Jamie Gillett
Traverse City,Michigan
Summary
Dynamic Executive Chef with a proven track record at Little Harbor Club, excelling in menu development and budget management. Expert in culinary training and event collaboration, I successfully led a team of 40 chefs, achieving high food quality standards while maintaining a 38% food cost. Passionate about enhancing member experiences through innovative dining solutions.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Executive Chef
Little Harbor Club
Harbor Springs, Michigan
01.2016 - Current
- Lead all kitchen operations including a remote restaurant that is walk up and dine outside only
- Develop and execute seasonal menus, the menu rotation at this particular club is every week while also featuring an array of specials at our remote restaurant
- Supervise and train a large team of culinary professionals that can be in the range of 40 chefs, while maintaining high standards for food quality, presentation, and service. One of the main focuses in the off season is to recruit the staff, this includes staying with the employee during the entire hiring process, essentially absorbing human resource functions
- Collaborate with club management and service teams to enhance member satisfaction and engagement through special events and themed dining experiences.
- Manage budgets, vendor relationships, and inventory to optimize cost control and efficiency.
- Ensure strict compliance with all sanitation, safety, and HACCP standards.
- The Harbor Club is a large private club with dining operations only being open for thirteen weeks, during this time our club averages 1.5 million in total revenue. This is a social club that takes an emphasis on dining. We support three all you can eat buffets a week averaging in the range of 300-400 per event. Since being the chef I have operated with an average food cost of thirty eight percent.
Executive Chef
Riverhouse Inn
Williamston, Michigan
01.2013 - 01.2016
- The River House is a small, upscale restaurant outside of Lansing. I worked here briefly during my time in Lansing, studying for my associate's degree. This was the first executive chef job I had obtained in my career.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
Executive Sous Chef
Cosmos
Lansing, Michigan
12.2014 - 03.2015
- Collaborated with executive chef to design and launch bar/pizzeria from inception.
Executed vision with team, establishing a unique dining experience.
Contributed to creation of a popular restaurant featured on Diners, Drive-Ins & Dives.
Maintained strong customer engagement, solidifying brand reputation in Lansing area. - Supervised kitchen operations, ensuring high-quality food production standards.
- Created cost-effective menus that increased customer satisfaction and profitability.
Sous Chef
Birchwood Farms
Harbor Springs, Michigan
01.2009 - 01.2013
- Birchwood Farms is a large private club in northern Michigan with exceptional golf, this is where i was formerly trained as a chef, I worked under CMC John Clements for three years, my main focus was running the night line and overseeing banquets when needed. While managing the hot line I was able to design menus and manage staff.
- Developed and maintained menu items in collaboration with the head chef.
- Coordinated ordering, receiving, storage, and distribution of food items.
Education
Bachelor of Science - Communication
Lake Superior State University
Sault Ste. Marie, MI01.2019
Certificate Hospitality Management - Culinary Arts
Lansing Community College
Lansing, MI05-2016
Skills
- Menu development
- Food safety compliance
- Budget management
- Culinary training
- Event collaboration
- Inventory control
Certification
- Certified Executive Chef (CEC) – American Culinary Federation
- Certified Culinary Administrator (CCA) - American Culinary Federation
- ServSafe Food Protection Manager Certification
Timeline
Executive Chef
Little Harbor Club
01.2016 - Current
Executive Sous Chef
Cosmos
12.2014 - 03.2015
Executive Chef
Riverhouse Inn
01.2013 - 01.2016
Sous Chef
Birchwood Farms
01.2009 - 01.2013
Bachelor of Science - Communication
Lake Superior State University
Certificate Hospitality Management - Culinary Arts
Lansing Community College