Judson J. Smith
Bay Village,OH
Summary
Innovative Executive Chef known for high productivity and efficient task completion. Possess specialized skills in menu development, kitchen team management, and food safety protocols. Excel in time management, creative problem-solving, and leadership, ensuring smooth kitchen operations and exceptional dining experiences.
Overview
1
1
Certification
15
15
years of professional experience
Work History
Executive Chef / Director of Dining Services
Jennings Center for Adults
Garfield Hts, Oh
05.2023 - Current
- Developed and implemented department strategy, policies, and operational standards to uphold food quality, production efficiency, safety, sanitation, wellness, and cost control.
- Implemented and oversaw patient care food services, developing new systems and evaluating operational procedures to enhance service delivery.
- Directs and manages all staff members in Dietary (40 team members) - recruitment, performance assessments, professional development, career advancement, scheduling, training, and building strong internal and external relationships. (Team Driven, Lead by example mentality)
- Oversees departmental budgeting; Including identifying cost savings, labor, productivity, purveyor accounts, and yearly budget recommendations.
- Seasonally develops and puts into production a 6-week menu cycle with feedback from patients, staff, and current culinary trends. 95% of the menu cycle is non-repetitive. Train staff on proper plating techniques for enhanced aesthetic appeal.
- Worked closely with nursing, dieticians, case management, secondary services, environmental/ maintenance services, and medical staff. Applied clinical nutrition knowledge to patient care and decision making. Designed patient specific diets.
- Maintained organized and clean facilities across main kitchen, 2 satellite kitchens, 5 service areas, snack/gift shop, and 3 grab-n-go areas while ensuring compliance with local and state health department standards.
- Other director duties included retail operations, catering, and educational nutrition programs.
Playhouse Square District Executive Chef
The Driftwood Group/ Driftwood Catering
Cleveland, Ohio
07.2014 - 10.2026
- Led culinary operations as Executive Chef at Green Rooster Farms Restaurant, Bin 216, Playhouse Square, and Presidents Club.
- Directed culinary operations as Executive Chef for Driftwood Prepared Goods Division and Driftwood 2 You Online Catering.
- Executive Sous Chef- Driftwood Catering
- Oversaw operations for four distinct divisions of Driftwood, ensuring cohesive management and coordination.
- Created daily, weekly, and seasonal specials
- Managed inventory and costs for food and labor, optimizing scheduling for operational efficiency.
- Recipe development and costing/ new menu development
- Assisted in consulting outside firms with menu and restaurant development strategies and growth
- Maintained strong relationships with purveyors to ensure consistent supply chain operations and effective vendor communication.
- Upheld company standards related to portioning, prep processes, line recipes, and plate presentation for consistency. (portioning, prep and line recipes, plate presentation)
- Worked with upper management on quarterly profit and loss statements
- Managed/ coordinated onsite and offsite catering events (> $1,000,000 and 100 staff members)
- Created/ Managed HACCP plans, daily procedures, and codes of conduct
Executive Chef
Western Reserve Masonic Community
Medina, Ohio
03.2021 - 05.2023
- Managed daily operations of the facility, including three kitchens and two hundred residents (three meals a day/ 90% from scratch kitchen)
- Developed six-week menu cycles, daily specials, quarterly menus, and on-site catering menus, focusing on recipe development and cost management.
- Created/ Managed HACCP plans, daily procedures, codes of conduct, and development procedures
- Managed and helped develop company standards (portioning, prep and line recipes, presentation standards, cleaning/ maintenance schedules, daily operating/ time, and temperature checklists)
- Hired, managed, trained, and fostered growth of staff members (56 total team members)
- Collaborated with multiple departments and dieticians to develop special needs diet programs.
- Coordinated with purveyors and partners to generate creative ideas and identify cost-saving solutions.
- Engaged with residents, staff, and management to gather feedback and implement ideas for continuous improvement.
Chef De Cuisine/Sous Chef
Blind Tiger Group
Peekskill, N.Y.
01.2012 - 04.2014
- Developed seasonal menus, specials, and new recipes to enhance dining experience
- Expedited and oversaw lunch and dinner services
- Managed inventory and ordered supplies to support seamless restaurant operations
- Coordinated with food purveyors, Ecolab, and linen suppliers to ensure quality service
- Assisted in opening a new restaurant (Gleason's)
- Worked with management to create and implement policies, procedures, and standards
Education
Bachelor's Degree - Occupational Studies, Hospitality Management, Culinary Arts
The Culinary Institute of America
Hyde Park, N.Y.Skills
- Menu development
- HACCP compliance
- Budget management
- Inventory control
- Team leadership
- Problem solving
- Recipe creation
- Customer service
- Cost control
- Recipe costing
- Nutritional analysis
Certification
- 3 Time Northern Ohio Flavors Competition Winner (2015-2017)
- Member- Culinary Institute of America Alumni Association 2011
- Member-National Restaurant Association 2010
- Serve Safe Certified since June 2009
- Ohio Department of Health Certified since 2017
Timeline
Executive Chef / Director of Dining Services
Jennings Center for Adults
05.2023 - Current
Executive Chef
Western Reserve Masonic Community
03.2021 - 05.2023
Playhouse Square District Executive Chef
The Driftwood Group/ Driftwood Catering
07.2014 - 10.2026
Chef De Cuisine/Sous Chef
Blind Tiger Group
01.2012 - 04.2014
Bachelor's Degree - Occupational Studies, Hospitality Management, Culinary Arts
The Culinary Institute of America