Jonathan Mortimer

Award-winning chef with extensive experience driving multimillion-dollar sales and leading diverse teams in food and beverage operations. Successfully overhauled culinary experiences and redesigned menus to meet modern trends, achieving record revenue. Committed to delivering high-quality guest service and optimizing operational efficiency.

• American Culinary Federation, CEC
• James Beard Foundation, Member
• International Association of Culinary Professionals, Member

• Certified Executive Chef, American Culinary Federation
• ServSafe Food Protection Manager
• Seafood Trainer, Clearwater Lobster University
• CPR Certification, Hilton University

• Worked at Aquavit with Chef Marcus Samuelson, Charlie Trotter's with Chef Charlie Trotter and French Laundry, Ad Hoc and Bouchon with Chef Thomas Keller
• Grew The Kroger Company, Southwest Region Prepared Foods Division from a startup to the largest facilitator in Arizona, directing three corporate divisions, overseeing management of 520+ culinary staff, and launching site catering division that generated $2.8M in revenue in its first year.
• Recognized as National Cattleman's Association Beef Innovator of the Year Award Winner, Best Regional Chef Award Winner, and James Beard Foundation Best Chef Northwest Nominee.

• Carefree Catering Promo (https://vimeo.com/265596816)
• Tip of the Day (http://search.kboi2.com/default.aspx?ct=r&q=chef+Jon+Mortimer&x=29&y=12)
• James Beard Foundation, 'Best Chef Northwest' Nomination, 2005
• National Cattleman's Association Beef Innovator of the Year, 2007
• Plate Magazine Cooks Regional Culinary Presentation, 2007
• Spokesman United Dairymen of Idaho, 2001 to 2008
• Today Show, 2008 (http://today.msnbc.msn.com/id/21134540/vp/24108438#24108438)
• Recipes for Relief Featured Chef (http://www.idahopotato2008.org/recipe_past/id-sd87tg9x)
• Roth Distributing Wolf-Sub Zero Regional Chef, 2001 to 2008
• Articles: Nation's Restaurant News, Food Arts, New York Times, Chef Magazine, Woman's Day, Plate Magazine, Newsweek, Northwest Palate, Wine Press Northwest

• Nutritional Cuisine Seminar, California Culinary Academy
• ACF National Conventions, American Culinary Federation
• American Harvest Workshop, Cakebread Cellars

• Executive Chef, Oakmont Country Club, 03/01/23, Present, Directed rebuilding of private club outlets for restaurant, member grill, banquets, snack bar and employee feeding., Redesign recipes for improving quality and cost effectiveness., Reestablish signature menu of restaurant and determine costing., Rewrite banquet and catering menus and create cost analysis., Develop amenities menu with production and delivery systems., Organize inventories and revamp storage areas., Overhauled food and beverage operations, lead recovery from COVID to achieve highest revenue in the clubs 100-year history with dramatic quality and consistency improvements., Expand offerings in outlets and reinvent banquet and catering menus to embrace modern trends and expand profitability of business segment., Create and implement new offerings for membership to include youth, cooking class and reinvention of pool grill menu to expand per member spend while improving engagement., Instituted new training programs for culinary staff to focus on technique, food flow and systems with both written and video work product.
• Regional Corporate Executive Chef, Hilton Hotels/Mandalay Beach Resort/Cape Rey Hotel/Hotel Del Coranado, Conrad Bali, Waldorf Astoria Platte Island (Opening Chef), 01/01/19, 12/31/23, Directed development of post-pandemic team and operating procedures for west coast beach resorts., Supervised food and beverage outlets including restaurant, pool grill, lounge, wine list development, banquets, and catering., Managed procurement of food, beverage, operating supplies, and equipment., Developed wine list and menus adhering to budget., Conducted recruitment, training, and assessment of F&B management and culinary and service staff., Evaluated vendor contracts and implemented changes., Created and rendered F&B offerings., Optimized operations efficiency., Overhauled food and beverage operations, leading recovery from COVID to achieve highest revenue ever., Standardize and modernize food and beverage programs to embrace a new era of customer satisfaction., Reinvigorated all property outlets after pandemic, improved operations quality, and lowered cost., Spearheaded post-pandemic redevelopment of entire company and grew profit.
• Executive Chef/Director of Operations, The Kroger Company/Carefree Catering, Scottsdale, AZ, 01/01/10, 12/31/18, Administered and operated catering operations, staffing of 35 full-time employees and large temporary staff, menu development, and food preparations for events., Oversaw multi-faceted outlets, which included gourmet delivery, food truck and mobile kitchen service, fine catering, private estate chef services, and private jet delivery service., Ensured compliance with nutritional and health and safety guidelines., Organized budgets, financial forecasts, labor costs, marketing, and goal setting., Conducted recruitment, training, and assessment of culinary and service staff., Maintained client and vendor relationships., Introduced new menu options to provide modern culinary options., Culinary director for 3 corporate divisions focused on developing and opening corporate production commissary for Arizona division delivering pre-prepped meals and food products to stores across the region., Directed staff of 520+., Oversaw operations at 190 sites and established in-store bistros, cafés, food bars, and cooking school units., Redesigned outlet menus and planned high-end catering events for company executives., Developed new procedures for catering standards., Reviewed vendor contracts and RFP process., Improved culinary standards and enforced health, nutrition, and safety compliance regulation., Facilitated staff and physical plant development., Grew catering division from a startup to largest private catering company in state., Developed stand-alone commissary kitchen to provide daily deliveries to stores.
• Executive Chef/F&B Director, Kenwood Inn and Spa, Kenwood, CA, 01/01/06, 12/31/10, Oversaw renovation of food and beverage program under new ownership., Determined and sustained food costs and pouring costs., Designed farm-to-table menus based on 100-mile procurement radius., Controlled F&B profit and loss., Fostered relationships with farmers, ranchers, vintners, and fisherman to support 'sense of place' menu development., Directed kitchen and dining room design, as well as equipment purchasing., Planned and conducted food and service plans lawn and outdoor events., Conceptualized and created Sonoma Wine Tasting Room and monthly Vintner Dinners, restaurant garnered Five Diamond and Five-Star ratings during tenure and Conde Nast #2 spa in the world., Created artisanal breakfast program to create bed and breakfast program and increase A.D.R to over $1000.

• Best Chef Northwest Nomination, James Beard Foundation
• Beef Innovator of the Year, National Cattleman's Association
• Best Regional Chef, Roth - Wolf and Sub Zero