Chase Turgeon
Jacksonville,Florida
Overview
16
16
years of professional experience
Work History
Regional Executive Chef
Touchpoint Support Services
01.2022 - Current
- This role supports eight Ascension Hospital throughout Florida
- Develops high culinary standards for retail, patient and catering operations
- Leads Corporate Social Responsibility, food seasonality, health/wellness, and high-quality food at the accounts
- Analyzes ongoing performance and trends in the local operation and devises and leads improvements
- Demonstrates an understanding of corporate programs and be able to train and support Executive Chefs in the process
- Aids in implementing Corporate programs based on Corporate and Regulatory standards
- Provides unit-level Executive Chefs with the tools, resources, and training needed to meet budgeted Food Cost requirements
- Develops and effectively communicates strategies for improving customer (Patient and Retail) satisfaction.
- Streamlined kitchen operations by implementing efficient workflow processes and staff training.
- Managed multiple kitchens in the region, ensuring consistent quality across all locations.
- Reduced food waste and costs by implementing effective inventory control measures and vendor negotiations.
- Led a team of chefs and kitchen staff, fostering a collaborative work environment that enhanced productivity.
- Implemented and trained associates on safety protocols in line with industry standards to maintain a clean and safe kitchen environment.
- Organized special events catering, coordinating with clients to create memorable experiences.
- Reduced Food Service Resource spend from 455K in 2021 to 306K by end of fiscal year 2023.
- Reduced purchases from specialty meat purveyor from 187K in 2021 to 67K by end of fiscal year 2023
- Completed six Joint commission surveyors with zero findings
Executive Chef
Touchpoint Support Services
01.2020 - 01.2022
- Oversees kitchen operation while keeping a safe and sanitary work environment for the staff
- Prepares or directs preparation of meals following corporate programs and guidelines
- Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on TouchPoint and regulatory standards
- Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas
- Ensures that kitchen staff follows and completes schedules as assigned
- Also Maintain a trusting and open relationship with clients.
Interim Executive Chef
Jacksonville Golf and Country Club
01.2019 - 01.2020
- Interim Executive Chef / Executive Sous Chef for this Private Golf and Country Club with 850 Members
- Daily responsibilities include Purchasing, Menu writing, staff supervision and adhering to all quality and State Health regulations and standards
- Also responsible for training, Hiring and disciplinary actions
- Coordinating with Catering Director to plan menus and execute Banquets
- Purchase and coordinate for all culinary outlets
- Other Duties include Menu Writing, Cost Control, oversee all banquet and Ala Cart executions.
Executive Sous Chef
San Jose Country Club
01.2008 - 01.2019
- Executive Sous Chef for this Private Golf and Country Club with 900+ Members
- Daily responsibilities include purchasing, menu writing and staff supervision
- Quarterly Ala Cart menu changes
- Supervise, staff and train for the season pool side snack bar
- Other duties include banquet prep and execution, expediting ala cart, Tennis, Pool, and Golf functions
- Supervise staff of eighteen personnel and maintain budget and culinary cost.
Affiliations
- Serve Safe Certified Manager
- American Culinary Federation First Coast Chapter: Certified Executive Chef
Timeline
Regional Executive Chef
Touchpoint Support Services
01.2022 - Current
Executive Chef
Touchpoint Support Services
01.2020 - 01.2022
Interim Executive Chef
Jacksonville Golf and Country Club
01.2019 - 01.2020
Executive Sous Chef
San Jose Country Club
01.2008 - 01.2019
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