Spencer Deitz Resume

Austin Country Club

Chef de Tournant

May 2022 - Current

  • Worked within a team of 40 Chefs and Cooks reconstructing the clubs Food and Beverage program doing 8 Million dollars a year in revenue

  • Worked in 5 scratch kitchen outlets within the club;

Penick - Directly oversaw the constructing of SOPs, generated a new outlet menu and recipes, determined prep calculations, built training manuals and order guides for our Elevated Pub

Harveys - Worked in our fine dining overseeing the grand opening of the outlet along with creating new seasonal menus/recipes, weekly features and amuse bouches staying true to Michelin Star quality food

Terrace - Reworked a previous menu and recipes for the clubs large party/family oriented outlet

Cabana - Created a summer menu and recipes catered to a pool side outlet that can produce al la carte for upwards of 600 people a day

Banquets - Helped assist our Executive Banquet Chef maintain food quality

Montage Big Sky

Chef de Partie

October 2021 - April 2022

1 of 4 original lead culinarians hired and tasked with opening operations including, organizing OS&E for 7 restaurants and 11 outlets, creating menus, connecting with food distributors and hiring for all 11 outlets

  • Responsible for constructing the menu/recipes for Beartooth Pub and IRD, creating SOP for all stations, training each cook (1, 2 and 3) and prep cooks

  • In charge of ordering/inventory, organization of kitchen including associate schedules for Beartooth/IRD and Upholding HACCP standards

  • Work alongside Chefs from michelin starred kitchens.

Hillwood Properties, Circle T Ranch

Private Event Chef

March 2020 - October 2021

  • Worked effectively with Ross Perot Jr.’s family and culinary team while providing meal plan relief for Hillwood Property associates and First Responders during COVID-19

  • Adapted and learned from some of the highest level DFW Chefs

  • Trained to work in all aspects of BOH operations including but not limited to, inventory reports, event set up, food prep, cooking and serving  for guests of up to 400 while maintaining Michelin food quality

  • Other task on the ranch

    Bee Hives

    Herb Garden

    Chicken Coop

    Peach Trees

    Cattle Management

References

Ryan Dawson - Executive Chef, Austin Country Club, Montage Big Sky, Circle T Ranch Country Club

(512) 468-1199

Chris Mahler -Executive Sous Chef, Austin Country Club

(949) 312-7543

John Brazie - Chef De Cuisine, Montage Big Sky

(281) 960-84288

Education

Byron Nelson High School — Trophy Club, TX

2014 - 2019

Culinary Arts and Hospitality Academy Graduate

Dual Credit student with El Centro College, Dallas, TX

Certifications

ServSafe Manager Certification 

OSHA 10 Hour General Industry Certification

Microsoft Certificate


Awards and Achievements

Skills USA (Culinary)

Youngest Regional Competitor  (2nd Place) & State Competitor


Highest tip percentage associate -HG Supply - 27.4%

Other Experience

January 2020 - March 2020 (Covid Closure)

July 2019 - January 2020 (Restaurant Opening)

October 2018 - July 2019

)June 2018 - October 2018 (Restaurant Closure)

May 2016 - June 2018

Big Sky Resort Big Sky, MT

HG Supply CO Trophy Club, TX

Babe’s Chicken Roanoke, TX

The Rock Haslet, TX

RA Sushi Southlake, TX