JEFFREY PAGLICCIA
Fort Myers
Summary
Versatile and results-driven culinary professional with 25+ years of experience in high-volume restaurants, country clubs, banquet, and catering environments. Proven ability to lead kitchen operations, manage diverse teams, control costs, and deliver exceptional dining experiences. Recognized for creative menu development, leadership, and performance under pressure.
Overview
31
31
years of professional experience
Work History
Line Cook
Kelly Greens Golf and Country Club
02.2026 - 05.2026
- Seasonal
- Operated kitchen equipment safely, maintaining cleanliness and efficiency in food preparation areas.
- Prepped ingredients according to menu specifications, ensuring quality and freshness.
Kitchen Manager / Acting General Manager
Pelican Larry's
04.2024 - 11.2025
- Lead liaison between kitchen and FOH operations; manage 10+ staff
- Oversee hiring, training, scheduling, and terminations
- Execute biannual menu changes, inventory, cost control, and P&L tracking
- Handle end-of-shift financial balancing and deposits
- Implemented inventory management systems to optimize ingredient usage and reduce waste.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
Sous Chef
The Vines
05.2023 - 03.2024
- Supported banquet planning, staff supervision, and menu execution
- Developed and implemented seasonal menu offerings, enhancing guest satisfaction and dining experience.
- Trained junior chefs in culinary techniques and safety protocols, fostering skill development and teamwork.
Rounds Cook (Seasonal)
The Vineyards Country Club
02.2023 - 05.2023
- Cross-trained on all kitchen stations; trained new hires
- Maintained a clean and organized workspace, adhering to strict health and safety guidelines.
- Managed multiple tasks simultaneously while remaining focused under pressure during busy shifts.
Banquet Sous Chef
The Landings Yacht, Golf & Tennis Club
12.2021 - 11.2022
- Managed banquet events, similar to role at Heritage Palms
- Trained and mentored junior kitchen staff in food preparation techniques and safety practices.
- Supervised kitchen staff both in restaurant and for catering work.
Banquet Sous Chef
Heritage Palms Golf & Country Club
02.2016 - 08.2021
- Coordinated daily ops with Executive Chef & FOH
- Developed menus that reflected current culinary trends and customer preferences. Led a team of 10 prep staff, maintaining high standards in food preparation. Conducted tastings to assess flavors and presentation, driving continuous enhancement of offerings.
- Ensured FOH readiness during high-volume events
Lead Cook – Home Zone
Florida Gulf Coast University / Aramark
07.2013 - 01.2016
- Supervised daily service for 1,000+ students
- Recognized as Employee of the Week, Month, and Semester
Rounds Cook
The Westin / Marker 92 Grille
01.2010 - 06.2013
- Operated all stations across multiple shifts; trained staff
- Trained new staff on kitchen procedures, safety protocols, and efficient cooking techniques.
- Collaborated with team members to streamline food preparation tasks and improve service speed.
Culinary Supervisor – Timeshare Division
Hyatt Coconut Point / Braxton's / Raptor Bay GC
05.2009 - 12.2009
- Oversaw banquet service, private dining, golf catering
- Recognized as Five-Star Employee of the Month
- Trained and mentored culinary staff on techniques and best practices for food preparation.
Culinary Supervisor
Hyatt Coconut Point / Braxton's / Raptor Bay GC
04.2005 - 05.2009
- Supervised culinary team to ensure high-quality food preparation and presentation.
- Effectively trained new hires on kitchen procedures, equipment usage, and safety protocols, ensuring they were well-prepared for success within the team.
- Followed company, safety, security policies, and procedures.
Sous Chef
Jared Coffin House – Tap Room
10.2002 - 04.2005
- Led inventory, ordering, staff training, and upscale menu planning
- Collaborated with front-of-house teams to align service timing with food preparation for optimal guest experience.
- Maintained compliance with health regulations, ensuring a safe and sanitary kitchen environment at all times.
Sole Proprietor
Grateful Bread Café
10.1995 - 09.2002
- Founded and ran award-winning café/catering business
- Won 20+ “People's Choice” awards, including Best Catering & Best Breakfast
- Managed daily operations, ensuring high standards of food quality and customer service.
- Developed and implemented marketing strategies to increase café visibility and customer engagement.
- Established strong vendor relationships, negotiating favorable terms for supplies and services.
- Conducted regular financial analysis to monitor profitability and identify growth opportunities.
Education
Associate Degree in Applied Science - Culinary Arts
Essex Agricultural And Technical College
Danvers, MASkills
- Menu Development & Execution
- Team Leadership & Staff Training
- Banquet & Event Coordination
- Inventory Management & Cost Control
- FOH & BOH Communication
- Customer Satisfaction & Guest Relations
- Food Safety & Sanitation Compliance
- Excel – P&L Tracking & Labor Cost Analysis
- Kitchen leadership
- Food presentation
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Safety management
- Supervising food prep
- Knife skills
Languages
English
Native or Bilingual
Spanish
Elementary
Timeline
Line Cook
Kelly Greens Golf and Country Club
02.2026 - 05.2026
Kitchen Manager / Acting General Manager
Pelican Larry's
04.2024 - 11.2025
Sous Chef
The Vines
05.2023 - 03.2024
Rounds Cook (Seasonal)
The Vineyards Country Club
02.2023 - 05.2023
Banquet Sous Chef
The Landings Yacht, Golf & Tennis Club
12.2021 - 11.2022
Banquet Sous Chef
Heritage Palms Golf & Country Club
02.2016 - 08.2021
Lead Cook – Home Zone
Florida Gulf Coast University / Aramark
07.2013 - 01.2016
Rounds Cook
The Westin / Marker 92 Grille
01.2010 - 06.2013
Culinary Supervisor – Timeshare Division
Hyatt Coconut Point / Braxton's / Raptor Bay GC
05.2009 - 12.2009
Culinary Supervisor
Hyatt Coconut Point / Braxton's / Raptor Bay GC
04.2005 - 05.2009
Sous Chef
Jared Coffin House – Tap Room
10.2002 - 04.2005
Sole Proprietor
Grateful Bread Café
10.1995 - 09.2002
Associate Degree in Applied Science - Culinary Arts
Essex Agricultural And Technical College