Jimmie Theal Jr
Clarksville,TN
Summary
Dynamic culinary professional with 27 years of experience, including leadership as Executive Chef at Clarksville Country Club & Building & Opening The Doors of the Kitchen at The Village’s At The Riverclub. I have Proven expertise in inventory control and team member training, enhancing guest satisfaction through innovative menu offerings and exceptional food presentation. Recognized for optimizing kitchen operations and fostering a collaborative team environment. I also have the ability to Plan, Coordinate and Implement large scale supply and equipment needs. Outstanding in resolving issues of Fraud, Waste & Abuse.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Expeditor
Red Lobster
Clarksville, TN
- Coordinated timely delivery of food orders to enhance customer satisfaction.
- Monitored inventory levels and communicated needs to kitchen staff for efficient operations.
- Ensured accuracy of order preparation and presented dishes according to restaurant standards.
- Assisted in training new team members on expediting procedures and best practices.
- Streamlined communication between front-of-house and back-of-house teams to minimize delays.
- Maintained cleanliness and organization of the expediting station for optimal workflow.
- Managed high volumes of orders while maintaining accuracy through attention to detail and effective time management skills.
- Handled urgent requests from customers, working diligently to resolve issues quickly without compromising quality standards.
- Worked with supervisors and team members to understand supply needs and bring levels within desired tolerances.
- Maintained open lines of communication between internal departments to facilitate smooth handoffs throughout each stage of the order lifecycle.
Kitchen Manager
The Hilton Garden Inn
Nashville, TN
- Managed kitchen operations, ensuring compliance with health and safety regulations.
- Trained and supervised kitchen staff on food preparation and cooking techniques.
- Optimized inventory management to reduce waste and improve cost efficiency.
- Developed weekly menus based on seasonal ingredients and customer preferences.
- Implemented standard operating procedures for food safety and sanitation practices.
- Collaborated with suppliers to negotiate favorable terms for quality ingredients.
- Monitored kitchen performance, addressing issues to maintain high service standards.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Coordinated staff schedules to ensure adequate coverage during peak hours.
- Checked and tested foods to verify quality and temperature.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
Kitchen Manager
Charlie’s Steakhouse
Clarksville, TN
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
Executive Chef
Clarksville Country Club
Clarksville, TN
- Developed and executed seasonal menus, enhancing guest satisfaction and culinary creativity.
- Managed inventory levels to minimize waste while ensuring high-quality ingredient availability.
- Led kitchen staff in daily operations, fostering teamwork and maintaining efficient workflow.
- Implemented food safety protocols, ensuring compliance with health regulations and standards.
- Trained junior chefs in culinary techniques and kitchen procedures for skill enhancement.
- Collaborated with front-of-house staff to optimize service efficiency during peak hours.
- Evaluated supplier performance, negotiating contracts that aligned with quality standards and budget constraints.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Analyzed customer feedback to refine menu offerings and improve overall dining experience.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Executive Chef
Canyon Road Steakhouse
Clarksville, TN
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented staff training programs, raising bar for service excellence and culinary skills.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Designed farm-to-table concept that elevated restaurant's market position and appeal.
Food and Beverage Manager
The Village’s At The Riverclub
Clarksville, TN
- Managed daily food and beverage operations to ensure excellent customer service.
- Trained and supervised staff on service standards and safety protocols.
- Developed menus in collaboration with chefs to enhance guest experience.
- Monitored inventory levels and ordered supplies to maintain stock availability.
- Implemented cost-control measures to optimize operational efficiency.
- Coordinated special events, ensuring seamless execution of catering services.
- Analyzed customer feedback to identify areas for improvement in service delivery.
- Collaborated with marketing teams to promote food and beverage offerings effectively.
- Managed inventory effectively, reducing waste and optimizing stock levels.
- Resolved customer complaints involving food or beverage quality and service.
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Maintained highest standards for beverage quality and service.
- Organized successful special events that contributed to increased sales figures.
- Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
- Improved customer satisfaction by implementing innovative food and beverage menu options.
- Oversaw the hiring process for new employees, selecting top talent to join our team.
Executive Chef
Yada
Clarksville, TN
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
Chef De Cuisine
Garrison Oak SteakhouseOak Grove Gaming and Racing
Oak Grove, KY
07.2022 - Current
- Developed and executed seasonal menus to enhance culinary offerings.
- Managed kitchen operations, ensuring compliance with health and safety regulations.
- Trained and mentored junior kitchen staff on cooking techniques and food presentation.
- Collaborated with suppliers to source high-quality ingredients for menu items.
- Implemented inventory control processes to reduce waste and improve cost efficiency.
- Established standard operating procedures for food preparation and service quality.
- Evaluated and refined recipes, enhancing flavors while maintaining consistency in dishes.
- Led team meetings to discuss performance, menu changes, and special events planning.
- 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.
- 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.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Created menus and designed corresponding recipes for Business Name.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- 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.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
Education
Associates - Business Management
Ashford University
San Diego, CASkills
- Inventory control
- Team member training
- Guest service
- Strong organization
- Order management
- Food presentation
- Menu memorization
- Production control
- Kitchen operations
- Documentation management
- Scheduling
- Food quality standards
- Restaurant operations
- Work order management
- Shipment scheduling
- Cost control
- Menu offerings
- Kitchen supply management
- SOP coordination
- 27 years of Culinary Arts Knowledge
- Computer Skills
- Certified Trainer
Certification
Employee Food Service Training Department of Health- Proper Food Handling and Preparation.
American Red Cross- CPR & First Aid Certification
Timeline
Chef De Cuisine
Garrison Oak SteakhouseOak Grove Gaming and Racing
07.2022 - Current
Expeditor
Red Lobster
Kitchen Manager
The Hilton Garden Inn
Kitchen Manager
Charlie’s Steakhouse
Executive Chef
Clarksville Country Club
Executive Chef
Canyon Road Steakhouse
Food and Beverage Manager
The Village’s At The Riverclub
Executive Chef
Yada
Associates - Business Management
Ashford University