Timothy J. Turner
Jacksonville,Fl
Summary
To establish superior culinary quality and orchestrate the kitchen through motivating and training employees while maintaining a profitable control of cost and offering the guest an incomparable experience. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Executive Chef
Epping Forest Yacht & Country Club
02.2024 - 11.2024
- Company Overview: Gate Hospitality Group
- Consistently achieved budgeted Food Cost & Labor Cost goals
- Oversaw fine dining restaurant, upscale lounge & poolside cafe
- Hosted over 80 Wedding functions annually
- Hosted Corporate & Private in house catered events
- Scheduled, performance reviewed culinary & Stewarding staff
- 3 million dollar annual F&B revenue
- Voted Best of Weddings for The Knot Hall of Fame
- Contributed to local charitable events St Vincents Delicious Destinations & First Tee of North Florida
- Gate Hospitality Group
Executive Chef
The Lodge & Club at Ponte Vedra Beach
07.2008 - 02.2014
- Company Overview: Gate Hospitality Group, AAA 4 Diamond
- 66 Room Hotel & Private Club
- Managed oceanfront bistro, lobby lounge, room service & fine dining restaurant
- Oversaw Culinary & Stewarding Staff
- Scheduled, Ordered product, Performance reviewed, inventoried
- Gate Hospitality Group, AAA 4 Diamond
Sous Chef
The Lodge at Sea Island, Georgia
, USA
08.2001 - 06.2008
- Company Overview: Mobil 5 Star / AAA 5 Diamond
- Created menu for 65-seat refined Southern American fine dining restaurant, including: weekly prixe fixe & nightly specials
- Supervised, scheduled, and performance reviewed staff of 53 people, culinary and stewards, and assisted in education of wait staff
- Responsible for ordering of meats, seafood, and specialty produce
- Managed culinary staff of 60-seat fine dining steak house, as well as 50-seat lobby lounge
- Worked hands-on in all culinary aspects of all restaurants, including: expedition, hot and cold line, plate presentation, sauces, butchering, and menu creation
- Member of small culinary team during G -8 Summit, catering large banquets for media and fine dining meals for the POTUS and leaders of 16 nations
- Hosted UBS golf tournament for 3 years with average of 5,000 spectators
- Managed small cafeteria serving staff meals of 75-100 per day
- Mobil 5 Star / AAA 5 Diamond
Saucier/Tournant
Ritz-Carlton, Boston
Boston, USA
08.1999 - 08.2001
- Company Overview: AAA 4 Diamond
- Worked and trained all others for every station on the line
- Conducted ordering of produce, meats, and seafood for the restaurant
- Assisted in creation of daily specials in contemporary Californian influenced French cuisine dining room
- Butchered meats and seafood for restaurant
- Departmental trainer for department
- Additional garde manger/ banquet experience
- AAA 4 Diamond
Saucier
Ritz-Carlton, Buckhead
Buckhead, USA
12.1996 - 07.1999
- Company Overview: AAA 3 Diamond
- Managed dinner and room service staff of ten people
- The Café at the Ritz-Carlton, Buckhead is the company’s top grossing and rated Café
- Created dinner and soup specials in traditional French influenced restaurant
- Line experience also included garde-manger, grill, and expedition
- AAA 3 Diamond
Education
Associates - Culinary Arts
Johnson & Wales University
Providence, Rhode Island05.1997
B.A. - English
University of Connecticut
Storrs, Connecticut05.1994
Skills
- Recipes and menu planning
- Budgeting and cost control
- Food plating and presentation
- Food and beverage pairing
- Sanitation coordination
- Food spoilage prevention
Certification
NRA Manager Level Sanitation Certificate
Awards
- The Lodge at Sea Island voted 5 star / 5 diamond Since Opening: 2001 through 2007
- The Lodge at Sea Island voted #1 small hotel in United States in Zagat survey, 2004
- Sea Island Voted #1 Resort in the United States in Conde Nast Travelers Magazine, 2004
- Sea Island voted #1 Family Resort by Travel & Leisure, 2004
- The Dining Room at the Ritz-Carlton, Boston: AAA 4 Diamond rating
Timeline
Executive Chef
Epping Forest Yacht & Country Club
02.2024 - 11.2024
Executive Chef
The Lodge & Club at Ponte Vedra Beach
07.2008 - 02.2014
Sous Chef
The Lodge at Sea Island, Georgia
08.2001 - 06.2008
Saucier/Tournant
Ritz-Carlton, Boston
08.1999 - 08.2001
Saucier
Ritz-Carlton, Buckhead
12.1996 - 07.1999
NRA Manager Level Sanitation Certificate
Associates - Culinary Arts
Johnson & Wales University
B.A. - English
University of Connecticut
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