Executive Chef

Jeff Boyd

***** ****** *** **-**** Beach Gardens, FL 33410

561-***-**** • ********@*******.***

November 2014- June 2016- Executive Sous Chef

Grand Harbor Golf and Tennis Club, Vero Beach, FL

Specialty cuisine: Steak/Seafood

Main Priorities: Worked various stations on hot line, inside expediting of all dinners, creating and implementing daily specials, prep for large banquets, production of soups and sauces. Worked directly with the executive chef in all areas of the kitchen

Staff: 13 BOH

January 2011- October 2014 – Sous Chef

Jupiter Island Club, Hobe Sound, FL

Specialty cuisine: French/Seafood

Main priorities: Oversee 2 Restaurant’s. (The Main Club house and the Beach Bistro)

Responsible for daily menu changes, purchasing of seafood for all outlets, quality control, and ensuring that Club members receive the highest degree of service with regard to food quality and attention to individual needs.

Staff: 15 BOH

April 2008- January 2011 - Executive Chef

Buca di Beppo, Wellington, FL

Specialty Cuisine: Northern Italian

Main Priorities: Responsible for all BOH operations, maintaining quality control and profitability throughout the facility, controlling food and labor cost, training of staff, restaurant cleanliness, motivate and lead by example.

Staff: 17 BOH

August 2006-April 2008 - Executive Chef

Legal Seafood’s Restaurant • West Palm Beach, FL

Specialty Cuisine: Seafood

Main Priorities: Oversee all aspects of kitchen’s production including ordering, sanitation, staffing, daily features, implementation of new menu items, strict adherence to company policy and positively impacting employee morale, production and efficiency thru leadership. Staff: 27 BOH

February 2003-August 2006 - Executive Chef

Marriott Hotel • Palm Beach Gardens, FL

Specialty Cuisine: American/Caribbean

Key Highlight: Ranked #2 of 327 Marriott hotels for event food satisfaction.

Main Priorities: Oversee all productivity in food presentation, inventory, quality control, and purchasing for entire hotel with restaurant and catering sales totaling 3.2 million dollars per year. Staff: 37 BOH and Banquet Staff

September 1999-January 2003 - Executive Chef

Mandalay Restaurant • Los Angeles, CA

Specialty Cuisine: Eclectic Euro/Asian Cuisine

Main Priorities: Menu development with daily specials and catering, regulate food and labor cost, purchase meats, seafood and produce, and maintain quality control of inventory. Staff: 10 BOH

Education: New England Culinary institute, B.S. Degree

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