Multi unit Chef for the Girl and The Fig and Fig Cafe. Managed the entirety of kitchen operations for both locations.

Launched, own, and oversee complete operations for $1.6M restaurant with 25 team members.Orchestrate daily processes for back- and front-of house. Manage kitchen including menudevelopment and meal preparation of entrées, specialty dishes, and desserts in high-volumesetting. Oversee recruiting, training, and performance to attain productivity goals; monitorportions and ensure quality presentation of menu items to meet guest satisfaction objectives.Implement vision and mission to create unique menu items and standardize innovativerecipes for diverse cuisine.Establish and execute policies and procedures, including food safety and sanitation,accounting and forecasting, purchasing and procurement, supply management, and sales andmarketing campaigns. Coordinate vendor and supplier relations; negotiate and managecontracts. Ensure optimal equipment maintenance and sanitation of kitchen facilities.; Won multiple accolades including Rising Star Award, 2009 from the Star ChefsMagazine, Best of the Bay Award from Bohemian Magazine, Open Table Diners Choicerecognition, and a Certificate of Excellence from Trip Advisor.➢ Remain current on dining trends and leverage creative adaptability to create relevantand appealing menu selections to meet discerning palate of diverse client base.➢ Continuously generate revenue by optimizing style and presentation talents to cultivateand grow brand image and market presence.• Creative Menu Development• Restaurant and Catering Standards• Kitchen Staff Training Initiatives• Purchasing and Inventory Control• Special / High-profile Event Menus• Cost Containment and Reduction• Food and Kitchen Safety• Culinary Professional Partnerships…continued…MATT SPECTOR • PAGE !2

Played key role in expanding menu of oatmeal products for select brand of leading food manufacturer.Consulted with product developers and R&D team to create new oatmeal products for QuakerOatmeal Real Medleys brand. Wrote and tested recipes to support go-to-market strategy.Leveraged creativity to identify and meet client needs for new food product creation.

Owned and launched high-profile restaurant with track record of winning local and regional awardsand accolades.Created and initiated restaurant concept to attain strong community-wide status as a high-ranked establishment with creative, palate-appealing, and top-quality menu items. Managedstart-up stages from hiring and training, finances and budgets, procurement and inventorymanagement, and front- and back-of house process establishment and management.Developed and implemented marketing and sales strategies to promote brand and enhancemarket presence in competitive segment.Key Contribution:➢ Acknowledged as one of the best restaurants in the Philadelphia region and receivednumerous awards and accolades from local and national reviewers.