Executive Chef

Jesus Escobar

Marin, CA

415-***-**** Email: **************@*****.***

WORK EXPERIENCE:

Scoma’s Sausalito

**/**** – Present

Executive Chef

Annual Sales Volume: $5.5 – 6 M

• Planned and designed menus highlighting new dishes daily.

• Learned labor and food costs on platform.

• Hired and trained staff. Supervising and oversight of operations ensuring food prep was complete and operations

Sorrel San Francisco, CA

08/2021 – 04/2023

Executive Sous Chef

Annual Sales Volume: $3.5 - 4 M

• Hired in as Sous Chef for this 1* Michelin restaurant serving refined New American/Italian cuisine

• Ensure smooth kitchen operations by overseeing daily product inventory, purchasing and receiving, kitchen management, training and development, cooking and customer service

• Systematically taste and smell all prepared dishes, and observed color, texture and garnishes

• Enforce appropriate work-flow and quality controls for food quality and temperature . Perbacco/BarbaccoSan Francisco, CA

5/2014 - 3/2020

12/2006 – 8/2011

Chef De Cuisine

Annual Sales Volume: $5 - 9M

• Hired in as Line Cook at Perbacco ($9M)

• Re- hired as Sous Chef at Perbacco in 2014

• Promoted to CDC at Barbacco ($5M) in 2016

• Studied under Chef Staffan Terje at Perbacco learning Piedmont-influenced Italian fare & wines

• Created house made fresh pastas and refined Italian dishes

• Learned labor and food costs on platform Chef Tech. Input recipes, invoices, pricing scheduling and inventory

• Planned and designed menus highlighting 4-5 new dishes daily under direction of the Executive Chef. Created seasonal menus which included pastas, crudo risotto and more

• Hired, trained and supervised 20-30 staff

• Worked with and maintained relationships with organic farms for ingredients

• When promoted to CDC at Barbacco 11/2016, gained 100% control of creation and design of menu items

• Gathered ideas with sous chefs and worked together to highlight more casual Italian larger portion entrees

• Worked to reduce food costs by cooking with lower cost and non-organic ingredients

• Hired, trained and supervised 15 BOH staff

(Reason for leaving: 3/2020 closed due to pandemic) 7/2020 - 7/2021 Original Joe’s San Francisco, CA

04/2012 – 11/2014

Sous Chef/Head Chef

Annual Sales Volume: $30-35M/year (3 units)

• Hired in as Sous Chef for this popular 1937 Italian American, multi-unit restaurant group

• Re-hired as Head Chef of their new pizzeria location in 2020

• Promoted to Multi-Unit Head Chef in 2021 (3 units)

• Worked the line, learned scheduling, ordering and inventory

• Developed specials and recipes that included house made pastas and seasonal salads

• Opened new Pizzeria restaurant, grossing $6M in the 1st year

• Created fresh pasta, pizzas and salads for take-out.

• DevelopedPizzeria menu. Created fresh doughs, pastas and toppings

• Hired and trained staff. Supervising and oversight of operations ensuring food prep was complete and operations ran smoothly.

• In charge of over 100 staff at all 3 locations

• Supervised prep of food ensured systems stayed consistent

(Reason for leaving: was working very long hours, wanted more time with family) EDUCATION:

Universisd del Claustro de Sor Juana (Mexico City) Culinary Arts diploma

Food Safety Certificate (current)

Food handlers card

ServSafe certified

Bilingual(English/Spanish)

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