Executive Chef Online Order

Jeff Hosford

Clermont, FL *****

407-***-**** **********@***.***

EXPERIENCE:

Grace O’Malley’s – Clermont, Fl.

Restaurant Consultant

Designed kitchen and selected all equipment and small wares, created menu and recipe costing

Set up inventory, scheduling, label printing, KDS and POS systems

Wrote S.O.P.and HACCP manuals

Set up vendor contracts and all purchasing online order guides

Pre-opening hiring, training and set up 02/24-08/24

Cambria Hotel - Orlando, FL 12/21 – 02/24

Food & Beverage Director

Annual Sales Volume $5.5M+

Developed all SOP’s, order guides, and operational materials for new restaurant opening.

Pre-opening hiring, training and set up.

Food and cocktail menu development and costing.

Food cost maintained below expectations at 26%

Scheduling and labor control - Exceed labor cost expectations at 14%

Inventory and order control – Exceed beverage cost expectations below 19%

Main Event - Orlando, FL 06/16 – 07/20

Executive Chef/AGM

Annual Sales Volume $10 Million

Assisted with the new restaurant opening

Pre-opening hiring, training and set up.

Food cost maintained below expectations at 23%

Labor cost maintained below expectations at 12%

Set up inventory through Crunch -time/net-chef

Hagan O’Reilly’s - Winter Garden, FL 01/08 – 05/16

Executive Chef/ AGM

Annual Sales Volume $5.5 Million

Increased sales by 25%

Opened location, profitable after 6 months.

Designed kitchen, created menu, wrote S.O.P.

Set up inventory system.

Developed 12 team members into management positions.

Employee turnover BOH 0% FOH 15%

Food costs maintained below expectations at 24%

Labor below expectations at 14%

Created and implemented scratch-made menus & daily specials.

Hired and trained all Back of the House staff members including all HACCP.

Finalist in the Ocean Spray Ultimate Cranberry Recipe Contest 2008 Foodservice Division.

Set up purchasing, inventory, and food costing utilizing the CHIEFTEC program.

Cheney Brothers Inc. - Ocala, FL 04/04 - 12/07

Marketing Associate

Developed and maintained a territory generating $3 Million in sales with an average of 18% gross profit.

EDUCATION:

Penn State University - Degree in Business Administration graduating with a 3.8 GPA

Culinary Institute of America (CIA) – Degree in Culinary Arts graduating with a 4.0 GPA

Contact this candidate