Jacob Clem

• Developed and implemented menus for various dining establishments, catering functions, and exclusive gatherings.
• Collaborated with suppliers to source high-quality ingredients at competitive prices.
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.
• Performed financial analysis and recommended effective methods to cut costs.
• Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Achieved a significant decrease in the department's food cost, reaching as much as 10% reduction
• Managed and operated outlet that was recognized as one of the top 10 restaurants in Northwest Florida by the local newspaper, highlighting outstanding food safety ratings from the Florida Department of Health
• Significantly aided in the annual departmental growth of approximately $1,000,000 between 2023 and 2024

References:

Erica Pitre (Director of Food and Beverage, 1-480-703-4286)

Jim Swaim (General Manager, 1-727-515-0755)

• Assisted ownership in opening of the business, including kitchen equipment set up, obtaining permits, passing inspections, etc.
• Assisted head chef with scheduling, training and professional development for team.
• Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
• Improved performance of team members resulting in high-quality meals produced daily.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Assisted with interviewing, hiring and training kitchen personnel.

• 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.
• Performed financial analysis and recommended effective methods to cut costs.
• Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
• Managed kitchen staff team and assigned various stages of food production.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Conducted assessments and utilized root cause analysis to implement corrective action strategies.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.

Reference: John Kerr (850) 238-5142

• Utilized local, fresh food products to support local economies and showcase community support.
• Supervised preparation of specialty items and customer requests to verify accuracy in production.
• Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
• Monitored quality, presentation and quantities of plated food across line.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

Reference: Chef Scott Nelson (850) 543-8170

• Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.
• Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
• Supervised all kitchen food preparation while operating in demanding, high-volume environment.
• Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
• Performed as head chef as needed to maintain team productivity and restaurant quality.

Reference: Donnie Krueger (954) 274-7400