JOHN NAVE
Chef
Louisville,KY
Summary
Passionate and innovative culinary director with over 40 years of experience leading teams and creating exceptional dining experiences. Adept at developing and implementing creative menus, managing food and labor costs, and ensuring the highest standards of food quality and presentation. Proven track record of building strong relationships with vendors, staff, and clients, resulting in business growth and exceeding customer expectations. Skilled in training and mentoring staff to deliver top-notch service and execution. Committed to staying current on industry trends and continuously seeking ways to elevate the dining experience.
Overview
42
42
years of professional experience
3
3
Certification
Work History
Executive Chef
Upland Brewing
05.2024 - 02.2025
- Generated employee schedules and work assignments and determined appropriate compensation rates. This achieved the first time ever of meeting the company metrics since the restaurant was opened.
- Oversaw business operations, inventory control, and operational procedures resulting in drastically improved ticket times of less than fifteen minutes on average.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests. Guest satisfaction thru consistency.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented food cost and waste reduction initiatives to save money.
Corporate Chef
FMK Brands-James Beard Award Winner
06.2022 - 05.2024
- Supervised culinary operations for three different style locations serving average of 200-1500+ meals per day.
- Trained employees in various cooking techniques, food safety regulations and corporate policies.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Implemented food cost and waste reduction initiatives to save money.
- Developed foods with James Beard winning chef Frank Cullen
Executive Chef
Compass/ Undine - Recovery Centers of America
05.2020 - 06.2022
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef De Partie
Danversport Yacht Club
11.2018 - 05.2020
- Plated meals paying special attention to garnishes and overall presentation.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
Executive Chef
A Taste of Nantucket
04.2018 - 10.2018
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed close relationships with suppliers to source best ingredients.
- Participated in food tastings and taste tests.
Chef Manager
Compass / Eurest
04.2015 - 03.2018
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Pitched in to work line during busy periods or in place of sick employees.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef De Cuisine
29 Fair Street
10.2008 - 04.2015
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Created menus and designed corresponding recipes for the Summer House organization.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Worked with 'Best Chef in France' Chef Charles Salliou
Executive Chef
A Taste of Nantucket
03.2008 - 10.2008
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed close relationships with suppliers to source best ingredients.
Pastry Chef / Kitchen Manager
Michaels at Summer House Restaurant & Eat No Evil
11.2002 - 11.2007
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed unique events and special promotions to drive sales.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Managed in-store, pick-up orders and catering needs.
Pastry Chef - Sous Chef
A Taste of Nantucket
03.2002 - 10.2002
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Prepared dough for variety of pastries, cakes and breads.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
Pastry Chef/ Sous Chef
The Jarred Coffin House
03.1997 - 03.2002
- Assisted with menu development and planning.
- Coordinated with team members to prepare orders on time.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
Education
AOS - Baking and Pastry Arts
Johnson And Wales
Providence, Rhode Island1991
Skills
- Food plating and presentation
- Sanitation coordination
- Recipes and menu planning
- Forecasting and planning
- Banquets and catering
- Budgeting and cost control
- Signature dish creation
- Food and beverage pairing
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Prepared 2500+ meals, including appetizers and desserts, for high-volume catering event.
Certification
- H.A.C.C.P Certified
- Serve Safe Certified
- Member Bread Bakers Guild of America
Languages
Spanish
Limited Working
Timeline
Executive Chef
Upland Brewing
05.2024 - 02.2025
Corporate Chef
FMK Brands-James Beard Award Winner
06.2022 - 05.2024
Executive Chef
Compass/ Undine - Recovery Centers of America
05.2020 - 06.2022
Chef De Partie
Danversport Yacht Club
11.2018 - 05.2020
Executive Chef
A Taste of Nantucket
04.2018 - 10.2018
Chef Manager
Compass / Eurest
04.2015 - 03.2018
Chef De Cuisine
29 Fair Street
10.2008 - 04.2015
Executive Chef
A Taste of Nantucket
03.2008 - 10.2008
Pastry Chef / Kitchen Manager
Michaels at Summer House Restaurant & Eat No Evil
11.2002 - 11.2007
Pastry Chef - Sous Chef
A Taste of Nantucket
03.2002 - 10.2002
Pastry Chef/ Sous Chef
The Jarred Coffin House
03.1997 - 03.2002
AOS - Baking and Pastry Arts
Johnson And Wales