Spencer Deitz Resume

Private Consulting

July 2025 - Current

Westlake Country Club, Invited Clubs - Interim Executive Chef/Consultant

Filled an unexpected Executive Chef position and responsibilities that came with that, including Scheduling and labor forecast, ordering for the property, and creating a new menu. Brought over SOPs created at Sister Club “The Hills of Lakeway”, including but not limited to Food Costing, Order guide for Al la Carte, Banquet Equation Sheet.

Loraloma Country Club - Interim Executive Chef/Consultant

Create inventory sheets that update food costs in real time. Created a tracking system to find the real-time food cost percentage based on sales. Reach out to reps to get ordering set up.

Nourish’D Eats - Operations Manager/Executive Chef

Create a P&L sheet for a food prep company, set up an ordering algorithm based on sales, built a protein sheet accounting for clean waste, cook loss, and followed up with total cost. Created recipes and a daily checklist list allowing for a more efficient flow of service. Set up new accounts with food purveyors, allowing us to order cost-effectively.

The Hills of Lakeway

Executive Sous Chef

April 2024 - May 2025

  • Increased 2024 EBITDA by $400K through strategic menu engineering, vendor cost negotiations, and culinary labor optimization. 

  • Increased annual operating profit by $3.5 million to $4.4 million in my first 9 months, by reducing COGS from 41% to 35% while reducing labor costs from approximately 40% to 32%, and indirectly increasing beverage profits by 26%.

  • Reduced food and chemical costs in 2025 by $400,000 by re-negotiation purchases from purveyors supported by a comprehensive cost analysis.

  • Lead Food and Beverage finishing 2024 as the top growing business unit across all other 190 locations

  • Released a 10% menu change monthly as well as an 80% menu change quarterly utilizing seasonal products, managing market prices and availability.

  • Mentored and guided team with 30, 60, or 90-day skill and leadership development plans.

  • Created a succession development plan by training two Executive Sous Chefs, a Chef de Partie, and a Pastry Chef. 

  • Increased culinary team retention to 100%

  • Increased maximum nightly covers by 200 by elevating 6-course wine dinners, Ethnic al la carte dinners, and previous banquet packages to drive private event sales.

Austin Country Club

Chef de Tournant

May 2022 - April 2024

  • Increased Food and Beverage volume from $8.7 million to $10 million

  • Led the opening of 2 new food outlets, worked across 5 scratch kitchen outlets and was able to lead and support all 30 stations and 53 culinarians within the club.

  • Created successful new outlet menus, recipes and determined prep calculations.

  • Created SOPs, training manuals and order guides.

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 tasks 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

Culinary Arts and Hospitality Academy Graduate

Dual Credit student with El Centro College, Dallas, TX

Awards and Achievements

Skills USA (Culinary)

Youngest Regional Competitor  (2nd Place) & State Competitor


Highest tip percentage associate -HG Supply - 27.4%

Certifications

ServSafe Manager Certification 

OSHA 10 Hour General Industry Certification

Microsoft Certificate


Other Experience

January 2020 - March 2020 (Covid Closure)

July 2019 - January 2020 (Restaurant Opening)

October 2018 - July 2019

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

June 2018 - October 2018 (Restaurant Closure)

May 2015 - June 2018