Eldon Chisholm Email & Phone Number

Miami, FL

• Supervises and manages all employees, as well as all day-to-day operations.
• Hire, train, mentor, evaluate, discipline and as needed terminate all kitchen staff.
• Create and maintain schedules, operating procedures and training schedules.
• Place orders for all food and supplies in accordance with par levels and conduct monthly inventories.
• Maintain control of kitchen during business hours threw observation and correction of staff and participation during peak business hours and labor shortages.
• Oversee cleanliness and sanitation practices within restaurant on a daily basis.

Kendall, FL

• Supervises and manages all employees, as well as all day-to-day operations.
• Develops and manage all purchasing par levels and employee schedules to meet established target labor and cost of goods budgets.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Creates and maintains a positive work environment that emphasizes motivation, empowerment, teamwork, continuous learning/improvement and a passion for providing amazing service.
• Improves service by communicating and assisting individuals to understand guest needs. Doing so by providing guidance, feedback, and individual coaching when needed.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

Kendall, Miami

• Led team of 3 to 5 subordinates during shifts.
• Assisted with accountability and inventory of supplies. Performed purchasing and ordering duties.
• Prepared a variety of specialties for lunch and dinner as required by spec for 200-300 covers daily and prepped cooking items for the next day.

• Supervised 15 soldiers for daily shifts while preparing contemporary American cuisine for 500-1000 customers three times daily as a Food Service Specialist in the U.S. Army. Duties were equivalent to Assistant.
• Extensive involvement in day to day operations of food supply delivery, storage, ordering and purchasing during combat operations while serving in Operation Iraqi Freedom
• Performed duties in a mid level leadership position as a Specialist of promotable to Sergeant status.
• Consistently trained, instructed, mentored, evaluated and counseled my squad of 5 soldiers

Master’S Degree, Hospitality Management

Bachelor’S Degree, Culinary Management

Associate’S Degree, Culinary Arts