JIMMY J. LEHEW

*** ***** *** **** *#***

SALT LAKE CITY, UT 84111

801-***-**** CELL

Email: ado0lu@r.postjobfree.com

PROFESSIONAL EXPERIENCE:

**** - ******* ********** **** **** Lake City, UT

Consulting for many of the Native American Casinos - Menu Planning, Sanitation Plans, Design Work for future additions Travelling to NYC in July 2021 to do a TV Interview about my mentor Julia Childs that I did my Internship under in 1984/1985.

09/2016 - 08/2017 Hutsoons Catering Service Houston, TX Exec Chef/Director of Catering, Event Coordinator

Personal Accomplishments while at Hutsoons Catering Service:

● Redesigned all banquet menus

● Reduced Food Cost by 30% the first 3 months there

● Redesigned Food Service Training Manuals (Sanitation, Food Storage, Had all Food and Beverage Staff Serv Safe Trained and Certified)

● Rewrote Ordering Guide for inventory

● Worked with the local to establish a new way of inventorying dry storage and the freezer walk-ins

● Booked events and costing out events for clients

(Reason for leaving: Hurricane shut done the business.) 06/2005 – 09/2016 Rangel Catering Company Salt Lake City, UT & Reno, NV Executive Chef

● Completely in charge of all functions of the Kitchen/ Sanitation/Cost Control/ Menu Structure/Management of Employees

● Caterings from 500 to 5000 people indoors and outdoors Personal Accomplishments while at Rangel Catering:

● Redesigned all banquet menus.

● Reduced Food Cost by 30% the first 3 months that I was there.

● Redesigned Food Service Training Manuals (Sanitation, Food Storage, Had all Food and Beverage Staff Serv Safe Trained and Certified)

● Rewrote Ordering Guide for the inventory that was being used.

● Working with the local to establish a new way of inventorying dry storage and the freezer walk-ins and as the total inventory

● Training the Line Cooks to use the Stratton and Warren computer program.

(Reason for leaving: Owner retired and liquidated the business.) Additional Experience:

2004 – 2005 Sheraton Hotel Birmingham, AL

Chef De Cuisine

Personal Accomplishments while at Sheraton:

● Reduced food cost from 148% to 28% in 3 months

● Reduced Kitchen Staff to meet the needs of sales

● Increased Sanitation from a score of 80% to 99% in a matter of 1 month

● Redesign all of the Ordering Guides to meet the menu items that were being offered.

● Food and Beverage Meeting once a month to increase the knowledge of the staff in proper cost control, proper food pre-sheet, proper plate presentation pre-items.

● Working with Mr. Wilson (F&B Director) to establish a new menu to meet the corporate chefs needs for food cost and to use up the over stock of inventory that was left when I come on. Pearl River Resort, Choctaw, MS 2001-2004

Sous Chef

Spectrum supervised 20 employees and ordered all related food products, while acting as Executive Chef. Monthly Food Sales $4 Million

Personal Accomplishments while at Pearl River Resort

● I was brought on before the opening date to help train the staff in the buffet as well as the other outlets of the new casino (Golden Moon Casino).

● I help train the Outlet Chefs –Chef Will. I help train in production recipes.

● Trained staff in inventory control, cost control of labor and food cost.

● Worked with Chief Martin with new casino ideas on food cost control.

● Menu Planning with Chef Will/ and with Lead Cooks.

● Scheduling Training to establish a means of controlling the cost of labor EDUCATIONAL DEGREE:

AA - Culinary Art - Fine Wines- Classically trained French chef with a solid culinary foundation and international exposure. Le Cordon Rouge 1985

LICENSE:

Casino Employee License - Sous Chef

Mississippi - 2003

CERTIFICATION:

Certificate - Executive Chef / plus many more starting in 1986 AREAS OF EXPERTISE

● Delivery of my client’s culinary dreams when, where and how they want all within budget

● The standardization of menu recipes with presentation photos to create a blueprint for success

● Controlling fine dining food costs at or below 26.5% compared to the industry standard of 34%

● Maintaining gourmet dining labor costs at or below 26% compared to industry standard of 30%

● Flattened banquet labor costs at 5% compared to industry standard of 7%

● Maximize word of mouth advertising by creating unforgettable cuisine and memorable moments

● Flawless execution of small, medium or large scale culinary/catering events

● Continually raise the bar on kitchen and front of the house performance levels through training

● Expert troubleshooter can snuff out small fires while they are still in the smoke only stages

● Multi-tasking & productivity expert with an eagle eye for maximizing profit opportunities

● Generate free press with culinary classes, wine tastings, competitions, the media and charity events

● Keep excitement with a changing menu as I am a highly versatile, creative and adaptable Chef

● I bring an unmatched passion and boundless enthusiasm for my job each and every day

● The organization of kitchens and training staff for maximum efficiency, quality and productivity

● Won 2 Silver medals & one gold medal as Chef at the Southwestern Culinary Expo in in Phoenix, AZ

● Awarded with a 5-month management assignment to train staff for Rangel Catering, Nevada

● Sold and delivered my largest profit catering event for 1500 people with the Kodak Company Convection - 1800 people Convection for the Blind. Earned, Sold and delivered my landmark restaurant supplier contract for Alta Mesa Country Club.

● Leveraged that sales success and relationship to close contracts for supplying gourmet products-Landed major contracts to supply foods with 3 other major food service distributors

● Transitioned a brown bag sandwich shop into a high-end casino tripling annual sales

● Catered for and sold to clients such as Governor of New Mexico, the Utah Jazz. Etc.

● Graduate of the Le Cordon Rouge Culinary School

● Selected to be Executive Chef of the year in Mesa, Ariz.

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