James Ogle Email and Phone Number
James Ogle phone numbers
James Ogle is a Banquet Chef at Embassy Suites Indianapolis North. He is proficient in English.
Embassy Suites Indianapolis North
View- Website:
- embassysuites.com
- Employees:
- 6514
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Banquet ChefEmbassy Suites Indianapolis NorthIndianapolis, In, Us
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Banquet ChefEmbassy Suites Indianapolis North Jan 2018 - Present -
Sous ChefChef Jj'S Indianapolis Feb 2016 - Jan 2017
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Executive ChefEmbassy Suites Indianapolis North May 2008 - Jan 2016Indianapolis, In▪ Create and implement seasonal menu for ala carte restaurant, Ellingtons, Room Service and Banquet Operation ▪ Revamped and continue to execute all Holiday Buffets with menu creativity & buffet presentation▪ Purchase all food for entire property while maintaining and controlling a consistent food cost on a monthly basis based upon Hilton standards of less than 26%▪ Attend weekly staff & BEO meetings for consistent communication between all departments▪ Stay compliant with all Hilton food-based standards geared for Embassy Brands in Complimentary Breakfast, Ellingtons Restaurant, Room Service and Banquets▪ Maintain and stay compliant with Hilton’s inspection service, ECOSURE and Quality Assurance by staying up to date on all time and temperature logs & keeping a clean and safe work environment
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Chef De Cuisine Of The Blue Ridge Dining RoomThe Grove Park Inn Resort And Spa Dec 2006 - Sep 2007Asheville, North Carolina▪ Lead and managed staff of over 45 individuals while designating and creating their roles as team members▪ Controlled food cost and labor cost on a monthly basis▪ Attended weekly Chef meetings to discuss the seasonal trends for menu planning and implementation▪ Organized and executed ala carte and buffet dining for the largest continuous dining room in Western Carolina seating 450 guests and serving breakfast, lunch and dinner seasonally
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Executive ChefExecutive West Hotel May 2004 - Dec 2006Louisville, Ky▪ Lead and managed staff of over 40 individuals while designating and creating their roles as team members▪ Responsible in the creation and implementation of all banquet menus at a 611 guest room property with 50,000 square feet of meeting space (produces 83% group business) and oversaw food production and menu development of the onsite restaurant which seats 175 guests open 6:30am – 11pm daily▪ Controlled food cost and labor cost on a monthly basis ▪ Devised and implemented goals for the kitchen while creating a motivating atmosphere to increase employee morale▪ Served as a liaison between all hotel departments as a member of the Executive Committee; partook in the MOD program; met regularly to ensure consistency and quality of all food-related events
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Banquet ChefThe Seelbach Hilton Hotel May 2002 - May 2004Louisville, Kentucky▪ Controlled production and execution of all banquet events from 1 – 1000 guests while also responsible for off-property events consisting of 12-1500 guests▪ Interactive in all food ordering for entire property and monthly inventory▪ Generated menus and executed the infamous Sunday Brunch and also partnered with the Executive Chef to write and distribute all new banquet menus▪ Coordinated staff scheduling for all food outlets in the hotel which include garde manger, banquet kitchen, Auto's Cafe, pastry kitchen, and staff dining room▪ Worked directly with Executive Sous Chef and Executive Chef in meeting and maintaining monthly food cost numbers
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Line CookThe Oakroom At The Seelbach Hilton Hotel May 2001 - May 2002Louisville, Kentucky▪ Participated as a member of the only 5-Diamond culinary team in Kentucky by providing upscale southern hospitality cuisine▪ Researched and stayed current on the regional trends of the industry in order to provide the most unique, eye-appealing, delicious meals for the guests▪ Cross-trained and mastered efficiency in all food stations relating to the restaurant including the pantry, grill, sauté, middle kitchen and preparation
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Garde Manger SupervisorThe Seelbach Hilton Hotel Jan 1999 - May 2001Louisville, Kentucky▪ Maintained a creative mindset which focused on presentation while attaining the specs provided by the Executive Sous Chef▪ Controlled the distribution of all items produced by the garde manger kitchen which included Sunday Brunch, Otto’s Café buffet, and the Banquet Department▪ Created and designed ice carvings, cold displays, and hors d'oeuvres for special events, banquet events and Sunday Brunch
James Ogle Education Details
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Culinary Arts/Chef Training
Frequently Asked Questions about James Ogle
What company does James Ogle work for?
James Ogle works for Embassy Suites Indianapolis North
What is James Ogle's role at the current company?
James Ogle's current role is Banquet Chef.
What is James Ogle's direct phone number?
James Ogle's direct phone number is +131790*****
What schools did James Ogle attend?
James Ogle attended Sullivan University.
Who are James Ogle's colleagues?
James Ogle's colleagues are Troy Daller, Jordin Lee, Jody Ammons, Albert Rodriguez, Noelle Johnson, Anna Vitale, Vallerie Michael-Tattoed.
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