Yotarsha Jamison
Longview,TX
Summary
Dynamic culinary leader with a proven track record at Provincial Senior Living, enhancing kitchen operations and driving guest satisfaction through innovative menu development and cost control. Expert in HACCP compliance and fostering a collaborative team environment, achieving a 45% reduction in restaurant costs while promoting sustainability and employee retention.
Overview
2026
2026
years of professional experience
Work History
Director of Culinary Services
Provincial Senior Living
- Streamlined kitchen operations for increased efficiency and productivity through process improvements and strategic planning.
- Managed budgets for labor costs, equipment purchases, facilities upgrades, while maximizing return on investment for the organization''s resources.
- Led cross-functional teams in the successful execution of special events and catering functions, resulting in repeat business and positive client feedback.
- Established strong relationships with vendors and suppliers, ensuring consistent delivery of quality ingredients at competitive prices.
- Maintained rigorous food safety standards across all aspects of kitchen operations, ensuring regulatory compliance and reducing risk exposure.
- Facilitated strong interdepartmental collaboration by regularly liaising with other department heads on joint initiatives and cross-functional projects.
- Collaborated with marketing teams on promotional campaigns to drive awareness of culinary offerings and boost revenue growth.
- Developed innovative menus that catered to diverse clientele, driving customer retention and attracting new patrons.
- Negotiated contracts with external service providers, securing favorable terms that aligned with company objectives and budgetary constraints.
- Implemented cost control measures to reduce food waste, optimize inventory management, and increase profitability.
- Organized regular team meetings to discuss performance updates, address challenges, share best practices, and foster a culture of continuous improvement within the culinary department.
- Optimized resource allocation during peak service times to ensure seamless dining experiences for guests without compromising on quality or speed.
- Enhanced team performance by implementing continuous training and development programs for culinary staff.
- Analyzed guest feedback data to identify trends and opportunities for improvement in menu offerings, service levels, or presentation styles.
- Championed sustainability initiatives within the organization, incorporating locally-sourced ingredients and minimizing environmental impact wherever possible.
- Increased employee retention rates by cultivating a supportive work culture that values diversity and inclusion as well as providing clear pathways for career advancement opportunities within the organization.
- Mentored junior chefs in advanced culinary techniques, fostering a culture of ongoing learning and professional growth within the team.
- Promoted a collaborative work environment among team members by encouraging open communication channels between front-of-house staffs and back-of-house personnel.
- Improved overall guest satisfaction by consistently delivering high-quality culinary experiences.
- Maintained kitchen hardware and repaired tools or ordered equipment.
- Scheduled kitchen staff of 62 people.
- Lowered restaurant costs by 45% through creative ingredient sourcing and food waste efficiency.
Executive Chef Manager
Atria Senior Living
06.2021 - 04.2025
- Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
- Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
- Increased guest satisfaction scores through personalized service and attention to detail in both front-of-house and back-of-house operations.
- Implemented strict food safety protocols, ensuring compliance with all relevant health department regulations.
- Collaborated with suppliers to source high-quality ingredients at competitive prices, maintaining optimum inventory levels.
- Worked collaboratively with other departments within the organization, such as marketing and sales teams, to maximize overall business performance.
- Spearheaded successful special events planning initiatives such as wine dinners or themed nights that attracted new clientele while delighting regular patrons alike.
- Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
- Promoted a culture of continuous improvement by regularly reviewing performance metrics and implementing necessary changes to enhance operational effectiveness.
- Established a comprehensive staff training program that emphasized both technical skills as well as customer service excellence, resulting in high employee retention rates.
- Built strong partnerships with local farmers'' market vendors to ensure access to the freshest produce available throughout the season.
- Optimized workflows within the kitchen environment by designing efficient workstations that maximized space utilization without compromising safety standards or regulatory compliance requirements.
- Launched successful catering services division, expanding the business''s reach into new markets while leveraging existing resources efficiently.
- Evaluated and updated kitchen equipment regularly, ensuring that all pieces were in peak working condition for optimal efficiency.
- Delivered consistently exceptional culinary experiences by focusing on quality control in every aspect of food preparation and presentation.
Executive Chef Manager
Aladdin Food Service
05.2004 - 05.2023
Education
Bachelor Of Science In Nursing - Nursing Leadership And Management
Kilgore College
Kilgore, TX12.1998
Bachelor Of Arts - Accounting
East Texas Baptist College
Marshall, TX05.1993
Skills
- Sanitation standards
- Food presentation
- Culinary expertise
- Allergen awareness
- Recipe creation
- Waste reduction
- Menu development
- Cost control
- Menu planning
- HACCP compliance
- Food trend awareness
- Nutritional advice
- Kitchen operations
- Food storage
- ServSafe manager
Timeline
Executive Chef Manager
Atria Senior Living
06.2021 - 04.2025
Executive Chef Manager
Aladdin Food Service
05.2004 - 05.2023
Director of Culinary Services
Provincial Senior Living
Bachelor Of Science In Nursing - Nursing Leadership And Management
Kilgore College
Bachelor Of Arts - Accounting
East Texas Baptist College