Customer Service Food

Elliott Jacobsen

Sales Specialist Profile

*******.********@*****.*** • 707-***-****

Delray Beach, FL 33445

Results-driven professional with substantial experience in the food service distribution industry and a distinguished career as a Chef. Adept at building and maintaining strong customer relationships, driving sales growth, and exceeding sales targets. Proven expertise in analyzing market trends, identifying business opportunities, and providing exceptional customer service. Well-versed in leveraging extensive culinary knowledge to develop strategic sales plans, conduct compelling product presentations, and offer insightful recommendations to clients. Skilled in collaborating with cross-functional teams to deliver high-quality solutions, with a strong emphasis on achieving organizational objectives and enhancing customer satisfaction. Strong communication, negotiation, and problem-solving skills, combined with a commitment to continuous professional development and staying updated on industry trends and best practices.

Core Competencies

Customer Relationship Management

Sales Strategy Development

Product Presentations

Team Leadership

Market Analysis

Product Knowledge

Culinary Expertise

Sales Forecasting

Cross-functional Collaboration

Customer Service Excellence

Training & Development

Order Management

Professional Experience

District Sales Representative Gordon Food Service, Palm Beach 2023 – Present

Develop and maintain strong relationships with existing and potential customers. Address and resolve customer issues promptly to ensure high levels of customer satisfaction. Identify and pursue new sales opportunities within the assigned district. Create and execute strategic sales plans to achieve and exceed sales targets. Analyze market trends and competitor activities to identify opportunities for growth. Stay updated on Gordon Food Service's product offerings, including new and seasonal items.

Chef / Drift Opal Grand Resort and Spa, Delray Beach, FL 2023

Design and curate high-end dining menus, ensuring meticulous execution by training and mentoring staff. Maintain quality standards from raw ingredients to finished dishes, guaranteeing every product served meets the highest standards. Oversee all aspects of service, ensuring every plate served was of exceptional quality.

●Implemented and created monthly chef’s feature menus, introducing new and exciting dishes.

●Developed and trained staff at all levels, including stewards, prep cooks, line cooks, and sous chefs, fostering their promotion to higher positions. Achieved the #1 restaurant ranking in Delray Beach on TripAdvisor in 2023.

Chef / Outlet Chef Hyatt Regency, Dallas, TX 2021 – 2023

Deliver exemplary leadership overseeing the creation, production, and execution of menus for a period restaurant serving 3 meals daily. Oversee room service, barroom dining, and fine dining at an Italian restaurant. Execute an array of HR responsibilities including payroll processing, staff recruitment, and training initiatives.

●Revised, launched, and executed all new menus policies and procedures post Covid-19 shutdown.

●Developed new methodologies and controlled food costs at 20%.

●Commended by management for presenting quality food while optimizing processes on the line.

Executive Sous Chef the Confidante, Miami Beach, FL 2019 – 2021

Successfully directed operations for all restaurants and banquets on the grounds of the hotel. Orchestrated scheduling and payroll to meet projected demand. Engage with vendors, procured supplies, and maintained food costs at desired levels. Developed and launched the menu while making seasonal adjustments, as required. Additionally, oversaw senior cooks and sous chefs while optimizing kitchen operations.

●Created a tasting menu with an interactive chef experience for weddings.

●Assumed duties of Executive Chef during absence and ensured proper workflow.

●Conferred with stakeholders, contributed to organizational meetings, and elevated the guest experience.

Executive Sous-Chef Andaz, Napa, CA 2017 – 2019

Authored menus, developed creative concepts, and adjusted themes on a seasonal basis for multiple restaurants and banquets being held at the property. Presided over the operation of an array of food service outlets, ordered supplies, and conducted training. Engaged with hotel management regarding all aspects of food service responsibilities.

●Held weekly meetings to discuss upcoming guest counts and events.

●Augmented individual skill sets through comprehensive training.

●Established and strengthened relationships with local vendors and farmers while creating a farm-to-table experience.

Sous Chef Napa Valley Marriott, CA 2013 – 2017

Offered exemplary leadership guiding the full scope of kitchen activities, food preparation, and training initiatives. Assisted with banquet preparation and execution. Additionally, contributed to the planning and maintenance of the onsite Chef’s Garden.

●Coordinated meals, snacks, and special dietary needs for the Oakland Raiders Training camp.

●Ensured compliance with sanitation and safety regulations.

●Investigated and resolved complaints regarding food quality, service, and accommodations.

Education & Credentials

ServSafe Manager Certification

High School Diploma Justin Sienna High School, Napa, CA

Honors & Awards

World Food Competition Dallas Top Achiever, 2020

The Confidante, Department of the Quarter Award Q4, 2020

Andaz Napa Culinary Department of the Year Award, 2019

Contact this candidate