hazen brodhead

Over 22 years of experience with kitchen management, business management, menu planning, butchery, catering, baking, and sautee/grill. Passionate about innovative menu creation and local product sourcing.

Whole Foods Market - Chef/Manager, Prepared Food Department

JAN 2023 - JAN 2025,  BOZEMAN MT 

• Managed a department of over 30 team members to produce an average of $67,000/week in sales.
• Helped open the Bozeman store,  and in 2 years assisted in growing  it to be one of the top 10  grossing stores per capita in the country.
• Worked with co-leadership to manage all functions of the prepared food department.
• Hired and trained team members for 10 unique prepared food stations.
• Developed and executed a new menu of hundreds of items 4 times a year.
• Administered daily and monthly inventory.

Little Star Diner - Cook

SEPT 2022 - DEC 2022,  BOZEMAN MT 

• Baked bread and desserts from scratch.
• Made fresh pasta, gnocchi and raviolis.
• Set up stations and executed dishes for service.

Smoke, Fire & Coal - Lead Cook

MARCH 2021 - SEPT 2022 (Restaurant Closed),  BOZEMAN MT 

• Prepared a wide variety of South Western BBQ.
• Lead a line of 4 cooks during busy lunch and dinner services.
• Completed all beef, poultry and pork butchery.
• Ran large scale commercial smokers.
• Executed  inventory and ordering for the BOH.

Cafe Fresco  -  Head Chef

JUNE 2019 - JANUARY 2021,  BOZEMAN MT

• Planned and developed an innovative menu for an Italian fine-dining experience with a focus on fresh, local ingredients.
• Developed relationships with new and long-standing purveyors throughout the ordering process.
• Coordinated scheduling for a staff of 15 BOH employees.
• Managed and trained kitchen staff on best practices.
• Openly communicated and coordinated with the General Manager and owners about the kitchen.

Hazen’s Kitchen  - Chef/Owner 

FEBRUARY 2014 - DECEMBER 2022,  BOZEMAN MT

• Created and ran a multi-faceted catering business committed to community growth and local ingredients.
• Planned and executed a self-created marketing strategy over diverse platforms.
• Managed teams of up to 15 employees.
• Coordinated with clients to ensure all needs were met.

New England Culinary Institute Associate's Degree in Culinary Arts

SEPTEMBER 2011 - OCTOBER 2013,  MONTPELIER, VT