Jena Blocher

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

Asheville, NC *8803

805-***-****

adhr84@r.postjobfree.com

Work Experience

*/**-*/** *** Pullman Food & Drink

Lead Line Cook Glenwood Springs, CO

Worked saute, grill, pantry and pastry stations; helped improve operational flow in high volume kitchen during opening and closing shifts.

Effectively communicated with BOH & FOH to ensure diner satisfaction.

Initiated prep lists to organize food production.

Estimated needs, set standards for quality and quantity, minimizing waste.

Provided support to team by proactively prepping for next shifts upcoming needs.

12/18-7/19 Hotel Jerome

Executive Sous Chef Aspen, CO

Controlled manpower distribution throughout property, overseeing the schedule of all culinary outlets.

Supervised the preparation and control of daily and weekly menu specials.

Managed 4 Sous Chefs, 1 Banquet Chef, 2 Pastry Chefs and 6 Jr. Sous Chefs; supervised scheduling of Stewarding Department.

Improved operational efficiencies that benefited the hotel and its patrons.

Fostered positive work environment in all kitchen areas.

Directed and coordinated Aspen Food and Wine 2019 for Hotel Jerome.

9/16-1/17 Loews Hotel

Banquet Chef Atlanta, GA

Ran all aspects of Banquet Kitchen; execution of food to set-up of all buffets and events.

Managed 40k sq ft of Banquet and Catering space. Leading a culinary staff of 18 individuals.

Assisted with all maintenance of daily, weekly and monthly budgets regarding food, operating items, and labor.

Consulted daily with hotel Food and Beverage Director to ensure continuous forward thinking and discuss operations of everything Food and Beverage.

Created a new Banquet menu for 2017.

2/15-7/16 Ubiqitous Farm

Contractual Consulting Chef Pasadena, CA

Facilitated all production and harvest of organic plums and tangerines directly with farmers.

Implemented new menu and developed a creative marketing strategy to increase business and production processes.

Lowered expenses in all areas of catering by implementing new SOP’s, vigilant expenditure control on food and beverage costs adding packages and increased pricing for catering menus.

Interviewed and recruited all new positions building a professional well-rounded team.

Managed staff of 44 in lieu of Executive Chef or Food and Beverage Director. Including daily operations of Banquet and Restaurant facility.

Revitalized internship program for students.

Supervised all kitchen food, stewarding and purchasing operations.

1/14-2/15 Omni Orlando Resort

Resort Tournant Chef Champions Gate, FL

Successfully deployed effective management skills by encouraging dialogue and input from front of house and culinary staff resulting in increased morale, lower turnover and a more productive work environment. Established food and beverage trainings that resulted in a more consistent, efficient and educated workforce.

Assisted with all responsibilities for daily culinary operations by leading 120 culinary associates, 3 Sous Chefs and 4 Restaurant Chefs, 5 Restaurants, Coffee and Deli and 147k square feet of Banquet and Catering Space. Assist direct annual budget of $35 million in F&B revenue with an aggressive forward thinking daily set up.

Daily monitoring and operation through Avero Slingshot, Kronos, Synergy and BirchStreet as well as guest Medallia scores for future improvement and the continuation of consistent service and preparation.

7/12-8/13 Ritz Carlton Hotel Truckee, CA

Specialty Chef

Chef de Cuisine of Mountain Blue specialty restaurant, Garde Manger Chef, responsible for all set up and food preparation for Club Lounge.

Restaurant and Banquet Menu designer for every quarter. Vigorously educated Sous Chefs and line associates in training to consistently perform at the highest level under company policies procedures and guest satisfaction.

9/05-7/12 Four Seasons Hotel Chicago, IL

Banquet Chef

Member of opening management team at the Four Seasons Hotel, Baltimore Maryland 2012 as Banquet Chef / Executive Sous Chef. Oversaw all aspects of kitchen operations: recruitment, retention and development of new staff, menu-planning, costing and implementing startup of new operation.

Monitored direct expenses daily with a 20% food cost and 11% labor cost to ensure maximum flow through high volume revenue and department profit in Chicago.

Worked directly with local and national product providers, creating and executing monthly specialty menus up to 8 courses with food and wine, bourbon, beer, whiskey, and sake pairings. Created new Banquet Menu. Offerings included on the menu were Japanese, Italian, Mediterranean, French, Spanish, Caribbean and American Bistro type flares.

Awarded Manager of the year 2011.

7/02-9/05 Peninsula Hotel Chicago, IL

Chef de Partie

Prepared amuse, specials, first course for Avenues restaurant working directly with Chef de Cuisine.

Responsible for all line checks in accordance with CDC’s standards, daily food inventory and ordering of specialty products.

Worked all stations and areas in hotel, including Shanghai Terrace, Lobby Restaurant, Pierre Gourmet and the Banquet Kitchen. Strong lead on sauté and wok station, also participated in all management courses and classes to increase productivity and morale in the organization.

Awarded employee of the month August 2003 and July 2005.

9/00-7/02 Park Hyatt Chicago, IL

Banquet Kitchen Supervisor

Assisted with all scheduling of 40+ banquet cooks with the Banquet Chef.

Participated in executing all banquet tastings including, garde manger, hot food and pastries.

Responsible for all cafeteria ordering and menu creation.

Assisted with all training and on boarding of new associates, designated culinary trainer.

Education:

2000 BS in Culinary Arts Kendall College Chicago, IL

*Serve Safe Certified 2019

References available upon request

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