Jeremy D. Enfinger
Jackson,MS
Summary
Accomplished business administrator with extensive experience in retail management, property management, and the food and beverage industry. Proven track record in developing and implementing effective strategies, policies, and procedures to drive revenue growth and foster customer loyalty. Adept at creating exceptional food and beverage menus and skilled in butchery, wine pairing, budget management, restaurant operations, and property management. Thrives in fast-paced, large-scale environments that allow for continuous skill development. Passionate about delivering perfection and leveraging professional expertise. Professional culinary expert with a strong focus on collaborative teamwork and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and consistently delivering high-quality food preparation. Known for reliability and adaptability, ensuring excellence in fast-paced and dynamic environments. Recognized for leadership abilities, creativity, and maintaining high standards across all culinary operations.
Overview
18
18
years of professional experience
Work History
Executive Chef / General Manager
Food for Thought
01.2024 - 03.2025
- Company Overview: Contracted by United Airlines to operate a successful employee cafe experience for over 10,000 employees a day
- Assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements
- Motivates, trains, develops and directs the cafe employees to accomplish the objectives of the operation to the satisfaction of the customers, client
- Ensures that high quality food items are creatively prepared and presented in a cost effective manner
- Coach and train in all phases of planning, ordering, inventory, and food preparation
- Manage cost controls and control expenditures for the account
- Roll out new culinary programs in conjunction with the marketing and culinary teams
- Contracted by United Airlines to operate a successful employee cafe experience for over 10,000 employees a day
Executive Sous Chef
Morrison Healthcare
03.2023 - 01.2025
- Company Overview: University of Florida Shands Hospital
- Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements
- Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors
- Ensures that high quality food items are creatively prepared and presented in a cost effective manner
- Assists in all phases of planning, ordering, inventory, and food preparation
- Supports the management of cost controls and control expenditures for the account
- Rolls out new culinary programs in conjunction with the marketing and culinary teams
- University of Florida Shands Hospital
General Manager
Holiday Retirement Independent Senior Living
03.2020 - 05.2022
- Developed an engaged and productive team; Ensured high resident satisfaction and retention
- Maintained strong financial performance; Responsible for community financial performance through occupancy and achieved financial goals by budgeting, monitoring and corrective action plans
- Maintained high occupancy through the development and implementation of a sales and marketing program
- Met with and leased apartments to potential residents providing tours, negotiating and executing leases as well as making sales calls
- Ensured the building, equipment and service levels were maintained in order to provide a safe and positive resident experience
- Oversight of workplace safety by held safety meetings, incident report meetings and community resident meetings
Director of Restaurant Operations
The Hotel at Auburn University
01.2019 - 03.2020
- Company Overview: Arricia Trattoria is an Italian Restaurant located in the hotel
- Implemented new menus sticking to the roots of a true Italian restaurant as well authentic Italian wine pairings and cocktail development
- Training college students daily on the steps of service and etiquette of fine dining allows me the opportunity to share my desire for perfection of a restaurant experience to those willing to learn
- Working both in the kitchen with the culinary team as well as on the floor with the service team keeps me focused on all aspects of the day-to-day operations
- Implemented new menu rollouts, education on menu recipes, worked with culinary team teaching them how to consistently make the perfect dish, train staff on how to sell and not just take orders, as well as forecast and budget expenses, make schedules and other operational duties
- Cater a host of offsite events partnering with Tailgate Guys to execute numerous catering tents on campus during home football games at Auburn University
- Arricia Trattoria is an Italian Restaurant located in the hotel
Owner/Executive Chef
County Seat
09.2014 - 12.2018
- Company Overview: A concept birthed to cornerstone a new development reviving an 1820's township
- From building concept and design to menu development and all other aspects of this project from scratch
- Focused on the history of the town, the food was farm to table fresh with an emphasis on charcuterie
- Sought new affordable systems to put in place with leading technology; worked daily with local farmers to procure the best product in our area and created an environment of 'relaxed elegance' with live music, great food and 5 star service
- Catered offsite special occasion events to include 400 person wedding receptions, 250 person rehearsal dinners, and 200 person bourbon and wine pairing dinners just to mention a few
- A concept birthed to cornerstone a new development reviving an 1820's township
Executive Chef/General Manager
Ruth's Chris Steakhouse
01.2007 - 01.2014
- Company Overview: Working with this legendary company gave me the systems and procedures to have confidence to build on an exemplary brand
- Mastering the table dance in the dining room, as well as the strict guidelines of the food leaving the kitchen, I developed the art of balance
- Learned the importance of a hand shake
- The bond built with a guest that assures them they will be treated special every time they enter the door
- Experience of my employees that polished the experience of our guests while giving them an unforgettable meal
- Working with this legendary company gave me the systems and procedures to have confidence to build on an exemplary brand
Education
Culinary Arts -
FAULKNER STATE CC
Gulf Shores, AL01.2002
Hotel Restaurant Management -
AUBURN UNIVERSITY
Auburn, AL01.2000
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Hiring, training, and development
- Operations management
Timeline
Executive Chef / General Manager
Food for Thought
01.2024 - 03.2025
Executive Sous Chef
Morrison Healthcare
03.2023 - 01.2025
General Manager
Holiday Retirement Independent Senior Living
03.2020 - 05.2022
Director of Restaurant Operations
The Hotel at Auburn University
01.2019 - 03.2020
Owner/Executive Chef
County Seat
09.2014 - 12.2018
Executive Chef/General Manager
Ruth's Chris Steakhouse
01.2007 - 01.2014
Hotel Restaurant Management -
AUBURN UNIVERSITY
Culinary Arts -
FAULKNER STATE CC
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