Selected work

Operating problems. Systems built.

Work from Colby's employed and ownership roles. Each record states the condition, what was built and where the work happened.

Work / 01

Multi-Unit Brisket Control

Brisket production across five kitchens required consistent trim standards and comparable yield records.

Built: Daily production records covering purchase weight, trimmed weight, cooked yield and service loss, by the pound, per unit.
Proves: Experience establishing production standards across multiple kitchens.

Context: Multi-unit food group
Role: Corporate Pitmaster · Relationship: employed role

Work / 02

A pit, a slab, and no program. No menu, no recipes, no purchasing, no crew, and an opening date already on the calendar.

Built: Culinary development, menu, purchasing architecture, recipes and SOPs, kitchen hiring, the pit program, and opening execution.
Proves: Opening a barbecue program where none existed.

Context: Bohemian Cattle Co.
Role: Partner & Culinary Director · Relationship: ownership stake and operating role

Work / 03

Restaurant barbecue assumes demand arrives across a service. Event barbecue assumes it arrives at once, twice a week, against a 4,500+ capacity room.

Built: Production and service systems sized to event demand: cook scheduling backward from doors, holding protocol, staged par builds and a line that could be run by seasonal staff.
Proves: Barbecue that holds up when the entire night lands in ninety minutes.

Context: Michigan hospitality group · Biergarten and concert venue
Role: Executive Chef · Relationship: employed role