Jeffrey Boerst

• Developed and implemented menus for multiple restaurants, catering events, and private parties.
• Created daily specials based on seasonal ingredients and customer feedback.
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
• Tracked sales figures for each dish served in order to identify popular items.
• Performed financial analysis and recommended effective methods to cut costs.

• Oversee all aspects of 2 Restaurants and Banquets. Updated all menus, order guides, recipe books, plate descriptions, started cooking classes, wine dinners, updated all kitchen equipment in both banquet kitchen and main kitchen, improved total moral in the kitchen and front of the house. improved all safety and proper food handling techniques. ran each kitchen within cogs and labor budgets.
• Trained kitchen workers on culinary techniques.
• Created daily specials based on seasonal ingredients and customer feedback.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.
• Analyzed customer feedback data to improve existing recipes or create new ones.

• Developed and implemented menus for multiple restaurants, catering events, and private parties.
• Created daily specials based on seasonal ingredients and customer feedback.
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.
• Controlled labor costs through effective use of staff scheduling techniques.
• Conducted regular staff meetings to discuss menu changes, special events, promotions.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.

• Organized and directed large-scale catering events, ensuring quality food production while controlling costs.
• Developed and implemented new menus, recipes and cooking techniques to enhance the dining experience.
• Maintained a safe, sanitary kitchen environment by following all safety protocols.
• Established effective systems for ordering, receiving, storing and managing inventory of food products.
• Developed training materials for culinary team members on topics including sanitation procedures, equipment operation and recipe preparation methods.
• Analyzed weekly invoices for accuracy of pricing against contracted rates; negotiated better terms when necessary.
• Ensured compliance with health department regulations regarding food handling practices.
• Upheld highest food safety standards in kitchen and trained employees in food preparations for patrons with allergies.

• Created daily specials based on seasonal ingredients and customer feedback.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.
• Coordinated with front-of-house staff regarding reservations and table management.
• Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.

Recruited back to The Jerome by Culinary Executive and James Beard recipient, George Mahaffey to help consult during a transition period for the Hotel Jerome.  implemented changes for purchasing, operations, and quality control during transition period to ensure highest quality while maintaining cost control. Revamped and executed a new efficient menu system. Increased overall profitability of the Food and Beverage department during the transition period. Consulting period resulted in a seamless transition to the new hotel ownership.