Michael Voight Email & Phone Number

Springfield, MA, US

West Hartford, Connecticut

• Complete oversight of menu design, financials and purchasing. Beverage program consisting of 75 wines by the glass, 150 reserve options, 200 spirits
• Wine purchaser
• Executive chef
• General manager
• Bar manger

Hartford, Connecticut

• Senior management for a 250+ seat upscale chop house and whiskey bar located in the center of downtown, Hartford. Primary responsibilities include ordering, daily menu creation, staff management, pre-service training.
• Multiple menu styles executed throughout the year include tasting menus, holiday prix fixe, special events, banquet service, weddings, passed hors d’oeuvres, multi-course wine dinners, a la carte lunch and dinner as.

West Hartford, Connecticut

I played key roll in the opening of this 125 seat restaurant from a ground up build out. Initially mainly responsible for kitchen design and development of the entire culinary program I personally designed vendor relations, build staff positions and executed hiring. Directly responsible for execution of multiple daily menus included but not limited to.

West Hartford, Connecticut

• Upon my arrival; my main task was to oversee a major kitchen renovation in preparation for an expanded full service restaurant. Construction crew management, Equipment choice, kitchen layout and staffing were completed.
• Oversaw complete kitchen operation for a 70 seat wine bar. Duties include but were not limited to hiring, ordering, scheduling, equipment purchases, staff management and menu creation.
• Executed 3 additional services to the restaurant including lunch, happy hour, and brunch while maintaining the already established dinner business. All Menus were written by Me and implemented under my direct.
• Supervised all operations of the restaurant in the General Managers absence. Guest interaction, special event bookings, Mircos operation, kitchen expo on an as needed basis
• Managed and increased social media interaction with the public. Increased popularity by 400% in a short time using common outlets such as Instagram, twitter, and facebook
• Other responsibilities Included creation of private wine pairing dinners, holiday parties, seasonal wine dinners, multi-course meals, passed Orduerves and large to go orders.

Hartford, Connecticut Area

• Operated the kitchen and managed the staff in the chefs absence. Held both front and back of the house to service standards to ensure the quality and delivery of food.
• Product duties included but were not limited to inventory, ordering, FIFO, organization and utilization by responsible stations.
• Worked all stations in the kitchen that consisted of garde manage, Meat station, fish sauté and occasionally pastry.
• Menu styles executed included daily ala carte, 8 course chef tasting menus, Bar and happy hour, small to large banquet style dinners, large plated pre fix dinners as well as charity’s and off site dinners and events.
• Low scale menu developments; which encompassed recipe writing, product creation, and training staff on new menu additions.

Greater Boston Area

Was in charge of Meat Entremetier in the kitchen. Position includes prep and service for dinner meat courses. Prep includes but is not limited to fluid gels, vegetable cookery, sous vide techniques, fresh pasta, purees and bakingAlongside my station duties I was responsible for all produce ordering in the restaurant. This includes not only ordering and.

South Boston

Dinner Wok cook for Ming Tsias New Asian Gastro Pub for several months before moving to sauté. in addition to doing regular dinner service I also was lucky enough to Travel offsite for blue dragon as well as Blue ginger Ming's flagship restaurant

Greater New York City Area

• One of New York’s rising Michelin stars restaurants. Was Responsible for a section of the Garde manger prep and plating during service for a short internship period.

Hartford, Connecticut Area

A continuation of work under Chef Michael Presnal at a tapas style wine bar before a final move to New York.

Agawam Massachusetts / West Hartford Conneticut

A brief employment at one of the top Restaurants in western Massachusetts while I awaited the start of school. I was in the lead prep position and was a part of their well-known offsite catering team. Soon after my start Chef Owner Michael Presnal ventured into a new restaurant and I was honored with the move to West Hartford’s Vinted Wine Bar.

Vermont

Multiple positions including Grill, Hot app and Sauté for a full a la carte menu, cooking in the institutes main certified green Farm to table outlet during both lunch and dinner services. Outside the a la carte kitchen I was a line cook in the schools Mediterranean flavors restaurant which featured a tapas menu and was briefly part of a plated desert line.

Greater Boston Area

Garde Manager prep and service for both lunch and dinner at one of Boston’s fine dining restaurants. Aside from a la carte services I was introduced to the intricate tasting menu plating, high precision knife skills and large plated banquets. During my position at Radius we were rated at the top of Boston’s best power lunches and we received another among.

Springfield, Massachusetts Area

High volume grill, sauté and pantry cook in one of the area’s most popular upscale sports bars and restaurants. Located in the Basketball Hall of Fame My experience here included not only lunch and dinner but large chafer style banquets, large plated dinners, charity events, and Tapas. I was a dependable and respected part of the team when I chose to.

Springfield, Massachusetts Area

High volume line cook Trainer in a well-known corporate restaurant. During my time working at one of the corporations training restaurants I was certified as a trainer and was in charge of teaching new managers the kitchen aspect of the restaurant. Training a new employee included time management, sanitation, and memorization of portion size. Aside from my.

Associate'S Degree, Culinary Arts/Chef Training

Activities and Societies: twice elected Student Council President 2012

Diploma, General Studies

Activities and Societies: Honors History, Environmental science club, Source to sea Cleanup 2007