Jesse Bright
Wailuku,HI
Summary
Enthusiastic professional offering more than 20 years of experience working in fast-paced kitchens. Talented Restaurant chef with the ability to handle multiple tasks simultaneously. Highly trained individual following popular techniques and food trends to deliver guest with a truly memorable experience.
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
18
18
years of professional experience
Work History
Executive Sous Chef
Maui Brewing Company
Ka’anapali , HI
09.2024 - Current
- Oversaw daily kitchen operations and staff management for culinary team.
- Managed inventory control, ensuring proper stock levels of ingredients and supplies.
- Resolved kitchen conflicts quickly, promoting a positive work environment for staff.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
Executive Chef/Owner
Food First Innovation
Tucson, AZ
03.2015 - Current
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with Chef in the production or modification of menus and selections.
- Incorporated customer feedback in the experimentation and creation of new signature dishes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored linework processes to ensure consistency in quality, quantity, and presentation.
- Established and maintained a positive work environment.
- Maintained high standards of cleanliness and sanitation.
- Maintained competitive pricing and achieved targeted sales.
- Carried out supervisory responsibilities in accordance with company policies and applicable laws.
- Consulting Chef for the following establishment:
- Top Notch Resort Stowe, VT
- Dollywood Dreammore Resort Pigeon Forge ,TN
- The Dive bar & kithchen Tucson, AZ
- DelivFresh Tucson, AZ
- Neo Maylasian & sushi Tucson, AZ
- Penca Tucson, AZ
- Prep & Pastry Tucson, AZ
- Little River Casino Manistee, MI
Executive Chef
Doubletree By Hilton
Tempe, Arizona
03.2023 - 09.2024
- Developed innovative seasonal menus reflecting current culinary trends.
- Managed kitchen staff, ensuring effective teamwork and communication.
- Oversaw food preparation processes, maintaining high standards of quality.
- Trained new chefs on techniques and culinary best practices.
- Planned and executed large-scale events, coordinating timing and resources.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
Event Chef
M Culinary Concepts
Phoenix, AZ
02.2022 - 09.2024
- Created unique and fun catering meal options, which included seaside clambakes, pig roasts and summertime barbecues.
- Prepared banquet meals according to standard recipes and customer preferences.
- Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
- Managed production of food for catered corporate and private events.
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Consulted with executive chef to discuss banquet forecast and food selections for special functions.
- Adhered to state and local health and safety regulations for food handling and sanitation.
Head Chef
Four Peaks Brewing Company
Tempe, AZ
11.2018 - 02.2022
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Improved performance of team members resulting in high-quality meals produced daily.
- Followed food safety and sanitary guidelines to comply with local and state regulations.
Executive Chef
Culinary Dropout
Tucson, AZ
07.2017 - 06.2018
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Verified compliance in preparation of menu items and customer special requests.
- Oversaw and directed kitchen staff of 80 and individual position assignments.
- Monitored linework processes to ensure consistency in quality, quantity, and presentation.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Ensured personnel safety, kitchen sanitation and proper food handling or storage.
- Trained kitchen workers on culinary techniques.
Instructor/Culinary Lab Specialist
Pima Community College
Tucson, AZ
01.2014 - 01.2017
- Tested students on the materials that were presented in workshops and classes.
- Observed other instructors and lecturers, gathering valuable techniques to be implemented into future lectures and courses.
- Assisted in developing student-led after-school tutoring programs.
- Served on School Affiliation Board and revised the institute's policies and rules.
- Created new lesson plans based on course objectives.
- Collaborated with teachers and administrators to develop and evaluate school programs.
- Interacted with vendors, contractors, and professional services personnel to receive orders, direct activities and communicate management instruction.
Sous Chef
Sol Casinos
Tucson, AZ
11.2007 - 04.2012
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
Education
Associate of Arts - Culinary Arts
Pima Community College
Tucson, AZ2007
Skills
- Performance assessments
- Workflow optimization
- Payroll and scheduling
- Signature dish creation
- Process improvements
- Equipment maintenance
- Vendor relations
- Employee training and development
- Forecasting and planning
- Team leadership
- Menu planning
- Problem-solving
- Large scale events
- Safety and sanitation regulations
- Food procurement
- Food and beverage pairing
Timeline
Executive Sous Chef
Maui Brewing Company
09.2024 - Current
Executive Chef
Doubletree By Hilton
03.2023 - 09.2024
Event Chef
M Culinary Concepts
02.2022 - 09.2024
Head Chef
Four Peaks Brewing Company
11.2018 - 02.2022
Executive Chef
Culinary Dropout
07.2017 - 06.2018
Executive Chef/Owner
Food First Innovation
03.2015 - Current
Instructor/Culinary Lab Specialist
Pima Community College
01.2014 - 01.2017
Sous Chef
Sol Casinos
11.2007 - 04.2012
Associate of Arts - Culinary Arts
Pima Community College