J. Houdlette

• Developed menus and recipes for special events according to client specifications.
• Organized kitchen staff schedules and delegated tasks accordingly.
• Operated a 25 million dollar a year Banquet operation while hitting all financial goals.
• Managed a combined staff of 62 culinarians and stewards.
• Regularly operated special events off property for groups up to 1200.
• Regulated all local union polices and relationships with great success.
• Created and implemented the new 2025 catering menu.

• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Supervised and managed several outlets and restaurants including Jepengo Japanese steak house, Umalu restaurant, catering & events and the Drums of the Pacific Luau.

• Supervised kitchen food preparation in demanding, high-volume environment.
• Performed as head chef to maintain team productivity, restaurant quality and publicly represent the restaurant.
• Assumed all aspects of Back of House management, including schedules, ordering, receiving, daily meetings, personal managment and management and execution of both lunch and dinner services.

I have been operating in several outlets at the Grand Wailea with a focus on Banquets, Specialty events and the outlet Bistro Molokini which serves up to a thousand guests daily. I manage pm operations covering all aspects of 'back of house' management and execution of service.

• Monitored and improved work of 18 team members producing over 350 meals per night.
• Maintained labor at under 15% to promote long-term business profitability.
• Streamlined ordering and receiving processes for kitchen staff, and Front of House staff.

I was the specialty chef in charge of all catering and special events. I regularly oversaw and managed the outlets Hana Hou Bar & Grill and the award winning restaurant Cane & Canoe. I am proud to say I was one of the managers who helped the company attain its Forbes 5 star service rating in 2015.

• Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
• Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.
• Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
• Managed production of food for catered corporate and private events.

I was the opening Chef de Cuisine of the Italian Cucina. I oversaw all aspects of Back of the house operations and production.

• Managed all kitchen employees, including bussers, dishwashers, and waitstaff.
• Managed budget, labor and direct operating expenses for all operations.
• Oversaw hiring, training and development of kitchen employees.
• Assisted restaurant owners with pricing by providing ingredient costs and portioning information.

Cook 1 and part time Kitchen Manager of nighttime operations of their restaurant 'Longboards'.

• Set up and performed initial prep work for food items such as soups, sauces and salads. Worked all areas of the kitchen.
• Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
• Created daily specials and additions to the menu, utilizing ideal profitable products.

Manager in charge of all BOH operations including ordering, scheduling, service execution and production.

• Led team of 24 chefs engaged in delivering assistance to customer service department on daily basis.
• Oversaw hiring, training and development of kitchen employees.
• Managed kitchen staff team as well as Front of the House team.

Opened 3 locations throughout the Reno/ Carson city area, winning best new restaurant and concept bar in 2004.