Jeremy Fike C.E.C
Paso Robles,CA
Summary
Motivated Executive Chef / Operations Manger offering over 25 plus years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.
Overview
2025
2025
years of professional experience
1
1
Certification
Work History
Food Hospitality Manager & Executive Chef
Rod and Hammer
06.2024 - Current
- Improved guest satisfaction by managing service delivery and resolving issues promptly.
- Trained and supervised staff to ensure seamless daily operations and maintain high standards from the Rock to the Carrisa.
- Increased efficiency with streamlined processes for check-in and check-out procedures for SLO Lofts.
- Managed budgets and controlled costs to optimize profitability without compromising service quality.
- Coordinated with vendors to deliver exceptional event experiences for clients.
- Negotiated contracts with suppliers to secure cost-effective solutions for hospitality needs.
- Oversaw food and beverage operations to ensure adherence to quality and safety standards.
- Evaluated team performance regularly, recognizing outstanding contributors while addressing gaps through targeted coaching sessions or additional training as required.
Executive Chef
Allegretto Vineyard Resort Paso Robles
02.2023 - 06.2024
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Increased banquet revenue
- Implemented new out door dinning to increase revenue.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Consultant Chef
Maui International Entertaiment
02.2020 - 02.2023
- Designed new projects with timelines, budgets and scope of work plans.
- Increased profits by 15% through effective menu engineering.
- Re opened successful restaurant during COVID rules, on tourist Island
- Introduced new systems of organization to streamline company changes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Reduced food costs 4% by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Conducted research, gathered information from multiple sources and presented results.
- Developed training guide for Sous Chefs.
- Trained and managed kitchen personnel and supervised related culinary activity
Director of Food and Beverage
Travassa Hana
01.2019 - 03.2020
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Directed over 80 employees daily in five different outlets.
- Worked with catering and sales team to build revenue.
- Planned operations to effectively cover all needs while controlling costs and maximizing service.
- Developed supply chain needs.
- Motivated staff to perform at peak efficiency and quality.
Executive Chef
Glacier Brewhouse
2017 - 2019
- 14 million in sales yearly
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Verified compliance in preparation of menu items and customer special requests.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Assisted with head brewers to develop beers for gourmet dinners.
Corporate Executive Chef
LSG Sky Chefs
2012 - 2017
- Managed kitchen staff (40 winter and 80 summer) by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
- Developed menus for 20 Airline Accounts with pricing and specialized menu offerings to increase revenue and customer satisfaction.
- Achieved and exceeded performance, budget and team goals, reduced food cost, operating cost and labor year over year.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Developed best practice system for HACCP in our facility's
- Positively engaged with Airline customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
- Mentored and developed Executive Chefs and Production Managers in five other locations
- Developed and executed menus for Kings, Presidents and Dignitaries
Education
High School Diploma -
Bakersfield High School
Bakersfield, CA06.1995
Associate of Arts -
California Culinary Academy
San Francisco, CA06.1997
Skills
- Proficient in multiple cooking technique
- Strong attention to safe food handling procedures
- Extensive catering background
- Hospitality and service industry background
- Menu marketing expertise
- Able to learn quickly
- Team liaison
- Budgeting and finance
- Meat, Poultry, Fish fabrication process
- Skilled in RSI , Excel, Chef TEC, Hot Schedules, Avero
- Excellent Communication
- Teaching of culinary techniques
- Food plating and presentation
Accomplishments
- Food and Beverage Director of the year Alaska 2009
- Executive Chef of the year Embassy Suites 2008
- LSG Best Chef 2014
- Certified Executive Chef C.E.C 2014
Affiliations
- Acting Treasury ACF Alaska Chapter
- Judge for King Career Center
- Judge for CHARR
Certification
- SIDA Badge with DOJ background check
- HALA Certified
- Kosher Certified
- American Culinary Federation (ACF): CEC
- SafeServ certification: Food Handling
- Maui Alcohol Card Holder
Timeline
Food Hospitality Manager & Executive Chef
Rod and Hammer
06.2024 - Current
Executive Chef
Allegretto Vineyard Resort Paso Robles
02.2023 - 06.2024
Consultant Chef
Maui International Entertaiment
02.2020 - 02.2023
Director of Food and Beverage
Travassa Hana
01.2019 - 03.2020
- SIDA Badge with DOJ background check
- HALA Certified
- Kosher Certified
- American Culinary Federation (ACF): CEC
- SafeServ certification: Food Handling
- Maui Alcohol Card Holder
Executive Chef
Glacier Brewhouse
2017 - 2019
Corporate Executive Chef
LSG Sky Chefs
2012 - 2017
High School Diploma -
Bakersfield High School
Associate of Arts -
California Culinary Academy
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