John Beck

John J. Beck Corporate Executive Chef ACF|CEC|NCA

2034 Lucas Ave. Loft 308 St. Louis, MO 63103 | (314) 601-5811 | jbeck9613@gmail.com

Profile

Experience
for STL Convention Center

• Executive Chef | June 1985-May 1995 |
• Reduced costs by 7%-15% annually through controls on overtime, operational efficiencies, and reduced waste.
• Consistently exceed monthly sales goals by a minimum of 10% by training FOH staff on upselling techniques and by creating a featured food and beverage program.
• Prepared formal meal service from 100-2500 guests per seating.

Duties

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  Created a cross-training program ensuring FOH staff members were able to perform confidently and effectively in all positions.
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  Grew customer based and increased restaurant social media accounts by 19% through interactive promotions, engaging postings and contests.
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  Created and implemented staff health and safety standards compliance training program, achieving a score of 99% from the Board of Health.
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  Successfully redesigned existing inventory system, ordering and food storage practices, resulting in a 6% decrease in food waste and higher net profits.
  

Education

Bachelor of Art History| JUNE ‘75| SIU CARBONDALE, IL.

Degree in Culinary Arts | March ‘78| CIA Hyde Park, NY

Skills & Abilities

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  Accounting & Budgeting
• 
  Proficient with POS systems
• 
  Excellent interpersonal and communication skills
  
• Can leap tall buildings at a single bound
• More powerful than a traveling locomotive
• Poised under extreme pressure
• Faster than a speeding bullet
• Experienced in all culinary positions
• Fun and energetic
• Ability to adapt and encourage team to follow

Profile
Experience for BJC Health Care

Corporate Executive Chef/VP of Midwest Area| July ‘95-April ‘24

Working as the Corporate Executive Chef, I am responsible for overseeing 16 kitchen operations while maintaining a safe and sanitary work environment for the staff. I train our Executive Chefs to prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity as I am an energetic, entrepreneurial culinary professional. I have 16 Executive Chefs that directly report to me.

Key Responsibilities: These are the areas of focus that each Chef is responsible through various audits that I conduct at each Healthcare Culinary Facility

• Plans regular and modified menus according to established guidelines
• Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• Follows facility, department, and Company safety policies and procedures to include occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Qualifications:

• Culinary Degree from the Culinary Institute of America, CEC, ACF
• Extensive catering experience
• High volume, complex foodservice operations experience
• Institutional and batch cooking experiences
• Hands-on chef experience
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• I have posted many health and wellness cooking videos that we produced for BJC that are posted on YouTube at “BJC Executive Chef John Beck”