Mike Seely phone numbers
Mike Seely is a Account Manager at The Chefs' Warehouse. He possess expertise in cooking, catering, fine dining, management, social media and 27 more skills.
The Chefs' Warehouse
View- Website:
- chefswarehouse.com
- Employees:
- 1618
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Account ManagerThe Chefs' WarehouseProvidence, Ri, Us
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Account ManagerFoley Fish Dec 2022 - PresentNew Bedford, Massachusetts, United States -
Executive ChefBayberry Garden Aug 2020 - Jul 2022Providence, Rhode Island, United StatesPart of a small team that designed and opened an ambitious fine dining concept in the heart of Downtown Providence, including kitchen design, equipment and small wares purchasing, menu design, hiring and team building, recipe development, training, and operation. During the first year of operation we built a sterling reputation for quality, service, and innovation while minimizing staff turnover during very turbulent times that included COVID related closures and concept pivots. -
Culinary DirectorAlden & Harlow / Waypoint / The Longfellow Bar Nov 2018 - Jul 2019Cambridge, MaAs our restaurant group grew, I moved into the role of Culinary Director, overseeing all three kitchens and handling administrative tasks such as managing purveyors, consolidating purchasing power, price negotiation, hiring and recruiting, new menu development, quality control, cost control, manager labor metrics as well as restaurant specific day-to-day operations. I also managed and coordinated all offsite events and catering events.
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ChefWaypoint Mar 2017 - Nov 2018Cambridge, MaResponsible for all BOH operations, both day-to-day and overarching, including managing food cost, labor cost, quality control, staffing, training, nightly service, menu development, and inventory. During my time at waypoint, we dropped food cost by 6% to a target of 31%, improved kitchen culture immeasurably, and implemented best practices. Labor numbers dropped by 5-7% and productivity increased as well.
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Sous ChefAlden & Harlow Sep 2016 - Mar 2017Training staff, quality control, preparing food for dinner service, prepping short and long term projects, managing a large prep team as well as line cooks, developing recipes for new menu items, ordering product in a high volume restaurant, developing relationships with local farms, maintaining equipment, and above all, ensuring a high quality product held to a rigorous set of standards day in and day out.
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Sous ChefLola Coastal Mexican Fish House Nov 2014 - Oct 2015Denver, Co•Managed a BOH staff of over 20 people, including recruiting, scheduling, and managing performance•Developed recipes and menu components for an authentic Mexican coastal fish house, with an emphasis on seasonality and unique high quality ingredients•Reduced labor costs significantly by combining positions, adjusting schedules, and staggering in times•Perfected butchery of large format whole fish, as well as shellfish and many raw applications•Balanced administrative work and managerial expectations while running a 6 man line during 300+ cover nights and a private party space
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Catering ChefPaula Leduc Fine Catering Oct 2012 - Aug 2014San Francisco Bay AreaPrepped and produced high caliber dishes on site. Managed groups of cooks to complete tasks. Set up and broke down temporary kitchens. Oversaw prepping and plating of high quality plates, passed apps, buffets, action stations, and pastries. -
Sous ChefMission Bowling Club May 2013 - Jun 2014San Francisco, Ca• Managed the day-to-day operations of a technique driven farm to table kitchen inside a high volume entertainment venue.• Reinforced relationships with local farms and purveyors to maintain peak seasonality and maximum quality of ingredients with an eye on minimizing cost and waste.• Created thoughtful and inspiring menu items that sold well and showcased ingredients in the peak of their season.
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Line CookFive Nov 2012 - Apr 2013Berkeley, Ca• Discovered the diverse and micro-seasonal nature of the California produce market• Expanded management skills in dealing with the complex staffing structure of a hotel restaurant, specifically one in which people were not always on the same page
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Line CookCafe Diva Oct 2009 - Apr 2012Steamboat Springs, Co• Perfected sauté techniques including proper searing and temping of proteins• Built complex pan pickup sides, and strengthened efficiency at butchering proteins• Utilized organization and multi-tasking to excel in fast-paced, small kitchen that embraced attention to detail
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Line CookCottonwood Grill Apr 2008 - Oct 2009Steamboat Springs, Co• Expanded knowledge of eastern flavors and ingredients and preparation and cooking techniques• Focused on intricate flavor pairings, complex dish assembly, and refined plate design• Discovered true love for fine dining and utilization of local, sustainable ingredients
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Line CookLa Montana Dec 2007 - Apr 2009Steamboat Springs, Co• Acquired knowledge of southwestern flavors and ingredients while enhancing preparation and techniques• Honed sautéing skills on high volume fine dining line while maintaining quality and presentation
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ManagerChapel Jun 2007 - Dec 2007Athens, Ga• Managed inventory, liquor costs, employee schedules and performance, marketing strategies, and all other aspects of thriving bar located downtown in large college town• Developed effective inventory systems as well as employee training packets • Unified employee practices and streamlined service to increase sales
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Line CookBischeros Mar 2007 - Aug 2007Athens, Ga• Polished skills required to cook in fast-paced line environment • Expanded knowledge of authentic Italian ingredients, specifically cheeses and pastas• Drastically improved sauté skills, including cooking techniques and multi-tasking ability• Managed relationship between front and back of house while minimizing miscommunication
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Prep CookFoodworks Apr 2006 - Oct 2006Athens, Ga• Learned large scale food preparation techniques in fast-paced catering kitchen• Expanded knowledge of customer’s expectations both as a Prep Cook and Caterer• Developed speed and knife skills while becoming familiarized to different stations
Mike Seely Skills
Mike Seely Education Details
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California Culinary AcademyCulinary Arts/Chef Training -
3.71 With Honors
Frequently Asked Questions about Mike Seely
What company does Mike Seely work for?
Mike Seely works for The Chefs' Warehouse
What is Mike Seely's role at the current company?
Mike Seely's current role is Account Manager.
What is Mike Seely's direct phone number?
Mike Seely's direct phone number is +197036*****
What schools did Mike Seely attend?
Mike Seely attended California Culinary Academy, The University Of Georgia.
What are some of Mike Seely's interests?
Mike Seely has interest in Restaurant Supply Store, Farm, Llc, Manifesto Bicycles, Mexican Restaurant, Community, Steuben's Uptown, Arts And Entertainment, Band, Ivy Wild Beauty.
What skills is Mike Seely known for?
Mike Seely has skills like Cooking, Catering, Fine Dining, Management, Social Media, Pastry, Time Management, Culinary Skills, Fermentation, People Skills, Grill, Saute.
Who are Mike Seely's colleagues?
Mike Seely's colleagues are Ralph Porter, Mario Ortiz, Vincent Mascaro, Michael Veloz, Shelly Moore, Joshua Carmichael, Sarah Logan.
Not the Mike Seely you were looking for?
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Mike Seely
San Diego, Ca3gmail.com, ascusbiosciences.com, hotmail.com1 (877) 6XXXXXXX
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2gmail.com, wgu.edu2 +180165XXXXX
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3seattleweekly.com, reelworld.com, bettercollective.com3 +120662XXXXX
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