Jeffory Pearce

*** ********* **, **********, **** 45231

Cell Number 513-***-**** Home Number 513-***-****

ab3382@r.postjobfree.com

PROFESSIONAL PROFILE

. Sales Volume up to 6.1 Million (4 Million food)

. P&L Management

. Budget Planning and Administration

. Regional Management and Support

. Team Building, Mentoring, and Leadership

. Serve Safe Certified

. Health and Sanitation Leadership

. Catering, Banquet, Ala Cart and High Volume Production Management

. Corporate Operational Recipe Review

. New & Turnaround Operations

. Operational Improvement Plans

. New York Culinary Salon - Silver Medal

. Regional Culinary Salon - Bronze (Judges Favorite)

. Inventory Control Systems

Computer Skills: Word, Excel, Outlook; Power Point, Aloha, CTUIT, BOA, Hot

Schedules,

Food, Labor and Purchasing Management Systems

PROFESSIONAL EXPERIENCE

Yard House - Cincinnati, Ohio 10/2012 - 06/2013

Executive Kitchen Manager

Responsibilities:

. 6 Million in Projected Food Sales Managed

Volume

. Manage 3 Managers/Supervisors and 86 employees

. Purchasing Responsibilities, Grocery, Seafood,

Linen, Chemicals

. Manage Facility Maintenance Crew

. Oversee Ever Clean and Kitchen Safety programs

. Hire, schedule, conduct orientation and

training

Rock Bottom Restaurant and Brewery - Cincinnati, Ohio 05/2002

- 10/2012

Executive Chef / Regional Chef

Responsibilities:

. 4 Million Annual Food Sales Managed Volume

. Manage 6 Managers/Supervisors and 100 employees

. Oversee 5 Operations in region

. Purchasing Responsibilities, Grocery, Seafood,

Linen, Chemicals

. Manage Facility Maintenance Crew

. Manage Overall Facility Equipment Operations

. Oversee Sanitation and Kitchen Safety programs

. Hire, schedule, conduct orientation and

training

Achievements

. Successfully rolled out 60 LTO Menus along with

30 Menu Upgrades

. Key Role in Growing Sales from 2.8 to 6.1

Million

. Supported an 12 month renovation project

. Developed 8 mangers which resulted in

promotions (to GM, Chef and Regional Mgt)

. Introduce an OIP that generated $1 million in

savings for the brand

. Drove Financials Achieving a constant top 3 in

EBITDA 8 years running

. Assisted in Menu Development Leadership

US Foods - Cincinnati, Ohio 09/1998 - 04/2002

Product Specialist / Corporate Chef

Responsibilities:

. 4 Million in Produce Sales Managed Volume

. Manage 70 Sales Managers Category Growth

. Company Liaison for White Table Cloth segment

. Managed 21 target Accounts Quarterly

. Territory Coverage in 3 states on a weekly

basis

. Oversee Quality Control programs

. Conduct orientation and training for segments

monthly

Achievements

. Successfully Grew Segment $1 Million year over

year

. Supported a $12 million New customer rollout

. Developed a Product guide book of

specifications and marketing tools

for New Sales Managers

. Assisted with new product for rebids and new

sales

. Supported Category Growth that Exceeded Budget

year over year

. Spearheaded Specialty Product needs for market

Terrace Park Country Club - Milford, Ohio 08/1997 - 09/1998

Executive Chef

Responsibilities:

. Manage 1 Managers/Supervisors and 25 employees

. Purchasing Responsibilities, Grocery, Seafood,

Linen, Chemicals

. Manage 5 food outlets

. Develop Special Event Menus and Core Upgrades

. Hire, schedule, conduct orientation and

training

Blackstone Grill - Cincinnati, Ohio 05/1995 - 08/1997 (closed)

Executive Chef / General Manager

Responsibilities:

. 2.8 Million in Sales Managed Volume

. Manage 4 Managers/Supervisors and 75 employees

. Purchasing Responsibilities, Grocery, Seafood,

Linen, Chemicals

. Manage Facility Maintenance Crew

. Weekly Menu Special - Specializing in Seafood

. Oversee Sanitation and Kitchen Safety programs

. Hire, schedule, conduct orientation and

training

Achievements

. Successfully Renovated Banquet facility

. Awarded Best Appetizer from Cincinnati Magazine

. Developed catering guide specifications and

consultations with clients

. Introduce New Seasonal Menu, Bar and Patio

Menu, Brunch Menu

. Raised the Zagat review score by 5 points by

Focusing Operational Excellence

. Developed an In-House Cooking Course offered on

Saturday Mornings

. Partnered with Bar Manager to reduce cost by

10%

. Supported local Charities and Events including

SOS National Events

Jd's Malt House and Eatery - Ft Mitchell, KY 09/1994 - 05/1994

(closed)

Executive Chef

Responsibilities:

. All Chef related functions

Achievements

. Successfully Redesigned the BOH Facility

. Developed entire new menu including training

pieces

. Introduce new Re-Branded Concept

Hearn-Kirkwood Distributor - Hanover, MD 02/1994 - 09/1994

Executive Chef

Responsibilities:

. Manage U.S.D.A Inspected Production Facility

. Develop Customer Driven product lines

The Georgetown Inn - Georgetown, DC 08/1992 - 12/1993

Executive Chef

Responsibilities:

. All Chef Related Functions

. Oversee 4 Food Outlets including Room Service

Achievements

. Successfully hosted a National Executive Chef

Conference

. Developed a New 3 tiered pricing Brunch Menu

Bethesda Country Club - Bethesda, MD 12/1990 - 08/1992

Executive Sous Chef

Responsibilities:

. 3 Million in Food Sales Managed Volume

. Manage 5 Food Outlets including 500 seat Grand

Hall

. Purchasing Responsibilities, Grocery, Seafood,

Chemicals

Achievements

. Supported a Major LPGA Tournament - 2 Years

. Developed a Fine Dinning Menu with

specifications and training specs

Four Season Hotel - Washington, DC 07/1989 - 12/1990

Chef de Partie

Responsibilities:

. Daily Line responsibilities in a Rounds man

Position

EDUCATION

Culinary Institute of America, Hyde Park, NY

A.O.S 9/1988 Honors

Fellowship Program American Bounty Restaurant w/Dave Megenis C.M.C (post

graduate)

CERTIFICATIONS and MEMBERSHIPS

Servsafe Certificate -- 2015

Contact this candidate