Timothy Mathis Email & Phone Number

Greater St. Louis

Owner, General Contractor and property management company.

• Handle culinary responsibilities from AYR(Room-Service), Retail(Café), Dr. Lounge(Private Dinning), and Catering.• Owner of production operation. Focused on quality, temperatures, and presentations of foods being produced. • Working with team in increase revenues and decrease waste.• Development of culinary team daily to ensure proper production of products to recipe specifications and presentations standards is exceeding expectations.• Maintaining HACCP training, records and audits.• Organizing rotation menus, and installation of company branding.

Richmond Heights, Missouri

• Handle culinary responsibilities from AYR(Room-Service), Retail(Café), Dr. Lounge(Private Dinning), and Catering.• Owner of production operation. Focused on quality, temperatures, and presentations of foods being produced. • Working with team in increase revenues and decrease waste.• Development of culinary team daily to ensure proper production of products to recipe specifications and presentations standards is exceeding expectations.• Maintaining HACCP training, records and audits.• Organizing rotation menus, and installation of company branding.

St. Charles, Mo

Held the following titles while working here Sports Bar Chef, Banquet Chef, Production ChefProduction/ Banquet Chef• Responsibilities of daily operation of 6 food outlets to include the following: Team Member Dining Room, Star Club, Main Kitchen, Garde Manger, Banquets, and Deli.• Managing 5 Sous Chefs and 55-62 team members.• Development of management team and team members on a continuing basis, to ensure proper production to recipe specification, professionalism, and MBO to reflect the company’s Goals and Objectives, and support Key Initiatives to maximize productivity and profits by consistent studying of P&Ls.• Working closely with FOH Management team to ensure excellent guest satisfaction and service. • Daily operation standards to include: hiring, coaching standards, scheduling, ordering inventories, training, and maintaining P&Ls. • Menu development, implementation, recipe specifications, and standards across the brand.Amerisports Bar & Grill, Room Chef• Managing 8 to 14 team members daily, evals, hiring, coaching standards, scheduling, ordering inventories, training, and maintaining P&Ls. • Preparing food for 300 to 1200 per day, monitoring waste, and food costs daily.• Menu development, implementation, recipe specifications, and standards across the brand.• Building bench strength by training staff and cross-training staff in other culinary outlets. Constant display of team work among all team members.• Providing support for all other outlets via: food, labor, and management

Scottsdale, Arizona

Held two different positions Oasis Restaurant, Chef de Cuisine, and Terrace Restaurant, Sous ChefOasis Restaurant, Chef de Cuisine• Managing all aspects of 6 to 8 associates daily, reviews, hiring, and communication.• Providing Lunch, Brunch, and Private Parties food service, and preparing food. In total 200 to 850 meals per meal period. Maintaining food Cost.• Improving, costing out, writing menus, prepping, equipment, and standardizing.• Writing, organizing, costing and implementing new menus and procedures.Terrace Restaurant, Sous Chef• Managing all aspects of 13 to 30 associates daily.• Providing Breakfast, Lunch, Dinner, Brunch, Private Parties and Graveyard food service, and preparing food for Room Service, Restaurant, Ice Cream Parlor, and lounge bar. In total 200 to 1,500 meals per day.• Improving, costing out, writing menus, prepping and standardizing the number one Sunday Brunch (“Brunches of Brunches), in Arizona.• Assisting the Chef in writing, organizing, costing and implementing new and procedures and menus

Phoenix, Arizona

Held this as additional job while working at other jobs.• Handling parties from 70 – 5000 people. • Preparing and setting up parties offside catering.• Working directly with Catering Chef to do what ever was necessary to make the function a success.• Organizing the crew so that they would be able to work more effectively

Phoenix, Arizona

• Work with many different types of food, plated and buffet.• Handles all breakfast and lunch banquets, ranging from 2 – 2000 people, including multiple parties at one time.• Scheduling, managing, and training staff of 8.• Menu creating, and handling tastings.