Matthew M. Gagnon

Committed and motivated Chef seeking an Executive Chef position where I can utilize my culinary, organizational, and leadership skills for the benefit of my employer and the exceptional dining experience for the guest

Chef de Cuisine - The Country Club at Castle Pines

(2025-04 - 2026-05)

• Lead all kitchen operations for high-volume private club, serving a la carte, banquets, and member events
• Design and execute seasonal menus that reflect elevated club dining standards while maintaining cost efficiency and consistency
• Supervise, train, and mentor culinary team, fostering professionalism, skill development, and culture
• Manage food and labor costs, consistently meet budget targets through strategic purchasing, inventory control, and waste reduction
• Oversee banquet production for events ranging from small private dinners to large scale functions of 400 guests
• Collaborate with club leadership and board of directors to enhance member experiences

Executive Chef - Blue Moon Brewery

(2021-04 - 2025-04)

• Interviewing and hiring kitchen staff, resulting in very low turnover
• Employee development and assigning responsibilities to culinary team
• Actively maintain labor and inventory costs
• Create, price, and implement new menus and procedures in accordance with corporate guidelines
• Arrange for equipment purchases and repairs
• Resolve any problems or complaints that might arise
• Perform all administrative duties
• Comply with nutrition and sanitation regulations both for the state and Molson Coors
• Keep time and payroll records
• Preform various Marketing and advertising projects for events and product releases
• Created several Branding promotions for culinary and brewery Crossover

Exc. Sous Chef - The Farmhouse at Breckenridge Brewery

(2015-04 - 2021-04)

• Interviewing and hiring kitchen staff, resulting in very low turnover
• Employee development and assigning responsibilities to culinary team
• Actively maintain labor and inventory costs
• Create, price, and implement new menus and procedures in accordance with corporate guidelines
• Plan and execute special menus and events on a weekly basis – including restaurant meals, banquets, and special offsite events
• Place daily food orders and monitor receipts for various venues

Sous Chef - McLaughlin's Restaurant Group LLC

(2014-03 - 2015-04)

Sous chef - Lala's Wine Bar

(2012-06 - 2014-03)