Open To Work
Tomas James
CannaBoils
Bluffton,SC
Work Preference
Job Search Status:
Open to work
Desired start date:
Open to discussion
Desired Job Title
Executive Sous ChefExecutive Chef
Work Type
Full TimePart Time
Location Preference
On-Site
Location:
Bluffton, SC
Open to relocation:
Yes
Important To Me
Career advancementWork-life balanceCompany CultureHealthcare benefitsPaid time offTeam Building / Company RetreatsPaid sick leave401k matchStock Options / Equity / Profit Sharing
2027
years of professional experience
Achieved recognition for high-quality food service while leading operations in culinary settings for over 10 years.
Optimized inventory management and cost control to increase operational efficiency.
Transformed culinary teams through effective recruitment and training, resulting in exceptional food quality.
Results-driven business leader prepared for role with robust history of steering companies toward success and fostering culture of excellence. Known for collaborative leadership approach that aligns teams with organizational objectives and drives performance. Adept at navigating complex challenges, fostering innovation, and ensuring adaptability to evolving market conditions, with focus on strategic planning and operational excellence.
Work History
CEO
- Developed strategic partnerships to enhance market presence and drive revenue growth.
- Led cross-functional teams to execute product development initiatives and optimize operational efficiency.
- Implemented data-driven decision-making processes to streamline operations and improve performance metrics.
- Oversaw financial planning, budgeting, and forecasting to ensure fiscal responsibility and profitability.
Sous Chef
2 Years 4 Months- Oversaw high-volume fine dining operations for brunch, lunch, and dinner services, managing annual revenue of 4-6 million.
- Assisted in managing inventory ordering and tracking costs. Supported cost control processes related to inventory management.
- Assisted in creating and managing daily specials for menus. Supported menu writing initiatives to enhance customer engagement. Executed menu costing processes to align with budget objectives.
- Assisted in training staff through one-on-one coaching sessions. Supported staff development initiatives to enhance team skills. Facilitated individual coaching to promote professional growth.
- Assisted in organizing wine dinners for guests. Supported chefs in preparing banquet meals. Arranged tables for events and gatherings.
Cook
- Prepared and plated high-quality meals in accordance with menu specifications.
- Assisted in maintaining cleanliness and organization of kitchen workstations.
- Collaborated with team members to ensure timely meal service during peak hours.
- Followed food safety standards to minimize risks and maintain hygiene.
Sous Chef
- Supervised kitchen operations, ensuring high standards of food quality and presentation.
- Collaborated with head chef to develop seasonal menu items, enhancing guest satisfaction.
- Trained and mentored junior kitchen staff on food preparation techniques and safety protocols.
- Managed inventory levels, reducing waste through efficient ordering and storage practices.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Line Chef
- Prepared high-quality dishes according to standardized recipes and presentation standards.
- Operated kitchen equipment with care to facilitate efficient food preparation.
- Assisted in managing inventory by tracking stock levels and reducing waste.
- Collaborated with team members to uphold cleanliness and organization in the kitchen.
- Adapted to various kitchen stations as required to support team operations.
- Maintained a safe and sanitary workspace by adhering to food handling protocols and cleaning schedules.
Lead Cook
- Supervised kitchen staff and delegated tasks to ensure efficient meal preparation.
- Developed and maintained high standards for food presentation and quality.
- Trained new cooks on kitchen processes, safety protocols, and menu items.
- Coordinated inventory management to minimize waste and optimize ingredient usage.
- Implemented seasonal menu changes based on customer feedback and ingredient availability.
Education
High School Diploma
Skills
Effective decision making
Operational excellence
Customer focus
Strategic visioning
Talent development
Sustainable business models
Leadership and people development
People and culture
Business development
Timeline
Sous Chef
Seapines Resort
04.2017 - 08.2019Read More
CEO
CannaBoils
2020 - CurrentRead More
Cook
The Landings Club
2009 - 2012Read More
Sous Chef
The Landings Club
2016 - 2017Read More
Line Chef
Empire State South
2016 - 2016Read More
Lead Cook
The Landings Club
2012 - 2015Read More
Sol C. Johnson High School
High School Diploma
Read More