Chef Bio: A native New Orleanian and Regional Executive Chef of Ski, George McClain Jr. has been chasing the thrills of cooking since the mid-2000s. Now 36, George enjoys a new role with SodexoLive as a fixer, mentor, manager, and chef. Current and Previous Experience: In New Orleans, when looking for good food, they say throw a rock and pick a spot. But when it comes to pastries and dessert, the conversation – and my culinary experience – it starts with beignets. One of my first big breaks came when I became the Fry Cook at the historic Cafe Du Monde in the French Quarter. From there, I honed my skills at places like The Roosevelt Hotel and New Orleans and Denver convention centers. Now, I try to bring that ability to create beautiful experiences through food with Southern culinary flair to the northeast to my SodexoLive family. Life can be challenging, but there are a few things that can cut through tough moments and bring a smile to people’s faces. One of those is excellent food. It traverses languages, cultures, and differences. After Hurricane Katrina, I saw how many of my friends, family, and neighbors were left with nothing – except the opportunity to share laughs, tears, memories, and dreams of rebuilding over a good meal that would – if only for a moment – give them comfort and assurance that things just might be ok. I wanted to give people that feeling. I love that they can come with the joy of a first experience or the weight of the worst day ever, and I can be a small part of a memory they hold dearly. With so many experiences – not just in different locations but with unique chefs and servers from across the world – I like to think of my cooking style like a good pot of Gumbo. There are the core bits that I specialize in, which are rooted in Cajun, French, and Italian foods, and there are the small moments of spice that add personality, like the love, laughter, and so much more that I’ve shared with people from San Francisco to New Orleans and even Eastern Europe. Together, those keep me curious and adventurous because we constantly learn through community and creation. Soccer and people are my passions. I support Manchester City Football Club and enjoy sharing their success with close friends who support rival clubs. I also enjoy the people in my life who pour into me and keep me going, including family, friends, strangers who share their cultures, and especially my partner, Emily, and her daughter, Ava.
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Regional Executive ChefSodexo Live! May 2023 - PresentNew York, United States -
Executive ChefSodexo Live! May 2021 - May 2023New York, United States -
Senior Sous ChefCenterplate Jul 2017 - Apr 2021Denver, Colorado, United StatesSummary of Qualifications*Leadership/Team Building *Risk Management *Training & Development *PMEL *Strategic Planning *ServSafe Manager *Regulatory Compliance *Customer Relations *Food Service Operations *Logistics *Chef/Butcher/Caterer *Quality Assurance *Food Handlers *Customer Satisfaction *Detailed Oriented *New Concept Launch *Office 365 *Microsoft ExcelProfessional ExperienceCenterplate: Colorado Convention Center, Denver, COGarde Manger Chef July 2017 – Current· I have taken an organized, efficient, team-oriented approach to leadership; some of my responsibilities involving personnel include Mentoring, Training, Counseling, Hiring, Terminating, and Assessing hourly and temporary employees, as well as ensuring excellent team morale while always maintaining an approachable positive altitude.· My Logistical and technical duties include Maintaining food costs by keeping accurate inventory and efficient ordering practices, Costing food accurately by utilizing E-Tec software, Developing custom menu items, and innovating current menus. Maintaining optimistic labor budgets through efficient scheduling, Ensuring that the BEOs in my book and on my board are accurate using the EZPlanit database.· I also support other operational departments, including Retail and certain Banquet functions. -
Senior Sous ChefCenterplate Feb 2012 - Jul 2017New Orleans, Louisiana, United StatesI was promoted to Retail Chef in 2015 to help a struggling retail program. Since taking over, my team and I have achieved great success. My duties and responsibilities include ordering 90% of all food items sold at our three retail restaurants and 15 concession stands, including food packaging goods.I am proficient in using online purchasing sites and work closely with my front-of-house counterparts to ensure our food is served at the right temperature and presented correctly. I collaborate with retail managers on new concepts and SOP ideas by learning what works and doesn't. I also create and cost menus for new retail concepts and attend meetings on more prominent, higher-end shows, developing customized show menus per clients' requests. I liaise with the salesperson responsible for the show to work out all the details, including certain catering shows.My duties include scheduling, counseling, training, teaching, overseeing all hot and cold retail production (making prep sheets, posting retail’s production board and QA of all foods), menu writing, and ordering for our employee dining room. I am also responsible for our freezer inventory monthly. Our yearly revenue is around 2 million, and we aim to operate at 40% food cost, which I aim to keep at 30%. I also assist heavily during small VIP and large catering shows/functions. I lead large-scale catering production during retail shows, lead plating lines, and disseminate information about food splits for hot/cold/pastry. I teach and set up dish-out stations, organize and set up action stations, create reception templates for required equipment and workers, and walk through, set up, and lead off-site functions. I field calls on almost all dietary needs descriptions for menu card creation.There are many odds and ins on the lines that connect these responsibilities. Delegation, time management, clear communication channels, and my team are my most significant tools in my daily battles.
George Mcclain Education Details
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Business Administration And Management, General
Frequently Asked Questions about George Mcclain
What company does George Mcclain work for?
George Mcclain works for Sodexo Live!
What is George Mcclain's role at the current company?
George Mcclain's current role is REGIONAL EXECUTIVE CHEF.
What schools did George Mcclain attend?
George Mcclain attended Delgado Community College.
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George McClain
Vice President At Machinery Services Co And Rapid Pump And Meter Service Co., Inc.Paterson, Nj -
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