Summary
Overview
Work History
Education
Skills
Affiliations
Interests
Timeline
Generic

Elbert E. Simon II

Carterville,IL

Summary

Highly skilled, self-motivated individual with several years in management and customer service. The added adaptability, leadership and problem-solving skills obtained in the United States Marine Corps and the United States Postal Service, coupled with my life-long involvement in the family business as an employee, supervisor and book-keeper prove dedication to task, reliability, attention to detail, willingness to follow as well as lead and adherence to strict disciplines.

Overview

36
36
years of professional experience

Work History

Owner/Executive Chef

G&J Catering LLC
06.2020 - Current
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored quality, presentation and quantities of plated food across line.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Monitored meals served for temperature and visual appeal.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.

Dietary Manager

Integrity Healthcare
Herrin, IL
02.2023 - 05.2023
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Trained kitchen workers on culinary techniques.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored quality, presentation and quantities of plated food across line.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Assisted in developing and implementing nutritional care plans for patients.
  • Managed dietetic staff to ensure compliance with state regulations.
  • Ordered food supplies, maintained inventory of equipment and ensured proper storage of food items.
  • Monitored patient progress and consulted with physicians regarding dietary modifications as necessary.

Food Service Supervisor

Department of Veterans Affairs
03.2021 - 01.2023
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Monitored food storage, handling, preparation and delivery to maintain health and safety standards.
  • Purchased food and supplies according to department needs.
  • Oversaw work and guest areas to provide clean, tidy and properly sanitized facilities according to established guidelines.
  • Performed continuous evaluations of employee performance and service levels.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
  • Produced detailed documentation to outline potential worker issues.
  • Executed hands-on preventive maintenance and repairs to keep equipment functional.
  • Delivered food prep training so that employees could effectively feed staff personnel.
  • Reviewed daily task list with employees and assigned tasks for completion.
  • Managed inventory and rotated food products in storage to avoid spoilage and waste.
  • Adhered to company food, safety, quality and sanitation policies.
  • Investigated and resolved customer complaints concerning food quality and service.
  • Responded to customer concerns efficiently, accurately and with detailed information.
  • Hired and trained new food service personnel to maintain high productivity levels of staff.
  • Supervised portion control and quantities of preparation to minimize waste.
  • Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items.

Chef

Helia Healthcare of Energy
Energy, Il
10.2016 - 06.2021
  • Exercised portion control for items served, eliminating waste.
  • Monitored quality, presentation and quantities of plated food across line.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Trained kitchen workers on culinary techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
  • Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
  • Established controls to alleviate supply and food waste.
  • Met with clients to discuss menus and meal options for weddings and banquets.

Landscape Engineer Apprentice

Greenscape Design
Paradise Valley, AZ
07.2014 - 07.2016
  • Improved technical abilities by pursuing training and practical learning opportunities.
  • Worked with other engineers to respond to requests for product improvements and quality concerns.
  • Used computer programs to perform complex engineering operations.
  • Used complex problem-solving techniques requiring regular use of ingenuity and creativity.
  • Incorporated directives, manuals and diagrams into work for assigned projects.
  • Communicated with clients and coworkers about analysis results.
  • Finished projects on time and within budget.
  • Prepared estimates and budgets.
  • Determined design criteria or specifications.
  • Advised customers on use of products or services.

Bistro Chef

AJ’s Fine Foods
Scottsdale, AZ
09.2013 - 07.2014
  • Exercised portion control for items served, eliminating waste.
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
  • Trained kitchen workers on culinary techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Selected and developed recipes and planned menus, driving consistent food quality and production.
  • Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Established controls to alleviate supply and food waste.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Met with clients to discuss menus and meal options for weddings and banquets.

Chef /Mgr

SCRATCH PASTRIES & FRENCH CAFE
Scottsdale, AZ
05.2012 - 06.2013
  • Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
  • Ordered food supplies every week to restock inventory, remaining aware of budgets.
  • Prepared recipes, menu cycles and portion sizes within restaurant budgets.
  • Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
  • Directed preparation, delivery and service of catering and special meal requests.
  • Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
  • Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
  • Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
  • Checked quality of food products to meet high standards.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Supervised food preparation staff to deliver high-quality results.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.

Chef/ Catering Services

THE BISTRO AT KOKOPELI WINERY
Chandler, AZ
01.2012 - 05.2013
  • Developed catering menus to exceed client expectations yet meet tight budgets.
  • Placed orders for food and supplies needed for proper set up and preparation.
  • Created unique and fun catering meal options, which included seaside clambakes, pig roasts and summertime barbecues.
  • Observed safety measures and followed instructions when using kitchen equipment and heavy duty mixers.
  • Checked quality of food products to meet high standards.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Supervised food preparation staff to deliver high-quality results.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.

Executive Chef

THE URBAN TEA LOFT Restaurant & Tea Room
Chandler, AZ.
04.2011 - 12.2011
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Monitored quality, presentation and quantities of plated food across line.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Monitored meals served for temperature and visual appeal.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Trained kitchen workers on culinary techniques.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.

Supervisor, Sous Chef, Interim Chef/GM

ARAMARK INC, The Honor’s College, Arizona State University
Barrett
08.2009 - 04.2011
  • Monitored employee productivity to provide constructive feedback and coaching.
  • Complied with company policies, objectives and communication goals.
  • Coordinated employee schedules according to shift changes and availability.
  • Provided ongoing training to address staff needs.
  • Reviewed completed work to verify consistency, quality and conformance.
  • Established and enforced clear goals to keep employees working collaboratively.
  • Responded to customer questions regarding products, prices and availability.
  • Resolved customer complaints and adjusted policies to meet changing needs.
  • Maintained operating schedules to provide effective coverage for key areas and achieve objectives.
  • Identified and corrected performance and personnel issues to reduce impact to business operations.
  • Planned and managed resources to consistently meet production, quality and cost goals.
  • Interviewed applicants, recommended individuals for hiring and evaluated staff performance.
  • Responded to employee concerns or complaints by coordinating with human resources team to solve issues.
  • Coached staff members to develop long-term career goals.
  • Evaluated processes and employee strengths to realign workflows with changing business demands.
  • Trained kitchen workers on culinary techniques.
  • Monitored food products, driving quality, freshness and integrity.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Liaised closely with kitchen and front-of-house personnel.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.
  • Assisted with interviewing, hiring and training kitchen personnel.

Production/Event Chef, Loss Prevention/Inventory Clerk

MICHAEL’S CATERING
Phoenix, AZ.
08.2008 - 08.2010
  • Received, checked-in and stocked merchandise throughout store, helped maintain store inventory levels and assisted with orderliness and cleanliness of sales floor and stock room.
  • Supported management and other team members during physical inventory planning activities.
  • Tracked inventory and conducted cycle counts to maintain accurate records.
  • Prepared inventory for shipment by attaching tags and labels.
  • Identified obsolete parts and made arrangements for removal from inventory.
  • Used critical thinking and data analysis to continually improve inventory strategies.
  • Controlled special and emergency orders by tagging and pulling parts and preparing for shipment.
  • Adhered to government standards, protecting sensitive and confidential information from possible data breaches.
  • Participated in physical inventory counts to keep information accurate and current.
  • Performed scheduled inventory counts and supply audits.
  • Performed inventory cycle counting and identified discrepancies.
  • Coordinated inventory, stocking and ordering.
  • Developed catering menus to exceed client expectations yet meet tight budgets.
  • Placed orders for food and supplies needed for proper set up and preparation.
  • Entered information into system to update status reports.
  • Inspected incoming materials for damage.
  • Coordinated receipt of incoming materials and verified accuracy of items received.
  • Oversaw efficient receiving and inventory management to keep stock within optimal levels.
  • Practiced various safety methods daily to avoid food spoilage and food borne illnesses.
  • Monitored stocking areas to adjust volumes and storage requirements driven by production activity.
  • Created unique and fun catering meal options, which included seaside clambakes, pig roasts and summertime barbecues.
  • Identified unproductive inventory for disposition, optimizing stock productivity.
  • Assisted with execution of projects and made recommendations for process improvement to appropriate leaders.
  • Observed safety measures and followed instructions when using kitchen equipment and heavy duty mixers.
  • Developed relationships with suppliers to obtain competitive prices.
  • Outlined production commitments and product timetables using sales forecast information and consumer trends.

Production Chef

BOURBON STEAK, The Fairmont
Scottsdale, AZ.
02.2008 - 08.2008
  • Rotated food stock, using up older items first and rejecting expired goods.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Checked food portioning for optimal presentation and cost control.
  • Handled food deliveries, processing items and accurately placing into inventory.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Managed purchasing of supplies and ingredients for normal operations and special events.
  • Checked quality of food products to meet high standards.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Supervised food preparation staff to deliver high-quality results.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.

Mail Processing Clerk/Supervisor

UNITED STATES POSTAL SERVICE
Carbondale, Il.
03.1998 - 02.2007
  • Operated mail processing equipment and manually sorted mail.
  • Loaded letters into automated processing equipment and maintained continuous flow when feeding letters to be sorted.
  • Received, sorted and organized incoming letters and packages.
  • Packaged items in boxes or envelopes and sealed.
  • Identified undeliverable mail and applied markups to return to sender.
  • Loaded mail into cart to prepare for interdepartmental delivery route.
  • Applied appropriate postage to outgoing mail using postage machine or mailing labels.
  • Processed outgoing shipments to meet requirements of delivery providers such as USPS, UPS and [Company].
  • Weighed items using electronic scale to calculate shipping costs.
  • Placed letters in individual mail slots for internal staff pickup.
  • Operated photocopier to print, collate and fold documents.
  • Scheduled pickups for outgoing parcels with external mail delivery services.
  • Responded to internal employees' questions about mail services, products and delivery choices.
  • Handled undeliverable mail in accordance with established procedures.
  • Routed all classes of mail in sequence of delivery along established route.
  • Utilized factors such as package shape and final destination to sort into correct bins for delivery.
  • Supported shipping and receiving needs by loading and unloading transportation vehicles and containers.
  • Weighed parcels, calculating costs based on type, total weight and final destination.
  • Offered support and advice to newer personnel to improve performance.

Supply Clerk/Admin. Clerk

UNITED STATES MARINE CORPS
05.1988 - 10.1990
  • Requisitioned new supplies and equipment.
  • Checked stock received against written requisition to confirm order accuracy.
  • Engaged with colleagues, clients and vendors to promote customer satisfaction and good service.
  • Processed paperwork related to supply requests, purchase orders and returns.
  • Established and maintained stock records and other documents.
  • Maintained adequate inventory, adhering to precise rotation guidelines to minimize stock expiration.
  • Reorganized warehouse, optimizing space and increasing productivity among staff members.
  • Completed regular inventory counts to document unit equipment.
  • Managed supply requests, movements and preservation of group supplies.
  • Prepared unit and organizational supply documents and operated unit-level computers.
  • Received, inspected and delivered installation supplies and equipment.
  • Supervised automated tracking program for unit supplies.
  • Inspected and recorded incoming and outgoing orders for count, damage and dates.
  • Unpacked and examined incoming shipments to confirm consistency with records and routed materials to appropriate department.
  • Examined shipment contents and compare with manifests, invoices or orders to verify accuracy.
  • Operated lift and hand trucks to transfer materials to and from target areas.
  • Recorded shipment data for reporting, accounting or recordkeeping purposes.
  • Compared and verified identifying information of outgoing shipments.
  • Requisitioned and stored shipping materials and supplies to maintain inventory of stock.
  • Corresponded with establishment representatives to rectify damages, shortages or nonconformance to specifications.

Education

Associate of Occupational Studies Degree - Le Cordon Bleu

Scottsdale Culinary Institute
08.2008

Skills

  • Sanitation Guidelines
  • Inventory Management
  • Team Leadership
  • Kitchen Staff Management
  • Food Prep Planning
  • Vendor Relations
  • Order Management
  • Restaurant Operations
  • Food and Beverage Pairing
  • Hiring, Training and Development
  • Menu Planning
  • Banquets and Catering
  • Verbal and Written Communication
  • Cost Control and Budgeting
  • Budget Administration
  • Business Management
  • Regulatory Compliance
  • Administrative Oversight
  • Human Resources
  • Hiring and Staffing
  • Financial Management
  • Cost Reduction
  • Customer Relations
  • Employee Development
  • Budget Development

Affiliations

UMOM - New Day Center for the Homeless, Phoenix, AZ. Leadership Board Member – Alumni Association of the Le Cordon Bleu Schools of North America, Scottsdale Branch Greater Gillespie Temple Church, Carbondale, IL. International Free & Accepted Modern Masons - Detroit, Mi. (Little Egypt Lodge #223, Carbondale, IL.) National Association for the Advancement of Colored People, Carbondale, IL.

Interests

Boy’s & Girl’s Club of America - Carbondale, IL. EXTRA CURRICULAR ACTIVITIES ‘96/’06 Volunteer D.J./Producer for WDBX 91.1FM, Community Radio for Southern Illinois, Carbondale, IL. ‘00/’06 Volunteer football coach for the Southern Illinois Youth Football League, Carbondale, IL. Summer ‘05 Volunteer baseball coach for the Carbondale Junior Sports Baseball Program, Carbondale, IL.

Timeline

Dietary Manager

Integrity Healthcare
02.2023 - 05.2023

Food Service Supervisor

Department of Veterans Affairs
03.2021 - 01.2023

Owner/Executive Chef

G&J Catering LLC
06.2020 - Current

Chef

Helia Healthcare of Energy
10.2016 - 06.2021

Landscape Engineer Apprentice

Greenscape Design
07.2014 - 07.2016

Bistro Chef

AJ’s Fine Foods
09.2013 - 07.2014

Chef /Mgr

SCRATCH PASTRIES & FRENCH CAFE
05.2012 - 06.2013

Chef/ Catering Services

THE BISTRO AT KOKOPELI WINERY
01.2012 - 05.2013

Executive Chef

THE URBAN TEA LOFT Restaurant & Tea Room
04.2011 - 12.2011

Supervisor, Sous Chef, Interim Chef/GM

ARAMARK INC, The Honor’s College, Arizona State University
08.2009 - 04.2011

Production/Event Chef, Loss Prevention/Inventory Clerk

MICHAEL’S CATERING
08.2008 - 08.2010

Production Chef

BOURBON STEAK, The Fairmont
02.2008 - 08.2008

Mail Processing Clerk/Supervisor

UNITED STATES POSTAL SERVICE
03.1998 - 02.2007

Supply Clerk/Admin. Clerk

UNITED STATES MARINE CORPS
05.1988 - 10.1990

Associate of Occupational Studies Degree - Le Cordon Bleu

Scottsdale Culinary Institute

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Elbert E. Simon II