Toby Pace Email & Phone Number

United States

North Carolina

I am currently fulfilling all of the job requirements of an Executive Chef III as well as providing regional support to multiple accounts.

North Carolina, United States

Los Angeles, CA

• Promoted from Chef position to operate 2 dining facilities: The Water Tower Café & Store with average revenue of $20K weekly, 400-500 covers daily, and The Paramount Food Truck: $4K weekly, 125 covers daily, as well as.
• Spearhead a concept and menu for a mobile Food Truck; one of the first for Eurest Dining
• Oversee and manage an average of $20K in inventory of food and retail products
• Perform menu tastings for clients, fine-tune recipes based on feedback, and serve as point of contact for all customer comments
• Coordinate across all departments to co-produce large scale, high end special events for Paramount Pictures Studios & Compass Group
• Collaborate with regional management team to develop new menu concepts and programs for potential clients

Los Angeles, CA

• Create & cost Monthly Specials and Catering Menus, source inventory while responding to market prices to keep total product cost under budgeted target
• Manage & coach staff of 10 direct reports to prepare & execute Daily Menu and Specials while consistently sustaining labor cost under target
• Maintain highest sanitation and HACCP standards with an average health inspection score of 94%

Los Angeles, CA

• Assisted Executive Chef with development of Exhibition Station menus, set up and work flow for commissary
• Prepared and served an average of 130 entrees during daily lunch service
• Served as Sanitation Supervisor for Commissary and Executive Dining Room

Los Angeles, CA

• Nightly inventory and preparation of Mise En Place for menu items and Chef’s Specials
• Received cross-training on each station: Pantry, Grill, Sauté, and Pastry
• Trained new kitchen employees

Austin, TX

• Traveled throughout the Southwest Region to act as a substitute for Unit Chefs on leave
• Participated in the opening of new accounts on a variety of stations including: hot entrée production, soups, pizza, taqueria and grill
• Trained new employees in proper production of food items, HAACP procedures, and basic culinary skills

Los Angeles, CA

• Prepped and cooked food items for weekly dinner and brunch service
• Cooked on the line during dinner and brunch services for an average of 230 covers
• Inventoried all items for my station and ordered replenishments through Sous Chef

Warrendale, PA

• Prepped and cooked daily menu of hot entrees, soups and exhibition cooking station
• Planned weekly menu for exhibition cooking station and specialty salads with Corporate Chef
• Set up, prepped and cooked for monthly company picnics for 500-600 people

Aos, Culinary Arts

Bachelor Of Arts (B.A.), English Literature (British And Commonwealth): Not Completed