Eric Lemcke Email & Phone Number

Melbourne, Florida, United States

Sous Chef at upscale independent, assisted living, and memory care facility in Melbourne Florida, averaging 300 plus residents. Responsible for budgeting and purchasing food and service items, as well as labor projections and costs. Overseeing three meal services daily, training and team building, and leading kitchen operations in the executive chef's absence.

Melbourne, Florida, United States

Chef de Cuisine at newly opened 300 plus seat clubhouse dining facility in private country club. Responsible for managing staff, training, costs, implementing menu's and specials, and private functions.

Melbourne, Fl

Sous Chef at premier dining restaurant in Melbourne, Fl. Responsible for executing menu in place, supervising and training lunch and dinner staff, ordering/receiving, and controlling BOH operations in the Chefs absence.

Bridgeport, Ny

Fernandina Beach, Fl

Hired on for winter season, became chef in charge of all facets of kitchen operation. Including training, menu production, ordering/receiving, cost and control responsibility.

Fayetteville, Ny

Assisting chef/owner in all facets of food production in an upscale dining environment. training new employees, creating specials, and implementing menu changes. Ordering and receiving product, ensuring costs were maintained. Controlled operations during chef/owners absence.

Fayeteville, Ny

working Chef, responsible for executing menu in place, daily specials, ordering, and employee management. Organizing kitchen functions and streamlining growing catering services.

South Florida

Operating one area of a yacht service company, providing diving services to private and corporate vessels. I worked personally with all customers, maintaining a demanding schedule of customer service to an elite clientele. I increased accounts in my territory from six to over one hundred, building annual business gross every year.

Delray Beach, Fl.

Executive chef responsible for kitchen operations, food and labor costs, menu planning, food safety, and profitability. Implemented a new upscale menu, and trained a new team of employees to deliver our product. Kept costs in line with budget effectively. Sales were increased annually

West Palm Beach, Fl

Executive Chef overseeing both restaurants. Responsible for managing two kitchen teams with associated budgeting, costing, implementation of menu's, specials, and daily operations. after 30 days in place food cost at My Martini was lowered by 17%. Sales were increased in both restaurants by 8% annually

Boca Raton, Fl

Sous Chef responsible for implementation of menu during daily operations. Trained new employees as designated corporate trainer for BOH. Purchased and received food and beverage products,and conducted monthly inventories. responsible for monthly P&L statements. Provided leadership when the executive chef was absent, and maintained a stringent standard of high quality in food service and safety.