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Social Media Food

Location:
Clinton, MD
Salary:
105000
Posted:
September 27, 2020

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Resume:

Jonathan Kehau Till

**** **** ***** **, ** Washingto MD 20744

Phone : 857-***-**** E-mail: adgghr@r.postjobfree.com Instagram: @whatsburning @Heritageforaging

OBJECTIVE

To obtain a position as where my management, culinary skills, and ideals will reflect my passion for cuisine, culture and community

EXPERIENCE

Owner March 2020 – Current

Heritage Foraging LLC- Ft. Washington, MD

Controlled, created, and over saw foraging, purchasing, design, product developmen and shipping

Established relations with customers and local venders

Maintained all finances and expenses

Developed and maintained website, social media, and online store

Run day to day operations

Executive Chef October 2018 – Current

Evening Star Café- Neighborhood Restaurant Group

Controlled all aspects of BOH operations for 5 outlets and 2 restaurants

Ensured adherence to food regulations for VA, wrote HACCP plans, oversaw welfare and training for staff

Implemented new food concepts, developing unique and diverse menus that aligned w/ my farm-to-table/ forest-to-table beliefs

Increased sales over all sales by over 11%, decreased food cost by 2%, lowered labor cost by 4%

Listed as Washington Posts food critic Tom Sietsema’s 8 favorite places January ’19, February ‘19

Received 2 Stars from the Washington Post

Executive Chef February 2016 – March 2018

William Jeffery’s Tavern- Arlington, VA

Controlled all aspects of BOH operations

Ensured adherence to food standards and oversaw welfare and training for staff

Controlled food cost, monitored purchases and catering operations

Implemented new food concepts, developing a unique and diverse menu

Increased catering sales by creating a customized menu

Lowered total operating costs by 7% in first year and maintained average of 29% food cost and 27% labor cost

Opening/Training Chef Barteca June 2015 – January 2016

Bartaco- East Coast

Opening training chef for multiple locations (included training, hiring, sourcing produce, setup)

Training chefs and sous chefs in day-to-day operations of kitchen

Ensured BOH employees follow all standards set forth by corporate

Kept food, labor, and controllable cost in line day to day, weekly, quarterly, yearly

Developed vender relationships

Ensured all sanitation practices are followed according to state law

Sous Chef January 2014 – June 2015

Hermitage Hotel/ Capital Grille- Nashville, TN

Menu development

Oversaw and participated in menu/charcuterie preparation and production

Ensured proper sanitation standards

Developed and maintained vender relationships, ordering for all outlets both front and back of house

Kept food, labor, and controllable cost in line for quarterly and yearly goals

Executive Sous Chef January 2013 – January 2014

Puritan & Company- Cambridge, MA

Implemented charcuterie program

Ensured proper sanitation standards

Helped the executive chef to hire and train kitchen personnel

Controlled and regulated desired food cost/labor cost through proper scheduling and ordering

Responsible for daily ordering and communications with local farms and foragers

Assisted in daily menu writing

Executive Sous Chef December 2008 – May 2012

Beekman St Bistro- Saratoga Springs, NY

Worked exclusively with local farms to write daily menus based on seasonal availability and sustainability

Responsible for menu development including pastries

Butchery, managed day to day operations and production, weekly ordering

Helped control and regulated desired food cost/labor cost through proper scheduling and ordering

Banquet Sous Chef May 2008 – April 2009

Prime at Saratoga National Golf Course - Saratoga Springs, NY

Trained under a C.M.P.C. Volkommer, supervised a crew of 10 cooks to prepare high end, high volume catering functions

Coordinated with banquet chef to execute weddings, fundraisers and corporate events

Oversaw and coordinated weekend brunch garde manger display for up to 500

Education and Memberships

New England Culinary Institute – Montpelier, VT 2008 Associate of Culinary Arts

Food managers certification Exp: 11/18/20

Virginia Food Managers Card Exp: 11/18/20

Commercially certified wild mushroom forager and distributor

Member of Mycological Association of Washington DC

Member of Slow Food USA

Acknowledgments

Washington Post food critic Tom Sietsema’s favorite places to eat. Front cover weekend section Jan’ 19, Feb ‘19

Awarded 2 Stars from Washington Post

DC Refined, 5 rising stars to watch out for 2019

Michelin Guide, Mushroom foraging with chef Jonathan Till

Michelin Guide Ingredient Spotlight: Morel

Northern Virginia Magazine, Evening Star gets an up graded with new chef

Arlington Magazine, Foraging for food w/ chef Jonathan Till

Monticello’s 2019 Heritage Harvest festive guest speaker on foraging



Contact this candidate