Julia Helton
Senior Level Manager -Executive Chef
Chicago,IL
Summary
Advanced Operations Manager offering over 30 years of experience and proven success in culinary manufacturing and production, quality assurance, and leadership. Highly skilled in streamlining operations and improving throughput through continuous process improvement and cross-functional collaboration. Accomplished in building high-performing teams and inspiring staff to achieve goals. Accomplished manager with a background in sustainable practices, product development, with enhanced client experience, and value. An effective leader in both front and back of house operations with a focus on business turnaround, team building, brand loyalty, and increasing revenue streams.
Overview
2
2
Languages
1
1
Certificate
22
22
years of professional experience
Work History
Consultant
360restaurantsolutions
Chicago, IL
07.2016 - Current
- Restaurant turn-around; Employee onboarding and retention;
- Menu and recipe development; Bar and beverage innovation;
- Operations Assessment; Marketing Strategies; Business Plans;
- Full culinary management of food service operation to include inventory, ordering and receiving;
- Knowledge of P&L accountability and contract-managed service experience is desirable;
- Proficient in menu development, cost controls, purchasing and inventory with intentional focus on sourcing and utilizing local food products.
- Boosted success of client's organization by improving performance, motivation, job satisfaction, hiring practices, training programs and management systems.
- Liaised with customers, management and sales team to better understand customer needs and recommend appropriate solutions.
- Developed comprehensive business cases to analyze costs, benefits, ROI and TCO of proposed solutions.
- Initiated success of client's organization by improving performance, hiring practices and management systems.
- Saved considerable costs by renegotiating outsourcing contracts.
- Authored detailed work plans to meet business priorities and deadlines.
- Developed strategic component development plans to support future projects.
Executive Chef
Angelo’s Wine Bar
02.2016 - 01.2020
- Staffed and developed a strong culinary team for $1.75 M property; dropped food cost from 46% to 21%; over saw strategy and workflow for a team of 15, leveraging a consistent approach to relationship building, recognition, and communication to generate continuously improving performance with a labor cost of 14%;
- Project Management lead and support on various operations projects and initiatives across the company such as web development; graphic design; and managing complex time sensitive items in a chaotic, physically difficult environment with scrupulous accuracy to detail
- Grew sales a healthy 12% over years previous; managed all BOH staff including the phone attendants; weekly meetings with owner; put system in place for inventory, scheduling, prep, daily logs, waste sheets, etc.;
- Introduced a prix fixe menu for Thursday’s that grew sales on that day by 27%;
- Developed and implemented multiple menus (brunch, dinner, take out) with detailed food cost analysis; detailed management of P&L;
- Built and maintained web presence over 5 sites; conceived, wrote, shot, and produced all online marketing; designed, updated, and printed all menus weekly;
- Negotiated better pricing with our vendors; designed, produced, and executed wine classes with the sommelier; contributed in wine tastings/purchases for the evolving wine list;
- Managed hourly employees through scheduling, payroll, training, coaching, evaluating, and hiring; monitor food production, ordering, consistency, cost and quality on a daily basis.
Executive Chef
Village Tap
01.2013 - 01.2017
- Over saw strategy and workflow for a team of 10, leveraging a consistent approach to relationship building, recognition , and communication to generate continuously improving performance supported a limited staff for a $1.25M property;
- Project Management lead and support on various operations projects and initiatives across the company such as web development; graphic design; and managing complex time sensitive items in a chaotic, physically difficult environment with scrupulous accuracy to detail
- Increased food sales by 25% in the first fiscal year as well as dramatically retooled the food program complete with intensive FOH staff training, new equipment/culinary training, menu design, and dish ware; managed hourly employees through scheduling, payroll, training, coaching, evaluating, and hiring; monitor food production, ordering, consistency, cost and quality on a daily basis.
- Ensured the kitchen, coolers, and all storage areas were compliant with all city and municipal health and safety codes as well as the education and certification of all staff members
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
General Manager
La Boulangerie
01.2011 - 01.2012
- Increased sales by 48% in the first half of the fiscal year; over saw strategy and workflow for a team of 10, leveraging a consistent approach to relationship building, recognition , and communication to generate continuously improving performance; cut labor costs by 23%;
- put system in place for inventory, scheduling, prep, daily logs, waste sheets, etc.; developed and implemented multiple menus (brunch, dinner, take out) with detailed food cost analysis; detailed management of P&L;
- managed hourly employees through scheduling, payroll, training, coaching, evaluating, and hiring; monitor food production, ordering, consistency, cost and quality on a daily basis.
- Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
- Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.
Corporate Chef/Department Head
Provence Breads
01.2007 - 01.2010
- 4.5M property with commissary and seven satellite stores; Increased sales three fold in one year; maintained labor and COGS 2% and 3% below goal respectively;
- implemented systems in all six stores to reduce food waste and promote sales; put system in place for inventory, scheduling, prep, daily logs, waste sheets, etc.;
- developed and implemented multiple menus (brunch, dinner, take out) with detailed food cost analysis; detailed management of P&L;
- over saw strategy and workflow for a team of 10, leveraging a consistent approach to relationship building, recognition , and communication to generate continuously improving performance;
- managed hourly employees through scheduling, payroll, training, coaching, evaluating, and hiring; monitor food production, ordering, consistency, cost and quality on a daily basis.
- Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Verified compliance in preparation of menu items and customer special requests.
- Supervised culinary operations for six Nashville -based restaurants.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Chef/Co-Owner
The Family Wash
01.2002 - 01.2007
- Increased sales by 218% in first sales quarter
- In fiscal quarter one; implemented a business strategy that corrected a $40,000 tax liability
- Talent buyer: booking, entertainment contracts, marketing, media relations, ticket sales, musical knowledge, venue management, organization and multitasking, communication skills
- Wine buyer: vast knowledge of wine varieties and brand; great palate and ability to match wine with foods; strong understanding of the wine industry including current trends; strong negotiation skills, excellent communication skills and interpersonal skills, strong organizational skills and attention to detail, IT knowledge; ability to share my extensive knowledge with clients and customers
- Art curator: hung 6 shows a year of local artists (Frannie Lee, Emily Harper Beard, and Jennifer Quigley) that would frequently sell out
- Partnered with local brewers (first placement of Yazoo Brew), cheese makers, and farmers to help promote sustainability.
Education
French Language And Literature
University of South Carolina - Columbia
Columbia, SCBusiness Management
Greenville Technical College
Greenville, SCSkills
Project planning and development
Certification
Food Network “Vegas Chef Showdown” season 1
Timeline
Consultant
360restaurantsolutions
07.2016 - Current
Executive Chef
Angelo’s Wine Bar
02.2016 - 01.2020
Executive Chef
Village Tap
01.2013 - 01.2017
General Manager
La Boulangerie
01.2011 - 01.2012
Corporate Chef/Department Head
Provence Breads
01.2007 - 01.2010
Chef/Co-Owner
The Family Wash
01.2002 - 01.2007
French Language And Literature
University of South Carolina - Columbia
Business Management
Greenville Technical College
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