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.
• 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.

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.

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.