Nickolas Stoneham
Onaway,MI
Summary
A seasoned Corporate Executive Chef with a proven track record at JJK North Hospitality Corporation, I excel in menu development and sustainable sourcing, enhancing dining experiences through culinary expertise and innovative recipes. Skilled in food safety compliance and fostering team excellence, my leadership significantly boosts kitchen efficiency and customer satisfaction.
Overview
4
4
years of professional experience
Work History
Corporate Executive Chef
JJK North Hospitality Corporation
Atlanta, MI
10.2023 - Current
- Ensured compliance with health codes by regularly inspecting kitchen equipment, utensils, and work areas.
- Assisted in developing marketing strategies to attract more customers from the local community.
- Created cost-effective meal plans to meet budgetary requirements.
- Established efficient production schedules to optimize workflow within the kitchen environment.
- Analyzed financial statements such as income statements and balance sheets to determine budget needs.
- Trained new chefs in proper cooking techniques and sanitation procedures.
- Researched new recipes, ingredients, and cooking techniques to expand culinary repertoire.
- Provided input on pricing decisions related to food items served at the restaurant.
Chef Manager
El-Bo Inn
Atlanta, MI
03.2022 - 10.2023
- Assisted in developing new recipes that incorporated unique flavors while still adhering to nutritional guidelines.
- Created menus based on seasonal ingredients and customer preferences.
- Planned special meals for VIP guests or those with dietary restrictions such as allergies or religious beliefs.
- Reviewed monthly financial statements related to purchasing decisions for accuracy prior to submission for approval.
Restaurant Owner
The 301 Diner
Wolverine, MI
05.2021 - 11.2022
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Controlled labor costs through effective use of staff scheduling techniques.
- Tracked sales figures for each dish served in order to identify popular items.
- Created daily specials based on seasonal ingredients and customer feedback.
Education
Graduate Certificate - Food Safety
ServeSafe
Online01-2023
Graduate Certificate - Hotel, Resort And Restaurant Management
Hospitality Training Institute of Michigan
Gaylord, MI01-2023
Associate of Science - Business Administration And Management
Kirtland Community Collage
Gaylord, MISkills
- Banquet operations
- Food safety compliance
- Menu development
- Sustainable sourcing
- Catering management
- Culinary expertise
- Fine dining experience
- Recipe creation
- Waste reduction
- Sanitation standards
- Allergen awareness
Accomplishments
- Featured for HTIM as graduate in a web ad. Used for the ad for the next class and to promote the course.
Timeline
Corporate Executive Chef
JJK North Hospitality Corporation
10.2023 - Current
Chef Manager
El-Bo Inn
03.2022 - 10.2023
Restaurant Owner
The 301 Diner
05.2021 - 11.2022
Graduate Certificate - Food Safety
ServeSafe
Graduate Certificate - Hotel, Resort And Restaurant Management
Hospitality Training Institute of Michigan
Associate of Science - Business Administration And Management
Kirtland Community Collage
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