Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline
OfficeManager

Jerome Lewis

Executive Chef(CEC)
McLeansville,NC

Summary

Qualified Executive Chef with extensive background in leading high-performing kitchen teams and creating innovative menus. Proven track record in maintaining high culinary standards and enhancing guest satisfaction through exceptional dishes. Demonstrated expertise in menu planning and team management.

Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.

Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Experienced with crafting exceptional culinary experiences that captivate guests. Utilizes expertise in menu development and kitchen management to ensure seamless operations. Track record of leading talented teams to achieve culinary excellence and adapt to evolving industry trends. Qualified [Desired Position] with extensive background in leading high-performing kitchen teams and creating innovative menus. Proven track record in maintaining high culinary standards and enhancing guest satisfaction through exceptional dishes. Demonstrated expertise in menu planning and team management.

Overview

20
20
years of professional experience
1
1

(CEC) Certified Executive Chef

2
2

Emerald Clubs

1
1

Platinum Clubs

1
1

American Culinary Federation (ACF)

Work History

Chef De Cuisine ; Certified Executive Chef

Greensboro Country Club
07.2022 - Current
  • Direct all aspects of kitchen operations for a fine dining restaurant, overseeing menu design, food preparation, and plating standards
  • Lead and mentor a team of culinary professionals, fostering a positive and productive work environment
  • Develop seasonal and innovative menus, incorporating fresh, local ingredients to create exceptional dining experiences
  • Manage inventory, procurement, and vendor relations to maintain cost efficiency without compromising quality
  • Ensure compliance with all health, safety, and sanitation regulations, achieving a consistent record of exemplary inspections
  • Oversee banquet operations for events serving up to 400 guests, including weddings, corporate events, and holiday functions
  • Collaborate with clients to design custom menus tailored to event themes and dietary preferences
  • Direct food production and coordinated with service staff to ensure flawless execution of large-scale events
  • Improved kitchen efficiency by organizing workflow and optimizing ingredient usage.
  • Managed inventory and supplier relationships to ensure availability of premium ingredients.
  • Conducted regular menu evaluations to adapt to customer preferences and seasonal changes.
  • Improved cost management with strategic budgeting and resource allocation.

Chef De Cuisine

Elon University
01.2021 - 12.2023
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.

Head Banquet Chef

Alamance Country Club
10.2021 - 07.2022
  • Led a high-volume banquet and special events department, ensuring seamless execution of large-scale functions and special occasions
  • Collaborated closely with the Chef de Cuisine to support à la carte service and maintain menu consistency across operations
  • Played a key role in menu design and execution for holiday events, delivering exceptional culinary experiences tailored to client needs
  • Directed all banquet and event kitchen operations, overseeing food preparation, presentation, and service for events
  • Collaborated with clients and event coordinators to design custom menus, accommodating diverse dietary needs and themes
  • Led a team of kitchen staff, providing training, guidance, and performance management to ensure seamless operations
  • Managed inventory, procurement, and vendor relations to maintain quality and cost efficiency
  • Designed and executed menus for major holiday functions and special occasions, showcasing creativity and culinary expertise
  • Consistently achieved high guest satisfaction scores through exceptional food quality and service
  • Elevated dining experience with expertly prepared dishes and stunning presentations.
  • Managed kitchen staff to ensure high standards of food quality and service.
  • Directed kitchen operations for successful execution of large-scale events.
  • Ensured compliance with health and safety regulations in food preparation.
  • Coordinated with front-of-house staff for smooth service delivery.
  • Created cost-effective menus to maximize profitability while maintaining quality.
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Delivered exceptional service at high-profile events, exceeding client expectations and garnering repeat business opportunities.

Executive Sous Chef ; Lead Cook

Wellspring Assisted living and Retirement Community
02.2019 - 10.2021
  • Managed fast-paced, high-volume food production, preparing meals for multiple kitchens serving 494 guests daily across breakfast, lunch, and dinner
  • Designed and executed diverse menus, showcasing versatility and creativity to meet various operational demands
  • Oversaw operations for the fine dining restaurant on the property, ensuring exceptional food quality and service standards
  • Directed Sunday brunch service for over 300 guests, coordinating kitchen staff and ensuring seamless execution
  • Supervised a culinary team, providing leadership, training, and mentorship to maintain high performance
  • Collaborated with the Executive Chef on menu design, incorporating fresh, seasonal ingredients and current culinary trends
  • Managed inventory, ordering, and vendor relations to optimize cost efficiency while maintaining quality standards
  • Played a key role in planning and executing special events, banquets, and holiday functions
  • Ensured strict adherence to health and safety regulations, maintaining a consistent record of excellent inspections
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Developed and implemented staff training programs to elevate culinary skills and knowledge.

Chef de Cuisine ; Head Chef

Greensboro Country Club
05.2008 - 02.2019
  • Led a fast-paced, high-volume kitchen specializing in high-end modern cuisine, excelling in weekly menu creation and recipe development in collaboration with the culinary team
  • Managed key operational aspects, including monthly inventory, ordering, payroll, and scheduling, ensuring seamless kitchen functionality
  • Prepared dishes tailored to guests' dietary requirements and allergen sensitivities with meticulous attention to detail
  • Organized and executed banquets, parties, action stations, and wedding venues, delivering exceptional event experiences
  • Demonstrated mastery in various culinary stations, including grill, sauté, expediter, cold preparation, garde manger, and banquet operations
  • Served as Banquet Chef for two years, assisting the Executive Chef in overseeing kitchen operations
  • Directed the Farm Club, a successful farm-to-fork concept, providing breakfast, brunch, lunch, and dinner services from 2016 to 2018
  • Supervised three distinct restaurant concepts on the property, including an outdoor pizza kitchen, a family-style grille, and a fine dining gourmet kitchen, as well as the farm-to-fork kitchen supporting a Donald Ross golf course
  • Progressed through roles of Line Cook, Sous Chef, Banquet Chef, Chef de Cuisine, and eventually working directly with the Executive Chef, showcasing strong leadership, teamwork, and dedication
  • Acted as an effective leader and team player, fostering a collaborative and high-performing kitchen environment
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
  • Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
  • Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.

Corporate trainer ; lead line supervisor

Bravo Cucina Italiano
09.2006 - 03.2008
  • Excelled in a high-volume kitchen environment, proficient across all line stations, including sauté, grill, pasta, pizza, and pantry
  • Oversaw daily line execution, particularly during holidays and special events, ensuring smooth and efficient service
  • Adhered to and enforced sanitation standards, maintaining a clean and safe kitchen environment
  • Promoted to Corporate Trainer, responsible for training, mentoring, and assisting cooks and staff to optimize operations
  • Recognized as Employee of the Month for two consecutive months for outstanding performance and dedication
  • Managed ordering, inventory, and expediting during peak service times, ensuring accuracy and efficiency
  • Contributed significantly to brunch, lunch, and late dinner services, maintaining consistency and quality
  • Completed corporate training at headquarters in Dayton, Ohio, and played a key role in the successful grand opening of the Greensboro location
  • Developed customized training materials for fostering employee skill growth.
  • Facilitated onboarding programs to ensure smooth integration of new hires.
  • Increased knowledge retention by incorporating diverse teaching methods.
  • Boosted employee confidence through hands-on training exercises.
  • Developed training programs to meet company objectives.

Chef De Partie

Chophouse Bar and Grill
03.2005 - 11.2007
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.

Education

Associate of Arts - Culinary Arts

The Arts Institute of Raliegh Durham
12-2015

Bachelor of Science - Hotel, Resort And Restaurant Management

The Arts Institute Of Raleigh Durham
12-2015

Skills

    • Cost control

    • Menu planning

    • Strong work ethic

    • ServSafe certification

    • Inventory control

    • Safe food handling

    • Operations management

    • Kitchen operations oversight

    • Vendor relationship management

    • Catering and events

    • Recipe creation

    • Recruitment and onboarding

    • Resource management

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Accomplishments

  • Awarded Rising Chef in 2013 for Best Dish in The Durham Taste Food Show
  • Owner/ Executive Chef Lewis Evolution 1917.( Private Chef and Catering Company.(2020- Currently)
  • Chef and Wine Dinner 2022 PGA Championship( Southern Hills Country Club) Tulsa,OK. Cooked for the likes of Tiger Woods, Rory McElroy, and Justin Davis( PGA Champion)
  • Wine/ Board Dinner 2012 PGA Wells Fargo Championship( Avenel Farms) Potomac, MD. Cooked for PGA golfers Max Homa, Jason Day and Champions from years prior
  • Art Culinaire Benefit Dinner for Duke University and North Carolina University basketball coaches Mike Krzyzewski and Roy Williams
  • Private Chef for Rolling Stones( 2013-2014)
  • NC&AT Presidential Debate dinner for Barack Obama(2009)
  • Food Show w Food Network Celebrity Chef Robert Irvine
  • Staged for 2star Michelin Chef Jeremy Chan 2021
  • Staged for 2x James Beard Award finalist restaurant Machete(Greensboro, NC)

Certification

  • ServSafe Food Handler's Certification(2020- currently
  • ACF) American Culinary Federation CC, CEC - Certified Culinarian and Certified Executive Chef( 2024- Currently
  • ICHRIE( International Councils Hotel, restaurant and Institutional Education) Eta Sigma Delta(2013- Currently

Timeline

Chef De Cuisine ; Certified Executive Chef

Greensboro Country Club
07.2022 - Current

Head Banquet Chef

Alamance Country Club
10.2021 - 07.2022

Chef De Cuisine

Elon University
01.2021 - 12.2023

Executive Sous Chef ; Lead Cook

Wellspring Assisted living and Retirement Community
02.2019 - 10.2021

Chef de Cuisine ; Head Chef

Greensboro Country Club
05.2008 - 02.2019

Corporate trainer ; lead line supervisor

Bravo Cucina Italiano
09.2006 - 03.2008

Chef De Partie

Chophouse Bar and Grill
03.2005 - 11.2007

Associate of Arts - Culinary Arts

The Arts Institute of Raliegh Durham

Bachelor of Science - Hotel, Resort And Restaurant Management

The Arts Institute Of Raleigh Durham

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Jerome LewisExecutive Chef(CEC)