Culinary Leader - Executive Chef & Mentor

EJ

ELIZA JAMISON

*************@*****.*** 878-***-**** Carlisle, MA 01741

Experienced culinary leader with a strong foundation in seasonal menu development, local sourcing, and whole-animal utilization. Skilled in meat and fish fabrication, team development, and kitchen leadership. Proven ability to optimize operations using tools like Crunchtime, identifying key areas for improvement and driving performance. Seeking an Executive Chef or Culinary Director role where I can bring vision, structure, and mentorship to a dynamic culinary team.

Seasonal menu development

Local sourcing

Whole-animal utilization

Meat fabrication

Fish fabrication

Team development

Kitchen leadership

Operations optimization

Crunchtime

Performance improvement

Vision

Structure

Mentorship

Flower Child Multiple Locations

Executive Chef

07/2020 - 07/2025

Managed a team of up to 30 employees.

Managed the culinary standards of the company.

Developed managers in multiple locations.

Responsible for scheduling, inventory, hiring, training, food and labor cost control.

Managed the inventory to reduce food waste and increase sales. Union Standard Pittsburgh, PA

Executive Chef

06/2019 - 06/2020

Managed a team of 25 employees in a full-service restaurant. Created menus revolved around seasonality and local ingredients. Developed catering and bar menus, as well as the main dining room menu.

Responsible for ordering, scheduling, training and menu development. Muddy Waters Oyster Bar Pittsburgh, PA

Executive Chef

02/2018 - 11/2019

Oversaw the three different restaurant concept operations. Managed 30 employees.

Responsible for ordering, hiring, training, scheduling, menu development for all three concepts.

Developed weekly specials.

Rolling Rock Club Ligonier, PA

Tournant

06/2017 - 02/2018

Worked banquets and a la carte service.

Created specials for a la carte dinner service.

Executed inventory.

Block 292 Pittsburgh, PA New restaurant opening. Summary

Skills

Experience

Executive Chef

09/2015 - 09/2016

Responsible for ordering, creating menus, building a team for a restaurant and market.

Responsible for sourcing vendors and products needed for the multiple concepts.

Responsible for design, scheduling, and inventory. Market Table New York, NY

Chef de Cuisine

08/2014 - 08/2015

Focused on the day to day operations.

Responsible for expediting, scheduling, inventory, ordering, butchering, managing food cost and developing seasonal menus.

Worked cohesively with front of house for seamless services. Telepan Restaurant New York, NY

Chef de Cuisine

01/2014 - 08/2014

Managed a team of twenty employees at a Michelin starred restaurant. Cuisines based around seasonality and farmer's market availability. Responsible for sourcing, meat and fish fabrication, expediting, scheduling, inventory and food cost control.

Cafe Boulud Palm Beach, FL

Sous Chef

10/2010 - 04/2013

Managed twenty-five cooks.

Worked executing banquets and a la carte service.

Responsible for ordering, meat and fish fabrication, sauce production, inventory, training new employees, expediting and pre-service meetings with the front of house.

Enhanced the banquet menu and was responsible for specials and a la carte seasonal menu items.

Primo Restaurant Rockland, ME

Tournant

06/2006 - 10/2010

Meat and fish fabrication.

Executed a la carte service.

Responsible for working all stations in the kitchen. Cuisine revolved around local products, with a garden on premise. Built rapport with local vendors.

Assisted in creating daily seasonal menu changes.

Le Bernardin New York, NY

Tournant

07/2004 - 05/2006

Started in Garde Manger and progressed through each station. Learned and mastered different cooking techniques with a focus on simplicity, fish and flawless execution.

Received three Michelin stars and four stars from the New York Times while I was there.

Judson Grill New York, NY

Tournant

09/2003 - 07/2004

Worked on garde manger and was able to move up to become a tournant. Executed prep and service on a daily basis.

Great learning experience, fresh out of culinary school. Cafe Boulud New York, NY

Culinary Arts Externship

09/2002 - 01/2003

Culinary Institute of America Hyde Park, NY

AOS in Culinary Arts

09/2003

Graduated second in my class

GPA: 3.98

Northfield Mount Hermon Northfield, MA

Education and Training

General Studies

06/1999

Jean-Louis Palladin Foundation Externship

WCR Conference Scholarship

Title: Executive Chef

Awards

Personal Information

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