Jack Coxon
Dyer,IN
Summary
Experienced Chef with over two decades in the culinary field. Responsible for menu creation, food and labor percentage and accuracy, and creating a strong team of cooks lead by knowledge and passion for the craft. Innovative menu development. Food cost reduction. Extensive knowledge in a variety of cuisine. Excellent time management. Strong leadership and team building skills. Purchasing and Inventory control. Food plating and presentation. Staff management.
Overview
7
7
years of professional experience
Work History
Executive Chef
Bedarra Bar
04.2022 - Current
- Coordinated with team members to prepare orders on time.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Executive Sous Chef
Tavistock Restaurants LLC
06.2019 - 03.2020
- Supervised 30 BOH staff members and delivered mentorship to strengthen kitchen skills
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques
- Partnered with Tavistock event coordinators to create dynamic entrees for large banquets and special events
- Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Executive Chef
BG Hospitality
10.2018 - 06.2019
- Creating exciting, memorable dishes that helped draw new clientele
- Provide excellent professional development opportunities for the staff
- Maintain a professional and supportive atmosphere
- Work with local vendors to locate optimal recipe ingredients at cost-effective rates.
Sous Chef
Parker Restaurant Group
06.2017 - 10.2018
- Creative developer for the Polynesian fusion menu
- Oversaw daily spendings, logged all kitchen invoices, stayed within the weekly purchase budget
- Responsible for hiring, training and development of kitchen employees
- Trained team members how to properly butcher seafood and other proteins.
Executive Chef
10Pin Bowling Lounge
10.2016 - 06.2017
- Developed Southern American menu
- Ensured quality, presentation and proper quantities of plated food from line activities
- Maintained labor at under 15% to promote long-term business profitability
- Monitored all meals served for temperature and visual appeal.
Education
Dutchess Community College
Poughkeepsie, NYSkills
- Batch Cooking
- Food Handlers Card
- Allergy awareness
- Recruitment and Onboarding
- Staff Training
- Food Stock and Supply Management
- Operational Oversight
- Equipment Inspection and Maintenance
Accomplishments
- Voted 2nd place in "Best New Restaurants in Western Suburbs"
- Second place in Wing Fest Chicago 2017, BBQ category
- Executive Chef for Chef Jordan Andino.
- Trained under award-winning pit master Mike Rodriguez (Salt Lick Austin TX)
- Trained under well-known Nashville Chef Deb Paquette
Timeline
Executive Chef
Bedarra Bar
04.2022 - Current
Executive Sous Chef
Tavistock Restaurants LLC
06.2019 - 03.2020
Executive Chef
BG Hospitality
10.2018 - 06.2019
Sous Chef
Parker Restaurant Group
06.2017 - 10.2018
Executive Chef
10Pin Bowling Lounge
10.2016 - 06.2017
Dutchess Community College