Greg Lipman Email & Phone Number

45 W Park Sq Marietta Ga 30060

Marietta, Georgia

Independent Italian restaurant with approx. 100 seats in a northern suburb of Atlanta, Georgia, employing almost 100% scratch menu items that are almost completely all-natural; many specialty items made upon request such as gluten-free dishes; market next to restaurant with specialty local products, oils served/used in the restaurant, refrigerated items made at the restaurant for take-home and bake dinners and wines from around the world; wine club Currently run all aspects of the kitchen and work the line as needed; interact with guests for a personalized experience and to keep up with current guests’ culinary interests for future menu planning; bake fresh breads daily; make hand-made pastas; teach kitchen staff to ensure finished product quality and teach wait staff the importance and details of the food quality to impart to guestsResponsibilities include, but not limited to: management and scheduling of staff of twelve, hiring/firing, menu development, recipe development, purchasing, cost and quality controls, multimedia marketing, appearances at local culinary events to represent the restaurant and market; tend to tomato and herb gardens; wok with local purveyors and farmers

Well-known Atlanta establishment with multiple locations serving/selling fresh-made foods, on-site café, delicatessen, cheese bar, dessert cases; provides fresh breads and other baked good for many well known Atlanta restaurants; large catering orders Oversaw daily kitchen operations and compliance of staff with corporate structure and rules; brought new specials and menu items and increased weekend business by 10% by instituting successful café-service brunch; streamlined organization of kitchen, baking staff and pastry staff communication between the departments to solve a previous issue of knowing what items and quantity were on-hand and ordering needsResponsibilities included, but were not limited to: menu development, recipe development, purchasing, management and scheduling of staff of twenty; cost and quality controls, weekly meetings to ensure staff communication and implement forms for better communication and receiving feedback from departments

Award-winning gastro-pub in popular young area of Atlanta with approximately 150 seats known for high-quality, fresh-made farm to table foods, incorporating local farms and purveyors, along with crafts beers and a quality wine listOversaw daily kitchen operations; assisted with specials and special menus; located local purveyors and farmers to assist in new product implementation; assisted with new wine list development; expanded staff training with regards to new products and current health codes; assisted with sanitation and health code compliance with consistent score of 98Responsibilities included, but were not limited to: daily line cooking, food preparation, sauce-making, specials development, receiving, quality controls, and implementation of sanitation standards and HACCP Plan

A modern, hip 190 seat steakhouse with classic accents within a boutique hotel in the downtown business district of Atlanta co-owned by Maxim Magazine and China Grill Management Opened restaurant and completely trained staff on all aspects of menu, including pastries, sauces, butchering and service presentations; assisted with recipe development; established purchasing and inventory controls, costs, quality and labor controls; successfully maintained a weekly $10,000 inventory for a $5,000,000 propertyResponsibilities included, but were not limited to: daily service expediting for multiple shifts, management of two sous chefs and pastry chef as well as staff of 35, daily specials development including pastry specials, perform line-checks for each shift, daily purchasing, ensured kitchen equipment maintenance as needed, performed weekly inventories and actuated food and labor costs, as well as developed theoreticals, and maintained a minimum 95 health score

Associate Of Arts (A.A.), Culinary Arts/Chef Training

Education record