Jeremy Bagley
Baltimore,MD
Summary
Highly skilled and innovative Chef with over [X] years of experience in leading culinary teams, developing menus, and managing kitchen operations. Proven track record of elevating dining experiences through creativity, quality, and efficiency. Seeking to leverage expertise in culinary arts, menu development, and kitchen management to drive culinary excellence and business success.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Sous Chef
HMSHost BWI Airport
Baltimore , MD
2023.03 - Current
- Managed the day-to-day operations across three of six casual dining establishments under HMSHost's ownership at BWI Airport, serving as pivotal revenue-generating hubs within the district.
- Developed innovative menus that balanced creativity with profitability, incorporating seasonal ingredients and culinary trends.
- Led and motivated a team of [number] culinary professionals, providing training, coaching, and performance feedback.
- Recruited, trained, and developed management teams and staff, fostering a culture of excellence, teamwork, and guest satisfaction.
- Implemented effective cost-control measures to optimize expenses and maximize profitability across all locations.
- Collaborated with marketing teams to develop and execute promotional campaigns and initiatives to drive traffic and enhance brand visibility.
- Implemented sales strategies and promotions to drive revenue growth and meet financial targets.
- Maintained quality standards for food and beverage preparation, presentation, and service.
- Handled guest inquiries, complaints, and feedback in a professional and timely manner, ensuring guest satisfaction and loyalty.
- Prepared and analyzed financial reports, including sales, expenses, and profitability metrics, to identify areas for improvement and optimize performance.
- Ensured compliance with health, safety, and sanitation regulations, maintaining a clean and safe environment for guests and employees.
Private Executive Chef/Owner
Type 2 Jazz It Up Catering
Baltimore , Maryland
2015.01 - Current
- Provide personalized culinary experiences as a private chef, catering to the unique tastes and preferences of individual clients.
- Plan and prepare meals in clients' homes, utilizing fresh and high-quality ingredients to create gourmet dishes.
- Adapt menus to accommodate dietary restrictions, food allergies, and special requests, ensuring a tailored dining experience.
- Collaborate closely with clients to create customized meal plans, taking into account their preferences, nutritional goals, and lifestyle requirements.
- Offer cooking demonstrations and culinary education sessions to clients interested in learning new techniques and recipes.
- Maintain a clean and organized kitchen environment, adhering to food safety and sanitation standards at all times.
- Provide exceptional customer service, anticipating clients' needs and surpassing their expectations with each meal.
- Innovated and refreshed menus on a weekly basis, showcasing culinary creativity and adaptability to seasonal ingredients and customer preferences.
Research Chef/ Chief Baker
2Betties
Baltimore , Maryland
2018.01 - 2021.01
- Implemented quality assurance protocols, conducted mock recalls, and enhanced flavor profiles for all products and snack foods.
- Spearheaded the development of new flavors for the snack food company, leveraging creativity and market trends to captivate consumer interest.
- Assumed responsibility for product creation, ensuring adherence to quality standards and consistency throughout the manufacturing process.
- Demonstrated expertise in product knowledge, serving as a key resource for colleagues and clients.
- Conducted extensive research on flavors and enhancers to create distinctive and memorable snack offerings.
Executive Chef
Oregon Ridge Dinner Theatre
Hunt Vally , Maryland
2017.01 - 2020.01
- Managed all aspects of kitchen operations, including food preparation, cooking, plating, and presentation, ensuring high-quality dishes for theater patrons.
- Managed ingredient procurement and sourcing, ensuring timely ordering and quality selection.
- Executed food preparation, specializing in handling raw meats, vegetables, and crafting fresh desserts.
- Developed and refreshed menus on a bi-weekly basis, showcasing creativity and adaptability to culinary trends and seasonal ingredients.
Sous Chef/ Line Cook
Grateful Deli and Catering
Baltimore , Maryland
2014.01 - 2016.01
- Assisted Executive Chef Roland Smith and his staff in preparing food for 150 to 400 people on catering jobs, as well as managing a storefront at the same time
- Planned, coordinated, and executed events ranging from intimate gatherings to large-scale weddings, corporate functions, and special occasions.
- Collaborated with clients to understand their event needs, preferences, and budget constraints, and provided personalized recommendations and solutions.
- Coordinated event details with internal departments and external vendors, including venue staff, rental companies, and entertainment providers.
- Assisted with staffing assignments, scheduling, and training to ensure adequate coverage and smooth event operations.
- Conducted post-event evaluations and solicited feedback from clients to identify areas for improvement and enhance future event experiences
Sous Chef
Oregon Ridge Dinner Theatre
Hunt Vally , Maryland
2012.01 - 2013.01
- Worked under the guidance of Executive Chef Brian Driscolli to prepare food and collaborated on menu planning, recipe development, and kitchen management.
- Supervised kitchen staff to ensure consistency and adherence to quality standards in food preparation, cooking, and plating of dishes.
- Managed inventory, ordering, and receiving of food and supplies to maintain optimal levels and minimize waste.
- Provided training and mentorship to junior culinary staff, offering guidance on culinary techniques, safety procedures, and kitchen operations.
- Assisted in the development and implementation of cost-control measures aimed at optimizing food and labor costs.
Food Scientist/Nutritional Aid
Catering By Vest
Temple Hills , Maryland
- Conducted quality assurance measures to enhance the flavor and overall quality of all food products.
- Acted as the liaison between the CEO and health inspectors during their periodic visits.
- Provided support to CEO Master Chef Thomas Vest and Executive Chef Pedro Martinez in catering operations.
- Contributed to gathering nutritional information for the upcoming school lunch program, ensuring compliance with regulations and promoting healthy dining options.
Education
BS Culinary Nutrition w/Food Science -
Johnson & Wales University
01.2017
AS Culinary Arts -
Johnson & Wales University
01.2014
Skills
- Menu Development
- Kitchen Management
- Food Safety and Sanitation
- Inventory Management
- Menu Costing
- Recipe Development
- Customer Service
- Microsoft Office Suite
- Proficient with PC and MAC OS
- Multi-Unit Management
- Operations Management
- Team Leadership and Development
- Sales and Revenue Growth
- Cost Control and Budgeting
- Vendor and Supplier Management
- Marketing and Promotions
- Communication and Negotiation
- Problem-Solving
- Time Management
- Compliance
Languages
French
Professional
Spanish
Professional
Greek
Professional
Certification
- ServSafe Food Protection Manager Certification 2021
References
References available upon request.
Timeline
Sous Chef
HMSHost BWI Airport
2023.03 - Current
Research Chef/ Chief Baker
2Betties
2018.01 - 2021.01
Executive Chef
Oregon Ridge Dinner Theatre
2017.01 - 2020.01
Private Executive Chef/Owner
Type 2 Jazz It Up Catering
2015.01 - Current
Sous Chef/ Line Cook
Grateful Deli and Catering
2014.01 - 2016.01
Sous Chef
Oregon Ridge Dinner Theatre
2012.01 - 2013.01
Food Scientist/Nutritional Aid
Catering By Vest
BS Culinary Nutrition w/Food Science -
Johnson & Wales University
AS Culinary Arts -
Johnson & Wales University
- ServSafe Food Protection Manager Certification 2021
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