Matthew Mastrangelo
Matthew E. Mastrangelo
Objective
To continue to expand my knowledge and enhance the culinary field through innovation, excitement and student engagement in a food focused atmosphere. Share my 30 plus years of hospitality knowledge with others.
Experience:
6/2017-Present A’viands, District Manager K-12
District Manager
? Responsible for 17 School Districts, (47 schools, 15,000+ students) throughout Wisconsin and northern Illinois
? Managed revenues in excess of 10.1m
? Focused on budgetary restrictions and requirements
? Meeting the needs of the clients through innovation
Focus on training and retraining of my team
Search out opportunities to enhance my teams knowledge and scope
16 salaried employees report to me on a daily/weekly basis
6/2013-6/2017 A’viands, F.S.D Whitnall School District
Food Service Director
? Responsible for 4 Schools within the Whitnall School District, two elementary, one Middle school and one High School, as well as, 2 additional Private Schools K-8 (2800 Students total)
? Responsible for the Development, implementation and Monitoring of the NSLP/SBP
? Redesigned High School flow pattern to more efficiently move the students in and out of the service areas
? Added a smoothie Bar to the High School in SY2014, and to the Middle School in SY2015
? Designed, and had constructed a Coffee Shop at the High School, offering Lattes, Cappuccino, Flavored Coffee, Smoothies, Popcorn and over 12 new Varieties of self-service beverages.
? Successfully completing the Administrative Review, with full record keeping, production records and compliant Menus
? In charge of almost a half million in purchases per year.
? Extreme sense of food controls, F.I.F.O rotation practices, label, dating and HACCP.
? Supervision of food production.
? Menu design, development, R&D, costing and implementation of Specialty caterings. Senior Awards Banquet, Senior Citizen Dinner, NHS Banquet, Multiple Sporting Banquets as well as teacher and Faculty caterings.
? Responsible for catering specials as needed for the Whitnall School Board.
? Aggressive A La Carte program offering over 20 items at the Middle school and 40 items at the High School.
? Implemented nutrition bars at the elementary level offering a variety of fruit and Fresh Vegetables on a daily basis with strategic marketing to support.
? Maintained a positive budget, increasing revenues and retuning revenues back to the district.
? Restructured the kitchen/storage areas to enable the employees to perform their jobs in a timely manner and also to assist in developing food control practices.
9/2012-6/2013 Aramark Foodservice-Johnson Controls, Milwaukee
Executive Chef Manager/Corporate Chef
Daily use of Opx standards as set forth by Aramark’s Corporate guidelines
Implementation of Aramark’s, Food Waste Management Protocol, Designed to weigh waste, monitor results and achieve a substantial reduction in food cost/waste
? Responsible for Production/supervision of Daily food offerings for 1500+ employees.
Produce daily production sheets for staff based on Corporate and local guidelines as well as past production Numbers.
Hands on responsibility of inventory and food cost controls, and continue to operate within the budgeted guidelines
Efficient use of Prima Inventory and invoice controls.
Develop and maintain a Menu consistent with client requests
Creation of up-scale menus with the Johnson Controls events group, developing, producing and monitoring the production of the United Way kick-off campaign, Summer Fest Kick-off, (2000 Guests), and many other midscale events as needed.
Production and development for Evening engagements such as receptions, plated dinners and buffets. Ranging from 10-250 guests
Continued re-training of staff members as needed to develop their skills and introduce them to the newest standards.
Responsible for 90% of purchasing for our unit.
Extreme sense of food controls, F.I.F.O rotation practices, label, dating and HACCP.
Daily Cash handling, deposits and Change orders.
Certified Food Sanitation Manager
5/2012-9/2012 Aramark Foodservice-Rockwell, Milwaukee
Executive Chef Manager (fill-in for Chef On Leave)
? Responsible for Production/supervision of Daily food offerings for 1000+ employees.
Produce daily production sheets for staff based on Corporate and local guidelines as well as pat production Numbers.
Hands on responsibility of inventory and food cost controls, and continue to operate within the budgeted guidelines
Efficient use of Prima Inventory and invoice controls.
Develop and maintain a Menu consistent with client requests
Production and development for Evening engagements such as receptions, plated dinners and buffets. Ranging from 10-200guests
Daily use of Opx standards as set forth by Aramark’s Corporate guidelines
Continued re-training of staff members as needed to develop their skills and introduce them to the newest standards.
Responsible for 90% of purchasing for our unit.
Extreme sense of food controls, F.I.F.O rotation practices, label, dating and HACCP.
Certified Food Sanitation Manager
2011-2012 Aramark Foodservice-S.C. Johnson, Racine
Executive Chef Manager/Corporate Chef
? Responsible for Production/supervision of Daily food offerings for 1500+ employees.
Produce daily production sheets for staff based on Corporate and local guidelines as well as pat production Numbers.
Hands on responsibility of inventory and food cost controls, and continue to operate within the budgeted guidelines
Efficient use of Prima Inventory and invoice controls.
Develop and maintain a Menu consistent with client requests
Creation of up-scale menus with the SC Johnson events group, developing, producing and monitoring the production of the Company Picnic (5000 guests), Winter Profit Sharing Gala (2000 Guests, and many other midscale events as needed.
Production and development for Evening engagements such as receptions, plated dinners and buffets. Ranging from 10-250 guests
Daily use of Opx standards as set forth by Aramark’s Corporate guidelines
Continued re-training of staff members as needed to develop their skills and introduce them to the newest standards.
Responsible for 90% of purchasing for our unit.
Extreme sense of food controls, F.I.F.O rotation practices, label, dating and HACCP.
Cash handling, deposits and Change orders.
Certified Food Sanitation Manager
2007-2011 Aramark Foodservice-Manpower/Milwaukee
Executive Chef
? Responsible for Production/supervision of Daily food offerings for 800+ employees.
Produce daily production sheets for staff based on Corporate and local guidelines.
Hands on responsibility of inventory and food cost controls, and continue to operate within the budgeted guidelines
Efficient use of Prima Inventory and invoice controls.
Develop and maintain a Menu consistent with client requests
Creation of up-scale menus with the Manpower events team for high end clients such as Manpower’s board of directors and Outside Clients.
Production and development for Evening engagements such as receptions, plated dinners and buffets. Ranging from 10-250 guests
Daily use of Opx standards as set forth by Aramark’s Corporate guidelines
Continued re-training of staff members as needed to develop their skills and introduce them to the newest standards.
Responsible for 90% of purchasing for our unit.
Extreme sense of food controls, F.I.F.O rotation practices, label, dating and HACCP.
Consistently, receives high scores on all Health inspections, actually scoring 100% in March of 2010.
Certified Food Sanitation Manager
2001-2007 Embassy Suites, Brookfield WI
Executive Chef
? Responsible for Banquet food production, Restaurant Food production and also the complimentary Breakfast services offered by the Hotel.
? Took over 100% purchasing for all food outlets within the hotel this spring, showed a 6-8% reduction in food cost by implementing a more competitive ordering process.
? Introduced cost saving "spec" sheets for the complimentary Breakfast employees, giving them strict guidelines for production based on the daily occupancy.
? Streamlined all end of month inventories/transfers, resulting in much better controls with inter-departmental accounting.
? In charge of all receiving for the entire hotel, not only food.
? Extreme sense of food controls, F.I.F.O rotation practices, label, dating and HACCP.
? Supervision/hands-on for all food production.
? Menu design, development, R&D, costing and implementation.
? Responsible for catering specials as needed for V.I.P. clients, dietary and ethnic needs.
? Maintained a budgeted food cost for entire employment.
? Restructured the kitchen/storage areas to enable the employees to perform their jobs in a timely manner and also to assist the current food control practices.
? Responsible for retaining many employees for 3+ years, which by hospitality standards is a great achievement considering the amount of turnover consistent with the hospitality industry.
? Certified Food Sanitation Manager
1998–2001 Libertyville, Motorola Foodworks Libertyville, IL
Chef
? In charge of food purchases exceeding one million dollars per year.
? Supervision of food production exceeding 1,000 covers per day.
? Participation in menu costing.
? Responsible for catering specials on a monthly basis.
? Maintaining a budgeted food cost.
? Assisted in the restructuring of the kitchen to enable the employees to perform their jobs in a timely and efficient manner.
1996–1998 1475,Motorola Foodworks Arlington Heights, IL
Cook
? In charge of daily food production.
? Assisted in ordering and receiving.
1995–1996 1501,Motorola Foodworks Arlington Heights, IL
Café Attendant
? Learned and worked the Grill Station.
? Learned and worked the Deli Station.
? Learned and worked the Pizza / Pasta Station.
? Learned and worked the Expo Station.
1996–1996 1996 Summer Olympic Games Atlanta, GA
Cook in Seafood Kitchen
? Spent five weeks preparing food for the Olympic Athletes.
? Supervised the seafood kitchen with preparing entrees in excess of 8,000 portions.
1994–1996 Whyndam Hotel and Resorts Itasca, IL
Sous Chef in Garde Manger Dept.
? In charge of large scale production of cold food entrées including entrée salads and compound salads.
? Did Ice carvings and displays for Sunday brunch.
1993–1994 Whyndam Hotel and Resorts Itasca, IL
Banquet Cook
? In charge of large scale food production.
? Assisted in the organization and production of up-scale events which included plating entrees in excess of 3,000 people.
1992–1993 Whyndam Hotel and Resorts Itasca, IL
Sunday Brunch attendant
? Performed the set-up, service, and breakdown of Sunday brunch on a weekly basis.
? Took the responsibility of learning knife skills, and preparation of basic soups and sauces throughout the week.
Education
1994–1997 Elgin Community College Elgin, IL
? A.A.S. Applied Science with emphasis in Culinary Arts
? Graduated with Honors.
? School Nutrition Level 4 Member
? Certified Food Sanitation Manager, Allergen Certification
Interests
I enjoy anything to do with the outdoors. I coach soccer in the Spring and Fall for my daughter’s team. Was a featured Chef for the best Buddies Gala In the fall of 2009, and hope to continue to support such an amazing program. Recipient of the Elior North America, High Impact Leader Award, April 2017
Matthew E. Mastrangelo
Objective
To continue to expand my knowledge and enhance the culinary field through innovation, excitement and student engagement in a food focused atmosphere. Share my 30 plus years of hospitality knowledge with others.
Experience:
6/2017-Present A’viands, District Manager K-12
District Manager
? Responsible for 17 School Districts, (47 schools, 15,000+ students) throughout Wisconsin and northern Illinois
? Managed revenues in excess of 10.1m
? Focused on budgetary restrictions and requirements
? Meeting the needs of the clients through innovation
Focus on training and retraining of my team
Search out opportunities to enhance my teams knowledge and scope
16 salaried employees report to me on a daily/weekly basis
6/2013-6/2017 A’viands, F.S.D Whitnall School District
Food Service Director
? Responsible for 4 Schools within the Whitnall School District, two elementary, one Middle school and one High School, as well as, 2 additional Private Schools K-8 (2800 Students total)
? Responsible for the Development, implementation and Monitoring of the NSLP/SBP
? Redesigned High School flow pattern to more efficiently move the students in and out of the service areas
? Added a smoothie Bar to the High School in SY2014, and to the Middle School in SY2015
? Designed, and had constructed a Coffee Shop at the High School, offering Lattes, Cappuccino, Flavored Coffee, Smoothies, Popcorn and over 12 new Varieties of self-service beverages.
? Successfully completing the Administrative Review, with full record keeping, production records and compliant Menus
? In charge of almost a half million in purchases per year.
? Extreme sense of food controls, F.I.F.O rotation practices, label, dating and HACCP.
? Supervision of food production.
? Menu design, development, R&D, costing and implementation of Specialty caterings. Senior Awards Banquet, Senior Citizen Dinner, NHS Banquet, Multiple Sporting Banquets as well as teacher and Faculty caterings.
? Responsible for catering specials as needed for the Whitnall School Board.
? Aggressive A La Carte program offering over 20 items at the Middle school and 40 items at the High School.
? Implemented nutrition bars at the elementary level offering a variety of fruit and Fresh Vegetables on a daily basis with strategic marketing to support.
? Maintained a positive budget, increasing revenues and retuning revenues back to the district.
? Restructured the kitchen/storage areas to enable the employees to perform their jobs in a timely manner and also to assist in developing food control practices.
9/2012-6/2013 Aramark Foodservice-Johnson Controls, Milwaukee
Executive Chef Manager/Corporate Chef
Daily use of Opx standards as set forth by Aramark’s Corporate guidelines
Implementation of Aramark’s, Food Waste Management Protocol, Designed to weigh waste, monitor results and achieve a substantial reduction in food cost/waste
? Responsible for Production/supervision of Daily food offerings for 1500+ employees.
Produce daily production sheets for staff based on Corporate and local guidelines as well as past production Numbers.
Hands on responsibility of inventory and food cost controls, and continue to operate within the budgeted guidelines
Efficient use of Prima Inventory and invoice controls.
Develop and maintain a Menu consistent with client requests
Creation of up-scale menus with the Johnson Controls events group, developing, producing and monitoring the production of the United Way kick-off campaign, Summer Fest Kick-off, (2000 Guests), and many other midscale events as needed.
Production and development for Evening engagements such as receptions, plated dinners and buffets. Ranging from 10-250 guests
Continued re-training of staff members as needed to develop their skills and introduce them to the newest standards.
Responsible for 90% of purchasing for our unit.
Extreme sense of food controls, F.I.F.O rotation practices, label, dating and HACCP.
Daily Cash handling, deposits and Change orders.
Certified Food Sanitation Manager
5/2012-9/2012 Aramark Foodservice-Rockwell, Milwaukee
Executive Chef Manager (fill-in for Chef On Leave)
? Responsible for Production/supervision of Daily food offerings for 1000+ employees.
Produce daily production sheets for staff based on Corporate and local guidelines as well as pat production Numbers.
Hands on responsibility of inventory and food cost controls, and continue to operate within the budgeted guidelines
Efficient use of Prima Inventory and invoice controls.
Develop and maintain a Menu consistent with client requests
Production and development for Evening engagements such as receptions, plated dinners and buffets. Ranging from 10-200guests
Daily use of Opx standards as set forth by Aramark’s Corporate guidelines
Continued re-training of staff members as needed to develop their skills and introduce them to the newest standards.
Responsible for 90% of purchasing for our unit.
Extreme sense of food controls, F.I.F.O rotation practices, label, dating and HACCP.
Certified Food Sanitation Manager
2011-2012 Aramark Foodservice-S.C. Johnson, Racine
Executive Chef Manager/Corporate Chef
? Responsible for Production/supervision of Daily food offerings for 1500+ employees.
Produce daily production sheets for staff based on Corporate and local guidelines as well as pat production Numbers.
Hands on responsibility of inventory and food cost controls, and continue to operate within the budgeted guidelines
Efficient use of Prima Inventory and invoice controls.
Develop and maintain a Menu consistent with client requests
Creation of up-scale menus with the SC Johnson events group, developing, producing and monitoring the production of the Company Picnic (5000 guests), Winter Profit Sharing Gala (2000 Guests, and many other midscale events as needed.
Production and development for Evening engagements such as receptions, plated dinners and buffets. Ranging from 10-250 guests
Daily use of Opx standards as set forth by Aramark’s Corporate guidelines
Continued re-training of staff members as needed to develop their skills and introduce them to the newest standards.
Responsible for 90% of purchasing for our unit.
Extreme sense of food controls, F.I.F.O rotation practices, label, dating and HACCP.
Cash handling, deposits and Change orders.
Certified Food Sanitation Manager
2007-2011 Aramark Foodservice-Manpower/Milwaukee
Executive Chef
? Responsible for Production/supervision of Daily food offerings for 800+ employees.
Produce daily production sheets for staff based on Corporate and local guidelines.
Hands on responsibility of inventory and food cost controls, and continue to operate within the budgeted guidelines
Efficient use of Prima Inventory and invoice controls.
Develop and maintain a Menu consistent with client requests
Creation of up-scale menus with the Manpower events team for high end clients such as Manpower’s board of directors and Outside Clients.
Production and development for Evening engagements such as receptions, plated dinners and buffets. Ranging from 10-250 guests
Daily use of Opx standards as set forth by Aramark’s Corporate guidelines
Continued re-training of staff members as needed to develop their skills and introduce them to the newest standards.
Responsible for 90% of purchasing for our unit.
Extreme sense of food controls, F.I.F.O rotation practices, label, dating and HACCP.
Consistently, receives high scores on all Health inspections, actually scoring 100% in March of 2010.
Certified Food Sanitation Manager
2001-2007 Embassy Suites, Brookfield WI
Executive Chef
? Responsible for Banquet food production, Restaurant Food production and also the complimentary Breakfast services offered by the Hotel.
? Took over 100% purchasing for all food outlets within the hotel this spring, showed a 6-8% reduction in food cost by implementing a more competitive ordering process.
? Introduced cost saving "spec" sheets for the complimentary Breakfast employees, giving them strict guidelines for production based on the daily occupancy.
? Streamlined all end of month inventories/transfers, resulting in much better controls with inter-departmental accounting.
? In charge of all receiving for the entire hotel, not only food.
? Extreme sense of food controls, F.I.F.O rotation practices, label, dating and HACCP.
? Supervision/hands-on for all food production.
? Menu design, development, R&D, costing and implementation.
? Responsible for catering specials as needed for V.I.P. clients, dietary and ethnic needs.
? Maintained a budgeted food cost for entire employment.
? Restructured the kitchen/storage areas to enable the employees to perform their jobs in a timely manner and also to assist the current food control practices.
? Responsible for retaining many employees for 3+ years, which by hospitality standards is a great achievement considering the amount of turnover consistent with the hospitality industry.
? Certified Food Sanitation Manager
1998–2001 Libertyville, Motorola Foodworks Libertyville, IL
Chef
? In charge of food purchases exceeding one million dollars per year.
? Supervision of food production exceeding 1,000 covers per day.
? Participation in menu costing.
? Responsible for catering specials on a monthly basis.
? Maintaining a budgeted food cost.
? Assisted in the restructuring of the kitchen to enable the employees to perform their jobs in a timely and efficient manner.
1996–1998 1475,Motorola Foodworks Arlington Heights, IL
Cook
? In charge of daily food production.
? Assisted in ordering and receiving.
1995–1996 1501,Motorola Foodworks Arlington Heights, IL
Café Attendant
? Learned and worked the Grill Station.
? Learned and worked the Deli Station.
? Learned and worked the Pizza / Pasta Station.
? Learned and worked the Expo Station.
1996–1996 1996 Summer Olympic Games Atlanta, GA
Cook in Seafood Kitchen
? Spent five weeks preparing food for the Olympic Athletes.
? Supervised the seafood kitchen with preparing entrees in excess of 8,000 portions.
1994–1996 Whyndam Hotel and Resorts Itasca, IL
Sous Chef in Garde Manger Dept.
? In charge of large scale production of cold food entrées including entrée salads and compound salads.
? Did Ice carvings and displays for Sunday brunch.
1993–1994 Whyndam Hotel and Resorts Itasca, IL
Banquet Cook
? In charge of large scale food production.
? Assisted in the organization and production of up-scale events which included plating entrees in excess of 3,000 people.
1992–1993 Whyndam Hotel and Resorts Itasca, IL
Sunday Brunch attendant
? Performed the set-up, service, and breakdown of Sunday brunch on a weekly basis.
? Took the responsibility of learning knife skills, and preparation of basic soups and sauces throughout the week.
Education
1994–1997 Elgin Community College Elgin, IL
? A.A.S. Applied Science with emphasis in Culinary Arts
? Graduated with Honors.
? School Nutrition Level 4 Member
? Certified Food Sanitation Manager, Allergen Certification
Interests
I enjoy anything to do with the outdoors. I coach soccer in the Spring and Fall for my daughter’s team. Was a featured Chef for the best Buddies Gala In the fall of 2009, and hope to continue to support such an amazing program. Recipient of the Elior North America, High Impact Leader Award, April 2017