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Executive Chef

Location:
Arlington County, Virginia, 22204, United States
Salary:
75-80
Posted:
August 30, 2018

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Resume:

Jonathan Kehau Till

**** * ****** **, ********* VA 22204

Phone : 857-***-**** E-mail: ac6vfs@r.postjobfree.com Instagram: @whatsburning

Objective

To obtain a position as chef for an establishment where my management and culinary skills will reflect my passion for cuisine and culture

Professional Experience

Executive Chef February 2016 – May 2018

William Jeffery’s Tavern- Arlington, VA

•Controlled all aspects of BOH operations

•Ensured adherence to food standards and oversaw welfare and training for staff

•Controlled food cost, monitored purchases and catering operations

•Implemented new food concepts, developing a unique and diverse menu

•Increased catering sales by creating a customized menu

•Lowered total operating costs by 7% in first year and maintained average of 31% food cost and 21% labor cost

Chef Barteca June 2015 – January 2016

Bartaco- Reston, VA

•Opening training chef for multiple locations (included training, hiring, sourcing produce, setup)

•Run day-to-day operations of kitchen

•Ensured BOH employees follow all standards set forth by corporate

•Kept food, labor, and controllable cost in line day to day, weekly, quarterly, yearly

•Developed vender relationships

•Ensured all sanitation practices are followed according to state law

Sous Chef January 2014 – June 2015

Hermitage Hotel/ Capital Grille- Nashville, TN

•Menu development

•Oversaw and participated in food/charcuterie preparation and production

•Ensured proper sanitation standards

•Developed and maintained vender relationships, ordering for all outlets both front and back of house

•Kept food, labor, and controllable cost in line for quarterly and yearly goals

Executive Sous Chef January 2013 – January 2014

Puritan & Company- Cambridge, MA

•Implemented charcuterie program that significantly decreased the total food cost

•Ensured proper sanitation standards

•Helped the executive chef to hire and train kitchen personnel

•Controlled and regulated desired food cost

•Responsible for daily ordering and communications with local farms and foragers

•Assisted in daily menu writing

Executive Sous Chef December 2008 – May 2012

Beekman St Bistro- Saratoga Springs, NY

•Worked exclusively with local farms to write daily menus based on seasonal availability and sustainability

•Responsible for menu development including pastries

•Butchery, managed day to day operations and production, weekly ordering

Banquet Sous Chef May 2008 – April 2009

Prime at Saratoga National Golf Course - Saratoga Springs, NY

•Trained under a C.M.P.C. Volkommer, supervised a crew of 10 cooks to prepare high end, high volume catering functions

•Coordinated with banquet chef to execute weddings, fundraisers and corporate events

•Oversaw and coordinated weekend brunch garde manger display for up to 500

Garde Manger Chef – Internship February 2007 - October 2007

L’espalier - Boston, MA

•Trained under a James Beard Award winning Chef McCelland

•Making aspics, charcuterie, and handling caviars

•Responsible for daily ordering and production

•Followed recipes for all needs of my station

Education

New England Culinary Institute – Montpelier, VT 2008 Associate of Culinary Arts

Skills and interests

Camping, hiking, foraging, hunting, fishing, carpentering,

Member of Mycological Association of Washington D.C.



Contact this candidate