Executive Chef Food Production
Resume:
Jaime Stankevicius Hargrove
New York, NY 10001
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Professional Experience
**/**** – present Neversink General Store Neversink, NY
Executive Chef / Catering Director
Annual Sales Revenue - $5M
Hired as Executive Chef of this Catskills culinary landmark/destination: https://www.neversinkgeneralstore.com/
Promoted to Catering Director in 2018
Manage on site staff of approximately 40
Maintain food costs at ~30% (reflecting expensive proteins) with frequent inventories, portion control, waste reduction
Maintain labor costs at ~30%
Responsible for developing new daily menus for specials and seasonal items for the main location as well as outside venders, and catered events
Responsible for ordering and purchasing of all food and food related items
Responsible for maintaining all inventory
Oversee all aspects of food production and kitchen management
Recruit and train all kitchen personal, catering staff, servers, and captains
Execute catering events ranging in size from twelve to over seven hundred people
Maintain a rapport directly with clients delivering appropriate menus meeting their needs and budgets
Create menus for catering corporate and private retreats at Auto Camp Catskills, a very formidable “glamping” resort in Saugerties, NY
Execute all food production for breakfast, lunch, and dinner at the Auto Camp Club House
Develop menus for Catskills Food Hub as well as Fresh Catskills, managing the food production and deliveries.
Created and maintain a Grab and Go section providing choices ranging from appetizers, salads, charcuterie and crudité boards, hot and cold entrees, desserts, and specialty foods
Became “Preferred Caterer” in partnership with Barn on Hubbard, Seminary Hill, Tasting Room and Cider Orchard
1/2015 – 8/2016 Tamu Lola / Toque Verte New York, NY
Catering Manager
Annual Sales Revenue - $1.4M
Restaurant focused on Georgian cuisine, with primarily a business clientele; catering division (Tamu Lola) sold, and restaurant (Toque Verte) later closed when owner returned to Republic of Georgia
Hired as Sous Chef, promoted to Catering Manager
Managed on site team of 16 – 20
Maintained food costs at 25%, with frequent inventories, portion control, waste reduction
Maintained labor costs at 20%
Responsible for menu development, all food purchasing and meal presentation
Managed all on-site events as well as off-premises corporate and executive events
4/2013 – 1/2015 JoJo by Jean Georges Vongerichten New York, NY
Chef Saucier / Soupiere
Hired as Tournade; promoted in 6/2013 to Chef Saucier
Maintained the Jean Georges standard of excellence by overseeing the food preparation and plating of dishes
Managed daily food/ingredient inventories to ensure all meals met customer demand
Duties included food preparation, sauce and pasta making and soup making.
ADDITIONAL EXPERIENCE
2014 – 2016, Shepsmeri Kitchen, Chef/Instructor, New York, NY
Recruited by Executive Chef Onique Oliver to instruct classes of up to 20 participants in various genres of foods
Assisted in the creation of menus
2006 – 2016, Natural Valley Kitchen, Consultant Chef, NY, and CT
Recruited by Executive Chef Soraia Haberli to assist with dinner preparation for high end private clients
2002 – 2012, BridgeWater Inn at Shandelee Lake, Owner / EC, Livingston Manor, NY
Designed and executed seasonal menus for guests of the Inn and outside diners
Created menus and catered private events and corporate meetings on site ranging in size from ten to fifty people
Recruited, trained, and supervised hosts and servers
Designed unique and individualized tablescapes and decorations for BridgeWater events
2002 – 2016. BridgeWater Mercantile and Design Studio, Owner, Jeffersonville, NY
Conceptualized, designed, and subcontracted for the total renovation of this historical lakefront hotel
Three-time recipient of Showcase Award for best residential renovations and interior design by the Sullivan County Realtors Association
Developed menus and lead demonstration classes on the use of Chamba, a unique line of Colombian oven-to-table clay cookware
EDUCATION:
CAANY Culinary Arts Academy of New York – Star Academy
Class Valedictorian
Recipient of Rosaura Hernandez Award for Excellence in Culinary Skills
Certificate in Professional Cooking & Professional Baking
Certificate in International and Regional Cuisine
New Orleans Food Academy, LA
Principles of French Cooking and its influence on Creole and Cajun Cuisine
Rustico Italian Cooking School, NY
Regional Italian Cuisine
Advanced Pasta and Sauce making
University of Sao Paulo, Brazil – Primo Courses
Essentials of Nutrition
CERTIFICATIONS:
NYS Food Handler’s Certification
HACCP Certification
LANGUAGES SPOKEN:
Portuguese, Spanish, Italian, English, conversational French and Czech
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