Matt Gorczyca Email & Phone Number

Louisville, Kentucky, United States

Greater Los Angeles Area

• Catered for Coachella Valley Music & Arts Festival, Stagecoach Country Festival & Vans Warped Tour• Responsible for checking in, unloading, dating, rotating, and storage of all delivered products• Responsible for daily inventory• Communicating with front of the house staff of any menu changes and additions• Providing ample options for guest with dietary restrictions• Overseeing prep and execution of desserts and protein cookery assuring quality, consistency and proper presentation. • Created a highly functional work environment, through motivation & leadership• Continually review and alter menus based on availability of product in house• Maintain cleanliness and organization of kitchen, and ensure proper handling of all food product

Stratton Mountain, Vt

• Oversaw all production and service of food in all outlets assuring quality, consistency and proper presentation. • Supervised outlet chefs and coached to develop the culinary staff at the property.• Continually review and alter menus and signature items based on guest feedback and Intrawest food standards• Maintain knowledge of local competition and general industry trends• Ensure culinary staff adheres to all Intrawest policies, procedures & food safety standards.• Responsible for the procurement of all food products while following company specifications• Oversaw weekly and monthly inventories• Assisted in creating featured event menus on property• Worked with local farmers to utilize the freshest ingredients • Ability to control food waste and identify opportunities for improvement of food/labor costs• Created a highly functional, teamwork-orientated back of house team among all the resort outlets• Responsible for payroll maintenance: payroll input, monitoring of employee hours and overtime• Developed SOP manuals and sanitation standards, implemented and standardized use of HACCP

Denali, Ak

• Responsible for food inventory and ordering for three outlets. Conducted monthly inventories, responsible for storage areas• Developed and maintained relationship with properties’ main vendors• Participated and facilitated development of new menu items• Prepared and developed daily soups, specials, and seasonal menus• Responsible 30+ employees, and proper facilitation of staff training, discipline and coaching• Enforced cost control by implementing product labeling and rotating, streamlining purchasing and receiving procedures, and training staff on product yield management. • Responsible for product purchasing and inventories, maintained average food cost of 28%, and labor cost of not more than 35%• Responsible for payroll maintenance: payroll input, monitoring of employee hours and overtime• Ensured the quality of outlet’s offerings by proper product rotation, usage, storage, and presentation standards• Developed SOP manuals and sanitation standards, implemented and standardized use of HACCP• Produced catering events for up to seven courses, 50 people

Vail, Co

• Assisted with planning and executed catering events for 50-400 people• Cooked with seasonal and locally grown ingredients• Oversaw the preparation, cooking, and presentation of meals of the sauté station • Filled lead line cook, broiler, sauté, hot appetizer and garde manger positions

Noblesville, In

• Cooked with seasonal and locally grown ingredients• Created seasonally inspired daily soups, weekend and daily specials • Assisted with planning and executing catering events for 50- 200 people• Rotated between stations with efficiency and speed• Assisted with training of staff, ordering and inventory

Columbus, In

• Followed Beef ‘O’ Brady’s safety, sanitation, and employee guidelines• Followed daily prep sheet and completes all duties assigned• Assisted in checking in, unloading, dating, rotating, and storage of all delivered products• Worked as a team to complete assigned tasks during shift• Ability to prep standardized recipes• Rotated between stations with efficiency and speed