Summary
Overview
Work History
Education
Skills
Timeline
Generic

Jeffrey B Galick

Medford,OR

Summary

Proven leader in the culinary and sales industries, with a track record of boosting customer satisfaction and sales figures at SYSCO Food Services. Expert in relationship building and strategic planning, I excel in complex problem-solving and upselling, significantly enhancing customer retention and performance metrics. My interpersonal communication skills and product knowledge have consistently driven positive outcomes. Reliable and upbeat sales consultant successful at promoting customer loyalty, satisfaction and purchases with consultative techniques and diligent attention to individual needs. Knowledgeable about product merchandising, payment processing and cleaning. Dedicated and dependable relationship-builder with excellent organizational strengths and superior work ethic. High-performing Chef offering over 35 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence. Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.

Overview

34
34
years of professional experience

Work History

Sales Consultant Representative

SYSCO Food Services
09.2017 - Current
  • Collaborated with team members to achieve monthly and quarterly sales targets consistently.
  • Boosted company reputation through exceptional customer service, resulting in increased repeat business.
  • Negotiated contracts with clients, ensuring mutually beneficial terms for both parties involved.
  • Enhanced customer satisfaction by providing personalized product recommendations based on their needs and preferences.
  • Established long-term relationships with key accounts by maintaining regular communication and addressing concerns promptly.
  • Participated in weekly meetings with management to report on sales progress, discuss strategies for improvement, or highlight successes achieved during the period.
  • Adapted communication styles and approaches based on varying client personalities, ensuring a comfortable rapport that facilitated successful negotiations.
  • Developed a deep understanding of industry trends and competitor offerings to provide effective solutions for clients'' unique challenges.
  • Created tailored proposals for prospective clients that showcased the benefits of partnering with our organization over competitors.
  • Listened to customer needs and desires to identify and recommend optimal products.

Executive Chef

the Springs at Anna Maria
08.2014 - 09.2015
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.

Executive Chef

Southern Oregon University
08.2014 - 08.2015
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

Restaurant Owner

Tahoe Bleu Grill
04.2013 - 07.2014
  • Managed payroll, daily deposits, and cost controls.
  • Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
  • Set employee schedules, delegated work, and monitored food quality and service performance.
  • Maintained positive relationships with local community and government officials.
  • Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
  • Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
  • Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
  • Planned and executed strategies to increase customer loyalty and retention.

Assistant Executive Chef

Harrah's Casino Reno
04.1990 - 04.2013
  • Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
  • Managed inventory and controlled food costs, resulting in reduced waste and increased profits.
  • Conducted regular equipment maintenance checks, addressing issues promptly to minimize downtime and ensure smooth operations.
  • Supported ongoing professional development of kitchen team members by sharing industry trends and best practices through regular workshops and discussions.
  • Led cross-training initiatives among team members for enhanced skill development opportunities and overall operational flexibility within the kitchen staff roster.
  • Spearheaded creative culinary initiatives, elevating the dining experience for customers seeking unique flavor combinations.
  • Ensured consistent high-quality food presentation by closely monitoring plating guidelines and staff adherence.
  • Coordinated with front-of-house staff to ensure seamless communication between the kitchen and dining areas for efficient service delivery.
  • Assisted in catering special events, delivering exceptional food quality tailored to client preferences and dietary restrictions.
  • Implemented effective staff schedules for optimized labor management, reducing overtime costs while maintaining service standards.
  • Participated in recruiting efforts, identifying top talent for key roles within the kitchen team to drive performance excellence.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Education

Associate of Science - Culinary Arts

Johnson And Wales University
Providence, RI
06.1986

Skills

  • Cold-calling
  • Persuasion techniques
  • Sales closing
  • Relationship Building
  • Product Promotions
  • Strategic Planning
  • Customer Relationship Building
  • Interpersonal communication skills
  • Product and service knowledge
  • Complex Problem-Solving
  • Customer Retention
  • Performance Improvement
  • Upselling and Cross Selling

Timeline

Sales Consultant Representative

SYSCO Food Services
09.2017 - Current

Executive Chef

the Springs at Anna Maria
08.2014 - 09.2015

Executive Chef

Southern Oregon University
08.2014 - 08.2015

Restaurant Owner

Tahoe Bleu Grill
04.2013 - 07.2014

Assistant Executive Chef

Harrah's Casino Reno
04.1990 - 04.2013

Associate of Science - Culinary Arts

Johnson And Wales University
Jeffrey B Galick