- Cooking
- Learning new cooking techniques and expanding my culinary skills
- I like trying new recipes and food trends
- Exploring famous landmarks, historical sites, and cultural attractions in a new destination
- Food Tourism
- Reading
- DIY and Home Improvement
- I like working with my hands and fixing things
Jonathan Scheidt
Dallas,US
Summary
Hard-working professional with experience in ingredient pairings, plating and food presentation, and nutrition. Frequently praised as adaptable by peers.
Professional culinary expert 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
14
14
years of professional experience
1
1
Certification
Work History
Executive Chef
Flik/ Compass USA
01.2024 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and Client/Parent feedback
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Director of Culinary Operations
John Paul II High School/ Diocese of Dallas
01.2023 - 01.2024
- Oversaw hiring processes for new employees within the culinary department, selecting candidates based on skill level as well as cultural fit within the organization''s values.
- Led a team of culinary professionals, providing mentorship, training, and development opportunities to advance their careers.
- Coordinated cross-departmental efforts with Department Heads to ensure seamless service delivery from kitchen to table.
- Implemented safety protocols and ensured compliance with all health department regulations, maintaining a clean and sanitary work environment.
- Streamlined kitchen operations for increased efficiency by reorganizing staff roles and responsibilities.
- Conducted regular staff meetings to discuss operational improvements, address challenges, and maintain open lines of communication between team members.
- Increased customer satisfaction levels through attentiveness to dietary needs and preferences, including accommodating special requests when possible.
Sous Chef
SAGE Dining Services
09.2021 - 01.2023
- Pull , prep, execute weekly meal plan with Executive Chef's direction
- 1400 mouths to feed for two meals per day
- Maintain excellent food log, equipment, strict allergy control and food quality
- Operated and maintained equipment and reported malfunctions
- Guided kitchen personnel in line cooking, food preparation and dish plating
- Prepared and cooked foods of all types for special guests or functions
- Estimated production needs and communicated to kitchen personnel
- Assisted executive chef with kitchen operations and preparation
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sushi Chef
Uchi Restaurants
05.2021 - 10.2021
- Run Maki 1 Station for Uchiba and assist Maki 2 at Uchi
- Train Sushi Chefs for station
- Inventory and reporting
- Open, close, anticipate prep based upon record breaking reservations
- Exhibit flawless execution while promoting “Hai hospitality.”
- Developed seasonal and promotional menus to increase sales
- Prepared ingredients and cooked meals according to established recipes
- Enforced sanitation practices to safeguard employees and patrons
- Demonstrated new cooking techniques and equipment to staff
- Monitored inventory levels and enforced best practices, reducing waste
CIC / Lead
ClubCorp
07.2019 - 05.2021
- Documented daily operational info detailing supplies used and labor hours worked
- Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines
- Coordinated kitchen workflows, fostering swift service and high-quality food preparation
- Developed seasonal and promotional menus to increase sales
- Assisted with staff recruitment and training for kitchen stations and supporting roles
- Analyzed food, labor and overhead costs to assign menu pricing
- Trained cooks and food preparation workers in cooking techniques and kitchen processes
- Forecasted supply needs and calculated costs for approval
Training Table - Lead/Sous
Legends Hospitality
03.2018 - 07.2019
- Frontline training table Chef
- Plan meals and menu with Executive Sous Chef for review by Cowboy's Director of Program
- Prepare and execute food for breakfast and lunch; sauté
- Work events for high profile clientele
- Cook for high profile VIP Cowboys client
- Kitchen maintenance, deep clean
- Training table health score 100 last health inspection
Lead Cook
Proof and Pantry
01.2016 - 03.2018
- Sauté 1 Sauté 2 Grill, Garde Manger and Dessert
- Open Kitchen for Brunch
- Execute rotating menu with kitchen staff, along with research
- Formulated standard recipes for food items to facilitate apt portion control and retain quality and taste
- Sanitized all cutting boards, benches and surfaces when beginning new task to avoid cross-contamination
- Enforced appropriate workflow and quality controls for food quality and temperature
- Seasoned and cooked food according to recipes or personal judgment and experience
- Identified new methods of cooking to enhance taste of dishes
Cook
Flora Street Cafe
07.2017 - 01.2018
- Trained up from Dessert, to Ceviche, to Garde Manger, to Sauté 1
- Prep duties, closing duties
- Participated in guest Chef and Stephan Pyles food demos, BOEs and tasting menus
- Used cutting edge techniques in food execution and presentation- gels, smoke, dry ice, liquid nitrogen
- Prepped items for various cooking methods by seasoning or marinating
- Monitored food items, maintaining minimum guidelines for temperature, taste and quality
- Attended employee meetings, suggesting process improvements to management
Cook/Prep
Mitas Hill Vineyard
06.2015 - 12.2015
- Worked and mastered multiple stations
- Dessert, Garde Manger, Prep Cook for wedding/catering room
- Wood-fire pizza oven for wine bar- maintained wood burning oven
- Line cook, Gregory's Bistro
- Prepared food items using quality predetermined method in quick and consistent manner
- Used approved food recipes and production standards to verify proper quality, serving temperatures and standard portion control
Client/Vendor Relations MGR & Special Bids Sup
America's Infomart
06.2010 - 08.2014
- Ordering/ inventory/ declining budgeting/ M.O.D
- Supervisory and Training
- Reviewed operational records and reports to project sales and determine profitability
- High level negotiations between bank client and contractors
- 847,000 sales profit for final calendar year
- Work in conjunction with Accounting, Publishing, Sales
- Spreadsheets, reports, data analysis
- Interview, higher, manage associates
- Planned and directed staffing, training and performance evaluations to develop and control sales and service programs
- Conferred with department heads to plan advertising services and secure information on equipment and customer specifications
- Determined price schedules and discount rates
Education
Associate In Culinary Arts - Pastry Arts, Food And Hospitality
El Centro College
Dallas, TX11.2017
Certificate Hospitality Management - Culinary Arts
Dallas County Community College District
Dallas, TX03.2017
Skills
- Menu Planning
- Food Preparation
- Catering
- Food Safety
- Banquet Experience
- Supervising Experience
- Restaurant Experience
- Time Management
- POS
- Meal Preparation
- Profit & Loss
- Recruiting
- Labor Cost Analysis
- Food Production
- Kitchen Management Experience
- Sales Management
- Forecasting
- Interviewing
- Inventory Control
- Cleaning Experience
- Microsoft Office
- Merchandising
- Human Resources
- Restaurant Management
- Food Handling
- Cooking
- Kitchen Experience
- Culinary Experience
- Food Service
- Retail Sales
- Shift Management
- Customer service
- Negotiation
- Budgeting
- Pricing
- Leadership
- Management
- Microsoft Word
- Microsoft Excel
- Employee Orientation
- Purchasing
- Equipment Inspection and Maintenance
- Staff Recruiting and Hiring
- Instruction and Delegation
- Cleaning and Sanitation
- Garnishing and Plating
- Collaborative Relationships
- Vendor Relations
- Coordinating Kitchen Staff
- Recipe Development
- Special Events and Catering
- Budgeting and Cost Control
- Staff Supervision and Coordination
- Safe Food Handling
- Team Leadership
- Line Inspections
- Quality Control and Oversight
- Chef Assistance
- Verbal and Written Communication
- Customer Service
- Inventory Management
- High-Volume Environments
- High-Quality Ingredients
- Portion Control
- Standards Compliance
- Staff Training
- Food Preparing, Plating and Presentation
- Supervising Food Prep
- Stocking and Replenishing
- Catering Events
- Coaching and Mentoring
- Guest Satisfaction
- Performance Improvement
- Employee Performance Oversight
- Learning Techniques
- Reading Comprehension
- Menu Item Pricing
- Organization and Prioritization
- Safety and Sanitation Standards
- Cooking Technique Demonstrations
- Resolving Complaints
- Food Production Timing
- Cost Control
- Menu development
- Strong Work Ethic
- Hospitality service expertise
- ServSafe Certification
Certification
- Texas Food Handler Management, 05/21 to 05/26
- Food handler certificate
- ServSafe
References
References available upon request.
Assessments
- Cooking Skills: Basic Food Preparation, 01/19, Expert
- Food Safety, 04/19, Highly Proficient
- Food safety, 02/21, Highly Proficient
- Cooking skills: Basic food preparation, 07/21, Expert
- Management & leadership skills: Planning & execution, 04/21, Highly Proficient
- Work style: Conscientiousness, 05/21, Proficient
Accomplishments
- Ensured safe and efficient kitchen operations while managing a BOH staff of 15.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Designed whole new menu, including meal selections, beverages and pricing.
- Prepared 1500 meals, including appetizers and desserts, for high-volume catering event.
- Created signature dish which generated high-interest and became best-selling dinner entrée for 3 months.
Interests
Timeline
Executive Chef
Flik/ Compass USA
01.2024 - Current
Director of Culinary Operations
John Paul II High School/ Diocese of Dallas
01.2023 - 01.2024
Sous Chef
SAGE Dining Services
09.2021 - 01.2023
Sushi Chef
Uchi Restaurants
05.2021 - 10.2021
CIC / Lead
ClubCorp
07.2019 - 05.2021
Training Table - Lead/Sous
Legends Hospitality
03.2018 - 07.2019
Cook
Flora Street Cafe
07.2017 - 01.2018
Lead Cook
Proof and Pantry
01.2016 - 03.2018
Cook/Prep
Mitas Hill Vineyard
06.2015 - 12.2015
Client/Vendor Relations MGR & Special Bids Sup
America's Infomart
06.2010 - 08.2014
Certificate Hospitality Management - Culinary Arts
Dallas County Community College District
Associate In Culinary Arts - Pastry Arts, Food And Hospitality
El Centro College
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