Matthew Bell
Cheswick
Summary
Experienced culinary management professional with over 20 years of leadership in training staff, supervision, purchasing, inventory management, P&L statements, and menu development. Proven track record in client and union relations. Diverse work experience includes boutique retail, catering, large scale banquet operations, 5-star/diamond luxury resorts, and private clientele. Specializes in fine dining, catering, operations management, and exceeding guest expectations.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Chef Manager
Camp Deer Creek
05.2025 - Current
- Place food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Create a positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Disciplined and dedicated to meeting high-quality standards in food, service and streamlined production.
- Implement food cost and waste reduction initiatives to save money.
Executive Chef
The Chadwick and Frescos
04.2018 - 12.2024
- Responsible for daily operation of large banquet facility and a la carte dining operation
- Lead for all hiring, staff development, coaching, scheduling and direction of culinary and stewarding team
- Collaborate with sales team and FOH managers daily to ensure all events exceed guest expectations
- Consistently meet and exceed financial goals established by managing partners
- Strive to create an inclusive, collaborative, welcoming, and fun work environment to increase productivity and guest experience.
Chef
Feast on Brilliant – Gourmet Grocery, Prepared Foods and Catering
10.2017 - 03.2018
- Responsible for culinary production and inventory for popular local prepared food take-out and catering company.
- Serve as the creative force behind local farm to table, sustainable, and healthy food choice menus.
- Work directly with a loyal client base on creating diet specific, packaged meals to go including ketogenic, paleo, vegan, and gluten free options on a rotating weekly basis.
- Partner with local community supported agriculture collective to showcase and promote hyper-local organic produce and artisanal products.
- Help to source unique, high-end specialty grocery items with a focus on small batch production, sustainability and supporting local businesses.
Senior Sous Chef
Levy Restaurants – Boston Convention and Exposition Center
09.2015 - 06.2017
- Responsible for purchasing, coordinating kitchen production and service for high volume events up to 15,000 guests and 2.1 million square feet of event space.
- Responsible for scheduling, directing work assignments, and coaching 100 plus employees in a union environment.
- Served as the lead contact in addressing and resolving all culinary employee and CBA concerns; serving as a liaison between human resources and front line employees.
- Approved weekly payroll, and managed daily timekeeping in KRONOS timekeeping software.
- Work directly with sales team and executive chef on menu development and customized events.
Senior Sous Chef
Levy Restaurants – David L. Lawrence Convention Center
10.2011 - 09.2015
- Responsible for ordering product and maintaining par levels for all catering and concession events.
- Assist executive chef with a variety of projects including financial projections, roof top garden initiatives, and sustainable local sourcing.
- Responsible for all administrative support in communication with union kitchen production. Created and maintained production lists, job assignments, standardized recipes, daily line checks, time and temperature logs, waste reports, and product transfers between departments.
- Played active role in monthly inventories, maintained company standardized cost theoretical and menu cost matrices.
- Trained staff on LEED Platinum Certified initiatives, effectively eliminating 90% of kitchen landfill waste and diverting to composting and recycling efforts.
- Traveled to support large scale events at other properties including Churchill Downs, Cleveland Convention Center, USTA, and Texas Motor Speedway.
Banquet Chef
Nemacolin Woodlands Resort
09.2007 - 09.2011
- Led a team of 25 employees in garde manger, hot line, saucier, and butcher shop in daily production for up to 1200 guests in a world class, 5 star 5 diamond luxury resort.
- Consistently and effectively maintained food and labor costs below targeted budget.
- Created and implemented MS Excel based prep, requisition and standardized recipe sheets to increase employee productivity and streamline communication between departments.
- Worked closely with local community college apprenticeship program by serving as a mentor to students and intermediary between academic and work relations.
Lead Catering Chef
Love At First Bite Catering
03.2004 - 12.2006
- Worked directly with clients on event planning and fulfilling special menu requests.
- Coordinated on-site setups, rental company contracts, hiring and direction of service and kitchen staff.
- Earned valuable repeat and referral business based on excellent customer relations.
Sous Chef
The Lighthouse Restaurant
01.2005 - 06.2006
- Responsible for all mise en place for nightly service of up to 200 guests.
- Created popular nightly specials based on inventory.
- Supervised staff of 5 employees with assigned tasks.
- Ensured safety and sanitation of kitchen facilities.
Sous Chef
Locke Store / Never Enough Catering
05.2001 - 11.2004
- Maintained ordering, receiving, and storage of all kitchen goods.
- Developed menus and event themes to specific client requests.
- Directed recipe development for commercially produced “signature” house made chutneys, vinaigrettes, and bottled tea.
- Served as on-site catering chef, responsible for ordering and preparing food for catered events.
Education
Associates Degree - Specialized Technology
Pennsylvania Culinary Institute – Le Cordon Bleu Program
Pittsburgh, PA01.2007
English and Art History
College of William & Mary
Williamsburg, VA01.2000
Skills
- Comprehensive experience with both MS, MAC OS platforms
- Extensive knowledge with proprietary software programs including ReServe, ResortSuite, Delphi, KRONOS, TimeSaver, Adaco, BOSS, and FoodBuy
- Completed multiple training programs including Levy Management Academy, conflict resolution, harassment, allergens, managing in a union environment, OSHA compliance, safety, sanitation, and GuestConnect
- Inventory supervision
- Training and mentoring
- Culinary team management
- Food safety management
- Sustainable food sourcing, environmental consciousness, current health and diet trends
- Regional, International, and Refined American Cuisines
- Fermentation, Charcuterie, Canning, Cheesemaking
- Travel, Organic Gardening, Beekeeping, Urban Farming, History, Photography, Fine Arts
Certification
- Three Time Levy Legend Award Recipient
- Nemacolin Rising Star and Leader of the Month Award Recipient
- Levy President’s Award for Safety and Sanitation
- NRAEF ServSafe Sanitation Manager Certification maintained since 2002
- TIPS Alcohol Service Certification
- Current AHA CPR and AED Certifications
Timeline
Chef Manager
Camp Deer Creek
05.2025 - Current
Executive Chef
The Chadwick and Frescos
04.2018 - 12.2024
Chef
Feast on Brilliant – Gourmet Grocery, Prepared Foods and Catering
10.2017 - 03.2018
Senior Sous Chef
Levy Restaurants – Boston Convention and Exposition Center
09.2015 - 06.2017
Senior Sous Chef
Levy Restaurants – David L. Lawrence Convention Center
10.2011 - 09.2015
Banquet Chef
Nemacolin Woodlands Resort
09.2007 - 09.2011
Sous Chef
The Lighthouse Restaurant
01.2005 - 06.2006
Lead Catering Chef
Love At First Bite Catering
03.2004 - 12.2006
Sous Chef
Locke Store / Never Enough Catering
05.2001 - 11.2004
English and Art History
College of William & Mary
Associates Degree - Specialized Technology
Pennsylvania Culinary Institute – Le Cordon Bleu Program
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