Chef Jeffrey Pevehouse
Executive Chef
MURFREESBORO,Tennessee
Summary
Results-driven professional with 10 years of experience and focus on performance. History of satisfying customers by coordinating fast delivery of delicious food. Attentive to customers' food preferences and knowledgeable about current trends. Positive, upbeat and professional attitude toward workers, managers and guests. History of success in building strong kitchen teams.
Overview
17
17
years of professional experience
Work History
Culinary Director
American House
Murfreesboro, TN
02.2021 - Current
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions for multiple locations.
- Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
- Reduced spending by 10% by documenting inventory and purchases for budget management.
- Prepared and served food to approximately 165 personnel in upscale Senior Home.
- Inspected deliveries for accuracy and safety.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Executive Chef
CJs Catering
Murfreesboro, TN
01.2011 - Current
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Kept labor at or below 27% to support business profit targets.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Owner CJ's Restaurant
CJ's Restaurant
MURFREESBORO, Tennessee
02.2015 - 09.2019
- Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Recruited, hired and trained talented staff to fill vacancies.
- Supervised daily activities of restaurant and 33 employees.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Managed payroll, daily deposits and cost controls.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Set employee schedules, delegated work and monitored food quality and service performance.
Education
Bachelor of Arts - Restaurant And Culinary Management
Le Cordon Bleu College of Culinary Arts
San Francisco, CA03.1981
Skills
- Standards Compliance
- Vendor Relationships
- Recordkeeping and Documentation
- Coordinating Kitchen Staff
- Menu Planning
- Cost Control and Budgeting
- Quality Control and Oversight
Timeline
Culinary Director
American House
02.2021 - Current
Owner CJ's Restaurant
CJ's Restaurant
02.2015 - 09.2019
Executive Chef
CJs Catering
01.2011 - Current
Bachelor of Arts - Restaurant And Culinary Management
Le Cordon Bleu College of Culinary Arts
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