Jeremy Oursland
850 Township Circle, Apharetta,GA
Summary
Diligent and motivated team leader successful at maintaining staff focus and productivity in high-volume, pressure filled work environments. Driven by guest satisfaction, accountability and being a positive role model. Excelling in seasonal, ingredient-driven cuisine focused on current culinary trends within budgeting guidelines. Business minded with strong belief in communication leading to team success. Attention to detail in every aspect of restaurant operations ensuring profitability.
Overview
21
21
years of professional experience
Work History
Chef De Cuisine
TPC Sugarloaf PGA Tour
07.2021 - Current
- Hired to lead new culinary team following 20 plus million-dollar update of property. Created menus and designed corresponding recipes for two restaurants, developed new culture amongst culinary team. Oversees ordering and production for banquets and events, improving overall quality and presentation of food. Implemented systems to exceed budget forecasts. Travel for task force work to assist other clubs with PGA Tour events. Offered promotion with relocation necessary.
Executive Chef
Belmont Park Entertainment (Cannonball)
01.2018 - 08.2020
- Successfully managed two separate kitchens for Cannonball, a high-volume Asian fusion restaurant and full service sushi bar. Streamlined menus, improved food and labor costs, and introduced detailed training material. Implemented systems and standards to improve both BOH and FOH operations. Belmont Park Entertainment annual on-site revenues exceed 19 million. Fast paced, beachside venue with 5 revenue centers. Revenues consistently improved during tenure.
Chef De Cuisine
Bottega Americano
07.2014 - 12.2017
- Unique concept, chic-design Italian restaurant & marketplace spanning 10,000 sq. feet. Hired as Executive Sous Chef during construction phase, involved in every aspect of restaurant opening. Promoted to Chef de Cuisine when Chef/owner departed. Improved cuisine, costs, marketing strategy, inventory control and operational systems. Executed off-site promotional events and multiple media outlets. Built team culture, gained culinary knowledge and grew as a chef.
Sous Chef
JRDN @ Tower 23 Hotel
03.2010 - 07.2014
- Modern coastal cuisine restaurant located inside boutique hotel on the beach. Duties included execution of 400 plus cover brunch service, fine-dining dinner service, ordering, event execution, menu development and leading culinary team. Annual revenues exceeded 7 million.
Pastry Chef
Rainwater's On Kettner
05.2004 - 08.2009
- 5-star, traditional steakhouse with excellent wine & spirit list. Worked broiler as well as high volume pantry station. Took on role of pastry chef in addition to normal daily duties. Reported to restaurant owner directly. Time here was key to development as a young chef.
Skills
- Cost Control and Budgeting
- DOH Standards Compliance
- Staff Training and Accountability
- System Creation
- Inventory Expert
- Seasonal Menu Development
- Scheduling
- Building Vendor Relationships
- Catering and Events
- Menu Descriptions/Tests
- Performance Assessments
- Culture Creator
- Word/Excel/POS
- Media Outlets
Biography
Raised in the restaurant industry as the son of a chef. Passion from a young age for locally sourced seasonal ingredients thanks to backyard gardens, weekend farmers markets, local fisherman and ranchers. Modern farm to table was everyday life on the Northern California coast. Molded by diverse cuisine, culture, hard work and travel. Grateful for experience and knowledge gained working with amazing chefs and industry professionals over my career.
Timeline
Chef De Cuisine
TPC Sugarloaf PGA Tour
07.2021 - Current
Executive Chef
Belmont Park Entertainment (Cannonball)
01.2018 - 08.2020
Chef De Cuisine
Bottega Americano
07.2014 - 12.2017
Sous Chef
JRDN @ Tower 23 Hotel
03.2010 - 07.2014
Pastry Chef
Rainwater's On Kettner
05.2004 - 08.2009
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