Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Jim Davis

San Diego,CA

Summary

Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 10-year background in high-end restaurant industry.

Overview

16
16
years of professional experience
1
1
Certification

Work History

Kitchen Manager/Chef Supervisor

MONARCH OCEAN PUB
06.2021 - Current
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
  • Checked and tested foods to verify quality and temperature.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Scheduling, Inventory, Kitchen Cleanliness, Menu development
    Annual sale of 11+ million 60% beverage/ 40% Food
    Kept Food budget within +/-.5 % pt 3 out of 4 Quarters 30% Target Keep labor cost within +/-1 % pt all 4 quarters Target 10% of food sales
  • Led daily staff meetings to communicate expectations and review safety procedures

Chef Manager

Cinépolis
12.2019 - 05.2021
  • Scheduling
  • Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
  • Inventory
  • Kitchen Cleanliness
  • Menu development
  • Projected Sales of 8-9.5 million
  • Labor cost kept with-in +/- 1 pt
  • Food cost kept with-in +/- .5 pt
  • Achieved bonus 2 quarters re-opening after Covid.
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands

Excutive Sous Chef

Donovans Steak & Chop House
11.2016 - 11.2019
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Collaborated with staff members to create meals for large banquets.
  • Monitored food and labor costs to verify budget targets were met.
  • Modernized work processes to reduce guest wait times and boost daily output.

Excutive Sous Chef

Rams Hill Golf
11.2015 - 09.2016
  • Daily supervision of restaurant staff
  • Quality control of all food items
  • Daily ordering
  • Inventory control
  • Training and development of staff
  • Clubhouse
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.

Executive Chef

Tavernbowl Sports Bar
03.2012 - 10.2015
  • 5M volume, Support Chef for 3 locations, led conversion to scratch kitchen Report to Corp Executive Chef
  • AOR
  • Scheduling
  • Inventory
  • Kitchen Cleanliness
  • Menu development
  • Based out of North County Fair Location
  • Projected Sales of 1.7 million
  • Labor cost kept with-in +/- 1 pt
  • Food cost kept with-in +/- 1pt

Executive Sous Chef

Shadowridge Country Club, ClubCorp
12.2010 - 09.2012
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Verified compliance in preparation of menu items and customer special requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

Supervisor

Warehouse Kitchen
02.2008 - 02.2011
  • Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
  • Handled customer complaints, resolved issues, and adjusted policies to meet changing needs.
  • Monitored workflow to improve employee time management and increase productivity.
  • Evaluated employee performance and coached and trained to improve weak areas.

Education

Some College

Skills

  • Kitchen Management Experience
  • Conflict management
  • Sanitation
  • Cost management
  • Strategic Planning
  • Purchasing
  • Forecasting
  • Kitchen management

Certification

Customer Service (10+ years) kitchen (10+ years) Cooking (10+ years) Team Player (10+ years) Line cook (10+ years) training (9 years) Knife skills (10+ years) Baking (8 years) Management (9 years) POS (9 years) Chef (10+ years) Culinary Experience (10+ years) Cooking Experience (10+ years) Time Management Kitchen Experience Budgeting Food Industry Catering Labor Cost Analysis Food Preparation Profit & Loss Restaurant Management Banquet Experience Pricing Internal Audits

Timeline

Kitchen Manager/Chef Supervisor

MONARCH OCEAN PUB
06.2021 - Current

Chef Manager

Cinépolis
12.2019 - 05.2021

Excutive Sous Chef

Donovans Steak & Chop House
11.2016 - 11.2019

Excutive Sous Chef

Rams Hill Golf
11.2015 - 09.2016

Executive Chef

Tavernbowl Sports Bar
03.2012 - 10.2015

Executive Sous Chef

Shadowridge Country Club, ClubCorp
12.2010 - 09.2012

Supervisor

Warehouse Kitchen
02.2008 - 02.2011

Some College

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Jim Davis