Jeff Costa
Fort Worth,Texas
Summary
Professional Chef with 18 years of culinary, kitchen management, and menu planning experience, including 3 years specializing in Italian Cuisine. Skilled in guiding and motivating teams to consistently perform at their best. Successfully manages restaurant and event services, prioritizing quality and creating innovative menus that showcase seasonal recipes inspired by traditional culinary styles and local ingredients.
Overview
24
24
years of professional experience
Work History
Chef Assistant
Vieux Carre
12.2023 - Current
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Followed recipes and instructions to achieve quality and presentation standards.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
Sous Chef
Chef Point
09.2020 - 10.2021
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Executive Chef
Oakmont Country Club, ClubCorp
10.2015 - 10.2020
- Meet budgetary guidelines for food cost, labor cost, and misc
- Costs
- Assist entire department to drive food and beverage gross revenues
- Responsible for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, assuring that food preparation is economical and technically correct
- Working knowledge of all applicable health, sanitation and licensing ordinances
- Consult with Private Event Coordinator and able to coordinate multiple events at the same time and ensure member satisfaction, along with concerning unusual cooking and serving arrangements
- Hire, train, and develop each kitchen employee
- Continually oversee back of the house food preparation and presentation capitalizing on Member and market trends
- Responsible for creating and maintaining item cost analysis, assigning prices to food items that will result in net profit
- Conduct inventory each financial period
- Assure all purchases, transfers, etc
- Are accounted for properly each period.
Executive Chef
Chill Sports Bar
01.2008 - 01.2015
- Oversee and manage kitchen along with front of house, ensuring guest services meets the company standards and customer satisfaction
- Menu development by consulting with clients, reviewing portion control and quantities of preparation
- Conduct inventory and responsible for cost analysis
- Accomplish restaurant Human Resources objectives by recruiting, training, scheduling, counseling, and coaching
- Communication job expectations such as planning, monitoring, appraising and reviewing job contributions
- Closely monitor the safety of the restaurant guests and staff through execution of food safety, restaurant safety standards.
Bistro Chef
Kroger Market Place
01.2010 - 01.2014
- Provide customers with fresh products for each meal provided
- Daily buffet menu for lunch and dinner using seasonal ingredients and featured store times
- Holiday meal planning and cooking for special catered events
- Create product samples to helps discover new items and customer trends.
Seasonal Chef
Texas Motor Speedway
01.2008 - 01.2010
- Daily execution working with closely with the Executive Chef following recipes and plate presentation
- Special Event preparation and plated meals service and action stations for Speed Way Club Members and Guests
- Suit service to include Personal Chef as needed for VIP’s and their guests
- Club casual to Black Tie formal events.
Catering Manager
University of California Merced
01.2005 - 01.2008
- Coordinate detailed plans for each customized catered event and execution
- Serve as liaison between clients, banquet service personnel and clients
- Client room set-up to include meal service stations and any and all needs for customer services.
General Manager/Executive Chef
P.S. Bistro
01.2004 - 01.2008
- Managed entire operation and staff along with menu development and execution
- Financial and labor reports, payroll, daily accounting and company record
- The assessment of customer needs to ensure the highest quality of professional service.
Executive Chef
Turlock Country Club
01.2001 - 01.2004
- Monthly menu design and pricing
- Execution of golf tournaments, wedding receptions and all Private Events
- All food cost and inventory
- Meeting and delivering Club President and Elected Board Members expectations
- Interaction with members and their guests to ensure a positive dining experience
- Ensure a professional atmosphere in the back of house, including safety and sanitations.
Education
Skills
- Food Preparation
- Cooking techniques
- Kitchen Safety
- Menu Supervision
- Chef support
Timeline
Chef Assistant
Vieux Carre
12.2023 - Current
Sous Chef
Chef Point
09.2020 - 10.2021
Executive Chef
Oakmont Country Club, ClubCorp
10.2015 - 10.2020
Bistro Chef
Kroger Market Place
01.2010 - 01.2014
Executive Chef
Chill Sports Bar
01.2008 - 01.2015
Seasonal Chef
Texas Motor Speedway
01.2008 - 01.2010
Catering Manager
University of California Merced
01.2005 - 01.2008
General Manager/Executive Chef
P.S. Bistro
01.2004 - 01.2008
Executive Chef
Turlock Country Club
01.2001 - 01.2004
Similar Profiles
Ciara VerekerCiara Vereker
Practice Nurse at Waterford GP CarrePractice Nurse at Waterford GP Carre
Faith Afovour AjulorFaith Afovour Ajulor
Personal Support Worker at Declore Carre AgencyPersonal Support Worker at Declore Carre Agency
TIMA DORON APRN FNP CTIMA DORON APRN FNP C
APRN at Urgentmed CarreAPRN at Urgentmed Carre