Seth Michael Nathan

I was responsible for a team of 18 BOH employees , all purchasing for the restaurant, while maintaining food cost below 30% and labor cost below 18% with consistently positive feedback from ...

Daily tasks ranged from preparing soups to slicing charcuterie, preparation of pates and line work during service. Owner Kelly Briglio mentored me in purchasing pars and equipment maintenanc...

This was a short-term consulting position as they had recently lost their Executive Chef. I implemented safety and hygiene protocols, took over BOH scheduling, and staff training until a new...

Another short-term consulting position training the staff to execute a menu created by the Kitchen Manager and myself, following certain cost protocol.

Building a kitchen from scratch. Hiring and scheduling. Creating a menu along with Executive Chef Adrien Nieto. Establishing contact with purveyors and guests alike.

Supervise and prepare all banquet and catered items. Catering sales and networking to create further revenue. Retail and wine club sales. Purchasing inventory.

Servicing the bar, purchasing wine, and educating guests on food pairings. POS programming. Social Media. Creation and design of bar and cocktail menus.

This was a stage while I was attending culinary school that turned into a full-time, seasonal position for two summers. My responsibilities included preparation of mise -en-place of all cold...