Matthew Lederman Email & Phone Number

Washington, United States

Bellevue, Washington

Seattle, Washington

Greater Seattle Area

My Warehouse experience allows me to use my management skills in a different setting with many of the same elements as in restaurants. Time management, increased efficiencies, decreased waste and constant supervision in a fast paced high pressure environment. Specific job duties are: Assist and solve customer service concerns. Act as liaison between shipping & receiving, stores and administration. Hire, train, supervise, and review all shipping and receiving staff. Project staffing needs and fulfill scheduling within the payroll budget. Maintain organized receiving bay and ticketing/processing areas. Provide space allocation and planning. Maintain all procedural manuals. Track incoming and outbound shipments. Oversee accurate cycle counts, lead and implement physical inventories. Ensure accurate location of all product racked in the warehouse.

Seattle

As a Chef my responsibilities included: Hiring and training of staff. Labor and food cost control. Ordering and storing of all food items using best practices and following HACCP plans. Scheduling staff and managing facilities. I served as a coach, teacher and mentor to my staff and encouraged a collaborative inclusive environment.

Bellevue, Washington

As a Chef Instructor I had the opportunity to teach High School students about the Hospitality Industry and what it means to be a Chef. In my three years teaching, 21 students went on to post-secondary schools for certificated degrees. I created the curriculum and articulated the content with The Culinary Institute of America. Students were able to accrue applicable credits for the CIA associates program. I presented curriculum and program highlights to the Bellevue School district board as well as school boards outside of the district. Instruction included labor and food costing, product identification, meat fabrication, ordering, off-site catering and food safety while teaching students how to cook with an emphasis on French foundational cooking technique.

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

Associate'S Degree