Jeff Sopher
CHEF/ MANAGER
Baltimore,MD
Summary
•Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. •Experienced with Special Events and Catering, sourcing ingredients, controlling budgets and boosting satisfaction. •Conversational Spanish skills.
Overview
22
22
years of professional experience
Work History
Catering Chef/ Manager
Johns Hopkins Bayview Medical Center
05.2023 - Current
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Assisted with menu development and planning.
Production Chef
Johns Hopkins Bayview Medical Center
08.2020 - Current
- Prepare meals and recipe ingredients using standardized recipes and nutrition standards focusing on quality and efficient service
- Received many commendations.
Lead Cook/ Commissary
FCI Fort Dix, Joint Base MDL
08.2012 - 04.2020
- Held many leadership positions in the Food Service Department including Lead cook for the Officer's Dining Room, Lead AM cook, Lead PM cook and Culinary Instructor.
- Coordinated special event functions for visitors.
Consultant
Half Note Restaurant And Lounge
03.2012 - 07.2012
- Implemented numerous changes to the following procedures: Food purchasing, food preparation, food storage, menu selections, dining room procedures and cash handling procedures resulting in increased profits.
Supervisor of Operations
Prince George's County Public Schools
10.2009 - 12.2011
- Responsible for supervisory team including 4 Supervisors, 5 Field Specialists, Facilities Support Supervisor and a staff of 1000.
- Developed menus based on budgeted food cost.
- Managed a $67,000,000 budget and provided cost analysis for the department.
Training Specialist
Prince George's County Public Schools
09.2006 - 10.2009
- Developed Catering Department with first year revenues of $250,000 and second year revenues of $343,000
- Developed and implemented departmental and school based Profit and Loss program.
- Developed a menu cycle that met nutritional guidelines and decreased cost per meal by $.10.
- Developed and delivered all training requirements.
District Executive Chef
Sodexho Dining Services
04.2004 - 09.2006
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques for the 13 operations of the NSA
- Provided oversight of the Catering Department providing recipes, menu development and function assistance.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Adjunct Professor
Prince George's Community College
02.2008 - 12.2011
- Assisted in development of the course curriculum for new Culinary Arts program
- Prepared course outlines and delivered instruction to students for the Introduction to Culinary Arts, Food Production I and Food Production II classes.
Education
Baccalaureate of Science Degree - Hospitality Management
Florida International University
Associate of Occupational Science Degree - Culinary Arts
Johnson and Wales University
Skills
- Staff Recruiting and Hiring
- Large-Scale Events Planning
- Ordering and Receiving
- Menu Item Preparation
- Servsafe Certified
- Hiring, Training and Development
- Kitchen Staff Management
- Kitchen Operations
- Attentive to Detail
Timeline
Catering Chef/ Manager
Johns Hopkins Bayview Medical Center
05.2023 - Current
Production Chef
Johns Hopkins Bayview Medical Center
08.2020 - Current
Lead Cook/ Commissary
FCI Fort Dix, Joint Base MDL
08.2012 - 04.2020
Consultant
Half Note Restaurant And Lounge
03.2012 - 07.2012
Supervisor of Operations
Prince George's County Public Schools
10.2009 - 12.2011
Adjunct Professor
Prince George's Community College
02.2008 - 12.2011
Training Specialist
Prince George's County Public Schools
09.2006 - 10.2009
District Executive Chef
Sodexho Dining Services
04.2004 - 09.2006
Baccalaureate of Science Degree - Hospitality Management
Florida International University
Associate of Occupational Science Degree - Culinary Arts
Johnson and Wales University
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