Food Service Executive Chef

JERRY J. MORGAN

Tucson, AZ *****

520-***-**** ***********@*****.***

Professional Objective

To secure a rewarding and challenging leadership role in hospitality where I can apply over 20 years of culinary and operational management experience to drive team success, guest satisfaction, and business growth.

Summary of Qualifications

- 20+ years of progressive leadership in diverse hospitality environments

- Proven success in team management, training, and performance improvement

- Strong background in food service operations, inventory control, and budgeting

- Experienced in high-volume, fine dining, banquet, and healthcare food service

- Excellent communicator, problem-solver, and collaborator under pressure

- Recognized for operational efficiency, creativity, and guest-centered service Professional Experience

Executive Chef

Southern Arizona VA Health Care System, Tucson, AZ August 2023 – Present

• • Lead menu development for patients, staff, and events, ensuring compliance with dietary needs

• • Supervise kitchen operations, staff training, and food safety standards

• • Oversee inventory, procurement, and budget alignment for hospital food services

• • Collaborate with dietitians to create therapeutic and nutritional meal plans

• • Participate in performance evaluations, policy implementation, and interdepartmental committees

Banquet Chef

Tanque Verde Ranch, Tucson, AZ

October 2022 – August 2023

• • Directed banquet kitchen operations, including staffing, scheduling, and cost control

• • Created and executed event-specific menus in coordination with the Executive Chef and Sales Team

• • Maintained vendor relationships and ensured quality procurement of ingredients

• • Acted as guest liaison to ensure satisfaction during special events and weddings Sous Chef de Cuisine

Chef Chic, Tucson, AZ

February 2022 – October 2022

• • Managed day-to-day kitchen functions, training, and labor analysis

• • Developed menus, controlled inventory, and supported competitive culinary events

• • Ensured consistent execution of high-quality food preparation and presentation Kitchen Production Supervisor

AB46 Investments, Tucson, AZ

2021 – 2022

• • Oversaw baking and packaging operations with a focus on innovation and efficiency

• • Maintained production schedules and trained staff in quality assurance and process improvement

Prep/Line Supervisor

The Mountain Oyster Club, Tucson, AZ

2019 – 2021

• • Specialized in meat fabrication, line service, and banquet execution

• • Supported large-scale food preparation in upscale dining and private events Sous Chef de Cuisine

The Parish, Tucson, AZ

2017 – 2019

• • Directed kitchen operations including labor, purchasing, and menu design

• • Collaborated on Iron Chef competitions and R&D with the Executive Chef

• • Provided front-facing guest interaction for culinary satisfaction Kitchen Operator

The Forum, Tucson, AZ

2016 – 2017

• • Independently ran all kitchen operations for an assisted senior living community

• • Maintained high standards for safety, nutrition, and quality across three daily meals Line Supervisor / Sous Chef Roles

Various Tucson, AZ Restaurants

2013 – 2016

• • Charro Steak – AM Line Supervisor

• • Lodge on the Desert – Sous Chef

• • Ghini’s French Caffe – Kitchen Manager

• • Flying V at Loews Ventana Canyon – Line Cook

Freelance Food Writer

Tucson Weekly

2012 – 2013

• • Researched and authored a column on Tucson’s food scene Line Cook

Reilly’s Craft Pizza and Drink & Janos Restaurant

2009 – 2012

• • Specialized in Sauté, grill, fryer, pastry, and banquet services Education & Training

• • Pima Community College, A.A.S. in Culinary Arts, 2009

• • Naval Nuclear Power Training, Charleston, SC

• • Nuclear Field A School & Nuclear Power School, Orlando, FL

• • Naval Leadership Training, Norfolk, VA

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