Jack Jang
Rochester Hills
Summary
Passionately driven and highly detail-oriented chef in the Metro Detroit area with restaurant industry experience spanning over a decade. Achieved high year-over-year growth percentages in multiple restaurants with quantifiable achievements symbolizing menu curation, staff retention, and well-versed demographic expertise. Highly skilled in culinary and hospitality management, high-volume fine dining, large event executions, technical proficiency and soigné epicurean techniques.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Apparatus Room & Banquet Sous Chef
Detroit Foundation Hotel
Detroit, MI
10.2025 - Current
- Consistently met deadlines for multiple concurrent events by efficiently delegating tasks among chefs and associates based on individual strengths and expertise levels.
- Managed critical culinary systems, overall ensuring concise executions of meal services and banquet operations.
- Implemented and restructured all culinary-related banquet logistics to provide multiple lenses over the entire program.
- Oversaw inventory control and culinary ordering for multiple departments, adhering to P&L budget forecasts and sale projections.
- Omnipresent line support; versatile and adaptable with proven ability to seamlessly anchor staff during peak periods.
- Largely contributed to a continuously positive work environment that fosters growth and prosperity of knowledge.
- Maintained high proficiency with opening/closing duties, alongside managing staff in executing complementary, coalescent projects that has quantifiable productivity output.
Sous Chef
Beau's Grilley
Bloomfield Hills, MI
07.2025 - 10.2025
- Assisted and executed comprehensive weekly P&L reports and critical data entries.
- Worked closely with software integrations to assist in allocating budgets to avoid bottlenecks wherever necessary.
- Interviewing, hiring and staff retention.
- Learned and applied critical fiscal operative skills that largely contributed to restaurant operation management.
- Maintained a portfolio of cross-utilizing vendor and market pricing to ensure low food costs and high product quality.
Madam & Banquet Sous Chef
The Daxton Hotel
Birmingham, MI
10.2024 - 06.2025
- Maintained exceptional relationships with vendors and cross referenced competitive product pricing to ensure minimizing food costs and maximizing product quality.
- Oversaw and managed inventory control totaling over $1.5m; worked closely with multiple departments to contribute to lowering food costs.
- Overall team management, mentoring and applied staff retention skills pertaining to company core values.
- Contributed to a critical role in overall menu curation and development; demonstrated proficient skills in executing seasonal dishes that created and maintained regular guests.
- Led point for large banquets and streamlined productions across the board.
- Developed the Daxton Sushi Program from scratch, cross-utilizing offerings between service and banquets, with twists on gastronomic boundaries.
Chef De Partie
Joe Muer's
Bloomfield Hills, MI
08.2024 - 10.2024
- Exercised culinary creativity with regular specials that pushed the boundaries of gastronomy.
- Worked closely with bartenders and sommeliers to promote wine and spirits; mainly focused on sushi and beverage pairings.
- Demonstrated expertise and seamless adaptability between all culinary stations.
- Closely assisted executive chef with prep and execution with wine dinners and private parties.
Executive Chef/Executive Sous Chef
P.F. Chang's
Rochester Hills, MI
02.2019 - 04.2024
- Consistently led Market 21 (IN, MI, NC, NJ, OH) in the country in labor management. Led company internationally in YOY% growth.
- Streamlined all culinary operations and contributed to maximizing staff productivity to mitigate AvT and P&L deviations.
- Oversaw all line execution and updating SOPs to maintain going above and beyond.
- Coordinated coalescent projects and consistently met goals with staff and management.
- Worked with local demographic marketing team to market and promote foot traffic on various social media platforms.
- Introduced and fostered a learning culinary environment where overall skill level increased and led to more diverse problem-solving kits.
- Traveled between close stores in the market and assisted in training junior chefs and oversaw related culinary operations.
- Oversaw ordering, scheduling, and regularly attended operations meetings.
Education
Associate of Science - Aerospace Engineering Technologies
Oakland Community College
Auburn HillsSkills
- Team Leadership
- Menu Curation
- Vendor Relations
- Market Research
- High Volume Banquet & Catering Execution
- Systematic Cross Utilization
- Hospitality & Culinary Expertise
- Pioneering Thinking & Execution
- Inventory
- Scheduling
- Quality Control & Food Safety
- Broad Line Vendor Ordering
Certification
- ServSafe Manager Certified, circa 2025
- ServSafe Allergen Certified, circa 2025
Timeline
Apparatus Room & Banquet Sous Chef
Detroit Foundation Hotel
10.2025 - Current
Sous Chef
Beau's Grilley
07.2025 - 10.2025
Madam & Banquet Sous Chef
The Daxton Hotel
10.2024 - 06.2025
Chef De Partie
Joe Muer's
08.2024 - 10.2024
Executive Chef/Executive Sous Chef
P.F. Chang's
02.2019 - 04.2024
Associate of Science - Aerospace Engineering Technologies
Oakland Community College