J. Scott Elseroad
Baltimore,MD
Summary
I am a passionate professional in the restaurant industry. Through my years of experience I have learned a vast amount of different types of cuisines and systems to build upon the "work smarter not harder " phrase. I like to build a team based on solid foundations of food and strong integrity. Nothing gives me more pleasure then to pass any if not all knowledge to help push another foward.
Overview
20
20
years of professional experience
Work History
Chef De Cuisine
Atlas Restaurant Group, Maximon
Baltimore, MD
01.2019 - Current
- Developed and implemented new menu items for 3 meal periods. Breakfast, lunch, and dinner service.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Planned menus based on seasonal availability of ingredients.
- Ensured adequate inventory by timely placing orders.
- Managed food expenses in alignment with the annual budget.
- Scheduled shifts for kitchen staff according to weekly and quarterly forecast
- Enhanced dining experience adhering to Four Seasons criteria.
Executive Sous Chef
Bygone, Atlas restaurant group
Baltimore, MD
12.2017 - 01.2019
- Assisted with all opening operations under direction of our Corporate chef.
- Managed kitchen staff team and assigned various stages of food production.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
Corporate Sous Chef
Atlas Restaurant Group,
Baltimore , MD
01.2018 - 01.2019
- Providing support to Executive chefs with new store openings, and giving support to current opened properties with in the group.
- Provides oversight on ordering, scheduling, and overall operations of a property.
- Training chefs and sous chefs in the following operating systems: Xtra chef, Restaurant 365, Google drive, Boh micros functions, Excell, and Avero.
- Currently have settled into the Maximon property in the Four Seasons hotel Baltimore, Md.
- Reports to regional chefs and Corporate executive chef of the group.
- Developed and implemented new menu items to meet customer needs.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Monitored inventory levels and placed orders as needed.
- Analyzed financial statements to identify cost-saving opportunities.
Executive Sous chef
Azumi, Atlas Restaurant Group
Baltimore, MD
01.2015 - 04.2016
- Executed and monitored all hot line operations with food direction from Executive Chef Eiji Takase
- Gained extensive knowledge of Japanese cuisine and technique through; Sauces, Japanese fish fabrication, soups, and ingredients
- Minor focus on Sushi technique and execution
- Improved efficiency of operations and line execution.
Executive Sous chef
Ouzo Bay, Atlas Restaurant Group
Baltimore, MD
04.2013 - 01.2015
- Executed and supervised daily preparation operations
- Developed weekly traditional Greek specials and progressive Greek inspired dishes
- Executed dinner services of 450 avg
- Covers
Chef
Union Jacks Columbia Columbia MD
01.2010 - 04.2013
- Assisted the director of operations in development with an American menu British influenced
- Responsible for the hiring and training of a 30 person staff, for a 4 million annual gross dollar restaurant
- Instituted a scratch cooking approach to food with the Union jacks restaurant group.
Chef/KM
Frank and Nics West End Grille
Baltimore, MD
11.2008 - 01.2010
- Oversaw a staff of 12 cooks and porter staff
- Maintained proper inventory control of food.
Sous Chef
Brasserie Tatin
Baltimore, MD
09.2005 - 11.2008
- Responsible for all daily aspects for food service
- Worked with a wide range of various meats, fish, and exotic items
- Gained a vast amount of classical French cuisine experience.
Line Cook
Baltimore Country Club - Hostess, Lutherville
Timonium , MD
05.2005 - 09.2005
- Seasonal Line cook for the Pool cafe and Main club house
Intern
Virginia park hotel
Virginia , Ireland
02.2005 - 05.2005
- Plated entrees and observed food portion control.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Safely operated ovens, fryers and grills to prevent injuries and accidents.
- Experienced the food and people culture of the area.
Education
Bachelor of Science - Culinary Management
Baltimore International College
05.2007
Associates Degree - Professional Cooking and Baking
Baltimore International College
Baltimore, MD05.2005
Skills
- Quality Assessment
- Supervising Food Prep
- Price Negotiation
- Employee Scheduling
- Vendor Relations
- Data Analysis
- Safe Food Handling
- Cost Control and Budgeting
- Detail Oriented
- Team Leadership
- Verbal and Written Communication
- Inventory Management
References
References:
Matthew Oetting-(718) 536-7581
Restaurant owner (Marta)/Former corporate chef Titan Hospitality
Joey Chavez(714) 299-8970
Personal chef/Former Executive chef Brennans, Houston, TX
Colin king (520) 204-6936
Culinary director Pinewood social
Andrew Attman-(443) 463-7408
Vice president Acme paper and supplies
Additional Information
- The Virginia Park hotel Virginia, Ireland Internship A 6-week internship In Ireland through Baltimore international college.
- Eagle Scout Achievement 2003
- Sigma Pi Epsilon Fraternity: Fall 2003-2007 (President 2005-2006)
Timeline
Chef De Cuisine
Atlas Restaurant Group, Maximon
01.2019 - Current
Corporate Sous Chef
Atlas Restaurant Group,
01.2018 - 01.2019
Executive Sous Chef
Bygone, Atlas restaurant group
12.2017 - 01.2019
Executive Sous chef
Azumi, Atlas Restaurant Group
01.2015 - 04.2016
Executive Sous chef
Ouzo Bay, Atlas Restaurant Group
04.2013 - 01.2015
Chef
Union Jacks Columbia Columbia MD
01.2010 - 04.2013
Chef/KM
Frank and Nics West End Grille
11.2008 - 01.2010
Sous Chef
Brasserie Tatin
09.2005 - 11.2008
Line Cook
Baltimore Country Club - Hostess, Lutherville
05.2005 - 09.2005
Intern
Virginia park hotel
02.2005 - 05.2005
Bachelor of Science - Culinary Management
Baltimore International College
Associates Degree - Professional Cooking and Baking
Baltimore International College
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