Summary
Overview
Work History
Education
Skills
Certification
Related Experience
Timeline
Generic

Jordan E. Beverung

Arlington Heights

Summary

Professional culinary expert with strong background in managing kitchen operations, menu development, and ensuring high standards of food quality. Proven track record of fostering team collaboration and adapting to changing needs to achieve exceptional results. Skilled in inventory management, staff training, and maintaining compliance with health and safety regulations. Renowned for reliability and results-driven approach in fast-paced environments.

Overview

20
20
years of professional experience
1
1
Certification

Work History

Regional Culinary Manager

The Hampton Social
01.2023 - Current
  • Implemented detailed recipe documentation procedures, ensuring consistency in taste and presentation across all dishes served.
  • Attracted new clientele with creative marketing initiatives such as themed events or special promotions highlighting unique culinary experiences.
  • Motivated team of [Number] employees to maintain high standards of food preparation and efficiency for [Number] hours per shift.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.

Executive Chef

Quartino
06.2022 - 01.2023
  • Re-staffed kitchen and trained new Sous Chef
  • Manage high volume kitchen

Executive Chef

Mid America Club
04.2022 - 06.2022
  • Redesigned dinner menu
  • Re-established controllables
  • Re-structured kitchen functions

Executive Chef

Bernie’s Lunch and Supper
05.2021 - 04.2022
  • Re-established quality controls and systems
  • Updated recipes and line builds
  • Maintained food cost and labor cost

Executive Chef – Trattoria No. 10

Rosenthal Group
08.2016 - 05.2020
  • Introduced new techniques to raise quality of product
  • Worked closely with local farmers and purveyors
  • Created over 150 new menu items with costing and recipe cards
  • Mentored inexperienced cooks through internship programs

General Manager- Sopraffina Marketcaffe

Rosenthal Group
08.2016 - 05.2020
  • Oversaw annual budget and achieved 2% growth
  • Reduced R&M costs with regular maintenance and care
  • Established new protocol to raise catering productivity by 5%

Chef De Cuisine

Carnivale
02.2013 - 08.2016
  • Responsible for hiring and development of kitchen team
  • Created systems to reduce food cost by 5%
  • Assisted in menu development and execution

Executive Sous Chef

Maggiano’s Little Italy
12.2008 - 05.2012
  • Took two underperforming restaurants into the top 10 out of 40
  • Coordinated banquet production and service
  • Implemented new company policies and best practices

Executive Sous Chef

Sage Grille
12.2005 - 12.2008
  • Helped create standard operating procedures for a new kitchen
  • Carried out creation and execution of prep lists, and daily inventories
  • Created daily specials based on seasonal ingredients

Education

Brown college -

Le Cordon Bleu
Mendota Heights, Min.
01.2003

Skills

  • Leadership trained
  • Knife skills
  • Sanitation standards
  • Kitchen operations
  • Allergen awareness
  • Menu development
  • Recipe creation
  • Recipe development
  • Cost control
  • ServSafe manager
  • Budgeting master
  • Team leadership

Certification

  • Chicago Sanitation Certificate, 2025
  • Manager Allergen certificate, 2025


Related Experience

  • Good Food 100 list – Trattoria No.10, 2018-2020
  • Most Creative dish Mac & Cheese Fest- Carnivale Restaurant, 2015
  • Personal Chef, 2006-12-01, 2008-04-30
  • Worked in a fish processing plant in Alaska, 1998-06-01, 1998-09-30

Timeline

Regional Culinary Manager

The Hampton Social
01.2023 - Current

Executive Chef

Quartino
06.2022 - 01.2023

Executive Chef

Mid America Club
04.2022 - 06.2022

Executive Chef

Bernie’s Lunch and Supper
05.2021 - 04.2022

Executive Chef – Trattoria No. 10

Rosenthal Group
08.2016 - 05.2020

General Manager- Sopraffina Marketcaffe

Rosenthal Group
08.2016 - 05.2020

Chef De Cuisine

Carnivale
02.2013 - 08.2016

Executive Sous Chef

Maggiano’s Little Italy
12.2008 - 05.2012

Executive Sous Chef

Sage Grille
12.2005 - 12.2008

Brown college -

Le Cordon Bleu