Jeff Burris
Marion,OH
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with [Type] cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills. High-performing Chef offering [Number] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
45
45
years of professional experience
Work History
Executive Chef
Polaris Grill
Columbus, OH
06.1997 - Current
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Kept labor at or below [Number]% to support business profit targets.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Increased profits and efficiency [Number]% by building optimal inventory control model.
Executive Chef
55 Restaurant Group
Columbus, Ohio
09.1989 - 12.1999
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
Executive Chef
Marion Country Club
Marion, Ohio
03.1979 - 06.1989
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Education
High School Diploma -
Harding High
Marion06.1981
Skills
- Staff Supervision and Coordination
- Team Collaboration
- Special Events and Catering
- Instruction and Delegation
- Sanitation and Cleaning
- Quality Control and Oversight
- Menu Planning
- Food Preparing, Plating and Presentation
- Purchasing Equipment
- Vendor Relationships
- Cooking Technique Demonstrations
- Production Scheduling
- Supply Ordering
- Recipe Development
Timeline
Executive Chef
Polaris Grill
06.1997 - Current
Executive Chef
55 Restaurant Group
09.1989 - 12.1999
Executive Chef
Marion Country Club
03.1979 - 06.1989
High School Diploma -
Harding High