Gregg Hofferica
Woodbine,New Jersey
Summary
Seasoned, self-directed Chef looking to obtain a position that utilizes my vast experiences in the Culinary Arts.
High-performing Chef offering 45 years of restaurant experience.
Excellent communication, leadership and problem-solving skills.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with all types cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
36
36
years of professional experience
1
1
Certification
Work History
Kitchen Manager/Chef
Maynard's Cafe
01.2023 - 08.2024
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Checked and tested foods to verify quality and temperature.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Chef
Pino's Restaurant
05.2022 - 12.2022
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef
Court House Diner
10.2021 - 04.2022
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef
Spiaggetta Restaurant
01.2021 - 09.2021
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef
Oar House/Flying Tomato INC.
10.2019 - 03.2020
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Chef
Brother's of the Christian School
05.2018 - 09.2019
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Food Service Director
NutriServe Food Management
08.2017 - 06.2019
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Worked with qualified chef to diversify menu with new offerings.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Developed strategies to improve food service levels for busy facility handling [Number] meals each day.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Chef Instructor
Cape May County Technical High School
01.2019 - 05.2019
- Planned and delivered courses for industry professionals and general public.
- Motivated students to achieve new levels of skill in diverse kitchen tasks.
- Maintained clean, neat and well-sanitized kitchen.
- Monitored food production for quality, safety, and adherence to establishment standards.
- Observed and evaluated students' work to determine progress, provide feedback, and make suggestions for improvement.
- Supervised and monitored students' use of tools and equipment.
- Connected instruction to real-world experiences and to students' post-secondary goals.
Prep Chef
Braca Cafe
05.2017 - 10.2019
- Prepped daily menu items to quickly deliver upon request.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Chef
Angelo's Pizzeria and Restaurant
07.2016 - 10.2017
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Executive Chef/Manager
Good Night Irene's
02.2016 - 07.2016
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- 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.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Executive Chef/Manager
The Deck Bar and Grill
05.2015 - 10.2015
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Executive Chef/Manager
Flip Flops Restaurant
10.2013 - 11.2014
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- 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.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Owner/Operator Chef/Baker
Baker's Shoppe Bakery Self Employed
11.2007 - 09.2013
- Managed day-to-day business operations.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Consulted with customers to assess needs and propose optimal solutions.
- Established foundational processes for business operations.
- Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
- Generated revenues yearly and effectively capitalized on industry growth.
Executive Chef/Food Service Director/Manager
Community Medical Day Care
06.1989 - 05.2008
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Sous Chef
Crystal Room
09.1988 - 06.1989
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
Education
Associate of Science - Culinary Arts
The Academy of Culinary Arts
Mayslanding, N.J.01.1986
High School Diploma - Culinary Arts
Wildwood High School
Wildwood NJ06.1983
Skills
- Self motivated
- Back of house operations
- Kitchen productivity
- Ability to handle fast-paced environment
- Successful kitchen staff supervisor
- Food production quality knowledge
- High level of cleanliness within kitchen
- Banquet operations and off-site catering expert
- Skillful in kitchen staff training/Interviewing
- Employee relations
- Food cost control specialist
- Menu development
- Staff scheduling
- Purchasing
- Meal Preparation
- Vendor Relations
- Regulatory Compliance
- Signature dish creation
- Cost Control
Certification
Serve Safe Food Protection, 2024, Cape May Court House, N.J.
Timeline
Kitchen Manager/Chef
Maynard's Cafe
01.2023 - 08.2024
Chef
Pino's Restaurant
05.2022 - 12.2022
Chef
Court House Diner
10.2021 - 04.2022
Chef
Spiaggetta Restaurant
01.2021 - 09.2021
Chef
Oar House/Flying Tomato INC.
10.2019 - 03.2020
Chef Instructor
Cape May County Technical High School
01.2019 - 05.2019
Chef
Brother's of the Christian School
05.2018 - 09.2019
Food Service Director
NutriServe Food Management
08.2017 - 06.2019
Prep Chef
Braca Cafe
05.2017 - 10.2019
Chef
Angelo's Pizzeria and Restaurant
07.2016 - 10.2017
Executive Chef/Manager
Good Night Irene's
02.2016 - 07.2016
Executive Chef/Manager
The Deck Bar and Grill
05.2015 - 10.2015
Executive Chef/Manager
Flip Flops Restaurant
10.2013 - 11.2014
Owner/Operator Chef/Baker
Baker's Shoppe Bakery Self Employed
11.2007 - 09.2013
Executive Chef/Food Service Director/Manager
Community Medical Day Care
06.1989 - 05.2008
Sous Chef
Crystal Room
09.1988 - 06.1989
Associate of Science - Culinary Arts
The Academy of Culinary Arts
High School Diploma - Culinary Arts
Wildwood High School
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