Executive Chef Special Events

James W. Jones, CEC

Houston, TX ***** **********@***.*** 770-***-**** LinkedIn

Executive Chef

Exceptionally innovative Culinary professional with more than 20 years’ diverse experience opening restaurants, catering large events, developing creative menus, and operating multiple locations simultaneously. Skilled in developing budgets, inventory protocols, and cost-saving measures. Solid record leading, training, developing, and fostering dedicated teams focused on quality, presentation, cost containment, and safety. Proven expertise in:

● Creative Menu Creation

● Operations Management

● Start-Up Restaurant Management

● Purchasing and Inventory Control

● High-profile Special Event Planning

● Cost Containment and Reduction

● Food and Kitchen Safety

● Staff Leadership and Training

EDUCATION AND CERTIFICATION

Culinary Arts Diploma

Art Institute of Atlanta, School of Culinary Arts

Atlanta, GA

Certified Executive Chef – since 2002 American Culinary Federation NOTABLE CAREER HIGHLIGHTS

Developed opening menus, standards, and policies and procedures for two multimillion-dollar Country Clubs, two restaurants, Kroger premiere pilot store, and high-profile hotel. Catered high-profile events including Super Chefs Live Tour through FOOD Network, Simon Malls, Beauty Becomes You, International Friendship Gala for Master Chefs de France, Blue Med Spa Charity events, and American Cancer Society events.

Directed food preparation and presentation for numerous commercials and promotional work. Served as Event Director and Executive Chef for Canon Cup and American Express / PGA events. PROFESSIONAL EXPERIENCE

High Point Country Clubs - High Point, NC

Executive Chef, 2022-2023

Responsible for overseeing culinary operations for High Point and Willow Creek Country Clubs for ala carte, banquet, club holiday buffets in excess of 600+ members, wine dinners and special functions, marketing and menu design for four food outlets.

Capital City Club - Columbia, SC

Executive Sous Chef, 2020-2021

Moved to SC post Covid to improve day-to-day culinary operations, banquet functions, ordering, scheduling and execution of private and member events

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James W. Jones, CEC Page 2

Linville Ridge Community – Linville,

Executive Chef, 2018 to 2020

Direct all back-of-house operations for four venues serving 250+ member households exclusive seasonal community including budget preparation, menu creation, special events, and staffing. Oversaw three sous chefs and 25 kitchen staff in preparation of entrées, specialty dishes, and desserts in high-volume setting; managed productivity, monitored cost reduction strategies, and ensured quality presentation. Provided key leadership as member of Senior Management team. Created unique menu items and standardized innovative production recipes to maintain consistent cuisine and guest satisfaction. Developed and implemented policies and procedures for smooth operations and food safety. Ensured optimal equipment maintenance and sanitation of kitchen facilities.

Key Contributions:

Formally commended by Executive leadership for significantly improving operations and community member dining experiences.

Saved more than 40% per month through significant food and labor cost-saving measures.

Served 5,200 plates during fourth of July holiday week in 2018 and 2019.

Captured $1.8M revenues in only six months of seasonal community. Beech Mountain Country Club, Beech Mountain, NC

Executive Sous Chef, 2015 - 2016

Provided high-level support to Executive Chef in creating menu, daily specials, soups and sauces, and special event catering and enforcing established sanitation procedures. Oversaw daily recipe preparation, food storage, cooking, and presentation. Developed recipes and recommended menu item pricing. Researched and selected ingredients based on seasonal availability and quality. Continuously monitored and controlled food costs. Built and developed 12-member back-of-house team; provided performance feedback and mentoring in seasonal reviews. Conducted interviewing, hiring, and training functions, ensuring individual performance met the highest possible culinary standards. Key Contributions:

Continually received enthusiastic compliments from guests, specifically for newly created entrées at special events, golf tournaments, and wine dinners.

Offered Executive Chef position for 2018 season. Ausable Inn – Oscoda, MI

Executive Chef, 2014

Directed re-opening of million-dollar landmark restaurant under new ownership. James W. Jones, CEC Page 3

Recruited, hired, and trained staff of 20 FOH and BOH staff on enhanced cooking techniques, sanitation, organization, rotation, and presentation. Oversaw all daily operations including food ordering, budget development and monitoring, and ensured highest culinary standards. Key Contribution:

Developed re-opening special promotion event and menu design. Hyatt Midtown Atlanta – Atlanta, GA

Executive Sous Chef, 2013 – 2014

Played key role in opening newest multimillion-dollar hotel which includes two premier banquet dining venues. Trained and mentored stewards and culinary team on sanitation, cooking techniques, and presentation in collaboration with Executive Chef. Maintained and excelled Interstate Hotel guidelines and expectations for customer service and food service standards.

Kroger Corporation – Atlanta, GA

Executive Chef, 2012 – 2014

Opened multimillion-dollar training facility at pilot location responsible for 20% of annual $65M store revenues. Developed food utilization system in collaboration with multiple store departments for food rotation strategy in daily specialty cold case and hot bistro menu items. Oversaw daily operations of produce, perishable, meat, and seafood departments. Developed sales promotions while maintaining customer and company favorites. Hired, trained, and disciplined employees on sanitation, rotation, organization, and presentation while enhancing cooking techniques.

Key Contribution:

Served concurrent role as Executive Sous Chef for Hyatt Midtown hotel opening. Currahee Club – Toccoa, GA

Executive Chef / Purchasing Director, 2007 – 2011

Developed and implemented all management and culinary operational procedures; performed concurrent roles as Club Manager, Purchasing Director, Executive Chef, and Events Coordinator. As Start-Up Lead Consultant, secured all opening vendor contracts for Front and Back of House (FOH and BOH) including procurement of kitchen equipment, banquet supplies, plate and stemware, filtration systems. Created inventory spreadsheets, transfer systems, menu design and content, kitchen design, retail and private label products, policy and procedure manuals, training programs, and food safety and sanitation standards. Key Contribution:

Secured exceptionally low contracts for FOH and BOH supplies, equipment, linens, uniforms, and décor through long-term vendor relationships.

ADDITIONAL EXPERIENCE

James W. Jones, CEC Page 4

10 years Capital City Club, Atlanta ranked in the top 10 Clubs in the SE Executive Chef / Purchasing Director – Capital City Country Club, Three locations in Greater Atlanta, GA area Executive Chef– Capital City Club, Crabapple, GA

Assistant Executive Chef– Capital City Country Club, Brookhaven, GA Executive Sous Chef – 103 West, Atlanta, GA

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