Jonathan S. Lucas
CHEYENNE,WY
Summary
To set and maintain service standards and implement, standards of excellence.
Overview
8
8
years of professional experience
1
1
Certificate
Work History
Executive chef
Cheyenne country club
05.2025 - Current
- Introduce all new BOH SOPs, new menus cost cards, inventory control, cultivate staff and member engagement.
- Led culinary team in preparing high-quality dishes for club events and member dining experiences.
- Developed seasonal menus incorporating fresh, local ingredients to enhance guest satisfaction.
- Implemented food safety protocols, ensuring compliance with health regulations and standards.
Executive chef
Tulsa club hotel
Tulsa, Oklahoma
02.2024 - 05.2025
- Received 4 Diamond award for exceptional service at hotel
- Operated within Hilton's Curio Collection brand to enhance guest experience
- Led culinary team in preparing seasonal menus, enhancing member dining experiences.
- Developed and implemented food safety protocols, ensuring compliance with health regulations.
- Mentored junior chefs, fostering skill development and teamwork within kitchen staff.
Executive sous chef
Tulsa country club
09.2023 - 02.2024
- Managed culinary operations during the executive chef's absence.
- Led kitchen team in preparing high-quality dishes to meet club standards.
- Developed and implemented seasonal menus focusing on local ingredients and member preferences.
- Streamlined food preparation processes, enhancing efficiency and reducing waste.
Kitchen manager
Cheesecake factory
10.2022 - 08.2023
- Led culinary team to create innovative menus, enhancing member dining experiences.
- Managed food preparation processes, ensuring consistency and quality across all dishes.
- Oversaw daily kitchen operations, ensuring adherence to food safety and sanitation standards.
- Managed inventory levels and ordered supplies to maintain efficient kitchen workflow.
- Trained and mentored kitchen staff on cooking techniques and presentation standards.
Executive chef
Renaissance Hotel and convention center
Tulsa, Oklahoma
11.2018 - 07.2020
- Managed operations of a 300-room convention center covering 30,000 square feet.
- Directed daily kitchen operations, ensuring high-quality food preparation and presentation standards.
- Developed seasonal menus incorporating local ingredients, enhancing dining experience and member satisfaction.
- Trained and mentored culinary staff, fostering skill development and teamwork in a fast-paced environment.
Education
Oklahoma State University Technical Okmulgee
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Oklahoma State University
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Sapulpa High School
Skills
- Food safety
Certification
- Serve-Safe Manager Certified
- Tulsa County Food Manager Safety Certified
- 90 hours ACF continuing education
- 10 plus years Food Management
- 20 total years in Food Service Industry.
Timeline
Executive chef
Cheyenne country club
05.2025 - Current
Executive chef
Tulsa club hotel
02.2024 - 05.2025
Executive sous chef
Tulsa country club
09.2023 - 02.2024
Kitchen manager
Cheesecake factory
10.2022 - 08.2023
Executive chef
Renaissance Hotel and convention center
11.2018 - 07.2020
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Oklahoma State University
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Sapulpa High School
Oklahoma State University Technical Okmulgee