Desired Job Title
Chef De CuisineExecutive ChefChef De Cuisine Fine DiningWork Type
Full TimeLocation Preference
On-SiteRemoteLocation: Durant, OK
Open to relocation: Yes
Open To Work
Jeffery Heard
Chef in Culinary Arts
Durant,OK
Work Preference
Summary
Dynamic Chef De Cuisine with a proven track record in team building, menu innovation, and cost management. Expertise in streamlining kitchen operations to enhance dining experiences and drive profitability.
Overview
21
21
Professional Chef
16
16
years of professional experience
Work History
Chef De Cuisine Fine Dining
Choctaw Casino & Resort
Durant, OK
10.2023 - Current
- Developed innovative menu items aligning with seasonal ingredients and guest preferences.
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Streamlined kitchen operations, enhancing efficiency and reducing waste in food preparation, increasing EBITA by 20% margins with in the year
- Hired and trained fifty plus new team members on culinary techniques and operational procedures within multi units
Chef De Cuisine
Penn National Gaming
Lake Charles, LA
03.2013 - 09.2023
- Directed culinary operations, ensuring high-quality food preparation and presentation standards while opening new dining operations.
- Mentored junior chefs, fostering professional growth and enhancing overall kitchen performance.
- Developed seasonal menus that enhanced guest dining experiences and showcased local ingredients.
- Implemented training programs for kitchen staff, promoting skill development and teamwork.
- Streamlined inventory management processes, reducing waste and optimizing resource allocation on a six plus million dollar a year operation while maintaining 30% EBITA with increases year over year
Executive Chef
Hanley's Grille and Tap
Fairview Heights, IL
06.2010 - 03.2013
- Directed kitchen operations, ensuring high standards of food quality and safety compliance.
- Developed seasonal menus, incorporating local ingredients and customer preferences to enhance dining experience.
- Mentored culinary staff of 25 associates, fostering skill development and promoting teamwork within kitchen environment.
- Implemented cost-control measures, increasing profits by 15% with in the year, optimizing inventory management and reducing food waste effectively.
Education
Associate of Arts - Culinary Arts
Le'Cole Culinaire
St Louis, MO06.2006
Skills
- Seafood preparation
- Plating techniques
- Recipes and menu planning
- Employee retention strategies
- Menu pricing
- Budget development
- Resource management
- Leadership qualities
- Cost management
- Team building and development
- Purchasing management
- Forecasting and planning
- Customer retention
- Staff training
- Cost control and budgeting
Timeline
Chef De Cuisine Fine Dining
Choctaw Casino & Resort
10.2023 - Current
Chef De Cuisine
Penn National Gaming
03.2013 - 09.2023
Executive Chef
Hanley's Grille and Tap
06.2010 - 03.2013
Associate of Arts - Culinary Arts
Le'Cole Culinaire
Accomplishments
- Reduced food costs by 15% by sourcing and securing new local supplier.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 30 plus associates
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Selected to create and prepare unique dishes for private parties with well-known celebrity chefs.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.