Jacob Parish
Cottage Grove
Overview
10
10
years of professional experience
1
1
Certification
Work History
Food & Beverage Director
Pinseekers
De Forest, WI
09.2023 - Current
- Developed strong vendor relationships, resulting in cost savings on food and beverage purchases without sacrificing quality.
- Collaborated with executive chefs to create seasonal menus, incorporating trends while maintaining brand consistency.
- .Conducted regular performance evaluations for all team members holding them accountable for meeting established service and performance benchmarks.
- Implemented marketing strategies that increased foot traffic during traditionally slow periods such as weekday lunches or off-season months.
- Maintained compliance with local health department regulations through regular staff training and facility inspections.
Executive Chef
Liberty Station Tavern
Madison, WI
08.2019 - 09.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Executive Chef
The Park Hotel
Madison, WI
06.2017 - 03.2019
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Executive Sous Chef
Tiburon Golf Club
Naples, FL
08.2015 - 06.2017
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
Education
General Education -
Barron Collier High School
Naples, FL06.1998
Skills
- Food and beverage operations
- Labor management
- Sanitation standards
- Food presentation
- Hospitality management
- Banquet operations
- Menu development
- Fine-dining expertise
- Bar management
- Cost control
- Catering coordination
- Wine pairing
- Menu pricing
- Staff leadership
- Food safety compliance
- Staff supervision
- Inventory management
- Quality assurance
- Waste reduction
- Recipe creation
- Records maintenance
- Portion control
- Vendor negotiations
- Budget development
- Recipe implementation
- Problem-solving
- Time management
- Attention to detail
- Multitasking
Languages
Spanish
Limited Working
Certification
ServSafe Manager Certified
Timeline
Food & Beverage Director
Pinseekers
09.2023 - Current
Executive Chef
Liberty Station Tavern
08.2019 - 09.2023
Executive Chef
The Park Hotel
06.2017 - 03.2019
Executive Sous Chef
Tiburon Golf Club
08.2015 - 06.2017
ServSafe Manager Certified
General Education -
Barron Collier High School