Andrew Tozier
@andrewtozier
I lead high-volume kitchens, menus, costs, and exceptional guest dining experiences.
United StatesWhat I'm looking for
I've led culinary operations across private clubs, fine dining restaurants, hotels, corporate dining, catering, and specialty retail food businesses for more than 25 years.
At High Point Country Club, I direct member dining, banquets, tournaments, holiday events, and specialty programming while developing menus, wine dinners, and seasonal offerings. I manage food cost, purchasing, inventory, recipe standardization, production planning, sanitation, food safety, and quality assurance.
Previously, I supervised 8–10 cooks at Print Works Bistro and managed corporate dining operations with Compass Group. I build capable kitchen teams through training, mentoring, scheduling, and professional standards.
Experience
Work history, roles, and key accomplishments
Chef de Cuisine
High Point Country Club
Sep 2025 - Present (11 months)
Direct all culinary operations for member dining, banquets, tournaments, holiday events, and specialty programming. Manage food cost, purchasing, inventory controls, recipe standardization, and production planning.
Education
Degrees, certifications, and relevant coursework
Culinary Institute of America
Associate Degree, Culinary Arts
Earned an Associate Degree in Culinary Arts from the Culinary Institute of America in Hyde Park, NY.
Tech stack
Software and tools used professionally
Availability
Location
United StatesAuthorized to work in
Job categories
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