Haley Grodi
DURHAM
Summary
Proficient Hospitality Manager highly effective at operating in fast-paced, demanding environments. Experienced in leadership, whole animal butchery, menu development, quality control, and administrative tasks. Demonstrates focus on teamwork, reliability, and adaptability to meet evolving demands.
Overview
7
7
years of professional experience
4
4
years of post-secondary education
1
1
Certification
Work History
Chef and KM
Snap Pea Creative Dining
Durham
01.2026 - Current
- Developed creative menus featuring seasonal ingredients for diverse clientele.
- Managed kitchen staff to ensure smooth daily operations and efficient workflow.
- Trained new chefs on culinary techniques and kitchen safety protocols.
- Oversaw food preparation processes to maintain quality and presentation standards.
- Ensured compliance with health regulations and maintained a clean kitchen environment.
- Checked quality of raw materials before use.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Butcher
Moonbelly Meat Co.
04.2023 - Current
- Maintained cleanliness and organization of work area, adhering to health and safety regulations.
- Developed new butchering techniques that improved product yield and reduced waste.
- Practicing whole hog butchery, breaking into primals and fabricating different cuts for trim to grind for sausages.
- Casing, twisting and packaging sausages.
Lead Butcher/Manager
Durham Co-op Market
08.2025 - 01.2026
- Worked with locals hubs to source whole animals for processing.
- Ensured compliance with health and safety standards in meat handling processes.
- Trained new staff on proper butchering techniques and equipment usage.
- Supervised daily operations to optimize workflow and maintain quality standards.
- Collaborated with suppliers to source high-quality meats and negotiate pricing.
- Implemented inventory management practices to reduce waste and improve efficiency.
- Developed customer relationships by providing product recommendations and cooking tips.
Catering Kitchen Lead
Viceroy
12.2023 - 01.2026
- Catering up to 400+ people; cocktail hour, buffets, passed hors d'oeuvres, prep and line work on site, bartending
- Supervised kitchen staff to optimize meal preparation and plating while adhering to safety standards.
- Implemented new procedures to enhance food quality and streamline service processes.
- Collaborated with front of house team to lead food service and ensure seamless guest experience.
Kitchen Manager
Redstart Foods
04.2024 - 08.2025
- Upheld product rotation and storage for prep items.
- Monitored kitchen operations to ensure food was prepared according to recipe specifications and in a timely manner including catering, restaurant, and meal delivery.
- Responsible for training new line cook team members on food preparation and service.
Sous-Chef
Barcelona Wine Bar
10.2023 - 04.2024
- Planned and directed high-volume food preparation in a fast-paced environment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Supervised kitchen staff, ensuring efficient service and strict adherence to recipes.
- Collaborated with head chef to develop innovative menus and seasonal offerings that enhanced guest experience.
- Trained new kitchen staff in food preparation techniques and safety standards.
- Managed inventory levels and implemented portion control measures, minimizing food waste.
- Coordinated with front-of-house staff for seamless communication during peak hours.
Sous-Chef
Mothers And Sons Trattoria
05.2021 - 10.2023
- Assisted in creating daily specials based on fresh, seasonal ingredients available.
- Hired and trained line cooks team team members on all stations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Front Of House Manager/Kitchen Manager
Stoney River Steakhouse
07.2019 - 05.2022
- Managed day-to-day FOH operations to ensure quality standards and fulfill customer expectations.
- Coordinated reservations and seating arrangements to optimize dining flow and enhance guest satisfaction.
- Addressed guest concerns and resolved all issues to guests' satisfaction.
- Coordinated reservations and seating arrangements to enhance dining flow and improve guest satisfaction.
- Managed team schedules and staffing levels to align with peak business demands and maintain labor cost efficiency.
Education
Bachelor of Science - Hospitality Administration And Management
East Carolina University
Greenville, NC 08.2017 - 05.2019
Bachelor of Science - Business Administration And Management
University North Carolina At Pembroke
Lumberton, NC 08.2015 - 05.2017
Skills
- Culinary Techniques
- Menu development
- Food safety compliance
- Catering Management
- Budgeting and Cost Control
- Vendor Relations
- Staff recruitment
- Staff Training
- Staff Motivation
- Team collaboration
- Customer service
- Effective communication
- Problem solving
Additional Information
Have multiple event planning internship experiences, along with a degree in Event Coordination/Planning and continue to practice PDR menu lists, liaison with guests/clients, room setup, and service execution.
Certification
- ServSafe Certified
Timeline
Chef and KM
Snap Pea Creative Dining
01.2026 - Current
Lead Butcher/Manager
Durham Co-op Market
08.2025 - 01.2026
Kitchen Manager
Redstart Foods
04.2024 - 08.2025
Catering Kitchen Lead
Viceroy
12.2023 - 01.2026
Sous-Chef
Barcelona Wine Bar
10.2023 - 04.2024
Butcher
Moonbelly Meat Co.
04.2023 - Current
Sous-Chef
Mothers And Sons Trattoria
05.2021 - 10.2023
Front Of House Manager/Kitchen Manager
Stoney River Steakhouse
07.2019 - 05.2022
Bachelor of Science - Hospitality Administration And Management
East Carolina University
08.2017 - 05.2019
Bachelor of Science - Business Administration And Management
University North Carolina At Pembroke
08.2015 - 05.2017