John Quincy
Savannah,GA
Summary
Dynamic Executive Sous Chef with a proven track record at Compass Flik Savannah Christian Prep School, excelling in team leadership and food safety. Expert in crafting visually stunning dishes while optimizing kitchen budgets. Renowned for fostering collaboration and enhancing dining experiences through meticulous attention to detail and innovative menu design.
Overview
36
36
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Compass Flik Savannah Christian Prep School
Savannah, GA
08.2024 - Current
- Manages kitchen operations and staff to ensure smooth service flow.
- Oversees food safety and sanitation practices to maintain high-quality standards.
- Implemented cost control measures to optimize kitchen budget without compromising quality.
- Trains new employees in food safety and sanitation regulations.
- Performs quality assurance checks on all finished products before they left the kitchen area.
Executive Chef
Bellwether House
09.2023 - Current
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Chef
JCB-Compass Group Pooler
08.2019 - 09.2023
- Responsible for all areas of kitchen and service staff
- Scheduling, purchasing, sanitation, training, and caterings fall under my guide
- Maintaining fresh and popular foods for the employees and VP's.
Executive Sous Chef
Berkeley Hall Country Club
01.2016 - 08.2019
- Writing of menus for the club, scheduling of staff, payroll, maintenance requests and expediting of all food leaving the kitchen
- Weddings, caterings, and many events being a norm
- Assuring consistency and quality as per club expectations
- Insuring the membership has a great dining experience and value.
Sous Chef
The Redfish Bluffton (Closed)
12.2014 - 01.2016
- Responsible for operation of a crew under direction of my Regional Executive Chef, maintaining pars, soups, and opening/ closing of the restaurant.
Lead Cook
Hampton Hall Club
03.2013 - 12.2014
- Responsible for Pete Dye's Grill restaurant and banquets in the main clubhouse
- I was responsible for weekly specials, homemade soups, buffets, and scheduling.
1st Cook
Monterey Bay Fish
04.2002 - 03.2010
- Starting as Lead Cook
- Learned all stations fluently and was given the responsibilities of inventory, staffing, scheduling, labor tracking, and back of the house management
- Weekly features were created along with appetizers, homemade soups, and sauces.
1st Cook
The Brass Rail (Closed)
08.2000 - 04.2002
- Fast paced preparation of food items in a timely manner
- Soups and specials ensuring all quality standards.
1st Cook
The Westin William Penn Hotel
10.1997 - 08.2000
- Prepared daily specials and worked on extensive menu items which I helped to implement
- Worked in every department culinary (pastries, garde-manger, and banquets).
Cook
Monte's Place (Closed)
05.1994 - 10.1997
- Opening and closing of the restaurant and lounge
- Ordering of food items weekly
- Developed open communications between the customers and myself through interaction with them.
Apprentice Chef
The Westin Resort
04.1989 - 05.1994
- In a three year apprenticeship I learned teamwork and food preparation skills
- Started as a buffet runner and asked by the chef (Michael Sigler) to join the apprenticeship program.
Education
Certificate - Culinary Arts/PC-LAN Networking
International Academy of Design And Technology
Pittsburgh, PA01.2001
Skills
- Team leadership and kitchen management
- Hiring, training, and development
- BOH operations
- Food safety and handling
- Catering and banquets
- Food presentation and plating
- Dietary management
- Attention to detail
- Decision-making skills
- Fine dining expertise
Certification
Servsafe
Servsafe Certified
Servsafe Certificate
Timeline
Executive Sous Chef
Compass Flik Savannah Christian Prep School
08.2024 - Current
Executive Chef
Bellwether House
09.2023 - Current
Chef
JCB-Compass Group Pooler
08.2019 - 09.2023
Executive Sous Chef
Berkeley Hall Country Club
01.2016 - 08.2019
Sous Chef
The Redfish Bluffton (Closed)
12.2014 - 01.2016
Lead Cook
Hampton Hall Club
03.2013 - 12.2014
1st Cook
Monterey Bay Fish
04.2002 - 03.2010
1st Cook
The Brass Rail (Closed)
08.2000 - 04.2002
1st Cook
The Westin William Penn Hotel
10.1997 - 08.2000
Cook
Monte's Place (Closed)
05.1994 - 10.1997
Apprentice Chef
The Westin Resort
04.1989 - 05.1994
Certificate - Culinary Arts/PC-LAN Networking
International Academy of Design And Technology
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