Chad Smith

Innovative Chef de Cuisine and culinary leader with nearly a decade of experience in luxury resorts, private clubs, and fine dining environments. Proven success leading high-performing culinary brigades, developing chef-driven seasonal menus, directing large-scale banquet operations, and delivering exceptional guest experiences serving 1,100–2,500 guests during peak operations. Expertise includes menu engineering, food costing, purchasing, inventory management, kitchen leadership, wine dinners, chef's tables, holiday buffets, tasting experiences, scratch cooking, woodfired techniques, and culinary innovation.

ServSafe and ACF certified with a passion for mentoring teams and creating memorable dining experiences.

Chef de Cuisine - Marietta Country Club - Kennesaw, GA

(2024-11)

• Direct culinary operations across multiple à la carte restaurants, banquet venues, seasonal outlets, and member dining experiences.
• Lead a culinary brigade consisting of 3 Chef de Partie and 15–20 Line Cooks, developing talent through coaching and hands-on leadership.
• Execute service for 1,100–2,500 guests during high-volume weekends, tournaments, weddings, holidays, and special member events.
• Create seasonal, à la carte, banquet, tasting, and specialty menus from concept through execution.
• Lead Chef's Tables, Wine Dinners, holiday buffets, member tastings, and signature culinary events.
• Partner with executive culinary leadership on menu engineering, food costing, purchasing, protein sourcing, inventory management, labor planning, and operational excellence.
• Maintain uncompromising standards for food quality, presentation, sanitation, and guest satisfaction.
• Champion scratch cooking, wood-fired preparation techniques, and globally inspired cuisine including Caribbean influences.

Sous Chef - Wequassett Resort & Golf Club - Harwich, MA

(2017-05 - 2024-11)

• Supported one of New England's premier luxury culinary destinations delivering refined dining experiences.
• Collaborated with Executive Chefs to execute seasonal menus, upscale events, and exceptional guest service.
• Managed production, quality, inventory, and kitchen execution in a demanding luxury environment.
• Mentored junior culinary staff while maintaining the highest food safety and quality standards.

Seasonal Sous Chef - Sister Property to Wequassett Resort & Golf Club - Cape Cod, MA

(2023-05 - 2023-11)

• Selected to provide culinary leadership at a sister luxury resort during peak season.
• Directed kitchen operations, menu execution, staff supervision, inventory control, and food quality.
• Delivered premium dining experiences while maintaining luxury hospitality standards.

Line Cook - Chatham Squire - Chatham, MA

(2022-06 - 2022-10)

• Prepared high-volume menu items with precision while maintaining consistency, sanitation, and execution.

Bachelor of Science - Education - University of Technology, Jamaica