Jarrod

Himes

My philosophy as a Chef is that “ a tomato is a tomato is a tomato” I believe a respectful, healthy curiosity along with a determination to inspire through taste, presentation & effort is how best to highlight and respect an.

Experience

8/1/2020-7/1/2021 Executive Chef • Steinhilber’s Restaurant

As the Executive Chef of a Historic Fine Dining Restaurant, I was charged with the awesome responsibility to uphold the standards of scratch cooking, onsite butchery of wet aged primal cuts of beef, sorting & fabricating of fresh seafood, overall quality & consistency of Guest’s favorites as well as new inspired offerings. Responsible for balancing busy nightly service of over 300 covers, daily platted banquettes and catered events.

2/15/2020-7/1/2020 Executive Chef • Scope Arena, Chrysler Hall, Wells Theater, Pub Restaurant

Due to the Covid 19 Pandemic my role as the Executive Chef was cut short as restrictions mandates closed theaters & travel. Prior to being furloughed my staff & I crafted countless one-off menus for specific performers, events for multiple venues.

9/2/2017–2/14/2020 Executive Chef • Riverside Regional Medical Center

Senior Culinary Leader in the role of “System or Corporate Executive Chef” in support of 14 Hospital Food & Nutrition Services. Management in direct support of over 15 million dollars in annual budget. Responsibilities include but not limited to; Menu & Recipe creation, Implementation & adherence to company & local regulatory inspection readiness, standards, hiring of cooks, wait staff as well as Chefs & Managers. I oversee & or manage the daily operations for multiple accounts & outlets. In the last calendar year at my primary account, with a year of operational savings of $470k and as a System wide $890k

6/2013–9/2017 • Independent Consultant

As a Consultant Executive Chef I worked with several Companies in multiple regions, Isabella Puerto Rico, Washington D.C., San Francisco, Los Angeles Ca., Miami Fl., Houston Tx.; Traveling & working in this capacity gave me an unprecedented understanding of branding, initial project launch, expansion & revamps. My primary duties were menu creation, recipe writing, sourcing of ingredients, research & development, planning of kitchen schematics & equipment layout, recruiting & hiring of staff, as well as understanding of local regulatory standards.

3/2010–6/2013 Executive Sous Chef • Founder’s Inn & Spa

As the Executive Sous Chef of a 240 bed Resort & Spa I was tasked with overseeing all aspects of daily operations to include managing the three dinning outlets (Swan Terrace/ Fine Dining, Hunt Room/Tavern Pub, Spa & Terrace Dining/ quick service) I wrote, planned & implemented all menus for the three outlets as well as monthly wine paring dinners, banquets, weddings, holidays competitions, media events, cooking classes & provided a worldly dining experience tour our guest in our 40,125 sq. ft. of meeting space. During my time there we earned several awards and were featured in multiple publications; Taste of Hampton Roads(Best Dish2012) March of Dimes dish of the Year 2012 & 2013, Costal Virginia Sustainable Seafood Dish of the Year 2013

My philosophy as a Chef is that a” tomato is a tomato is a” I believe a respectful & healthy curiosity of how best to use an ingredient is key to every great meal.

Education

Sunny College Ft. Drum campus, Watertown N.Y.

2003 Associates in Occupational Studies/ Culinary Arts

References

[Available upon request.]

4302 Radius Way

Newport News V.A. 23606

757-***-****

adonh9@r.postjobfree.com

chefjarrrod@ig

Contact this candidate