Executive Chef Fine Dining-Casual-Events

Jay Kimball

Palm Beach, FL 985-***-**** **********@**.*** www.linkedin.com/in/jay-kimball

Innovative chef with 20+ years of leadership experience in hospitality management. Extensive culinary background includes opening and operating some of the top fine dining destinations in New Orleans and the surrounding area. Enthusiastically expanded the guest experience in all venues managed by identifying, analyzing, and capitalizing on trends and flawless execution. Creative leader & supervisor excelling in team development, resources management and working within cross-functional teams to innovate and achieve revenue goals. Excellent communicator and coach with strong business acumen excelling in cost control and profitability. Extensive experience in budgeting and P&L management to achieve company goals. Professional Experience

CMS Solutions LLC Delray Beach, FL

President & Executive Chef 04/2019 - Present

● Founded a company specializing in creative solutions for the Food & Beverage Industry through the practice of Culinology, innovative marketing and a 360 approach to development

● Culinary services include facilitating ideations, concept development, trends assessment, menu gap analysis, training, gold standard recipe development & restaurant operations

● Technical services range from conceptualization to developing, commercializing, testing & marketing products for retail, foodservice, and industrial applications

● Specialist in operational analysis, cost control & management

● Trade show/event planning & execution, restaurant opening assistance, trade show assistance and corporate chef representation are some of the other services offered John Folse & Rick Tramonto - Restaurant Revolution New Orleans, LA http://www.revolutionnola.com/

Chef / Partner 06/2012- 04/2017

● Member of the original chef team tasked with restaurant concept, development and opening

● Trained the opening chef team on the evolution of Cajun & Creole cuisine and subsequently created a critically acclaimed fine dining destination

● Created modern, upscale menu items & recipes deeply rooted in Southern Louisiana culture and tradition

● Worked closely with the design team on selection of kitchen equipment and layout of food preparation areas

● Worked closely with cross-functional teams in sourcing of food products and development of the beverage program

Chef John Folse & Company New Orleans, LA

http://www.jfolse.com/

Corporate Executive Chef R&D 11/2001 - 03/2019

● Coordinated research and development initiatives, commercialization, and production for items in the 70,000 square-foot, state-of-the-art USDA manufacturing facility

● Conducted market research and identified food trends that met customer demands in a highly competitive marketplace

● Collaborated with client culinary and marketing teams to develop restaurant menu items in compliance with strict cost parameters and brand standards

Chef John Folse & Company Bittersweet Plantation Donaldsonville, LA http://www.jfolse.com

Corporate Executive Chef 10/1998 - 10/2001

● Member of the original chef team tasked with restaurant concept, development and opening

● Trained the opening chef team on the evolution of Cajun & Creole cuisine and subsequently created a critically acclaimed fine dining destination

● Created modern, upscale menu items & recipes deeply rooted in Southern Louisiana culture and tradition

● Worked closely with the design team on selection of kitchen equipment and layout of food preparation areas

● Worked closely with cross-functional teams in sourcing of food products and development of the beverage program

Chef John Folse & Company Lafitte’s Landing White Oak Plantation http://www.jfolse.com

Corporate Executive Chef 10/1996 – 10/1998

● Managed all company owned fine dining, catering, and casual dining venues

● Created menus for all company-owned foodservice operations and developed concept driven products for national chain restaurant accounts

● Supervised the culinary team of 65 members during the production of 2 weekly television shows, a weekly radio show, all company owned F&B operations and national/international fundraising events

● Leveraged creativity and attention to detail to create food styling and photo layouts for cookbooks and publications

Core Competencies

Culinary Management, Restaurant Management. Fine Dining, Leadership, Coaching, Team Building, Strategic Partner Development, Vendor Network Management, Cost Controls, Inventory Management, Process Improvement, Market Research, Business Development, New Product Development, Marketing, Multiple F&B Outlet Management, Purchasing, Contract Buying

Education/Professional Development

Comprehensive Culinary Program, Culinary Institute of America, Hyde Park Continuing Education in International Cuisine, Culinary Institute of America, Napa Valley Continuing Education in Classical Cuisines, Culinary Institute of America, Hyde Park. Continuing Education in Food Science, Culinary Institute of America, Napa Valley Undergraduate Studies in Food Science & Technology, University of Nebraska-Lincoln Business Administration, Louisiana State University Conceptual Selling & Strategic Selling, Miller Heiman Group

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