Jefferice Smith
Detroit,Michigan
Summary
Professional culinary leader with deep expertise in kitchen management and strong commitment to quality and innovation. Proven ability to drive team collaboration and adapt to changing needs, consistently ensuring high standards and exceptional results. Skilled in menu development, cost control, and staff training, bringing creativity and leadership to every culinary endeavor. Recognized for reliability and results-driven approach.
Professional culinary leader with extensive experience in high-end dining establishments. Known for innovative menu creation, maintaining strict food quality standards, and optimizing operational workflows. Ensures cohesive team collaboration and adapts seamlessly to dynamic kitchen environments.
Overview
1
1
Certification
25
25
years of professional experience
Work History
Executive Chef Manager
Metz Culinary Management
Detroit, MI
08.2022 - Current
- Led culinary team to develop innovative menus aligned with client preferences and dietary requirements.
- Streamlined kitchen operations, enhancing efficiency and reducing food waste through effective inventory management.
- Implemented staff training programs focused on food safety and sanitation compliance standards.
- Collaborated with vendors to source high-quality ingredients while negotiating favorable pricing terms.
- Developed seasonal menu offerings that increased customer satisfaction and repeat business within dining facilities.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maximized quality assurance by completing frequent line checks.
- Purchased food and cultivated strong vendor relationships.
Lead Cook
Aramark, Wayne state university
08.2013 - 08.2021
- I was the Lead Cook at Gold n Greens kosher vegetarian Dining. My duties include prep work and cooking of all meals and I also make homemade soups. I am responsible for creating the menus, which is a 3 week meal cycle. I create meals for a college setting, I feed over 700 students a day and faculty and staff. In being a Lead Cook I am also responsible for making sure the food is tempt correctly. And that all coolers and freezers are at the proper temp. Some of my job duties consisted of doing weekly inventory, staff scheduling, training of kitchen staff and maintaining the cleanliness of the kitchen and kitchen equipment. We have 3 large kitchens and dining facilities as a Lead Cook. I have worked in all locations. One is residential dining that feeds over 1000 students and the other location is catering.
Food service supervisor
AVI FOOD SYSTEMS, Wayne state university
01.2003 - 08.2013
- I started with this company as a food service worker and worked my way up to Supervisor. My duties were to keep the dining area clean and to make sure that the salad bar was kept full and clean. I also worked as a cashier for 2 years. In 2006 I then moved on in the company as a prep cook. I was trained in culinary knife skills where I learned how to properly use a knife when cutting all different meat, fruits and vegetables. I eventually moved on to become a cook within the company. In 2010 i was promoted to Supervisor, i remained a supervisor while still performing my cooking duties with this company until august of 2013 when they lost the contract.
Direct care worker
HOME SWEET HOME ADULT FOSTER CARE, Detroit, Mi.
02.2001 - 01.2003
- Worked as a direct care worker providing service for mentally challenged adults. My duties consisted of daily filing of paperwork , medication logs and daily work logs. Distributing residents their medication. Washing laundry and maintaining cleanliness of the facility. I also cooked and fed the 12 residents that lived in the facility.
Education
High school diploma -
Murray Wright High School
Detroit, Mi.06-1995
Skills
- Sanitation standards
- Food presentation
- Kitchen management
- Menu development
- Recipe creation
- Food safety
- Culinary techniques
- Cooking skills
- Team management
- Menu planning
- Event planning
- Teamwork and collaboration
- Customer service
- Reliable and responsible
Certification
Serve safe certified
Timeline
Executive Chef Manager
Metz Culinary Management
08.2022 - Current
Lead Cook
Aramark, Wayne state university
08.2013 - 08.2021
Food service supervisor
AVI FOOD SYSTEMS, Wayne state university
01.2003 - 08.2013
Direct care worker
HOME SWEET HOME ADULT FOSTER CARE, Detroit, Mi.
02.2001 - 01.2003
High school diploma -
Murray Wright High School