Ian Jordan
Rising Sun,Indiana
Summary
Achievement-oriented professional with extensive experience in direct operations of upscale dining venues. Proven record of developing and managing production teams and supporting an organization’s success. Demonstrates strong knowledge of operations and customer service in a broad global enterprise with ability to provide leadership to a cross-functional company. Identifies opportunities for advancing business objectives and subordinates careers while implementing practices for process improvement. Value-centric leader who thrives in fast-paced environments delivering both forward-thinking and professionalism.
Overview
13
13
years of professional experience
Work History
Sales Associate
Leafguard
01.2021 - 06.2023
- Developed customer relationships based off leads to maximize customer experience
- Negotiating and closing deals for customers seeking leaf guard products
- Assisted customers in finding financing to cover costs or products and installation
- Participating in trade shows and other promotional events resulting in a 15% increase in brand awareness and lead generation
Sales Associate
Middletown Ford
07.2021 - 12.2021
- Proficiently sold a wide range of new and used vehicles
- Active social media presence to increase networking opportunities to create successful, on-going customer relationships
- Played a pivotal role in dealership operations ensuring improvement in workflow efficiency and customer satisfaction
- Implemented RouteOne for finance and credit application processing reducing approval times by 26%
- Comparing car prices for potential customers and offering the best possible prices and products when closing deals
- Following up on sales leads in addition to focusing on high standards of customer service
Executive Chef
Ruth Chris Steakhouse
07.2017 - 07.2021
- Oversaw hiring and training of new kitchen employees
- Accessed inventory levels and placed orders to replenish goods before supplies depleted
- Maintained consistent quality and high accuracy when preparing dishes
- Negotiated with food suppliers to cut costs by buying in bulk
- Coordinating necessary data with Direct Reports, Food Service and Events team
- Preparing and maintaining annual budget throughout the year forecasting cost control and labor management
- Managed 42+ staff members
- Implemented new and exciting menus known for attracting and retaining customers
- Developed and implemented strategies to enhance team performance, improve processes and increase efficiency
- Elevated team member performance while cultivating customer relationships to drive sales
- Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols
Executive Chef
final cut steakhouse
02.2020 - 12.2020
- Menu Development and PlanningConceptualize and design innovative menus that reflect seasonal ingredients and culinary trends.
Collaborate with kitchen staff to create balanced and appealing dishes.
- Kitchen ManagementOversee daily kitchen operations, ensuring efficiency and high standards of food quality.
Manage inventory, ordering supplies, and maintaining budgetary constraints.
- Staff Leadership and TrainingRecruit, train, and mentor kitchen staff to foster a collaborative team environment.
Conduct performance evaluations and provide constructive feedback to enhance skills.
- Food Safety ComplianceEnsure adherence to health and safety regulations, including proper food handling and sanitation practices.
Implement training programs for staff on food safety protocols.
- Quality ControlMonitor food preparation processes to maintain consistency in taste, presentation, and portion sizes.
Conduct regular tastings to ensure dishes meet the restaurant’s standards.
- Customer InteractionEngage with guests to gather feedback on menu items and address any concerns regarding their dining experience.
Participate in promotional events or cooking demonstrations to enhance the restaurant’s visibility.
- Budget ManagementDevelop financial forecasts for kitchen operations, analyzing costs related to labor, ingredients, and overhead.
Identify areas for cost reduction without compromising quality or service.
Executive Sous Chef
McCormick & Schmick’s Seafood
06.2016 - 07.2017
- Supervision of 30 + staff members
- Overseeing daily labor, cost tracking, nightly financial recaps and scheduling
- Plate and Recipe audits as well as ordering weekly inventory
- Assisted in supervising all kitchen areas to ensure a consistent, high-quality product
- Interaction with guests to obtain feedback on product quality and service levels
- Responded to and handled guest problems and complaints
- Ensured all recipes and product yields were accurately costed and reviewed for quality
- Guarantee necessary products are available by ordering stock and managing inventory of food/nonfood supplies
- Established cleaning and maintenance schedules to assure work and storage areas were neat, tidy and well organized
Executive Chef
Johnny’s Italian steakhouse
03.2010 - 03.2015
- Managed daily operations for a 1st of a kind concept in Ohio
- Property featured full-service breakfast, lunch and dinner menu in a 200+ seat dining room as well as an extensive banquet package
- Managed staff of 22 employees while overseeing weekly cost tracking, labor, payroll and menu revision
- Support business continuity strategies by staying current on emerging trends in the restaurant industry
- Use of daily production worksheets and waste log forms to record number of meals cooked, tasks done, and services offered
Education
High School Diploma -
Rising Sun High School
Rising Sun, IndianaSkills
- Kronos
- Microsoft Office
- POS Systems
- Final Cut Pro
- Inventory Control
- Salesforce
- RouteOne
- Dealer Track
Volunteer Experience
- Junior Achievement
- Cincinnati Free Store Food Bank
- Fine Arts Fund, Salvation Army Toy Set Up
- Matthew 25 Ministries
Timeline
Sales Associate
Middletown Ford
07.2021 - 12.2021
Sales Associate
Leafguard
01.2021 - 06.2023
Executive Chef
final cut steakhouse
02.2020 - 12.2020
Executive Chef
Ruth Chris Steakhouse
07.2017 - 07.2021
Executive Sous Chef
McCormick & Schmick’s Seafood
06.2016 - 07.2017
Executive Chef
Johnny’s Italian steakhouse
03.2010 - 03.2015
High School Diploma -
Rising Sun High School
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