Ted Rosen Email & Phone Number

New York, NY, US

Invited back in 2019 to lead the expansion and opening of a new hybrid restaurant/butcher space. In addition to daily restaurant operations and managing a team of 35+ in English and Spanish, I am responsible for event planning/execution for parties of 200+, creating and maintaining SOPs, training, customer service, as well as costing and P&L management.

Always looking to take on new challenges in the food styling and recipe development field, especially for cookbooks and tv production. Fast-paced problem solving while maintaining high attention to detail keeps every role interesting and fun.

Greater New York City Area

Bringing the highest quality local and farm-raised beef, pork, lamb, poultry and game meats to New York City's best restaurants.

Jersey City, NJ

Worked with a local, whole-animal butcher to improve systems, develop recipes, create content and drive sales.

Greater New York City Area

At Pilotworks I had the opportunity to manage daily operations of a 10,000 sf commercial kitchen in which multiple small businesses ranging from caterer's to meal prep to CPG brands produced all the food for their business. In addition to working with the Member Operations Director to develop and implement a 6-week small business bootcamp, I provided.

New York, NY

Long before I came on as Executive Chef, CSG had already cemented itself as one of my favorite restaurants in NYC. While there I built on a great foundation and created new menu items and recipes for three different locations in Manhattan and Brooklyn. Additionally, I conducted a thorough cost analysis and inventory of all ingredients while overseeing a.

Greater New York City Area

Recipe scaling, quality control, menu development, ingredient sourcing,

Manhattan, NY

o Managed a staff of 28 front-of-house, cutting room and production kitchen employees.o Expanded education program to include weekly classes on new topics including Charcuterie and Poultry 101.o Performed all administrative tasks such as payroll, scheduling, benefits and accounts receivable/payable.o Refined meat cutting skills to include break down of.

Greater New York City Area

o Developed and implemented a comprehensive education program featuring monthly demonstration-style and participatory classes for groups of 10-40 people.o Executed all catering orders including custom packages for small event groups and large corporate offices.o Organized and fulfilled holiday orders including over 700 turkeys for Thanksgiving and 300.

Greater New York City Area

o Educated customers on the wide array of whole animal fresh cuts and house-made charcuterie sold in store.o Cut steaks and butchered poultry depending on the individual needs of each customer.

Manhattan, NY

• Managed a substantial inventory of dry goods, prepared foods, cheese and charcuterie.
• Supervised a team of fifteen retail specialists, servers and baristas.
• Collaborated with executive and corporate chefs to brainstorm, develop and launch new products.