Executive Chef
Resume:
Jay Swift
Nashville Tenn 37122
*********@*****.***
Summary of Qualifications
* **** ******* ** **** at the James Beard House in NYC
Entire Career with Quality Upscale Brands
2012 Georgia Restaurant Association Restaurateur of the Year
Member, Board of Directors, Georgia Restaurant Association
2014-2016
Great knowledge of principles and practices of great food, hospitality and customer service
Strong verbal and written communication skills with staff, guests and management
Proven ability to cater to a wide range of guests and their needs
Quick learner
High commitment level
Exceptional ability to listen, understand and process new information and ideas
Excellent computer literacy including Microsoft Office, Photoshop, Aloha, In design,
Excellent attitude towards work and achievement oriented
Unconditionally honest and straightforward
Proven ability to lead and manage both line employees and other managers/chefs
Excellent priority management skills and goal oriented.
Financially focused with excellent knowledge and understanding of P&L, Cash Flow Statement and Balance sheet and how they are impacted.
OBJECTIVE
To obtain a leadership position in a company which is a forward thinker the Food and Beverage industry and to utilize my experience and character to excel in that position.
Davidson Hotels and Resorts/Margaritaville Hotel/Nashille Tennensee
Executive Chef/Director of Food and Beverage.
February 2020 to Present
Responsible for all F&B operations including 2 restaurants and a banquet facility
The Harpeth Hotel/Franklin Tennessee
Executive Chef
April 2019 to February 2020
Managed all food service operations in this 119 room boutique hotel which included 3500 square ft of event space, 2 restaurants and room service.
Taos Ski Valley/ Taos New Mexico
Consulting/Interim Chef
November 2018 to Present
Re worked and re-opened 4 outlets: 3 a la carte restaurants and a large catering facility
The Iberian Pig Decatur Ga.
Consulting Executive Chef
May 2018 to November 2018
Reworked and re vitalized the culinary program and kitchen culture in this $3.5m family owned tapas bar while training the long term chef I recruited and hired. Oversaw all food operations in a la carte restaurant and 3 outlets at Mercedes Benz Stadium.
Ocean Forest Golf Club Sea Island, Ga.
Executive Chef
August 2017 to May 2018
Responsible for all aspects of preparing and operating the club thru it’s grand re- opening in March 2108 including hiring, training, menu development, budgeting and financials, vendor relations, event planning, FF&E.
Noble Fin Restaurant Peachtree Corners, GA
Chef/Partner
May 2016 to Sept 2017
Responsible for all aspects of opening and operating the restaurant including hiring, training, menu development, budgeting and financials, marketing, vendor relations
“Best Seafood in Atlanta”—Thrillist Atlanta
“Best New Restaurant in Gwinnett” –Inside Gwinnett Magazine
“3 Stars” – (Excellent, highest rating)—Atlanta Magazine
4th&Swift Atlanta, GA
2008 - 2016 Chef /Owner
Responsible for all aspects of opening and operating the restaurant including hiring, training, menu development, budgeting and financials, marketing, vendor relations.
3 time 4 Star Review recipient -- Atlanta Journal Constitution
Top 50 restaurants in Atlanta 7 years in a row—Atlanta Magazine
Rainwater Restaurant Alpharetta, GA
2005-2007
Executive Chef
Responsible for all aspects of kitchen and banquet operations
Fifth Group Restaurants Atlanta, GA
1997 – 2005 Executive Chef/ South City Kitchen
Responsible for all aspects of operating the restaurant including hiring, training, menu development, budgeting and financials, marketing, vendor relations.
Renaissance Hotels and Resorts Baltimore, Washington DC, New York City
1993- 1997- Chef de Cuisine/Banquet Chef
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