Open To Work
Jamie Rutherford
La Foret Restaurant
Denver
Work Preference
Job Search Status:
Open to work
Desired start date:
Open to discussion
Desired Job Title
Executive ChefExecutive Chef /General ManagerCulinary Director
Work Type
Full Time
Location Preference
On-SiteRemoteHybrid
Location:
Denver, Colorado
Open to relocation:
Yes
Important To Me
Work-life balanceCareer advancementCompany CultureFlexible work hoursPersonal development programsPaid time off4-day work week
12
years of professional experience
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Work History
Executive Chef
1 Year 10 Months- Conducted staff training programs to elevate culinary skills and service standards.
- Led and guided staff to improve overall kitchen operations.
- Managed kitchen operations to uphold health and safety compliance and improve operational consistency.
- Led and guided staff to streamline kitchen operations and maintain high-quality service.
- Oversaw food cost management by tracking inventory and supplier pricing.
- Developed new seasonal menu changes by researching food trends and customer preferences.
- Facilitated coordination of events and private dinners to ensure seamless execution.
Executive Chef /General Manager
3 Years 1 Month- Manage a 10 kitchen concept with 90 staff members
- Coordinated scheduling, managed vendor relations, and executed BEOs
- Designed retail cases to enhance customer engagement
- Conducted Facilitated L10 meetings to enhance team alignment and operational efficiency for project alignment and updates
- Payroll
- Scheduling, Vendor relations, BEOs
- Retail cases
- L10 meetings
Lead Line Cook
1 Year- Managed food preparation and cooking processes at grill, wok, and garde stations
- Prepared ingredients for cooking and meal assembly
- Special events
Lead Line/Pandemic Sous Chef
5 Months- Prepared and cooked meals using sauté and grill methods in a busy kitchen environment.
- Develop pandemic team providing for Front line workers and Urban Gleaners
- Coordinated ordering, scheduling, and menu planning to ensure efficient operations.
- Restaurant closed in July for an indefinite period time
Culinary Director
1 Year- Scheduled inventory and ordered supplies for menu planning and event planning.
- Redesigned existing menu classics as well as added new menu selections.
- Coordinated scheduling, inventory management, menu planning, event planning, weekly specials, staff meetings, and catering.
- Hired and trained kitchen and bakery staff to improve operational efficiency.
Executive Sous Chef
6 Months- Developed weekly seasonal dishes that emphasized farm-focused, local ingredients, enhancing menu variety and guest experience.
- Documented and refined recipes for consistent quality, ensuring clarity for kitchen staff.
- Led pre-shift meetings for dinner and brunch, ensuring all staff were informed about sourcing and menu changes for effective service.
- Trained and educated new staff around cooking techniques, walk in organization, department of health standards and general kitchen operations.
- Recorded and developed recipes
- Managed inventory levels through accurate data entry, ensuring product availability and cost control..
- Demonstrated proficiency in RSI skills for efficient kitchen operations and team collaboration.
Executive Chef/General Manager
10 Months- Expedited inventory and scheduling tasks to ensure efficient operations.
- Developed menu and crafted recipes to elevate dining experience and meet customer preferences
- FOH training and development
- Brunch/Dinner service
- Trained and developed front-of-house staff to improve service quality and guest satisfaction
- Provided brunch and dinner service to guests at a busy restaurant.
Lead Line Cook
11 Months- Expedited orders during peak service hours in Michelin-starred restaurant.
- Led grill operations during service, ensuring quality and consistency in food preparation.
- Developed and executed pastry recipes, enhancing dessert menu offerings.
- Prepared ingredients for service by chopping, measuring, and organizing supplies.
Pastry Chef
5 Months- Organized and built systems to streamline back kitchen operations.
- Organize and build systems for back kitchen.
- Prepared ingredients and organized workstations for efficient food service.
- Trained dishwashing staff on proper techniques and safety protocols.
Line Cook
1 Year 2 Months- Prepared and executed sauté and grill dishes to meet menu standards
- Developed and refined sauces to enhance flavor profiles for various dishes
- Executed butchering and fabrication techniques to ensure quality proteins for service
- Receive deliveries and organization of dry storage and walk in.
Education
Culinary Arts - Culinary Arts
Skills
Menu development
Recipe writing
Menu design
Culinary creativity
Food safety compliance
ServSafe certification
Meat Fabrication/Preservation/Fermentation
Cost control
Cost of goods sold
Budget management
Inventory management
Scheduling
Kitchen management
Vendor relationship management
Hospitality service
Catering and events
Food prep planning
Food plating
Food styling
Food pairing
Team management
Hiring and training
Staff training
Operations management
Inventory management
Hygiene policy implementation
Menu customization
Food plating
Food styling
Timeline
Executive Chef
La Foret Restaurant
10.2024 - CurrentRead More
Executive Chef /General Manager
Denver Milk Market
08.2021 - 09.2024Read More
Lead Line Cook
Gado Gado
07.2020 - 07.2021Read More
Lead Line/Pandemic Sous Chef
Tusk
02.2020 - 07.2020Read More
Culinary Director
Mugs Coffee Lounge
11.2018 - 11.2019Read More
Executive Sous Chef
Beast + Bottle
03.2018 - 09.2018Read More
Executive Chef/General Manager
Petworth Citizen & Reading Room
03.2017 - 01.2018Read More
Lead Line Cook
Tail Up Goat
04.2016 - 03.2017Read More
Pastry Chef
The Dabney
09.2015 - 02.2016Read More
Line Cook
Prune Restaurant
07.2014 - 09.2015Read More
THE INTERNATIONAL CULINARY CENTER
Culinary Arts from Culinary Arts
Read More