Jeffrey Addison
Lees Summit,USA
Summary
Professional culinarian with extensive experience in kitchen operations across small to large scale environments. Proven expertise in staff and menu development for dining and catering, with a strong background in purchasing and inventory management. Committed to exceeding customer expectations and enhancing overall dining experiences, while maintaining operational and cost efficiencies.
Overview
2026
2026
years of professional experience
Work History
EXECUTIVE CHEF
Morrison Healthcare Food Services
2025 - Current
- Lead culinary team in menu development, organization of kitchen and mise en place, and execution of menu techniques resulting in enhanced efficiency, food quality and patron satisfaction.
- Implement cost control measures, optimizing food procurement and reducing waste.
- Train, mentor, and direct kitchen staff, ensuring compliance with health and safety regulations.
- Oversee and manage business operations for FOH, ensuring customer service needs met and expectations exceeded.
- Schedule and receive food and beverage deliveries, adhering to food cost and budget.
- Inventory food, ingredient, and supply stock to prepare and plan vendor orders.
- Foster a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Collaborate with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
CHEF DE CUISINE
Brancato's Catering
2018 - 2025
- Executed food preparation for catered events in a high-volume kitchen specializing in preparation of a multitude of bulk, from-scratch sauces and smoked proteins.
- Crafted detailed standardized recipes adopted company-wide to ensure consistent quality and adherence to culinary guidelines.
- Mentored cooks and food preparation staff in advanced cooking techniques and efficient kitchen processes.
- Executed multiple responsibilities concurrently, demonstrating agility and a proactive approach to dynamic work environments.
- Delivered projects on schedule while ensuring exceptional product quality.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage for events.
- Collaborated with event planners to customize catering services based on client preferences and dietary restrictions.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Arranged for kitchen equipment maintenance and repair when needed.
ICE SCULPTOR / OWNER
Cool Carvings
2006 - 2018
- Established and led a successful ice carving company, overseeing all business operations including sales, marketing, staffing, logistics, and creative production.
- Designed and crafted intricate hand-carved ice sculptures, managing logistics for delivery and assembly at various events throughout Missouri and Kansas.
- Developed custom solutions for complex artistic challenges, enhancing client satisfaction.
- Partnered with businesses for commissioned pieces that enhanced their branding efforts.
- Contributed to creative process through original ideas and inspiration.
CHEF AND DINING MANAGER
Saddle & Sirloin Club
2002 - 2006
- Directed comprehensive food and beverage strategies for dining and catering services to enhance member satisfaction.
- Developed seasonal menus utilizing ingredients to enhance culinary offerings.
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Coordinated special events and private dining experiences, customizing menus for diverse clientele.
- Implemented efficient inventory management practices to minimize waste and reduce costs.
CHEF / OWNER
Addison & Company Catering
1999 - 2002
- Launched catering company from inception, responsible for comprehensive management of business operations and culinary execution.
- Provided exceptional catering solutions to enhance event experiences throughout the Kansas City region.
EXECUTIVE SOUS CHEF
Doubletree Hotel
1995 - 1998
- Acquired skills through chef's apprenticeship, resulting in role as sous chef and elevation to executive sous chef, overseeing culinary team and operations.
- Supervised kitchen staff and coordinated food service for fine dining and banquet events, maintaining high standards of quality and presentation.
Education
Associate of Applied Science - Culinary & Hospitality - Chef's Apprenticeship
Johnson County Community College
Overland Park, KS01-1996
Skills
- ServSafe certification
- Menu planning and development
- Cost control
- Attention to detail
- Creative thinking
- Coaching and mentoring
- Strong work ethic
- Hospitality service expertise
- Quality assurance
- Process improvements
- Verbal and written communication
Timeline
EXECUTIVE CHEF
Morrison Healthcare Food Services
2025 - Current
CHEF DE CUISINE
Brancato's Catering
2018 - 2025
ICE SCULPTOR / OWNER
Cool Carvings
2006 - 2018
CHEF AND DINING MANAGER
Saddle & Sirloin Club
2002 - 2006
CHEF / OWNER
Addison & Company Catering
1999 - 2002
EXECUTIVE SOUS CHEF
Doubletree Hotel
1995 - 1998
Associate of Applied Science - Culinary & Hospitality - Chef's Apprenticeship
Johnson County Community College