JIMMY J. LEHEW

*** ***** *** **** *#***

SALT LAKE CITY, UT. 84111

801-***-**** CELL

Email:ac21j3@r.postjobfree.com

PROFESSIONAL PROFILE/CAREER OBJECTIVE:

To secure a position as Executive Chef in a Food and Beverage operation so my extensive work and management experience can be utilized to its fullest extent to produce only high quality products at manageable costs.

Employment experience from a Room Chef through all management levels to Executive Chef

Received my Associates degree in Culinary Arts from the Le Cordon Rouge at San Rafael, California this program included all forms of culinary disciplines, from Culinary Management to the study of fine wines where I specialized in the wines of the Napa Valley.

While employed by the Spirit Mountain Casino in Grand Ronde, Oregon, and the Federal Penitentiary at Sheridan, Oregon I completed numerous management courses that included Restaurant, Front House and interpersonal people management skills.

Executive Skills:

From Fine Dining Restaurants and Bistros to extremely high volume Casino Restaurants and Buffets, and Country Clubs to Specialized Catering firms and hotels, endeavoring to enhance my culinary experience has been my life long quest.

I have experience that can and will fill the area of a Food and Beverage Director, and well as a Culinary Director.

Hands on cooking, the management of many employees and the supervising of a diverse field of menus, training of cooks, purchasing of food products and managing both employee and food costs have been included in my training.

Available for immediate employment, with reasonable notice to my present employer and can provide both personal and business references on request.

If you’re looking for a Exec Chef that is a Executive with the knowledge, and means and the experience to provide a product to benefit you and your company then I am the person that you’re looking for

.

Meaning I have the years of experience and the knowledge to make any company work as I have for many years in my past. If you’re looking for something that when you’re ask what you’re looking for and your answer is I don’t know, then you’re not for me or I am not for you. Since I am an Executive, I expected to be treated as such. If I am chosen for a position with you company Then I will expect relocation, and your company will be expected to pay for all transportation to any and all interviews i.e. hotel, meal and transportation to and from the airport.

PROFESSIONAL EXPERIENCE:

HUTSONNS CATERING SERVICE 2016-2017

Houston, Texas

Exec Chef/Director of Catering, Event Coordinator

Personal Accomplishments while at Hutsoons Catering Service:

Redesigned all banquet menus.

Reduced Food Cost by 30% the first 3 months that I was there.

Redesigned Food Service Training Manuals (Sanitation, Food Storage, Had all Food and Beverage Staff Serv Safe Trained and Certified)

Rewrote Ordering Guide for the inventory that was being used.

Working with the local to establish a new way of inventorying dry storage and the freezer walk-ins and as the total inventory

Booking in events, costing out events for the clients.

Over all costing of events, meeting with clients.

Rangel Catering Co 2005-2016

Exec Chef

Salt Lake City, UT/ Reno, Nevada

Completely in charge of all functions of the

Kitchen/ Sanitation/ Cost Control/ Menu Structure

Management of Employees

Caterings from 500ppl to 5000 indoors and outdoors

Personal Accomplishments while at Rangel Catering:

Redesigned all banquet menus.

Reduced Food Cost by 30% the first 3 months that I was there.

Redesigned Food Service Training Manuals (Sanitation, Food Storage, Had all Food and Beverage Staff Serv Safe Trained and Certified)

Rewrote Ordering Guide for the inventory that was being used.

Working with the local to establish a new way of inventorying dry storage and the freezer walk-ins and as the total inventory

Training the Line Cooks to use the Stratton and Warren computer program.

Sheraton Hotel, Birmingham, Al 2004-2005

Chef De Cuisine

Complete charge of 2 kitchens, 15 employees, ordering, and training.

Lowest Food costs in 5 years.

Personal Accomplishments while at Sheraton:

Reduced food cost from 148% to 28% in 3 months

Reduced Kitchen Staff to meet the needs of sales

Increased Sanitation from a score of 80% to 99% in a matter of 1 month

Redesign all of the Ordering Guides to meet the menu items that were being offered.

Food and Beverage Meeting once a month to increase the knowledge of the staff in proper cost control, proper food pre sheet, proper plate presentation pre items.

Working with Mr. Wilson ( F&B Director ) to establish a new menu to meet the corp chefs needs for food cost and to use up the over stock of inventory that was left when I come on.

Pearl River Resort, Choctaw, MS 2001-2004

Sous Chef

Spectrum supervised 20 employees and ordered all related food products, while acting as Executive Chef.

Monthly Food Sales $4 Million

Personal Accomplishments while at Pearl River Resort

I was brought on before the opening date to help train the staff in the buffet as well as the other outlets of the new casino (Golden Moon Casino).

I help train the Outlet Chefs –Chef Will. I help train in production recipes.

Trained staff in inventory control, cost control of labor and food cost.

Worked with Chief Martin with new casino ideas on food cost control.

Menu Planning with Chef Will/ and with Lead Cooks.

Scheduling Training to establish a means of controlling the cost of labor

OTHER APPLICABLE SKILLS/ACCOMPLISHMENTS:

From Fine Dining Restaurants and Bistros to extremely high volume

Prisons, Casino Restaurants and Buffets, and Country Clubs to Specialize

Catering firms and hotels, endeavoring to enhance my culinary experience

Has been my life long quest during these formative years, Food

Management positions have been from a Room Chef through all

Management levels to Executive Chef. Hands on cooking, the management of many employees and the supervising of a diverse field

of menus, training of cooks, purchasing of food products and managing both employee and food costs have been included in my training.

KEY AREAS OF EXPERTISE

Menu Design / Development

Staffing / Training / Instructing

Catering / Banquets / Events

Dining Room / Kitchen Operations

Resource Procurement / Inventory

Conferences / Special Occasions

Supervision (Front / Back of House)

Customer Service / Guest Relations

Kitchen Design / Layout

Safety / Sanitation / HACCP

Budgeting / Cost Reduction

Consultant Specialist

EDUCATIONAL DEGREE(S):

AA - Culinary Art - Fine Wines- Classically trained French chef with a solid culinary foundation and international exposure.

Le Cordon Rouge 1985

LICENSE(S):

Casino Employee License - Sous Chef

Mississippi - 2003

CERTIFICATION(S):

Certificate - Ex Chef / plus many more. Starting at 1986

AREAS OF EXPERTISE

Delivery of my clients culinary dreams when, where and how they want all within budget

The standardization of menu recipes with presentation photos to create a blueprint for success

Controlling fine dining food costs at or below 26.5% compared to the industry standard of 34%

Maintaining gourmet dining labor costs at or below 26% compared to industry standard of 30%

Flattened banquet labor costs at 5% compared to industry standard of 7%

Maximize word of mouth advertising by creating unforgettable cuisine and memorable moments

Flawless execution of small, medium or large scale culinary/catering events

Continually raise the bar on kitchen and front of the house performance levels through training

Expert troubleshooter can snuff out small fires while they are still in the smoke only stages

Multi-tasking & productivity expert with an eagle eye for maximizing profit opportunities

Generate free press with culinary classes, wine tastings, competitions, the media and charity events

Keep excitement with a changing menu as I am a highly versatile, creative and adaptable Chef

I bring an unmatched passion and boundless enthusiasm for my job each and every day

The organization of kitchens and training staff for maximum efficiency, quality and productivity

Won 2 Silver medals & one gold medal as Chef at the Southwestern Culinary Expo in in Phx,,Arizona

Awarded with a 5 month management assignment to train staff for Rangel Catering, Nevada

Sold and delivered my largest profit catering event for 1500 people with the Kodak Company Convection - 1800 people Convection for the Blind. And many more.

Earned, Sold and delivered my landmark restaurant supplier contract for Alta Mesa Country Club.

Leveraged that sales success and relationship to close contracts for supplying gourmet products-Landed major contracts to supply foods with 3 other major food service distributors

Transitioned a brown bag sandwich shop into a high end casino tripling annual sales

Catered for and sold to clients such as Governor of New Mexico, the Utah Jazz. Etc.

Graduate of the Le Cordon Rouge Culinary School

Selected to be Executive Chef of the year in Mesa, Ariz.

PERSONAL REFERENCES:

Glenn Blackwell

He and I open Spirit Mt Casino back in 1995. I have known Glenn for 25 yrs.

530-***-**** (mobile)

1763 Seller Place

Yuba City, CA 95993

Randy Dugger

When we open Spirit Mt Casino Randy work there as a F&B Director Randy and I have a good report. I have known Randy for 18 yrs.

General Manager at Spirit Mountain Casino

ac21j3@r.postjobfree.com

Toll-Free: 800-***-****

Yeves Menus Senior Exec Chef

I trained under Yeves for 2 yrs. off and on in Las Vegas, Nevada. We took the Culinary Olympic 3 times in a row.

Flamingo Hilton, Las Vegas, Nevada 3575 Las Vegas Boulevard South, Las Vegas, Nevada, 89109-4313, USA TEL: 1-702-***-**** FAX: 1-702-***-****

CHEF JIMMY LEHEW’S TV APPEARNCES OF THE PAST.

San Rafael, Ca. Local TV Station came to the culinary art school and I performed a Chicken Coq au Vin: Julia Childs.

Appearance with Julia Childs Article was called: Vin au Julia.

Santa Fe, NM Culinary Expo: Local KKOB TV interviews me as I explained my display of my pastries.

Southwest Culinary Expo in Phoenix, Ariz: Place First Place for my Ice Sculpture and I and my staff were interviewed and was also interviewed at the local TV Station and also put forth a cooking display.

I have been interviewed for many newspapers in Oregon while I was working at the FCI in Sheridan, Oregon, as well as I was also the pre-opening staff for the Spirit Mt Casino in Grande Ronde, Oregon.

While I was part of the Culinary Staff of Spirit Mt Casino I entered into many of the local fairs for Chili Cook-offs. I was also used by Sysco to display some of their new food items that were coming aboard. While at Spirit Mt Casino I also put together training videos that they were using in there Culinary Art Training for proper Sanitation, Cooking Temp’s and many more trainings.

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