally sourced items and preserving them with the fewest possible added ingredients.
• Assist with all aspects of the operation, including shipping and receiving, logbooks, invoicing, and acquiring new wholesale accounts.
• Working with local suppliers and other farms, while assuring they are meeting our standards of sanitation and quality.
• Person in charge for all on-site inspections from local, ODA, and FDA inspectors.

Gallipolis, Ohio

• Took a newer restaurant and redesigned its entire menu while tripling their business and profit.
• Managed a small kitchen while training current and new employees on proper technique and cooking skills.
• Created new food cost guidelines and recipe books to ensure consistency and quality.
• Cooked for large crowds, banquets, entertainment, and private events in a new unique atmosphere.
• Aided in the improvements of the kitchen, bar, and events, making everything from scratch.
• Sourced ingredients from the best farms in the area to provide fresh, local, sustainable food.

Farmington, Pennsylvania

• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
• Worked in multiple highly rated facilities across the resort including Forbes 5 Star and AAA 5 Diamond establishments.
• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
• Led shifts while personally preparing food items and executing requests based on required specifications.