Matthew Haney2018 Juniata Road

Norristown, PA 19403818-416-1921

matthew.haney@yahoo.com

Career Summary

A highly successful food service professional, with both culinary and business acumen. Excellent track record of developing sales and brand loyalty, as well as pioneering new products in very competitive markets. Proven ability to increase end user demand, by providing exceptional quality, service, motivation, training, and support resulting in increased sales.

Unox Inc. Newtown, PA 2015-2016

The world’s largest Combi-Oven manufacturer by volume and one of the top 2 Combi-Oven manufacturers in the world by sales. Unox is an international leader in commercial oven manufacturing.

Regional Active Marketing Chef /West Coast March 2015- June 2016

Managed a team of design consultants, dealers, and rep-groups in the marketing, sales, training, installation and service of the Unox brand within California, Nevada, Arizona, Oregon and Washington.

Increased regional sales from $140,000 annually (2014) to $480,000 in just Q3 and Q4 of 2015, by establishing strong working relationships with the key sales personnel at each targeted group within the territory.

Developed underserved territories which led to national key accounts with MGM Resorts, Paris Baguette, The Cheesecake Factory, Hyatt Hotels, and the US Department of Labor

Increased market awareness of combi-ovens by creating a “Service-First” strategy, with a focus on end user product training, technical service networks, after-sales support, and by conduct ongoing Unox University training sessions on the company’s products to the dealer community partners.

Johnson & Wales University Providence, RI. 2013-2015

One of the world’s premier universities for culinary education, JWU is ranked in the top 100 regional Universities in the US. The university is represented by 4 campuses located throughout the US and has fostered many celebrated alumni such as Emeril Lagasse, Tyler Florence, and Graham Elliott.

Culinary Admissions Representative / South West January 2013- March 2015

Represented the university in the western states of California, Texas, and Colorado as a recruiter and culinary presenter, while directly contributing to a 25% annual increase in culinary enrolment.

Developed exceptional relationships through extensive involvement in outreach programs which not only increased short term results, but generated lasting long term benefits to the university.

Provided training and support to 6 additional admission representatives and mentoring for 4 culinary demonstrators throughout the year. These activities allowed for an overall increase in all enrolment and propelled JWU to its first positive enrollment gains in 3 years.

Moe Deli Los Angeles, CA. 2010- 2013Highly successful mobile catering company focused on modern, hybrid-cuisine

Chef de Cuisine December 2010- January 2013

Managed all kitchen activity, Full P&L responsibility including forecasting, budgeting, and cost controls. Hiring, staffing, training, supervising, and managing all employees.

Managed and developed startup from initial concept and five item menu, into successful, profitable catering business.

At a time when many startup restaurants were struggling, we succeeded in growing, and ultimately selling the concept for a profit.

Foreign Motors West 2001-2008Automobile Dealer specializing in Rolls-Royce, Bentley, Mercedes-Benz, BMW

Mercedes-Benz Salesman 2005-2008

Achieved Star Certified Sales Award for 3 years, while recognized for maintaining the highest profit percentage in sales force, while developing a loyal following of elite clients.

Rolls-Royce/ Highline Pre-Owned Salesman 2002-2005

Member of Phantom launch team at the first stand alone Rolls-Royce dealer in the US. Received the 7th Player Award for outstanding accomplishments in 2003-2004.

ADDITIONAL EXPERIENCE

Worked in a variety of restaurants while attending college, with increasing responsibilities within each organization, including bar manager, sous chef, chef de cuisine, and executive chef.

EDUCATIONThe Culinary Institute of America Hyde Park, NY. Bachelor’s Degree in Culinary Business Management ‘10Associates Degree in Culinary Arts ‘08

Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a medium to large account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions, may train other chefs outside account. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.