Jordan Kotzen
9871 Spanish Isles Drive ,FL
Summary
Throughout my 22-year career managing restaurant teams, I have consistently delivered results that align with sales-driven performance. In my most recent role as Executive Sous Chef at Hyde Park Prime Steakhouse, I streamlined kitchen operations to reduce food waste while maintaining high-quality standards, which resulted in significant cost savings for the business. I implemented cost control measures and upselling initiatives that improved profitability without sacrificing customer satisfaction.
I have a proven record of developing and leading cohesive teams, training new staff, and motivating employees to achieve their goals, which often translated into improved guest satisfaction and increased repeat business. At Oceanic Restaurant, I created and executed innovative banquet menus tailored to client needs, which not only enhanced the dining experience but also contributed to higher event sales.
Additionally, my attention to detail and ability to collaborate with both kitchen staff and vendors allowed me to ensure optimal stock levels and smooth business operations, supporting both service excellence and sales growth. My ability to adapt offerings to customer needs and build relationships with clients, vendors, and staff demonstrates my commitment to results and a customer-centered mindset.
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Overview
1
1
Certification
11
11
years of professional experience
Education
Associate of Arts - Culinary Arts
Culinary Institute of America
Hyde Park, NY2010
High School Diploma -
Mceachern High School
Powder Springs, GA2006
Skills
Communication (verbal and written)
Active listening
Customer relationship building
Persuasion and negotiation
Team leadership and collaboration
Organization and time management
Problem-solving in client service
Adaptability and flexibility
Sales reporting and analysis
Upselling and cross-selling techniques
Conflict resolution
Positive attitude and resilience
Consultative communication
Customer service
Initiative and self-motivation
Work History
Executive Sous Chef
Hyde Park Prime Steakhouse
Delray Beach, FL
01.2025 - Current
- Delivered exceptional customer service daily, adapting offerings to match client needs and preferences.
- Managed team performance, coached staff to exceed service and sales goals for banquets and events.
- Implemented cost-control and upselling initiatives that increased sales and optimized budgets.
- Developed strong relationships with suppliers and clients to support sales growth.
- Led inventory tracking and vendor ordering based on sales forecasts and product demand, ensuring optimal stock levels.
Executive Sous Chef
Oceanic Restaurant
Pompano Beach, FL
01.2022 - 01.2025
- Oversaw client events, consulting with customers to tailor products and services to meet individual needs.
- Coordinated with management to schedule staff and resources for high-volume sales periods.
- Enhanced guest satisfaction and increased repeat business through outstanding dining experiences.
Executive Sous Chef
The Capital Grille
Fort Lauderdale, FL
11.2014 - 06.2018
- Delivered exceptional customer service daily, adapting offerings to match client needs and preferences.
- Managed team performance, coached staff to exceed service and sales goals for banquets and events.
- Implemented cost-control and upselling initiatives that increased sales and optimized budgets.
- Developed strong relationships with suppliers and clients to support sales growth.
- Led inventory tracking and vendor ordering based on sales forecasts and product demand, ensuring optimal stock levels.
Executive Chef
Josephs Classic Market
07.2020 - 01.2022
- Identified customer preferences and made recommendations to increase average sale per transaction.
- Developed training programs emphasizing consultative service and product education, leading to stronger client relationships.
Senior Kitchen Manager
Cooper’s Hawk Restaurant and Winery
Coconut Creek, FL
06.2018 - 07.2020
- Collaborated with sales teams to plan special events, resulting in increased reservations and product sales.
- Represented company at off-site events, communicating product value to potential clients and building brand awareness.
References
Kelly Payne
Director for Seasons 52 and Capital Grille, Southeast Division
321-332-4753
Danielle Cole
General Manager, Capital Grille Fort Lauderdale
404-640-9500
Chef Tracy Usry
Executive Chef, LM Restaurants
301-751-3727
Armin
General Manager, Capital Grille Charlotte
617-293-9284
Sal
General Manager, Josephs Classic Market
516-647-4326