Theo Mason
Allison Park
Summary
Results-driven food industry professional with over six years of experience in high-volume kitchen operations and client engagement. Proven ability to design tailored menus and pricing strategies that boost profitability and enhance customer experiences. Transitioning to a Sales Representative role to combine culinary expertise with consultative selling to drive business success.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Chef de Cuisine
Common Plea Catering
Pittsburgh
10.2021 - Current
- Serve as the lead culinary operator and primary point of contact for high-end catering events, including weddings and private events exceeding six-figure budgets
- Build strong client relationships by working directly with individuals to understand their vision, preferences, and expectations
- Design and execute custom menus tailored to each event, balancing creativity, feasibility, and profitability
- Develop custom pricing proposals, ensuring alignment between client budgets and operational margins
- Managed food purchasing and ordering, ensuring product quality and availability while optimizing costs through vendor collaboration
- Maintain and strengthen vendor relationships through consistent communication and reliable ordering practices
- Lead, train, and supervise kitchen teams across multiple events, fostering accountability and performance
- Coordinated logistics and execution for events in diverse environments, adapting to unique challenges to ensure smooth operations
- Successfully execute events in challenging conditions (limited or no power, water, or kitchen infrastructure) through adaptability and planning
- Collaborated with event planners and front-of-house teams to deliver seamless service, enhancing guest experiences through effective teamwork
- Troubleshoot and resolve real-time challenges while maintaining professionalism and client satisfaction
Sous Chef
Wildwood Golf Club
Allison Park
06.2020 - 08.2021
- Supervised kitchen operations and staff to ensure efficient workflows and consistent food quality.
- Developed daily and seasonal menu specials to enhance variety and engage guests.
- Maintained strong communication with front-of-house staff for seamless service delivery.
- Managed inventory ordering and par levels to optimize cost control and minimize waste.
- Assisted in training and developing staff to enhance team efficiency and ensure consistent service.
- Addressed guest concerns and special requests to ensure positive dining experiences.
- Oversaw opening and closing procedures to ensure cleanliness, organization, and compliance with health standards.
Sous Chef
Garden Grill Steakhouse
Weirton
06.2019 - 08.2020
- Contributed to restaurant opening through kitchen setup, vendor selection, and operational planning
- Created and priced menus for daily service and private events to maximize profitability
- Managed food ordering, inventory, and supplier relationships
- Supported hiring, training, and scheduling of kitchen staff to build a skilled team
- Created kitchen procedures and systems to improve efficiency and consistency
- Maintained high standards for food quality, presentation, and sanitation
- Supported daily operations in a fast-paced, high-volume environment
Line Supervisor
Hyatt Regency Pittsburgh International Airport
Pittsburgh
03.2019 - 07.2019
- Managed line operations, prep, and service flow
- Supervised kitchen staff, ensuring food quality and presentation standards met consistently
- Resolved guest complaints and accommodated special requests to enhance dining experience
- Maintained inventory levels and enforced proper food storage and sanitation practices
- Developed menu specials and assisted in menu execution
Line Cook
Robert Morris University, Happy Valley Brewery
01.2017 - 01.2019
- Facilitated high-volume kitchen operations through efficient food preparation, cooking, and station management
- Enhanced service efficiency during peak hours by coordinating kitchen tasks and maintaining streamlined operations
- Maintained food safety, sanitation, and proper storage procedures
- Organized inventory and implemented stock rotation to ensure freshness and reduce waste
Education
Associate of Science - Culinary Arts
Pittsburgh Technical College
1111 McKee Rd, Oakdale, PA 1507107-2019
Skills
- Menu engineering
- Food cost management
- Culinary creativity
- Catering management
- Supplier negotiation
- Supply chain coordination
- Client relationship management
- Account management
- Consultative selling
- Team leadership
Certification
- ServSafe Food Protection Manager
- Hospitality Supervision Certificate
- ManageFirst Purchasing
Additional Culinary Experience
Robert Morris University, Happy Valley Brewery, 01/01/17, 12/31/19, Supported high-volume kitchen operations through food preparation, cooking, and station management, Maintained food safety, sanitation, and proper storage procedures, Assisted with inventory organization and stock rotation, Contributed to efficient service during peak hours
Timeline
Chef de Cuisine
Common Plea Catering
10.2021 - Current
Sous Chef
Wildwood Golf Club
06.2020 - 08.2021
Sous Chef
Garden Grill Steakhouse
06.2019 - 08.2020
Line Supervisor
Hyatt Regency Pittsburgh International Airport
03.2019 - 07.2019
Line Cook
Robert Morris University, Happy Valley Brewery
01.2017 - 01.2019
Associate of Science - Culinary Arts
Pittsburgh Technical College