Matthew Dean

Dedicated culinary and hospitality professional, U.S. Army veteran, and current Culinary Arts student with hands-on experience in high-volume kitchens, food preparation, line cooking, inventory management, and food safety compliance. Proven ability to maintain quality standards, work efficiently under pressure, and contribute to exceptional guest experiences in restaurants, hospitality venues, and institutional food service operations.

Currently pursuing a Culinary Arts degree through Auguste Escoffier School of Culinary Arts with an anticipated graduation date of August 2027. Seeking culinary and hospitality opportunities in Florida and available to relocate within 3–6 months upon receiving an employment offer. Brings military discipline, strong work ethic, reliability, and a commitment to continuous growth and professional excellence.

Cook / Prep Cook - Lessing's Hospitality Group - Oakdale, NY

(2025-10)

• Prepare and serve meals according to standardized recipes, production schedules, and quality standards.
• Maintain compliance with food safety, sanitation, and HACCP guidelines.
• Execute daily prep assignments including vegetable preparation, protein fabrication, portioning, and batch cooking.
• Assist with inventory management, stock rotation, and kitchen organization.
• Support efficient service during high-volume meal periods while maintaining consistency and presentation standards.
• Ensure cleanliness and sanitation of workstations, equipment, and storage areas.

Grill Cook / Prep Cook - Smoke Shack - Center Moriches, NY

(2023-08 - 2025-07)

• Prepared and cooked menu items to recipe specifications and quality standards.
• Operated grill station during high-volume service periods while maintaining speed and accuracy.
• Monitored food temperatures and cooking times to ensure food safety compliance.
• Managed inventory levels and communicated supply needs to management.
• Applied portion-control standards to reduce waste and improve food cost management.
• Collaborated with kitchen staff to ensure efficient ticket execution and guest satisfaction.

Cook / Prep Cook - Suffolk OTB - Islandia, NY

(2022-09 - 2023-06)

• Prepared and cooked a variety of menu items in a fast-paced hospitality environment.
• Performed food preparation tasks including knife work, vegetable preparation, protein preparation, and recipe execution.
• Maintained sanitation standards for kitchen equipment, workstations, and food storage areas.
• Supported inventory rotation and product freshness programs.
• Assisted with banquet, event, and restaurant food production.
• Maintained quality and consistency standards while meeting production deadlines.

Food Runner / Busser - Suffolk OTB - Islandia, NY

(2021-11 - 2022-09)

• Delivered food orders accurately and efficiently between kitchen and dining room operations.
• Assisted servers with guest service, table maintenance, and dining room cleanliness.
• Supported kitchen operations through dishwashing and food preparation assistance as needed.
• Coordinated communication between front-of-house and back-of-house teams.
• Contributed to smooth service operations during peak dining periods.

Chaplain Assistant - U.S. Army

(2006 - 2010)

• Served honorably supporting military personnel and leadership in high-pressure operational environments.
• Developed strong leadership, communication, teamwork, and organizational skills.
• Managed confidential information and provided administrative and logistical support.
• Demonstrated reliability, accountability, and mission-focused performance.

Culinary Arts - Culinary Arts - Auguste Escoffier School of Culinary Arts (2027-08)

Bachelor of Science - Human Services - St. Joseph's University (2012 - 2017)