Jonathan A. Levine

**** ******* *****

Melbourne, FL 32940

631-***-****

adbgsa@r.postjobfree.com

EDUCATION

Johnson & Wales University - May 1999,

University of South Florida- April 1997, Bachelor of Science

University of South Florida- April 1997, Bachelor of Arts,

WORK HISTORY

2015 - 2019 Smoke Shack Blues BBQ: Port Jefferson, NY

Restaurant Owner/Operator Executive Chef

·Developed Restaurant from ground up, creating business plan, operational strategy, sourced contractors and equipment, hired employees, and procured permits.

·Managed all financial aspects of operations, Including daily cash records, vendor accounts, employee payroll, and business expense accounts.

·Created & Implemented marketing campaigns to drive business.

·Managed Daily Social Media & Online Operations.

·Named Best BBQ restaurant on Long Island by Newsday on August 30, 2016.

·Maintained A+ rating with Suffolk County Health Department.

2011- 2015 Danfords Hotel: Port Jefferson, NY

Executive Chef: (Lead F&B Executive)

·Responsible for all aspects of a 5 Million Dollar a year operation

·Improved Hotel’s signature restaurant WAVE from 1.5 to 3 stars (NEWSDAY)

·Increased F&B Revenue without compromising Food Quality, Budgeted Food Cost & Budgeted Kitchen Labor

2008 – 2011 The Wynn Hotel: Las Vegas, NV

Executive Chef: The Buffet, Garde Manger, & Main Kitchen

·P&L responsibilities: cost / inventory control, menu planning, high volume food production, ordering, scheduling, budgeting, training, & sanitation

·“The Buffet” was declared, “Best Buffet: Las Vegas, 2010 by Las Vegas Review Journal under my tenure.

·Only casino resort in the world to receive the Mobil 5 Star, AAA 5 Diamond and Michelin 5 Red Pavilions

·Played a vital role in the conception of Encore’s Beach Club Grill at Wynn, blending an upscale restaurant with a daytime chic beach party theme.

2006 – 2008 CAESARS PALACE: Las Vegas, NV

Chef Garde Manger, Banquets.

·Responsible for all Cold Food Production, Ordering, Scheduling, New Menu Creation, and VIP Themed Event Creation

Chef Tournant, Guy Savoy

·Restaurant Opening Chef Poissonier, Michelin 3 Star

2003 - 2006 THE MERCHANT RESTAURANT: Jersey City, NJ

Chef de Cuisine,

·Responsible for all Food Production, Ordering and Scheduling

·Created New Lunch, Dinner & Catering Menus; Increased Food Sales

2001 – 2003 WESTON HILLS COUNTRY CLUB: Ft. Lauderdale, FL

Banquet Chef

2000 – 2001 RITZ CARLTON HOTEL: San Juan, P.R.

Chef de Partie.

1998 - 2000 PARK AVENUE CAFÉ: New York, NY.

Sauté Cook

REFERENCES

Adam Cedrati, Partner/Investor, Smoke Shack Blues BBQ, New York 786-***-****

Mitch Wiener, Partner/Investor, Smoke Shack Blues BBQ, New York 516-***-****

Stewart Weiner, General Manager at Danfords Hotel, Currently Chief Operator Officer at The Morgan Resort, St. Maarten 721-***-****, adbgsa@r.postjobfree.com

David Snyder, Corporate Chef at Wynn & Encore Hotels, Las Vegas 702-***-****

Brian Kenny, Executive Sous Chef at Wynn & Encore Hotels, Las Vegas 702-***-****

https://www.danfords.com/blog/announcing-new-executive-chef-jonathan-levine/

https://www.newsday.com/lifestyle/restaurants/3-star-chef-leaves-wave-seafood-kitchen-in-port-jefferson-1.10666868

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