J. Scott Bedwell
Acworth,GA
Summary
Adaptable and enterprising professional with solid industry background and proven expertise in building and leading successful teams.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Chef/Co Owner
Gourmet Housecall LLC
03.2018 - Current
- Work closely with clients regarding their nutritional goals, dietary concerns, and food allergies, then implement meal plans accordingly.
- Adapt quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Coordinate with event planners during gatherings or parties, ensuring seamless service and guest satisfaction.
- Manage all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
- Increase repeat business through consistently providing exceptional services that exceed client expectations.
- Plan and execute menus that incorporate healthy, fresh food sourced from local farmers and sources.
- Label foods to include reheating and safe storage and handling instructions.
- In-home cooking classes for small groups, sometimes incorporating them into "hands-on" dinner parties.
Executive Chef, Executive Sous Chef
Governors Towne Club
06.2021 - 01.2024
- Collaborated with Sous Chefs, Banquet Chef and F&B management to plan, prepare and execute multiple events, sometimes simultaneously, including weddings, banquets and indoor events up to 250 people, outdoor events up to 500 people as well as golf and tennis tournaments regularly... in addition to maintaining highest quality food service in the day-to-day operations of 64,000 sq. ft. club house food and beverage outlets including family style dining (breakfast, lunch, dinner), fine dining, Golf course "turn" grill (on the 9th hole), poolside trattoria/cafe and private in-home catered events for members.
- Minimized staff turnover by fostered a positive working environment that encouraged collaboration, creativity, and open communication including mentoring, regular training and feedback, performance evaluations,
- Oversaw 86% growth in total food and beverage revenue during tenure including the first year of F&B profit (2023) for the company.
- Monitored business volume forecast and planned manpower, productivity and costs accordingly.
- Successful in meeting tight deadlines for multiple simultaneous events through effective time management skills.
- Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
- Led successful efforts to open new ancillary kitchens/food outlets including pool-side grill/cafe located 1/2 mile from main property and Golf-course-side grill on the 9th hole
- Managed day-to-day operations of multiple units, ensuring quality, consistency and efficiency.
- 11,000square foot event space, weddings banquets, events up to 250 people
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Met regularly and collaborated with management teams (F&B manager, CFO, CEO, Club Owner, Golf Pro, Tennis Pro, Events manager, Spa Manager, Sous Chefs and Bar Manager) to ensure continuity and consistency throughout the private club operations for the best member/guest experience possible
Executive Sous Chef
Bentwater Golf Club
05.2019 - 06.2021
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
- Established strong relationships with local vendors to source fresh ingredients for menu development purposes.
- Assisted in the recruitment process of new staff members, selecting candidates who shared similar values of professionalism and dedication to culinary excellence.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef/Caterer
Johnny Mitchell's Smokehouse
04.2018 - 05.2019
- Led a team of catering staff to deliver exceptional service for various events such as weddings, corporate functions, and private parties.
- Provided professional consultation on menu selection and event planning details for prospective clients.
- Streamlined event preparation process for increased efficiency, ensuring timely delivery of high-quality catering services.
- Delivered outstanding customer service throughout the entire event planning process, resulting in repeat business from satisfied clients.
Registered Nurse
Fresenius Medical Care NA
04.2013 - 05.2015
- Coordinated care with other healthcare providers, such as dietitians and social workers, to ensure comprehensive support for patients during their dialysis journey.
- Assisted in training new staff members on dialysis procedures, policies, and equipment usage ensuring consistent high standards of quality patient care across the unit.
- Advocated for and strived to protect health, safety, and rights of patient.
- Contributed to quality improvement initiatives by participating in regular audits and implementing best practices in patient care.
Dialysis Charge Nurse
Harbin Clinic Dialysis Center
11.2011 - 01.2013
- Collaborated with interdisciplinary teams to develop individualized patient care plans that addressed unique medical needs and promoted optimal health outcomes.
- Maintained a positive, patient-centered culture by modeling exceptional, quality nursing care and reinforcing the value of empathy, compassion, and professionalism among team members.
- Contributed to successful Joint Commission and other regulatory agency accreditation reviews through diligent adherence to established policies, procedures, and documentation standards.
- Developed strong relationships with referring physicians, fostering a collaborative approach to patient care across multiple healthcare disciplines.
Surgical Intensive Care Registered Nurse
Redmond Regional Medical Center
06.2006 - 05.2011
- Actively participated in quality improvement initiatives focused on improving overall healthcare delivery within the facility''s surgical intensive care unit.
- Demonstrated commitment to ethical nursing practice in compliance with regulatory standards and hospital policies, contributing to a culture of excellence.
- Maintained accurate and detailed documentation related to patient history, treatments, interventions, and progress towards goals.
- Enhanced team morale by fostering open communication channels among staff members while adhering to strict confidentiality guidelines.
Executive Chef
Mangos on the Island
08.1998 - 06.2002
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
Sous Chef
Bayside Grill
03.1996 - 08.1998
- 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Assisted with menu development and planning.
Education
Associate of Applied Science - Nursing
James H. Faulkner State Community College
05.2005
Skills
- Adaptability and Flexibility
- Complex Problem-Solving
- Verbal and written communication
- Multi-task
- Microsoft Office
- Team Leadership
- Attention to Detail
- Menu and recipe development
- Forecasting, planning, cost control
- Project management
- Hiring, Training, and Development
- Banquets and catering
Certification
ServSafe Certification
Timeline
Executive Chef, Executive Sous Chef
Governors Towne Club
06.2021 - 01.2024
Executive Sous Chef
Bentwater Golf Club
05.2019 - 06.2021
Chef/Caterer
Johnny Mitchell's Smokehouse
04.2018 - 05.2019
Chef/Co Owner
Gourmet Housecall LLC
03.2018 - Current
Registered Nurse
Fresenius Medical Care NA
04.2013 - 05.2015
Dialysis Charge Nurse
Harbin Clinic Dialysis Center
11.2011 - 01.2013
Surgical Intensive Care Registered Nurse
Redmond Regional Medical Center
06.2006 - 05.2011
Executive Chef
Mangos on the Island
08.1998 - 06.2002
Sous Chef
Bayside Grill
03.1996 - 08.1998
Associate of Applied Science - Nursing
James H. Faulkner State Community College
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