Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Patrick Treacy

Santa Rosa

Summary

Dynamic culinary professional with extensive experience in all positions in the food industry from sourcing with local farmers/purveyors, dishwashing/bussing, serving, cooking to acting general management. I excel in menu development and food cost control. Proven leadership in training staff and managing high-volume operations. Skilled in plating and customer service, consistently enhancing guest satisfaction through exceptional meal preparation and attention to service.

I am passionate about all aspects of the service industry from food to service to bookkeeping. My goal is to provide an exception experience in comfort and satisfaction while also maintaining successful business practices.

Overview

18
18
years of professional experience

Work History

Sous Chef/Line Cook

FMAM Catering
06.2022 - Current
  • Executed menu service from prep to plating with aesthetic presentation.
  • Rotated and maintained inventory in accordance to food safety regulations.
  • Oversaw the acquirement and preparation of all meat in accordance with quality standards.
  • Running food and table/buffet service when necessary.

Butcher/Assistant Production Manager/Head Smoker

Panizzera Meat Co
08.2019 - Current
  • Responsible for the production of all products at an appropriate volume matching pars and sales.
  • Managing all inventory and rotation.
  • Maintaining the facility, products, and documentatioin in accordance with the USDA and our HAACCP plan.
  • Preparing formulations, cooking, packaging, and labeling of jerky, sausages, hams, etc., under the supervision of the CDFA
  • Supervision of all shop employees and clerks at multiple locations.
  • The fulfillment and shipping of online orders.
  • In person customer service at the meat counter adjacent to the meat shop.

Line Cook

Union Hotel Restaurant & Bar
06.2019 - 07.2019
  • Executed lunch and dinner service to menu guidelines and standards.
  • Prepped for dinner and next day service.
  • Cooked and served banquets.
  • Maintained sanitation and facility cleanliness according to local health standards.

Kitchen Manager

Cattleman's Steakhouse
01.2017 - 06.2019
  • Supervised daily operations from deliveries, prep, meat cutting, reservations and seating, staffing, scheduling, dinner service, catering banquets, inventory, and sanitation.
  • Wrote all BOH schedules.
  • Weekly and monthly inventories.
  • Ordered and received all perishable and non-perishable goods.
  • Handled customer service, running food and all complaints from the floor.

Executive Chef

B.D. Riley's Irish Pub
09.2014 - 09.2016
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

Sous Chef

Squire's Restaurant and Bar
05.2010 - 09.2014
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • FOH shift (Bartending) weekend mornings while supervising kitchen prep.
  • Running food and organizing reservations.

Server

Brodie's Pub
05.2007 - 05.2010
  • Worked with POS system to place orders, manage bills, and handle complimentary items.
  • Cultivated warm relationships with regular customers.
  • Bussed and reset tables to keep dining room and work areas clean.
  • Explained menu items and suggested appropriate options for food allergy concerns.

Education

Literature

SUNY Purchase College
Purchase, NY
06-2013

Skills

  • Plating
  • Dish preparation
  • Station oversight
  • Menu memorization
  • Scheduling
  • Training
  • Fluent in Excel and Word
  • Inventory and P&L analysis
  • Marketing
  • Customer Service
  • Management and Leadership

Languages

Spanish
Professional Working

Timeline

Sous Chef/Line Cook

FMAM Catering
06.2022 - Current

Butcher/Assistant Production Manager/Head Smoker

Panizzera Meat Co
08.2019 - Current

Line Cook

Union Hotel Restaurant & Bar
06.2019 - 07.2019

Kitchen Manager

Cattleman's Steakhouse
01.2017 - 06.2019

Executive Chef

B.D. Riley's Irish Pub
09.2014 - 09.2016

Sous Chef

Squire's Restaurant and Bar
05.2010 - 09.2014

Server

Brodie's Pub
05.2007 - 05.2010

Literature

SUNY Purchase College

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Patrick Treacy