Jay Kimball, CRC

Delray Beach, FL 985-***-**** adrfih@r.postjobfree.com www.linkedin.com/in/jay-kimball Innovative executive chef and culinologist with 25+ years of leadership experience. Enthusiastically expanded the guest experience in all venues managed by identifying, analyzing, and capitalizing on trends and flawless execution. Analytical leader & supervisor excelling in creative thinking, team development, resources management and working within cross-functional teams to innovate and achieve revenue goals. Excellent communicator and coach with strong business acumen excelling in cost control and profitability. Extensive experience in budgeting and P&L management to achieve company goals. Exercises risk management, good judgement, and creative solutions to achieve excellence. Professional Experience

CMS Solutions LLC Saint Johns, FL

President & Executive Chef 04/01/2021- Present

● Founded a company specializing in creative solutions for the Food & Beverage Industry through the practice of Culinology, innovative marketing and a 360 approach

● Culinary services include facilitating ideations, concept development, trends assessment, menu gap analysis, menu development, training, gold standard recipe development & restaurant operations

● Technical services range from conceptualization to developing, commercializing, testing & marketing products for retail, foodservice, and industrial applications

● Specialist in operational analysis & management

● Trade show/event planning & execution, restaurant opening assistance, trade show assistance and corporate chef representation are some of the other services offered Dairifair Foods Jacksonville, FL https://www.darifair.com/ Director of Industrial / Culinary Sales 05/2019-04/2021

● Drove new business development in the restaurant and food manufacturing industries and managed accounts generating over $45 million

● Facilitated the introduction of plant-based dairy products to secure a share of the milk alternatives market, a $2.4 billion industry

● Drove market visibility and innovation by devising and creating sales plans, collateral, and culinary presentations to build demand for dairy and milk alternative products

● Positioned company to adopt a culture of continuous innovation consistently exceeding expectations and strengthening current client relationships

John Folse & Rick Tramonto Restaurant Revolution New Orleans, LA http://www.revolutionnola.com/ Chef / Partner 04/2017-04/2019

● Member of the original chef team tasked with restaurant concept, development and opening

● Trained the opening chef team on the evolution of Cajun & Creole cuisine

● Created upscale menu items & recipes deeply rooted in Southern Louisiana culture and tradition

● Worked closely with the design team on selection of kitchen equipment and layout of food preparation areas

● Worked closely with cross-functional teams in sourcing of food products and development of the beverage program

Chef John Folse & Company Manufacturing Gonzales, LA http://www.jfolse.com/ Vice President of Research & Development 04/2013-04/2019

● Rehired to spearhead sales strategies and product development initiatives to exceed current client expectations and attract new customers to the brand

● Crafted expansion strategies while maintaining high product quality and increasing profits

● Worked closely with cross-functional teams to manage the inventory and supply of raw materials to ensure seamless operational efficiency

Dairifair Foods Jacksonville, FL https://www.darifair.com/ Director of Industrial / Culinary Sales 04/2011-03/2013

● Cultivated new client relationships and secured accounts increasing revenue growth

● Liaised with culinary team/research & development team to create innovative menu items for new and existing accounts

● Developed and updated sales collateral for new and current product lines to stimulate client interest

● Partnered with the Vice-President of Sales to modify sales strategies to ensure products meet the needs of a continuously changing market

Chef John Folse & Company Manufacturing Gonzales, LA http://www.jfolse.com/ Vice President of Business Development / Research & Development 01/2009-03/2011

● Led the restructuring of Research & Development and Sales Departments into a single cohesive team

● Boosted customer satisfaction following the merger

● Increased product “time to market”

Additional Experience

Chef John Folse & Company Manufacturing Vice President of Research & Development

● Managed industry-leading national accounts

● Devised and implemented strategies to rotate, consolidate, and reduce raw goods inventory saving the company $2 million annually

● Studied and continuously improved plant processes which increased overall yields and efficiencies by 15%

Chef John Folse & Company Manufacturing Director of Research & Development

● Coordinated research and development initiatives, commercialization and production for items in the 70,000 square-foot, state-of-the-art USDA manufacturing facility

● Conducted market research and identified food trends that meet customer demands in a highly competitive market

● Collaborated with client culinary and marketing teams to develop restaurant menu items in compliance with strict cost parameters

Chef John Folse & Company Lafitte’s Landing White Oak Plantation Corporate Executive Chef

● Created menus for all company-owned foodservice operations and developed concept driven products for national chain restaurant accounts

● Supervised the culinary team of 65 members during the production of 2 weekly television shows, a weekly radio show, all company owned F&B operations and national/international fundraising events

● Leveraged creativity and attention to detail to create food styling and photo layouts for cookbooks and publications

Core Competencies

Culinary Management, Leadership, Coaching, Team Building, Certified Research Chef, Strategic Partner Development, Vendor Network Management, Cost Controls, Inventory Management, Process Improvement, Market Research, Business Management, New Product Development, Marketing, Quality, Presentations, Food Outlet Management

Education/Professional Development

Conceptual Selling & Strategic Selling, Miller Heiman Group Continuing Education in Food Science, Culinary Institute of America, Napa Valley Undergraduate Studies in Food Science & Technology, University of Nebraska-Lincoln Continuing Education in International Cuisine, Culinary Institute of America, Napa Valley Continuing Education in Classical Cuisines, Culinary Institute of America, Hyde Park Comprehensive Culinary Program, Culinary Institute of America, Hyde Park Business Administration, Louisiana State University

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