Matthew Burns
Selma
Summary
Highly skilled and creative chef and former restaurant owner with decades of experience in several types of hospitality. Organized and reliable with outstanding menu creation capabilities. Administrative skills that can create concepts from the ground up as well as maintain excellent profits.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Executive Chef
FoxGardin Kitchen And Ale
Fortville, IN
02.2024 - Current
- Creation of seasonal menus and daily features
- Supervised day-to-day kitchen operations, including 14 employees and 40 tables Maintained excellent levels of food and labor costs
- Daily ordering and monthly inventory
- Recruited, hired, and trained all staff members
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Executive Chef
Prime 47 Indy's Steakhouse
Indianapolis, IN
10.2022 - Current
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Collaborated with staff members to create meals for large banquets.
Executive Chef
Oakwood Center, Inc
Selma, IN
03.2018 - 10.2022
- Creation and execution of all menus using local ingredients and adhering to a myriad of special diets while elevating the food to a finer level
- Ordering and inventory management
- Scheduling & Labor Management
- Maintained excellent levels of food and labor costs
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with staff members to create meals for large banquets.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
Chef/Owner
Barn Brasserie
Muncie, IN
07.2013 - 03.2018
- Opened a Belgian/Southern American restaurant with a Farm-to-Table theme in Muncie, IN.
- Developed all restaurant operational systems including: writing menus, restaurant training materials, handbooks, and SOP's.
- Planned and executed 36 gourmet beer & wine dinners.
- Managed day-to-day business operations.
Skills
- Advanced culinary skills including food preparation, flavor pairings, and other cooking practices
- Comfortable training, directing, and supervising kitchen staff
- Exceptional leadership skills, including motivation and goal- setting
- In-depth food and workplace sanitation protocols
- Quick problem solving with direct execution
- Fine Dining Expertise
- Food Spoilage Prevention
- Menu planning
- Cost control
Hobbies & Interests
- Organic Gardening
- Menu Concept Creation
- Table-top Roleplaying Games
- Mecha Models
- Wood Working & Arcade Cabinets
- Bee Keeping
- Artisanal & Nature-Based cooking
Certification
- ServSafe Certified Food Manager (07/2022 - 07/2027)
Timeline
Executive Chef
FoxGardin Kitchen And Ale
02.2024 - Current
Executive Chef
Prime 47 Indy's Steakhouse
10.2022 - Current
Executive Chef
Oakwood Center, Inc
03.2018 - 10.2022
Chef/Owner
Barn Brasserie
07.2013 - 03.2018