Jeffery Heubschman

**** ********** ***, ****, ** 76701 737-***-**** ad0jf9@r.postjobfree.com

Education

ASSOCIATE 2003 L’ECOLE DE CULINAIRE

· Major: Cooking and related culinary arts

NUTRITIONAL THERAPIST PRACTITIONER OCTOBER 2018 NUTRITIONAL THERAPY ASSOCIATION

· Major: Nutritional therapist

Experience

Personal chef Services Owner. July22 – Present

· Personal chef cooking

· Focus on client satisfaction

· Food plate ups and personal service

· shopping and budgeting

· Cash handling

· Cleaning

Front House Manager Executives inc. June 2021 – August2022

· Manage 12 person team in all aspects of serving and hosting

· Focus on customer service satisfaction

· Expedited food exiting the kitchen with plate up quality control

· Managed server staff and host scheduling

· Cash handling and closing duties

Assistant Kitchen Manager Chewy's August2020- June 2021

· Manage 15 person team in all aspects of prep, production and cooking

· managed Cooks, prep, janitorial and busier schedules and training

· All aspects inventory and ordering

·

Front House Manager Rhino Beer Garden June 2019 – August2020

· Manage 12 person team in all aspects of Bartending and serving

· managed 60 tap beer selection and rotation

· All aspects of alcohol ordering and inventory

· managed server, bus, runner and bartender hiring, training and scheduling

· Cash handling and closing duties

SOUS CHEF RACINES OCTOBER 2016 – May 2019

· Manage 40 person team in all aspects of cooking

· Creating new innovative foods

· All aspects of margin control

OWNER AMERICAN PIE CO. APRIL 2015 – MAY 2016

· Developing implementing marketing ideas and strategies for this home based biz

· Managed food costs and inventory control specializing in desserts

· Creating of American menus with resident chefs

· Catering for three to ten day events

ASSOCIATE TEAM LEADER WHOLE FOODS MARKET FEBRUARY 2010 – MARCH 2015

· Manage 47 person team in all aspects of cooking and customer service

· Developing implementing marketing ideas and strategies

· Creating new innovative department programs and foods

· Accountable for implementation and success of all regional programs

· All aspects of margin control

EXECUTIVE CHEF HOLIDAY INDEPENDENT RETIREMENT COMMUNITIES JANUARY 2009

– JANUARY 2010

· Developed weekly menu items via custom dietary needs

· All aspects of inventory, ordering and cost control

· Monthly resident meeting insuring open communication EXECUTIVE CHEF SUNDOWERS AT THE YACHT CLUB OF ST. LOUIS FEBRUARY 2008 – OCTOBER 2008 (SEASONAL CLUB)

· Developed daily menu items and specials

· Managed 3 outlet kitchen, bar & grill, fine dining, banquets, and catering

· Performed human resource duties alongside the owner SOUS CHEF OLD STONE FARM HOUSE JANUARY 2007 – FEBRUARY 2008

· Prepped specials, managed food costs and inventory control

· Fabricated all proteins, managed kitchen, and created employee schedules

· Maintained line while preparing 12 course dinners

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