E.S. Lehman Email & Phone Number

Cincinnati, Ohio

Cincinnati, Oh

• Chef in small, upscale cafe concept with 50 seats • Coordinate small kitchen and staff to produce outsized results • Directly responsible to owner, oversaw all day to day operations

Cincinnati, Ohio

• Operated two concepts from one kitchen • Engaged with customers to improve guest experience • Overall responsibility for restaurant operations • Health oriented fast casual concept with focus on gluten-free, vegan, organic and farm to table • Upscale full service bar concept with innovative food • Significant reduction in food costs via inventory and ordering optimization • Revised menu to reduce staffing and production times • Cincinnati Magazine best vegan restaurant and best vegan burger

Glendale, Ohio

Line cook without managerial responsibilities. Cooked innovative American fare to a very high standard of quality in all stations in the kitchen.

Newport, Kentucky

• Inventories and invoice tracking through Menulink • Responsible for sales forecasts and back of the house scheduling • Charged with small wares inventories and meeting supplies budgets • Consistently beat budget goals for food and labor costs • Assured kitchen employees met corporate training requirements • Typically oversaw operations including working line as necessary. • Responsible for all other aspects of kitchen management in absence of chef.

Pride Of America, Hawaii, Usa

• First Cook with minor managerial responsibility • Ship accommodated 2600 guests • Multiple dining venues, cuisines, concepts and kitchens • Repeating tour of Hawaiian islands

Montgomery, Ohio

• Led and trained small staff to exceed guest expectations • Reduced food costs while improving quality via ala minute menu • Top 20 restaurant, Cincinnati Magazine, 2004 and 2005 • Responsible for all aspects of kitchen management • Created menus for monthly five or seven course wine dinners

Cincinnati, Ohio

• Progressed from dishwasher through to kitchen manager • Learned broil, pantry, saute, prep and expo roles along with associated culinary skills • Recognized multiple years as a best restaurant according to Cincinnati magazine readers' choice • Sales of $5 million per year with only dinner service