Trevor Smith

• Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
• Developed innovative recipes, attracting new clientele and increasing overall sales.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.

• Oversaw the execution and creation of a seasonal farm to table menu, visiting markets and forging lasting relationships with the farmers
• Built and managed a team of dedicated chefs while maintaining consistency in hitting all requisite food cost and labor numbers.
• Implemented a cross-training standard, enabling all chefs to evolve their skill sets and improve productivity
• Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.

• Helped design and curate an experience that highlighted Indian flavors while utilizing the abundance of local produce with modern techniques
• Managed all day to day restaurant operations while learning how to read and apply P&L information
• Was responsible for hiring and training chefs at all positions and stations.

• Created and deployed successful strategies to boost performance, streamline processes and increase efficiency
• Curated a Wine and Beer menu centered around local vintners and breweries
• Assisted the Head Chef when necessary in kitchen workflow.
• Enhanced customer satisfaction through consistent delivery of high-quality food and service.

• Engaged in a Michelin starred seasonal menu
• Experienced various foraging techniques and wild herb identification
• Executed a constantly evolving tasting menu driven by the utilization of local produce.

• Executed all Pizzaiolo duties including tending to ovens and stretching doughs
• Prepared dough from scratch using old world recipes, adding unusual and creative toppings and sauces to create unique pies
• Worked within a large seasonal Italian menu on several different stations (Pizza, Pantry, Grill, etc.).

*References available upon request