Lee Balzer Email & Phone Number

Lake Mary, Florida, United States

Executive Chef for Culinaire International managed 4+ star Westin Hotel property and upscale/fine dining Shula's 347 Grill restaurant in beautiful Lake Mary, FL.Manage all day to day operations of all restaurant, banquet, special events and corporate functions .Creative menu development and seasonal changes.Successfully lead all back of house culinary operations including all hiring and payscale/salary decisions.Manage all product ordering and food costing operations, always staying within strict budget guidelines.Hiring and scheduling of all back of house culinary staff.

Erie, Pennsylvania, United States

Executive Chef for high volume, scratch kitchen convention center in Erie, PA. $5.3 million per year in food and beverage revenue.Successfully manage all day to day culinary operations at convention center including all special events and functions.Manage a culinary and boh team of 20+ employees.Strong background in research and development and menu creation.Actively manage all food costing, menu pricing and P & L.Creative menu development as well as seasonal changes.Oversee all interviewing/hiring/payscale for all back of house kitchen staff.Scheduling of all back of house kitchen staff.Biweekly payroll.

Lake Mary, Florida, United States

Executive Chef for Culinaire managed 4+ star Westin Hotel property and upscale/fine dining Shula's 347 Grill restaurant in beautiful Lake Mary, FL.Managed all day to day operations of all restaurant, banquet, special events and corporate functions .Creative menu development and seasonal changes.Successfully led all back of house culinary operations including all hiring and payscale/salary decisions.Managed all product ordering and food costing operations, always staying within strict budget guidelines.Scheduling of all back of house culinary staff.

Erie, Pennsylvania, United States

Opening Executive Chef for new, high-end/upscale steakhouse in Erie, PA.Managed all day to day operations of the restaurant.Creative menu development, daily specials and seasonal menu changes, using locally sourced product wherever possible for a true farm to table experience.Led all back of house operations of the restaurant, including all interviewing, hiring and payscale/salary decisions.Managed all product ordering and food costing operations, always staying within strict food costing/budget guidelines.Scheduling of all back of house staff, including Sous Chef, Garde Manger, Line Cooks and Dishwashers.

Erie, Pennsylvania, United States

Executive Chef for White Lodging managed 4+ star Sheraton Hotel and upscale/fine dining restaurant on beautiful Lake Erie in Erie, PA.Successfully managed and led all restaurant culinary as well as all banquet, catering and corporate functions.$5,000,000 food and beverage revenue per year, with steady growth year over year.Managed day to day operations of the kitchen, supervising, leading and mentoring 20+ employees.Creative menu development, R & D, P & L and seasonal menu changes, using locally sourced product wherever possible for a true farm to table experience.Managed all product ordering and food costing, always staying within strict guidelines of budget.Weekly scheduling of all kitchen staff.

Erie, Pennsylvania, United States

Executive Sous Chef for White Lodging managed 4+ star, high end restaurant/Sheraton Hotel property on the beautiful Lake Erie Bayfront in Erie, PA.Performed daily prep duties for breakfast, lunch and dinner.Supervised and trained all kitchen and line staff.Followed all proper food handling methods and procedures.Assisted in the development of new menus and daily specials, expedited as needed.

Erie, Pennsylvania, United States

Supervisor for high volume banquet and special events convention center in Erie, PA.Managed a staff of 7 employees.Daily prep and successful execution of large events and special functions.Assisted in creative development of seasonal menus.

Erie, Pennsylvania, United States

Farm to table/scratch kitchen special events catering venue in Erie, PA.Developed menus and daily specials for cafe restaurant as well as catering functions/events.Trained kitchen/catering staff in strict adherence with all health department and food handling guidelines.Assisted in the day to day operations of the kitchen, coordinated food production schedules and expedited as needed.Successfully executed, set up/broke down catering events including weddings, showers, private dinners and other various special events.

Culinary Apprenticeship

Professional Chef Apprenticeship under Culinary Institute of America trained, CEC certified Executive Chef David Robbinson.

High School Diploma, General Studies