Matthew Marconi

Executive Sous Chef @Dayton Convention Center

Dayton, OH, US

Partnered with the Executive Chef to lead kitchen operations through a $45M full-property renovation, maintaining uninterrupted service for events and catering while operating through active construction in both the facility and production kitchens- Supported the upgrade and installation of all kitchen equipment, including the complete demolition and rebuild of five walk-in refrigerators and freezers- Oversaw $2M+ in annual food and beverage revenue during an active renovation period without disruption to service or quality- Oversaw catering food production, execution, and purchasing for events serving 10 to guests, frequently managing multiple concurrent events- Directed all culinary purchasing and successfully onboarded four new suppliers, reducing food cost by 3% in year one and an additional 4.5% in year two- Consistently operated net positive against labor budget, balancing staffing efficiency with operational demands- Curated menus highlighting local farmers and artisan suppliers, strengthening regional partnerships and elevating ingredient quality- Reorganized and standardized inventory systems for food, equipment assets, liquor, beverage, and non-consumables, significantly improving inventory accuracy and efficiency- Collaborated on the development of new banquet menus, overseeing all recipe costing to ensure profitability and consistency.

Midwest Culinary Institute

AAB, Culinary Arts