Jeffrey Mitchell
Sacramento,CA
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
19
19
years of professional experience
Work History
Executive Chef
Chicago fire/Jwilds
Sacramento, CA
07.2020 - Current
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
Executive Chef
Morton's Steakhouse
Sacramento, CA
07.2019 - 07.2020
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Performed financial analysis and recommended effective methods to cut costs.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Trained kitchen workers on culinary techniques.
Executive Chef
Seasons 52
11.2017 - 05.2019
- Charged with food quality and plate presentation
- Tasked with achieving and maintaining an acceptable Eco-Sure Score
- Responsible for Staffing levels, turnover, and implementing a proactive performance based scheduling plan
- A principle component in making the restaurant fiscally solvent, moving from a loss of $120,000 annually to an even P&L
- Charged with compiling the monthly P&L and justifying AvsT variances
- Implemented 'Amuse Bouche' program to celebrate special events and allow the staff creative freedom
- Acted as ambassador for local media, highlighting our seasonal menu.
Training Chef for Northern California
Buca di Beppo
10.2012 - 05.2017
- Charged with immersing new hire managers in the kitchen culture
- Train new managers on kitchen procedures, specifications, and company philosophy
- To date, thirty-five managers have successfully transitioned to their perspective stores with an average duration of three to four years.
Chef Partner
Buca di Beppo
03.2005 - 05.2017
- Top performer in California for Everclean score average three consecutive years 2013-2016
- Recognized as top five restaurant in the company for profitability three consecutive years 2010-2013
- Responsible for scheduling of all heart of house family members
- Oversee all food ordering, supply ordering, chemical ordering
- Maintain kitchen cleanliness, costs, and staff morale
- Tasked with hiring, training, terminating all heart of house family members
- Hosted a yearly luncheon for Governor Schwarzenegger's staff with a VIP menu for the Governor
- Hosted several cooking segments for local Television featuring current in-house specials and promotions.
Education
BA - Philosophy, philosophy of mind and logic
California State University, Sacramento
12.2001
Foothill High School
05.1994
Skills
- ServSafe National Restaurant Association - Certified Food Protection Manager
- Forecasting and Planning
- Food Prep Planning
- Sanitation Guidelines
- Ingredients Selection
References
- Charles "Charlie" Richard, Managing Partner, Seasons 52, 916-626-9439, ctrichard1977@gmail.com
- Jennifer Santilena, Regional Vice President, Buca di Beppo, 916-420-3902, jestep@bucainc.com
- Veronica Sutton, Lead Server, The Kitchen by Selland, 916-335-0188, vernagirl@gmail.com
Timeline
Executive Chef
Chicago fire/Jwilds
07.2020 - Current
Executive Chef
Morton's Steakhouse
07.2019 - 07.2020
Executive Chef
Seasons 52
11.2017 - 05.2019
Training Chef for Northern California
Buca di Beppo
10.2012 - 05.2017
Chef Partner
Buca di Beppo
03.2005 - 05.2017
BA - Philosophy, philosophy of mind and logic
California State University, Sacramento
Foothill High School