James Day
Johns Island,SC
Summary
Talented Executive working Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities.
Overview
34
34
years of professional experience
Work History
Executive Chef
Sodexo USA
Charleston, SC
01.2021 - Current
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Oversaw business operations, inventory control and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Developed and implemented creative lesson plans to reach diverse student audience.
- Supervised students in kitchen lab setting to maintain safety and efficiency targets.
- Taught basic cooking skills during both one-on-one and group classes.
- Designed hands-on lesson plans for up to 40 students every semester
- Trained winning teams to participate in culinary competitions, developing student skills and confidence.
- Observed and evaluated students' work to determine progress, provide feedback and make suggestions for improvement.
- Supervised and monitored students' use of tools and equipment.
- Directed college-level instruction along with full service restaurant and catering management and operation.
- Fostered positive learning environment by developing curriculum and instructional support that targeted and engaged students.
Food and Beverage Manager
Hilton Garden Inn
Charleston, SC
07.2019 - Current
- Trained, supervised and motivated 25 employees to enhance customer service and encourage repeat business.
- Reduced food, liquor and supply costs 90% by implementing standards and inventory control.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Managed bar and wait staff including hiring, training, scheduling and analyzing theft and wastage.
- Oversaw overall beverage program, including selection, ordering and inventory controls of wine, beer and alcohol program.
Executive Chef
Mccanns LLp
Johns Island, SC
07.2015 - 07.2019
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.
- Verified compliance in preparation of menu items and customer special requests.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Increased profits and efficiency 90% by building optimal inventory control model.
Executive Chef Partner
Jadens' LLc
Simpsonville, SC
10.2009 - 06.2015
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Supervised and enhanced work of 20-person team producing more than 150 plates per day.
- Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues to $1,170,000.00
- Created recipes and prepared advanced dishes.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
District Manager
The Pantry
Greenville, SC
01.2006 - 09.2009
- Traveled to over 9 locations per week to manage each store and perform reviews of individual managers and employees.
- Discovered areas of improvement by generating monthly operational and sales reports.
- Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
- Devised, deployed and monitored processes to boost long-term business success and increase profit levels 52%.
- Drove sales for 9 stores in district, generating $27000000 in annual volume.
Division Manager
Waffle House
Charlotte, NC
01.2000 - 01.2006
- Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Supervised, developed and conducted performance evaluations for 12 location managers.
- Developed, implemented and managed business plans to promote profitable food and beverage sales.
- Toured and audited 6 units per month with District manager to assess performance and identify personnel with capacity to succeed in management positions.
- Achieved highest employee retention rate in region.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Culinary Specialist
US Army
Ft. Lee, VA
06.1990 - 07.2000
- Managed food service operations, including menu planning , food and supply purchases and inventory coordination.
- Prepared recipe ingredients by washing, peeling, cutting and measuring.
- Accommodated patrons with allergies and dietary restrictions by adjusting preparation methods or ingredients and confirming accuracy of plates.
- Prepared 3000 meals daily in a Large Garrison Facility
- Large Garrison cooking Instructor
- Field Kitchen Operations Instructor
- Large and Small quantity Baking
- Administrative Specialist
- Large Garrison Night Baker
- Verified prepared food met all standards for quality and quantity before serving to customers.
Education
BBA -
University of Maryland - University College
Hyattsville, MD07.1999
Associate of Arts - Culinary Arts
United States Army
Ft. Lee VA08.1993
Skills
- Workflow planning
- Cost controls
- Budgeting
- Recipes and menu planning
- Financial Statements Expertise
- Cash Flow analysis
- Vendor relationship management
- Employee training
- Recruiting
- Cost reduction strategies
- Customer relations specialist
- Contract Negotiation
- Purchasing and procurement
- Staff Management
Timeline
Executive Chef
Sodexo USA
01.2021 - Current
Food and Beverage Manager
Hilton Garden Inn
07.2019 - Current
Executive Chef
Mccanns LLp
07.2015 - 07.2019
Executive Chef Partner
Jadens' LLc
10.2009 - 06.2015
District Manager
The Pantry
01.2006 - 09.2009
Division Manager
Waffle House
01.2000 - 01.2006
Culinary Specialist
US Army
06.1990 - 07.2000
BBA -
University of Maryland - University College
Associate of Arts - Culinary Arts
United States Army