JEFFREY BENSON

320-***-****

adxkee@r.postjobfree.com

KEY SKILLS

Kitchen Management, Controlling Supplies, Staffing, Training, Budgets and Costs, Team Management, Team Leadership, Time Management, Self-Motivator, Delegating Tasks, Ability to Multi-Task, Ability to Perform in Stressful Situations, Complete Adherence to Cooking Standards; Maintains Cleanliness and Hygiene. P&L Proficient as well as Operating Reports. Excellent Customer Service and Satisfaction Skills, Coachable, Quick Learner, Ability to Adapt EDUCATION

2/2005-2/2007 Le Cordon Bleu College of Culinary Arts Minneapolis MN Degree in Culinary Arts

SERVSAFE SANITATION CERTIFIED

G.P.A.: 3.75

EXPERIENCE

2021-Now 160 Driving Academy

BRANCH MANAGER

Schedule and navigate meetings with potential students. Assist students with enrollment. Communicate with Financial Aid Department. Create student schedules, Assist students through graduation. Ensure all expectations are mentioned monthly. Stay current with all Federal and State rules, laws, and regulations. Student Recruitment and billing. Maintain Key Performance Indicators (KPI). Maintain weekly and monthly goals. 2018-Now Phoenix Southside Tactical

STORE MANAGER

Lead Salesman in gun sales. Ordering and display of all inventory items. Appraise all trade ins and value of used firearms. Complete FFL transfers, logging, and National Instant Criminal Background Check System (NICS). Ensuring compliance with ATF guidelines are being performed and maintained daily. Ordering “special orders” for customers. Proficiency with form 4473 and all other paperwork. Oversee all Social Media Marketing by posting sales, new items, as well as daily, weekly, and monthly store updates, sales, and specials.

2019-2020 KISD

PARAPROFESSIONAL

Assist teachers with students. Routine student check-ins for special education, and 504 students. Assist with student counseling. Escort students to desired location(s). Prepare observation reports for teachers, parents, and meetings. Assist with creation of student success plans (IEP).

2016-2019 Aramark Food Services (Grandview University) SOUS CHEF

Prepare all breakfast, lunch, and dinner entrees for faculty, staff, and students at the dining hall. Catering meals and desserts. Hire, supervise, manage, and train staff on all stations including grill, sauté, healthy, deli, pizza, salad bar, omelet, expo, vegetarian, and bakery. Ordering and inventory. Ensure all food safety procedures were followed daily. Ensure all employees maintained a clean and safe work environment. 2016-2017 Sodexo Food Service (Corporate Services and Broad Lawns Hospital) EXECUTIVE CHEF

Oversee daily operations of food service. Responsible for all food including patient dining Catering and Retail Outlets as well as all menuing and costing for all locations. Responsible for ordering inventory and receiving of product as well as all other HACCP safety and sanitation procedures and training. Staff development as well as hiring, training and scheduling. Maintained a clean and safe work environment. 2015-2016 Treat America at Farmers Mutual Hail

CHEF MANAGER/GENERAL MANAGER

Train and hire staff oversee daily operations. Responsible for catering and menu development. Responsible for writing and achieving budget as well as meeting daily sales and weekly financials.

2014-2015 Simpson College Chartwells/Compass group EXECUTIVE CHEF

Oversee daily operations of foodservice. Responsible for all food on campus including resident dining catering and retail outlets as well as all menuing and costing for all locations. Responsible for ordering Inventory and Receiving of Product as well as all other HACCP and safety and sanitation procedures and training. Staff development as well as Hiring and Training. Maintained a clean and safe work environment 2009-2014 Garvey Commons at SCSU Sodexo

DISTRICT CHEF

Oversee and assist with daily production for over 20,000 meals weekly and daycare while maintain a 28-30% food cost as well as inventory and ordering as well as other financials. Responsible for daily meetings with production staff and training for LTOS and special events along with HACCP and culinary trends.

Responsible for all catering duties including buffets, plated meals and private meals for the president of the college. Menu planning, costing and budgeting for dining and catering. Assist other accounts across the district and in tri-state area. Train other chefs and help problem solve for multimillion dollar accounts.

Oversee international groups when holding events and using kitchen also assist with ordering their food and amounts Over saw feeding our futures providing over 500 lunch to kids in need daily over the summer. Assist with bid process for accounts and new account opening.

2007-2009 Outback Steak House

KITCHEN MANAGER

Work all aspects of the line including expo, make up, sauté and grill. Certified corporate trainer. In charge of ordering, scheduling, oversee kitchen staff, monthly food costs, optimum reports as well as inventory tracking.

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