Stan Matusevich personal email
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Specialties: administration, budgeting, computer skills, cost control, delivery, file management, hiring, inventory management, marketing, meeting facilitation, mentoring, microsoft office, organizational skills, payroll processing, personnel, protocols, research, scheduling, supervisory skills,
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Director Of OperationsSushi On JonesNew York, Ny, Us
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Executive ChefExtra Fancy Brooklyn May 2019 - Feb 2020Brooklyn, New York, United States- Managed P&L and labor cost and kept it under set parameters- Oversaw hiring, training and management of BOH staff- Upheld DOH standards with “A” grade- Oversaw brand development through menu planning and special events- Organized and expanded the catering program resulting in a 55% increase of special event sales
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Chef De CuisineCannibal Restuarant Sep 2017 - Dec 2018● Responsible for daily restaurant operations along with menu creation and execution● Accountable for COG controls, food inventory, and daily ordering● Managed Hiring and training of new BOH staff● Responsible for facilities management and maintenance, with daily walkthroughs and supervision of maintenance staff● Worked with the owner to revamp and maintain a budget based on a 5 week aggregate of COGS
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Executive ChefMp Taverna Brooklyn Apr 2015 - May 2017● Menu planning and execution for a 140 seat restaurant and attached 350 seat music venue● Created a delivery and catering program● Maintained DOH compliant facilities and day to day operations through ongoing training and supervision● Maintained a 30% COGS
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Executive ChefSouthern Cross Hospitality Apr 2013 - Aug 2014Ny,Ny
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Chef De CuisineFish Tag And Mp Taverna Roslyn Oct 2010 - Apr 2013● Worked directly with Michael Psilakis to create BOH training programs and inventory controls● Managed a working budget for preopening and day to day operations● Created and implemented a centralized purchasing system for MP Restaurant Group● Trained and Managed delegation of Purchasing and Inventory SOP after creation with senior management at MP Group in both BOH and FOH operations ● Creative control and evolution of an ever-evolving menu at Fish Tag.● Implemented cost-conscious off-site catering, special event and holiday menus at MP Roslyn ● Maintained DOH compliant facilities and day to day operations through ongoing training and supervision● P&L accountability of all MP Locations
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Executive ChefCafe Select Jun 2008 - Oct 2010Set up and executed full BOH operation for a brand new Swiss Cafe. Breakfast, Lunch and Dinner meal periods. Maintained a 28% food cost. Managed BOH staff of 20 people. Implemented seasonal menus, delivery and takeout.
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Sous ChefBette Restaurant Sep 2006 - Jul 2008Participate in menu planning and establishing kitchen protocols. Assist the chef in daily operation of the restaurant, including food inventory and ordering. Train new staff and upkeep standards. Work various stations as needed, expedite service and supervise cleanup and breakdown. In charge of functions and events between 25 and 150 people.
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Chef De CuisineBao 111 Restaurant Aug 2005 - Sep 2006Greater New York City Area
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Sous ChefDistrict @Muse Hotel Aug 2004 - Jun 2005Managed a team of 10 cooks and 3 porters for breakfast and lunch shifts. Created daily specials, assisted in lunch menu planning. In charge of meat and fish butchering, maintenance of walk-ins and freezers. Responsible for stocks and variety of sauces and dressings. Maintained standards set forth by the management and the local 6 union.
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Sous Chef/ Chef De CuisineThom Restaurant @ 60 Apr 2002 - May 2004NY - Managed a kitchen for a 110 seat restaurant and a 100 room hotel. Oversaw a staff of 15 line cooks, 3 dishwashers and 4 night porters. Planned and implemented seasonal menus, for breakfast, lunch, dinner and full service banquets. Created and updated inventory and maintenance logs. In charge of hiring and training of new BOH staff, maintaining and extending food knowledge of FOH staff.
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TournantTown @ Chambers Feb 2001 - Mar 2002Assisted with the opening of a 3-star restaurant, under direct supervision of Geoffrey Zakarian and Cedric Tovar. Tested recipes for new menu items and developed specials. Responsible for organizing nightly cleanup of the kitchen.
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TournantNicole'S Sep 1998 - Feb 2001As line cook was kept on rotation filling in at stations during others days off. Also was responsible for trailing and training of new personnel. Researched and created daily specials for the bar menu.; Gained practical understanding of French cuisine in a busy 3-star restaurant, under Chef Daniel Orr. Worked in a traditional brigade kitchen, in a high-pressure environment, adhering to the strict standards set by the chef and sous-chefs
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Line CookAcross The Street Oct 1996 - Jul 1998Worked under chef Seen Lippert, Chez Panisse alumni, in one of NYC's first truly market-driven restaurants. Assisted with the creation of the daily changing, seasonal, organic, locally sourced menu. Worked with wood fired brick oven and custom made, gas-assisted rotisserie. Skills: Food:Fish and Meat ButcheringCharcruterieSoup, Stocks, Sauces and Jus'Menu Writing and ResearchTraining and mentoring staffHave Food Protection CertificateAdministrative/OfficeGeneral Computer KnowledgeMS OfficeSetting up Inventory ProceduresScheduling and PayrollFood Cost and Labor Cost controlKnow how to read and react to a P&L
Stan Matusevich Skills
Stan Matusevich Education Details
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Criminal Justice
Frequently Asked Questions about Stan Matusevich
What company does Stan Matusevich work for?
Stan Matusevich works for Sushi On Jones
What is Stan Matusevich's role at the current company?
Stan Matusevich's current role is Director of Operations.
What is Stan Matusevich's email address?
Stan Matusevich's email address is ab****@****hoo.com
What schools did Stan Matusevich attend?
Stan Matusevich attended John Jay College (Cuny).
What are some of Stan Matusevich's interests?
Stan Matusevich has interest in Education, Environment, Science And Technology, Human Rights, Animal Welfare, Arts And Culture, Health.
What skills is Stan Matusevich known for?
Stan Matusevich has skills like Menu Development, Cooking, Recipes, Inventory Management, Culinary Skills, Hotels, Cuisine, Restaurants, Banquets, Seafood, Food, Fine Dining.
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Stan Matusevich
United States
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