Jerry Taylor
Casey,IL
Summary
Dynamic culinary professional with extensive experience as an Executive Chef at Mattoon Golf and Country Club, excelling in menu costing and team leadership. Proven track record in optimizing kitchen operations and enhancing customer satisfaction through innovative recipe development and effective staff training. Committed to maintaining high standards of quality and efficiency.
Overview
39
39
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Texas Roadhouse
Davenport, US
02.2025 - Current
- Oversaw back-of-house team operations, enhancing workflow and service delivery
- Managed inventory levels, ensuring product availability and minimizing waste
- Created staff schedules, optimizing coverage for peak hours to meet customer demand
- Processed orders for supplies to prevent stock shortages
Assistant General Manager
Chipotle Mexican Grill
Effingham, US
10.2023 - 08.2024
- Oversaw daily operations, enhancing service quality and team efficiency
- Coordinated staff meeting schedules to promote effective communication among team members
- Placed inventory orders to maintain stock levels
- Organized food items for meal preparation to streamline kitchen workflow
- Prepared meals according to recipes, ensuring consistency and quality in offerings
Executive Chef
Mattoon Golf and Country Club
Mattoon, US
03.2020 - 06.2023
- Directed restaurant operations to enhance guest satisfaction and align with expectations.
- Oversaw front of house operations to improve customer experience and service quality.
- Ordered inventory based on demand and supply needs to maintain optimal kitchen workflow.
- Analyzed food costs to uphold budget compliance and optimize resource allocation.
- Developed and documented recipes for consistent food preparation.
- Prepared ingredients and cooked meals for service in a fast-paced kitchen environment. to support kitchen operations.
Executive Chef
Kaskaskia Country Club
03.2019 - 01.2020
- Managed back-of-house operations, streamlining workflow for enhanced kitchen performance.
- Ordered inventory based on demand and stock levels, ensuring consistent supply for menu execution.
- Calculated menu item costs to establish competitive pricing.
- Executed line and prep tasks, supporting timely service in a fast-paced kitchen environment.
- Documented recipes to ensure consistency in food preparation.
Head Chef / Kitchen Manager
Bar Bosco/Alimentari
10.2018 - 02.2019
- Oversaw back-of-house operations
- Managed food supply orders, maintaining consistent inventory and quality standards
- Developed detailed recipe guidelines to standardize menu preparation and enhance dish consistency
- Assessed pricing for menu items
- Executed line and prep tasks during service hours, ensuring timely meal delivery
- Coordinated initial setup and staff training for restaurant opening, facilitating smooth operations
Sous Chef
Charleston Country Club
12.2017 - 04.2018
- Developed and tested innovative recipes, expanding menu offerings and appealing to diverse customer preferences.
- Coordinated restaurant staff to streamline workflow, improving service delivery and increasing customer satisfaction.
- Executed line and prep duties, ensuring seamless kitchen operations and timely meal preparation.
Executive Chef
Old Stone Lodge & Grille
08.2012 - 02.2013
- Oversaw restaurant operations, streamlining processes for efficiency
- Developed and maintained recipes, enhancing menu offerings
- Ordered supplies for kitchen operations and managed inventory to maintain kitchen readiness
- Led front of house team, boosting guest satisfaction scores
- Managed payroll functions to ensure employee compensation
- Analyzed expenses to determine pricing strategies
- Performed line and prep tasks to support kitchen operations
Line Cook
Jack Binnions Steakhouse
04.2012 - 08.2012
- Executed food prep tasks to ensure timely service and maintain efficient kitchen workflow.
- Created detailed recipes to ensure consistent food preparation.
- Coordinated inventory orders to maintain optimal stock levels and support uninterrupted kitchen operations.
Executive Chef
Taverna Manos
01.2012 - 04.2012
- Oversaw daily restaurant operations, ensuring efficient workflow and high standards.
- Managed front of house operations, enhancing service flow and customer satisfaction
- Calculated menu item costs, supporting overall profitability of the restaurant
- Developed and documented recipes
- Performed kitchen line and prep responsibilities
- Processed customer orders to enhance service speed and accuracy
- Administered payroll functions, ensuring timely and accurate compensation for staff
Line Cook - Prep Cook
The Overlook
09.2011 - 01.2012
Sous Chef
Continental Country Club
03.2011 - 08.2011
- Led kitchen staff to optimize operations and deliver high-quality meal preparation
- Created standardized recipes to ensure consistency
- Analyzed menu item costs to support pricing strategy and enhance profitability
- Managed inventory orders for food and supplies to maintain consistent stock levels
- Executed food preparation tasks on the line to ensure timely meal delivery to ensure timely meal service
Retail Store Owner
A Taste of Country
Homosassa Springs, US
11.2008 - 06.2010
- Analyzed expenses to develop competitive pricing strategies that increased sales.
- Addressed customer inquiries and resolved issues to enhance satisfaction and loyalty.
- Maintained accurate transaction and inventory records to optimize operational processes.
- Conducted regular audits to ensure inventory accuracy and accountability.
- Business - Retail store that sold Amish food products.
Security Guard
Securitas Security
06.2006 - 10.2008
- Monitored premises, enhancing safety and security for staff and visitors.
- Conducted regular patrols to deter unauthorized access and identify potential hazards.
- Assisted in emergency response procedures to protect people and property.
- Led team projects, implementing effective security measures to protect personnel and property.
- Collaborated with colleagues, developing strategies to achieve safety objectives.
Estimator and Purchasing
03.1999 - 04.2006
- Calculated cost and mark-up percentages to ensure accurate project estimates
- Estimated costs and expenses for new home construction, aiding in effective budget planning
- Priced option books to enhance accuracy of project proposals
- Enhanced team collaboration through clear communication to streamline project workflows
- Managed public relations initiatives
Factory work
08.1994 - 02.1999
- Operated machinery to process wood products for production
- Executed essential duties to ensure smooth operations and maintain productivity levels.
- Proposed innovative ideas and solutions that improved team performance.
- Collaborated with diverse coworkers to achieve goals and resolve product and service issues.
X-ray - Tow Gunner
U.S. Army
09.1991 - 06.1994
- Maintained and repaired weapons, ensuring readiness and reliability for missions.
- Operated artillery systems to support successful training and combat operations.
- Collaborated with team members to execute firing missions effectively.
- Collaborated with team to reach shared objectives
- Directed team activities to meet project milestones and adhere to deadlines.
1833 AAV
United States Marine Corps
Camp Lejeune, US
06.1987 - 07.1991
- Facilitated military operations through effective use of Amphibious Assault Vehicle.
- Championed initiatives to enhance collaboration among team members.
- Coordinated team efforts to achieve measurable productivity improvements.
Education
High School -
Crystal River High School
Crystal River, FL01.1987
Associate Degree - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Orlando, FL04.2011
Bachelor's degree - Culinary Management Hospitality
Le Cordon Bleu College of Culinary Arts
Scottsdale, AZSkills
- Institutional kitchen experience
- Banquet Experience
- Customer service
- Boiling cooking technique
- Fine dining experience
- Deep frying
- Mexican cuisine
- Team training
- Culinary experience
- French cuisine
- Line cook
- Flat-top griddles
- Industrial food slicers
- Interviewing
- Sous chef experience
- Safety standards
- Budget management
- Kitchen stations
- Meat cutting
- Kitchen quality control
- Culinary skills
- Profit analysis
- Quality assurance
- Doneness testing
- Pastry experience
- Sautéing
- Shift management
- Hiring
- Attention to detail
- Food garnishing
- Measuring ingredients
- Productivity software
- Operating kitchen equipment
- Product demos
- Delegation
- Braising
- Sanitizing surfaces
- Customer relationship building
- Forecasting
- Tilt skillets
- Food processors
- EXCEL
- Staff scheduling
- Dietary department experience
- Team development
- Fryers
- Purchasing
- Line cook
- Pricing
- Chef
- Recipe standardization
- Cash handling
- Food management
- Seafood
- Knife skills
- Food industry
- Casual dining experience
- Budget control
- Management experience
- Management
- Menu pricing
- Kitchen organization
- Restaurant operations
- Advanced knife skills
- Plating
- Chopping vegetables
- Food seasoning
- Meat slicing
- Microsoft Outlook
- Kitchen cost control
- Grilling
- Inventory Control
- Pan frying
- Meal preparation
- Cost control
- Batter preparation
- Health regulations
- Sauce preparation
- Cleaning
- Word processing
- Patient confidentiality
- Restaurant management
- Stock making techniques
- Hotel restaurant experience
- Food filling preparation
- Kitchen Management Experience
- Temperature control
- Computer skills
- American cuisine
- Supervisor experience
- Time management
- Indian cuisine
- Menu costing
- Employment & labor law
- Financial analysis
- Hand hygiene
- Report writing
- Recipe adherence
- Kitchen staff management
- Operations management
- Bakery
- High-volume production
- Allergen management
- Fast casual experience
- Service inventory management
- Health code compliance
- PPE usage
- Inventory management
- Teamwork
- Baking
- PASTRY
- Workstation cleanliness
- Organizational skills
- POWERPOINT
- Labor Cost Analysis
- Team leadership
- Report interpretation
Certification
- ServSafe, 05/01/25, 05/01/30, ServSafe Food Manager Certification, Food Safety Manager Certification, ServSafe Food Handler Certification, Food Safety Certification
- Driver's License, Food Handler
Languages
English
Military Service
United States Marine Corps, E4
Personal Information
- Authorized To Work: US
- Title: Executive Chef
Timeline
Kitchen Manager
Texas Roadhouse
02.2025 - Current
Assistant General Manager
Chipotle Mexican Grill
10.2023 - 08.2024
Executive Chef
Mattoon Golf and Country Club
03.2020 - 06.2023
Executive Chef
Kaskaskia Country Club
03.2019 - 01.2020
Head Chef / Kitchen Manager
Bar Bosco/Alimentari
10.2018 - 02.2019
Sous Chef
Charleston Country Club
12.2017 - 04.2018
Executive Chef
Old Stone Lodge & Grille
08.2012 - 02.2013
Line Cook
Jack Binnions Steakhouse
04.2012 - 08.2012
Executive Chef
Taverna Manos
01.2012 - 04.2012
Line Cook - Prep Cook
The Overlook
09.2011 - 01.2012
Sous Chef
Continental Country Club
03.2011 - 08.2011
Retail Store Owner
A Taste of Country
11.2008 - 06.2010
Security Guard
Securitas Security
06.2006 - 10.2008
Estimator and Purchasing
03.1999 - 04.2006
Factory work
08.1994 - 02.1999
X-ray - Tow Gunner
U.S. Army
09.1991 - 06.1994
1833 AAV
United States Marine Corps
06.1987 - 07.1991
High School -
Crystal River High School
Associate Degree - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Bachelor's degree - Culinary Management Hospitality
Le Cordon Bleu College of Culinary Arts