John Beauvais
Sheboygan,WI
Summary
Talented Chef and Enthusiastic Sales and Customer Service professional with sound knowledge of food preparation and restaurant management as well as expertise in communication. Solid understanding of managing all personnel activity in hospitality industry. Organized and reliable with on trend menu creation capabilities. Innovative in leveraging extensive knowledge of products and services as well as creating solutions for customers to drive loyalty, retention and revenue.
Overview
12
12
years of professional experience
Work History
Division Chef
US Foods
Menomonee Falls, WI
07.2017 - 08.2020
- Developed recipes and menus by applying understanding of market demand and culinary trends for independent restaurants and national accounts
- Collaborated with specialist team to support independent restaurants and national accounts with respect to their social media presence, product offerings, standard operating procedures as well as partnerships to offer them better support in regards to business tools
- Worked with merchandising in SKU rationalization to optimize product portfolio while increasing exclusive brand assortment
- Trained territory mangers and leadership on "Scoop" products and services to gain marketshare as well as creating on trend offerings for customers
- Assisted in product cuttings and conversion opportunities from manufacture brands to exclusive brands to increase profitability for US Foods and create "stickiness" for customers with US Foods branded items
- Partnered with local vendors to update offerings available to customers and incentives for sellers
Chef
Town & Country LLC
Sheboygan, WI
05.2016 - 07.2017
- Kept labor at 26 % to support business profit targets by cross-training over 40 back of house employees
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Oversaw three golf properties in respect to food and beverage offerings to provide unique and seasonal menu options
- Implemented SOP's to adhere to latest safety and health guidelines in respect to food safety and sanitization guidelines
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews, work assignments and appropriate compensation rates
Club Chef
Sheboygan Yacht Club
Sheboygan, WI
10.2011 - 05.2016
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Generated employee schedules, work assignments and determined appropriate compensation rates
- Delivered excellent food quality and maximized member satisfaction by preparing meals according to members dietary requests
- Created with help from Club Manager beer dinners and wine dinners with appropriate pairings to increase food quality and satisfaction of members
- Transformed food cost percent from 46% to 32% while also decreasing labor costs from 47% to 34% during tenure
Chef Garde Manger
The American Club Resort
Kohler, WI
03.2008 - 10.2011
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Collaborated with Banquet Chef and Banquet Events Team in production or modification of menus and selections
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Developed recipes and menus by applying understanding of market demand and culinary trends in respect to banquet offerings and spa offerings
- Executed off-site caterings and holiday catering options for more than 800 guests
- Implemented Craverie menu offerings related to sandwiches, salads, soups and side while maintaining strict dietary guidelines
- Maintained AAA 5 diamond Rating and assisted in Forbes 5 star rating as only Midwest Resort Hotel to receive this rating
- Partnered with Executive Chef and Banquet Chef in execution of Kohler Food & Wine Event sand PGA 2010 Championship
Education
Apprenticeship Program - Culinary Arts
Milwaukee Area Technical College
Milwaukee, WI07.2011
Skills
- Business operations
- Recipes and menu planning
- Forecasting and Planning
- Vendor relations
- Payroll and scheduling
- Sanitation guidelines
- Food Plating and Presentation
- Employee training and development
- Team Leadership
- Workflow Optimization
Community Engagement
- Active assistant leader in Bay Area Council for BSOA
- Volunteer instruction for Sheboygan Recreation Department for Youth Baseball, Basketball and Football
- Collaborated with local Meals on Wheels program to create offerings for our community
- Provided unique culinary instruction classes for local high school and technical college classes
- Assisted with production and serving of food at local Salvation Army Food Kitchen
Timeline
Division Chef
US Foods
07.2017 - 08.2020
Chef
Town & Country LLC
05.2016 - 07.2017
Club Chef
Sheboygan Yacht Club
10.2011 - 05.2016
Chef Garde Manger
The American Club Resort
03.2008 - 10.2011
Apprenticeship Program - Culinary Arts
Milwaukee Area Technical College