Ed O'Brien, M.B.A.

Experience

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  Edward P. O'Brien & Son Seafood Brokers

  Aug 1998 - Dec 2017

  Vice President of Operations

  Family Business of Wholesale Seafood Distribution since 1998. Quality is OUR specialty. Knowledge of business operations and standard since the age of six. Promoted to VP of Operations in late 2007, developing more business knowledge and responsible for the general upkeep of the business. Profit and Loss, Sales Mix, Delivery of Product, Purchasing, Marketing, Cooking Demonstrations, Billing and Receiving, Bookkeeping, Case Display for Customers. We specialize in giving a more personable approach to our customers. We are honest and a true family business. We believe in holding a standard of quality that is not comparable to others. Serving fine hotels, supermarkets, restaurants, and specialty shops for over 15 years. Show less

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  Brookside Recreational Club, Inc.

  May 2011 - Sept 2012

  Foodservice Operations Manager

  As the Kitchen Manager of Brookside Recreational Club, it was my responsibility to oversee the entire foodservice operation of the business to make sure our financial and sales goals were being met throughout our busy summer season. Everything from interviews, financial costs (labor/food), staffing, creative menu writing, homemade quality products, developing and mentoring employees, and weekly continuous improvement were part of my yearly job duties. Responsible for catering of parties and banquets, as well as seasonal outdoor cookouts, and general buffet options that the foodservice operation would advertise during summer holidays. General upkeep of the entire foodservice operation with both culinary, administrative, and hospitality attributes involved. Show less

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  Wegmans Food Markets

  Mar 2012 - Apr 2014

  Head Line Chef

  Chef at Wegmans Food Markets in Cherry Hill, NJ, generating over 11 million dollars in annual revenue in Prepared Foods. Management of seasonal buffet options for our customers, as well as mass production and preparation of foods for the retail volume needed. Culinary, Hospitality, and Perishable Intern for 12 weeks citing rotations in all major perishable areas. Experience with meat, cheese shop, bakery, seafood, produce, sushi, Asian wokery, and ultimately prepared foods as an entire department. Responsible for creation of vegetarian menu options for corporate approval upon completion of internship. One recipe was used as core recipe in Wegmans Job Aide Vegetarian Entrée Guide. Helping create great meals for our customers, interacting with them on food knowledge and preparation, giving incredible customer service every day. Show less

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  Caesars Entertainment Corporation - Harrah's Casino Resort

  Apr 2014 - Sept 2015

  Running an Italian Fine Dining establishment for Philadelphia-raised, world renowned restaurateur Steve Martorano, with multiple locations throughout the country. We use fresh, quality ingredients and keep the standard of quality above anything else. Purchasing, Scheduling, Inventory Control, assisting cooks on the line, Labor/Food Costing, as well as general restaurant operations are all part of the daily duties. Generation of specials stemming from the Martorano brand, as well as constant food sanitation and safety. Several million dollar operation already since restaurant opening in mid July. Show less Culinary Management of Sammy D's, renowned Chef Sam DeMarco's upscale casual dining establishment. Running a restaurant operation with sales revenue generating over ten million annually. Delegation of daily restaurant operations to employees according to menu concepts. Expedited food standard and efficiency during restaurant operations. Creation of daily specials and instruction of recipe compliance. Assistance in complete menu renovation and the training and development of employees regarding a full restaurant reopening. Coordinates business between room service and The Pool at Harrah's, maintaining proper food cost according to sales mix, weekly projections and necessary par levels. Experience in helping other outlets around the casino, banquets, etc. Show less

  • Sous Chef - Martorano's

    Nov 2014 - Sept 2015

  • Sous Chef - Sammy D's

    Apr 2014 - Nov 2014
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  Caesars Entertainment Corporation

  Aug 2015 - May 2019

  Sous Chef, Culinary Instructor

  Culinary Management of all major outlets with Harrah's Casino Resort in Atlantic City, New Jersey. Experience working in the Waterfront Buffet, The Steakhouse, Dos Caminos, Bill's Bar and Burger, The Waterfront Conference Center Banquet Operations, The Food Court involving three major outlets including "Deli No.4", the "Pizza Joint" and "Tipsy Cream", Experience also in the Viking Cooking School, providing chef instruction to ages ranging from 21 and over. Cooking techniques are taught as well as various menu themes for class production days. Still involved in familiar outlets such as Sammy D's, Martorano's, Diamond Lounge, Seven Star Dining, and Employee Cafeteria Management Operations. Exposure to daily managerial functions as well as financial success of each outlet. Work hands-on in the cooking process helping with food production and service for ultimate customer satisfaction. Show less

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  Greater Egg Harbor Regional High School District

  Aug 2015 - Jun 2017

  Teacher of Culinary Arts

  Culinary Arts Instructor for Greater Egg Harbor Regional High School District. Currently teaching at two high schools within the district: Oakcrest and Cedar Creek High Schools. Instruction of basic culinary fundamentals and techniques as well as importance of food safety and sanitation. Critical thinking in recipe development, menu design, and dish innovation. Basic skills including stock and soup production, hot and cold meal preparation, meat and seafood fabrication, dessert and pastry, and food product identification. Articulation agreement with Atlantic Cape Community College as well as helping prepare students for industry readiness, resume completion, and necessary employment credentials to be successful in the industry. Focus is on helping students become future successful industry professionals in their respective fields. Show less

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  Atlantic County Institute of Technology

  Jun 2017 - now

  Teacher of Culinary Arts

  Culinary Arts Instructor at Atlantic County Institute of Technology. Restaurant Chef for "Cafe on Main", ACIT's very own student run restaurant, seating for over fifty patrons open for lunch Monday-Friday 10:30am-1:30pm. Currently teaching eleventh and twelfth grade culinary arts in Advanced Restaurant Operations. Focus is on real life industry experience with restaurant open to the public during the week. Menu engineering focuses on seasonality and concept of international cuisine. New market trends are a key point as is the emphasis on everything made from scratch. Students are working hands on in both front and back of house operations. Inclusion in state-wide culinary competitions also to act as educational experiences for students. Responsible for county advisory board planning for all industry professionals. Goal is to have students master the fundamentals of food service production with experiences in casual dining restaurant operations. Show less

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  Caesars Entertainment, Inc.

  May 2019 - now

  Restaurant Chef for the Waterfront Buffet and Production Kitchen at Harrah's Resort in Atlantic City. Responsible for all daily operations for service for our guests as well as over 3,000 employees on a given basis. Currently managing operations in The Pool Pantry Daytime Kitchen as well. Sales exceeding over 10 million annually. High Volume Experience in food purchasing and production which could exceed over 350,000 monthly. Oversee a staff of 35+ cooks, intermediate, pantry, and food runners. Coordinating profit and loss margins according to corporate budgets. Food purchasing, inventory of over 600 items, Scheduling, Hiring, Managing prime costs are all daily responsibilities. Seasonality of menu items is the focus in our buffet which produces the most handmade items across our twelve buffet stations. We emphasize on fresh, quality, cooked to order products for our guests. Covers can exceed over 2000 patrons daily. We offer an array of the freshest ingredients cooked to order focusing on international cuisine. From Asian, Italian, American BBQ, to an array of seafood options are all included in managing the outlet properly. Voted Best Buffet, Casino Player Magazine. Responsibilities also include managerial operations in our property employee dining room. Managing a team of 10+ cooks to produce all seasonal menu items daily for our employees throughout the entire course of operational hours 24/7.Coordinating responsibility with the Pool Pantry operations. Sales exceeding 1 million annually. Scheduling, Menu Engineering, Managing Food and Labor Costing according to corporate budgets. Focus on menu seasonality, quality fresh ingredients that can be served with minimal wait time while focusing on clientele and ambiance being inside the indoor pool facility. Offering quick casual dining fare with the freshest available ingredients. Show less

  • Restaurant Chef

    Jan 2021 - now

  • Restaurant Chef - Waterfront Buffet, Production Kitchen, Pool Operations

    May 2019 - now