Matthew Moser Email & Phone Number

Omaha, Nebraska, United States

Omaha, Nebraska, United States

Omaha, Nebraska, United States

• Conceptualized restaurant design and worked with contractors and architects to build out restaurant from a shell for front of house and back of house
• Manage and oversee day to day operations for a staff of approximately 40 employees
• Achieve a 23% blended cost of goods sold and 30% overall labor cost
• Create seasonal menus utilizing local ingredients from sustainable farmers
• Price and standardize all recipes and plate specifications
• Establish strong relationships with local vendors and suppliers, negotiate contracts and source high quality ingredients while optimizing cost

Omaha, Nebraska, United States

• Maintained and exceeded industry standards for food and labor costs by 5-7%
• Conceptualized restaurant design with architect and interior design
• Created seasonal menus utilizing local ingredients from sustainable farmers
• Priced and standardized all recipes
• In charge of all food orders, inventory and scheduling of employees
• Conducted interviews, hired, and trained all new kitchen staff

Omaha, Nebraska, United States

• Co-created the opening menu with corporate chef
• Established all preparation guidelines and standards
• Led kitchen training for opening staff of approximately 30 employees in high volume restaurant
• Responsible for all food orders, inventory and scheduling of employees
• Improved labor cost for two consecutive years
• Created weekly and seasonal specials

Denver, Colorado, United States

• Acted as interim chef to support restaurant opening in a new city
• Trained opening staff of approximately 20 employees
• Responsible for all food orders, inventory and scheduling of employees
• Successfully onboarded kitchen staff and organized kitchen for permanent chef
• Created weekly and seasonal specials

Omaha, Nebraska, United States

• Promoted from sous chef to executive chef within three months
• Met and exceeded all labor and food cost goals set by corporate leadership
• Responsible for all food orders, inventory and scheduling of employees
• Managed and trained kitchen staff of approximately 10 employees
• Created weekly and seasonal specials

Omaha, Nebraska, United States

• Responsible for all daily prep for broiler station in high volume, fine dining setting
• Learned new preparation techniques for proteins
• Prepared all proteins during service to meet customer preferences and expectations
• Worked sauté and garde manger stations