Michael Tobias

Experience

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  Hilton Concord

  Jul 1997 - Sept 1999

  Sous Chef

  Day after graduating from culinary arts, approached by the Executive Chef and asked to be employed as a Sous Chef for the hotel’s restaurant. Assist with the daily operations with the Chef and develop seasonal menu for the restaurant. Managed a team of fourteen staff to execute the operation for breakfast, lunch and dinner. Able to work efficiently at all stations as well to work with the banquet team for special events. Conduct monthly inventories and maintain a profitable food cost and labor cost. Show less

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  Arnold Palmer Golf Management- Lincoln Park Golf Course

  Sept 1999 - Nov 2000

  Executive Chef

  First Executive Chef position at Lincoln Park Golf Course. Operated a rustic and beautiful clubhouse with a banquet room, restaurant and bar. Developed an American style grill menu and a seasonal farm to fork banquet menu. Developed a profitable catering from the banquet room that generated more financially than the restaurant. Prepared daily meeting, weekly operating reports and developed corrective action plan to improve operations.

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  Guckenheimer

  Nov 2000 - Aug 2003

  Executive Chef

  Hired as a floating Executive Chef/Manager for the first year to cover for other managers with their vacations. After, assigned to the headquarters of Wells Fargo in San Francisco to operate a small café and Penthouse. Staff of six executed seasonal cycled menu to comply with Guckenheimer standards. Daily meetings to cover safety and daily menus. Maintained financial records, budgets and payroll. Interview, hired, trained, mentored and coached staff.

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  Blupointe Raw Bar

  Aug 2003 - Nov 2005

  Executive Chef

  Hired to work along the owners with constructing to new restaurant which is located at the financial district at San Francisco. Share ideas with the designer on kitchen floor plan and equipment. Reviewing the blueprints and approving the cut sheets. Created a water to table style seasonal menus. First to offer a raw bar with twenty different oysters and assorted shellfish. Interviewed, hired, trained, mentored, and coached restaurant staff. Managed the daily kitchen operation of the restaurant that generates $4.2 million per year revenue. Maintained the projected food cost and labor cost that was set for my performance. Show less

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  Commodore Cruises and Events

  Nov 2005 - Apr 2013

  Executive Chef

  Oversee the entire operation for the company, budget, marketing, maintenance, and safety & sanitation. Approved vendors to assist with events, such photographers, wedding cakes, florist and etc… Customized and executed seasonal menus per client’s budget. Prepare all food inside the galley of two luxury yachts. Interviewed, hired, trained, mentored, and coached the following staff team: cooks, housekeepers, event planners, bartenders and servers. Managed purchasing and scheduling. Conduct quarterly yacht inspections by the US Coast Guard and bi-annual Health Inspections for six luxury yachts. Conduct monthly safety meetings Show less

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  Dry Creek Grill

  Apr 2013 - Jan 2015

  Executive Chef

  Hired to help asses and restore the financial difficulties. Managed the daily operation of the restaurant with 22 kitchen staff that generates $8.25 million per year revenue. Mentor and retrain the all cooks in fundamental cooking which in time developed strong individual that can work in different stations. Work closely with the owner and develop a more modern seasonal farm to fork menu but maintaining the premier cuts of beef. Maintained a 30% food cost and 11% labor cost. For a few months, work as an General Manager and the Executive Chef while interviewing candidates for the General Manager position. Show less

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  Bon Appétit Management Company

  Jun 2015 - Apr 2021

  Personally requested by Workday client to immediately transfer to develop seasonal and farm to fork daily menus for two new corporate café concepts and assisted in the opening of the Workday’s first two cafes in the campus and more in the near future. Assisted my General Manager recruited and hired 50 staff, including café chef, catering chef, sous chef, cooks and other kitchen workers. Creating 14 different stations that revolves on a daily menu dishes influenced by culturally diverse regions around the world. Provide personal cooking classes for Workday employees. Supervised and coordinated activities of culinary management and cooks engaged in food preparations of all menu items to ensure compliance with Bon Appetit standards of sanitation, portion control, wellness program, temperature and presentation. Managed purchasing and staffing. Developing and implementing a new sanitation standards for both café with the COVID 19 pandemic. Show less Personally requested by the Bon Appetit Management Team at Yahoo to help lead and reinstate the standards, as well to reduce and maintain weekly budget for the free meal program. Reducing the operation weekly cost by 55% from the time I started at Yahoo until I left by a client request from a different location within Bon Appetit Management. Mentoring the culinary team on daily seasonal farm to fork menus and reorganizing each of the cafes ordering system to work in partnership with the purchasing team to help reduce and maintain inventory. Developing the staff schedule that never existed at this location help tremendously reduce the labor cost. Mentoring and developing 90 plus staff to adhere with menu dishes influenced by culturally diverse regions around the world and service. Developing a profitable catering program that feeds to 50 – 3000 guests. Show less

  • Executive Chef

    Nov 2017 - Apr 2021

  • Executive Chef

    Jun 2015 - Oct 2017
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  Channing House

  Mar 2021 - Sept 2022

  Director Of Dining Services

  Hired to elevate the residents dining experience from corporate dining buffet to table cloth a la carte style restaurant. Manage and directs food service for residents, employees, and visitors in a premier retirement community. Build excellence in culture, service and performance that results in residents' advocacy and engagement. Develop, manage and maintain food service policies and procedures standards. Implement procedures to increase resident and employee satisfaction. Performing walk-through to ensure full compliance with Department of Health regulations and Channing House standards. Develop menus, leader of innovation of food cuisine for retirement community, and oversees the handling, preparation and storage of food. Direct and oversee development of employees. Hire, train, empower, coach, performance and salary reviews. Foster and promote a cooperative work environment, maximizing productivity and employee morale. Oversees equipment maintenance, record keeping and all sanitation activities. Reports to my CEO. Provide input to strategic decisions that will affect the functional area of responsibility. Develop and recommend a budget, marketing plans and objectives and manages within those approved plans. And capable of resolving escalated issues arising from my daily operations and require coordination with other departments. Show less