Jonathan Sausser
Kalamazoo,Mi
Summary
Professional culinarian with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Executive Chef
Sodexo
01.2023 - 10.2024
- Navigated the kitchen through a return-to-office of about 1000 Kellogg's employees in May 2024
- Annual Sales: $1Million
- Trained and managed kitchen personnel and supervised related culinary activity.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
General Manager & Chef
Eurest Dining
06.2018 - 12.2022
- June 2018-July 2019 - Large Manufacturing Center cafe serving almost 1800 people daily from 2 am to 10 pm
- Annual Sales: $2million
- This was quick service and homestyle meals that were catered to the manufacturing crowd
- Annual sales: $600,000
- Assisted in recruiting, hiring and training of team members.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- July 2019 - Dec 2022 - Office/Research Facility Cafe in Kalamazoo
- Made-to-order breakfast and lunch serving 350 customers a day (before COVID)
- Catering services for meetings, from 600 people to 10 people
- Managed budget implementations, employee evaluations, and contract details.
- Drove revenue growth by identifying and penetrating new market segments with tailored marketing strategies.
Executive Chef
Chartwells Higher Ed
03.2015 - 07.2017
- Served 900 students in an all-you-care-to-eat residential dining commons and a small quick-service retail location
- Worked closely with the Director to help maintain profitability
- Managing food and labor costs were key parts of my responsibilities
- Annual Sales: $2.3 Million
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
Executive Chef/GM
Continental Dining
09.2009 - 03.2015
- Began as the cafe chef, creating menus for the cafe, handling a made-to-order entree station at lunch, ordering, and inventory
- Promoted twice within the account to General Manager/Chef
- I helped to grow the catering and cafe sales by almost double to over 1 million dollars by aggressively going after catering in the office building
- Annual Sales: $600,000 - 1 Million
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Reduced operational costs through comprehensive process improvement initiatives and resource management.
Education
Bachelor of Science - Organizational Management
Spring Arbor University
Spring Arbor, MI05.2016
Associate of Applied Science - Culinary Arts
Oakland Community College
Farmington Hills, MI06.2006
Skills
- Menu Planning
- Cost Control
- Food Safety
- Event Planning and Management
- Client and Customer Relationship Building
- Inventory Management
- Staff Supervision and Coordination
- Team Leadership
- ServSafe Certification
- Coaching and Mentoring
- Problem and Complaint Resolution
Certification
ServSafe Food Safety, 10/28
References
- Melissa Jaakola, Sales & Marketing, 517.745.2425, Former Co-worker
- Jason Cathcart, Chef, 269.400.1067, Former Co-worker
- Ed Geiger, District Executive Chef, 616.987.6019, Former Supervisor
Timeline
Executive Chef
Sodexo
01.2023 - 10.2024
General Manager & Chef
Eurest Dining
06.2018 - 12.2022
Executive Chef
Chartwells Higher Ed
03.2015 - 07.2017
Executive Chef/GM
Continental Dining
09.2009 - 03.2015
Bachelor of Science - Organizational Management
Spring Arbor University
Associate of Applied Science - Culinary Arts
Oakland Community College