Jeffrey Felix

Hackensack, NJ

ad4dks@r.postjobfree.com

646-***-****

LinkedIn: http://linkedin.com/in/jeffrey-felix-b062491a3

Professional Experience

Executive Catering Chef March 2022-Present

San Ambroeus Hospitality Group (Sotheby’s) – New York, NY.

Scheduling staff to hit our labor cost

Executing Events in timely manor for high profile clients

Training staff

On site and off site catering

Galas of up to 900 cover plated lunch/dinners (4-course)

Run staff of 18

Revenue grew from $9 million to $13 million annually under my leadership

Creating menus to fit clients needs

Response for all Ordering to ensure hitting projected food costs

Ensuring consistent high quality of food

Executive Chef July 2017 to March 2022

Compass Group / Flik Hospitality Group - New York, NY

Manages the food service for the NY office of Cleary Gottlieb, an international law firm employing 1,200+. 1,600-1,700 covers daily. An account of $9mm in annual sales.

Manages a 5-station (action station, pizza station, salad bar, grill) scratch cooking café, offering breakfast and lunch, (50 new items change daily).

Onsite catering banquets / catering (up to 30 events each day, ranging from meetings between a couple of individuals to gatherings of more than 60).

À la carte dining for the firm’s executives and guests. 50 new items change daily.

Responsible for 1 Executive Sous Chef, 2 Sous Chefs and 34 employees. Hiring, training and daily coaching. Food Cost 24% and Labor 32%.

Sous Chef October 2013 to July 2017

Mario Batali's MANZO - New York, NY

Worked grill, sauté, fry, and salad stations.

Ordering / Receiving

Responsible for catering private dining events.

Followed all DOH guidelines.

Expedited

Sous Chef (Temporary) May 2013 to October 2013

Laurent Tourondel’s BLT Fish - NY

Worked grill, sauté, and salad stations.

Ran all BOH operations to ensure great service.

Responsible for ordering from vendors

Created Farm to Table specials.

Worked the line.

Expedited

Followed all DOH guidelines, FIFO.

Sous Chef March 2011 to May 2013

EMPIRE CITY CASINO - Yonkers, NY

Managed 2 restaurants averaging about 1,500 covers for lunch and dinner

Managed and developed BOH Union staff (27 employees)

Created specials, scheduled, hired, and fired.

Expedited

Worked sauté, grill, and salad stations.

Followed all DOH guidelines, FIFO.

Junior Sous Chef October 2009 to March 2011

David Burke Group - New York, NY

Worked sauté, grill, and salad stations.

Executing specials

Training and development of prep and line cooks

Follow DOH guidelines.

Education

BS Culinary Arts, Monroe College, NY, 2013

Skills

Fluent in English & Spanish

Fine Dining Experience Creating menus.

P&Ls / COGS / SOPs

Office & Admin Experience

Efficient with Microsoft Word & Excel / Kronos / FSA

Highly experienced on Sauté, grill, & fish stations

Knowledge of DOH standards & food handling

Restaurant Openings

Extensive Banquet/Catering experience

Experience in Union Environment

• Managing up to 40 employees

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