Eliza Jamison
Carlisle,MA
Summary
Experienced culinary leader with a strong foundation in seasonal menu development, local sourcing, and whole-animal utilization. Skilled in meat and fish fabrication, team development, and kitchen leadership. Proven ability to optimize operations using tools like Crunchtime, identifying key areas for improvement and driving performance. Seeking an Executive Chef or Culinary Director role where I can bring vision, structure, and mentorship to a dynamic culinary team.
Overview
23
23
years of professional experience
Work History
Executive Chef
Flower Child
Multiple Locations
07.2020 - 07.2025
- Managed a team of up to 30 employees.
- Managed the culinary standards of the company.
- Developed managers in multiple locations.
- Responsible for scheduling, inventory, hiring, training, food and labor cost control.
- Managed the inventory to reduce food waste and increase sales.
Executive Chef
Union Standard
Pittsburgh, PA
06.2019 - 06.2020
- Managed a team of 25 employees in a full-service restaurant.
- Created menus revolved around seasonality and local ingredients.
- Developed catering and bar menus, as well as the main dining room menu.
- Responsible for ordering, scheduling, training and menu development.
Executive Chef
Muddy Waters Oyster Bar
Pittsburgh, PA
02.2018 - 11.2019
- Oversaw the three different restaurant concept operations.
- Managed 30 employees.
- Responsible for ordering, hiring, training, scheduling, menu development for all three concepts.
- Developed weekly specials.
Tournant
Rolling Rock Club
Ligonier, PA
06.2017 - 02.2018
- Worked banquets and a la carte service.
- Created specials for a la carte dinner service.
- Executed inventory.
Executive Chef
Block 292
Pittsburgh, PA
09.2015 - 09.2016
- New restaurant opening.
- Responsible for ordering, creating menus, building a team for a restaurant and market.
- Responsible for sourcing vendors and products needed for the multiple concepts.
- Responsible for design, scheduling, and inventory.
Chef de Cuisine
Market Table
New York, NY
08.2014 - 08.2015
- Focused on the day to day operations.
- Responsible for expediting, scheduling, inventory, ordering, butchering, managing food cost and developing seasonal menus.
- Worked cohesively with front of house for seamless services.
Chef de Cuisine
Telepan Restaurant
New York, NY
01.2014 - 08.2014
- Managed a team of twenty employees at a Michelin starred restaurant.
- Cuisines based around seasonality and farmer's market availability.
- Responsible for sourcing, meat and fish fabrication, expediting, scheduling, inventory and food cost control.
Sous Chef
Cafe Boulud
Palm Beach, FL
10.2010 - 04.2013
- Managed twenty-five cooks.
- Worked executing banquets and a la carte service.
- Responsible for ordering, meat and fish fabrication, sauce production, inventory, training new employees, expediting and pre-service meetings with the front of house.
- Enhanced the banquet menu and was responsible for specials and a la carte seasonal menu items.
Tournant
Primo Restaurant
Rockland, ME
06.2006 - 10.2010
- Meat and fish fabrication.
- Executed a la carte service.
- Responsible for working all stations in the kitchen.
- Cuisine revolved around local products, with a garden on premise.
- Built rapport with local vendors.
- Assisted in creating daily seasonal menu changes.
Tournant
Le Bernardin
New York, NY
07.2004 - 05.2006
- Started in Garde Manger and progressed through each station.
- Learned and mastered different cooking techniques with a focus on simplicity, fish and flawless execution.
- Received three Michelin stars and four stars from the New York Times while I was there.
Tournant
Judson Grill
New York, NY
09.2003 - 07.2004
- Worked on garde manger and was able to move up to become a tournant.
- Executed prep and service on a daily basis.
- Great learning experience, fresh out of culinary school.
Culinary Arts Externship
Cafe Boulud
New York, NY
09.2002 - 01.2003
Education
AOS - Culinary Arts
Culinary Institute of America
09.2003
General Studies -
Northfield Mount Hermon
06.1999
Skills
- Seasonal menu development
- Local sourcing
- Whole-animal utilization
- Meat fabrication
- Fish fabrication
- Team development
- Kitchen leadership
- Operations optimization
- Crunchtime
- Performance improvement
- Vision
- Structure
- Mentorship
Awards
- Jean-Louis Palladin Foundation Externship
- WCR Conference Scholarship
Personal Information
Title: Executive Chef
Timeline
Executive Chef
Flower Child
07.2020 - 07.2025
Executive Chef
Union Standard
06.2019 - 06.2020
Executive Chef
Muddy Waters Oyster Bar
02.2018 - 11.2019
Tournant
Rolling Rock Club
06.2017 - 02.2018
Executive Chef
Block 292
09.2015 - 09.2016
Chef de Cuisine
Market Table
08.2014 - 08.2015
Chef de Cuisine
Telepan Restaurant
01.2014 - 08.2014
Sous Chef
Cafe Boulud
10.2010 - 04.2013
Tournant
Primo Restaurant
06.2006 - 10.2010
Tournant
Le Bernardin
07.2004 - 05.2006
Tournant
Judson Grill
09.2003 - 07.2004
Culinary Arts Externship
Cafe Boulud
09.2002 - 01.2003
AOS - Culinary Arts
Culinary Institute of America
General Studies -
Northfield Mount Hermon
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