Michael J. Dobias
CERTIFIED EXECUTIVE CHEF
HIGHLIGHTS
Award-winning, progressive culinary professional with almost 30 years of experience in establishments that include world-class country clubs, exclusive resorts and fine dining restaurants. Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer-oriented professionals.
PROFESSIONAL EXPERIENCE
White Columns Country Club a ClubCorp property, Milton GA
Executive Chef 5/20-present
18 hole premier private golf club
· In charge of all aspects of dining facilities at the club including the full-service restaurant a la carte kitchen, the veranda, seasonal pool grill facility, and Turn kitchen.
· Developed new menu formats for all outlets while maintaining exceptional profitability and member enjoyment.
· Navigated menus and dining to keep members engaged while adhering to all Covid mandates during these troubled times.
· Consistently exceeded all financial budgetary goals and standards set forth by ClubCorp.
Sugarloaf Country Club a TPC property, Duluth GA
Chef de Cuisine- Re-launch Team 02/19-5/20
27 hole premier private golf club
· Tasked with re-inventing all a la carte venues after a multi-million dollar renovation
· Received the TPC Platinum Level award for excellence.
· Responsible for all a la carte kitchen and food related operations for 3 venues (RYE, Tempo Café and The Turn)
· Constantly exceed members expectation and received numerous praises for refining culinary operations
· Assisted in overseeing all banquet operation and golf outings
The Hudson Water Club, West Haverstraw NY
Executive Chef- Opening Team 04/08-1/19
Waterfront restaurant with banquet facilities offering an eclectic American menu adjacent to one of the largest Marinas in the North East
· Manage a staff of up to 30 kitchen employees.
· Voted best New American Restaurant, Best Waterfront Dining, Best of Dining for Date night
· Responsible for all kitchen and food related operations for restaurant dining with average daily
a la carte covers of over 900 customers during the season.
· Negotiate with vendors on food supplies and established a rebate program equaling 5% cash back.
· Implemented an internship program for students from local schools, culinary colleges and universities Including being an approved Externship site for the Culinary Institute of America.
· Supervise catering for events accommodating up to 200 guests while still overseeing a la carte service.
Circa Restaurant, High Bridge NJ
Executive Chef 02/07-03/08
Three-star gastropub with eclectic international cuisine
· Responsible for designing and implementing a new upscale gastropub menu.
· Managed employee scheduling, employee training, and cost control.
· Created numerous specialty wine and beer dinners along with many client specific catered events.
· Assisted with redesigning the kitchen for major restaurant facelift.
The Gables, Beach Haven NJ
Chef de Cuisine- Opening Team 02/06-01/07
Four-star white tablecloth restaurant with an eclectic international cuisine
· Assisted in planning, development and construction of a new restaurant.
· Prepared daily lunch and dinner specials, seasonal and banquet menus.
· Managed back of the house costs through proper ordering and inventory control.
· Oversaw training a kitchen staff of 14 to maintain the restaurants 28 Zagat food rating
The Bayview Club, West Haverstraw NY
Executive Chef 03/05-07/05(closed due to fire)
*Unfortunate restaurant fire condemned restaurant*
· Responsible for foodservice operations and the duties overlooking all of the operations of the kitchens. Creating and updating menus to maximize profits and minimize loss.
· Creating, testing and developing recipes
Peter Pratts Inn, Yorktown Heights NY
Executive Chef 02/02-03/05
Four-star upscale restaurant, Best of Westchester New American Cuisine
· Responsible for new menu design and implementation.
· Many exceptional reviews from Zagats, NY Times and Westchester Magazine
· Managed employee scheduling, cost control, recipe costing.
· Created many specialty dinners, including Scottish Game Dinners, Duck Dinners and Farm to Table
· Supervised a staff of six kitchen employees, and assisted with floor staff training and supervision
Greenwich Steakhouse, Greenwich CT
Chef de Cuisine- Opening Team 03/01-02/02
Upscale high volume steakhouse specializing in – on premesis dry aged steaks
Responsible for day-to-day kitchen operations including hiring, training, and scheduling of kitchen staff. Managed inventory and ordering of all restaurant goods.
Sous Chef – Sun, Moon Spoon, Hastings on the Hudson 2000-2001
4 star NY Times waterfront restaurant
Sous Chef – The Stone House Inn, Orangeburg, NY 1999-2000
4 star Rockland Journal News restaurant
Roundsman – The Registry Resort, Naples, FL 1998-1998
Trained in many aspects of the kitchen in a four star, five diamond environment as part of an externship program designed by the Culinary Institute of America
Line Cook – Mountain Valley Brew Pub, Suffern, NY 1996-1999
Line/Banquet Cook – The Marriot, Park Ridge, NJ 1994-1996
EDUCATION, AFFILIATIONS & SKILLS
The American Culinary Federation
Certification Level: Certified Executive Chef
The Culinary Institute of America, Hyde Park, NY
Associates in Culinary Arts, Graduation: January 1999
ServSafe Certified Food Safety Manager
Date of Expiration: 1/31/2023
Rockland County Board of Health Food Protection Certificate
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Computer proficiencies include: MS Word, Excel, Outlook Express, Chef Tec