Jamie Strutton Email and Phone Number

• Manage all kitchen operations for a Southern/New Orleans themed restaurant open for dinner with a scratch kitchen and daily specials serving 75-175 customers per day.• Craft seasonal menu changes and custom created holiday, buyout, and large party menus.• Awarded OC Register’s “Best of” San Clemente Live Music venue for the third year.• Manage vendor relationships to reduce prices of ingredients and equipment that resulted in 10% savings vs prior years.

• Responsible for onsite kitchen set up, execution, and break down for large weddings, social gatherings, and corporate events in L.A. County, Orange County and San Diego County.• Proactively managed assistant chefs to deliver consecutive positive results for each event.• Selected vehicles, equipment, and ingredients and arranged delivery and pick up.

• Provided a wide array of corporate catering services from exclusive executive meetings to large scale, multi-week sales trainings to social gatherings hosting 3000+ people.• Planned, prepared, cooked and catered all corporate cafeteria and delivered meals for teammembers, executives and visiting doctors.• Collaborated across internal departments, including hospitality, facilities, event services, training and development, and the internal client department to facilitate the smooth execution of all corporate culinary requirements.• Managed all aspects of daily kitchen operations, including supply ordering, work flow organization and equipment maintenance.• Prepared monthly departmental budgets and budget vs. actual expense reports.• Led weekly team meetings as well as trained and mentored the entire kitchen staff.

• Managed food procurement and preparation for both banquet and buffet style events hosting in excess of 350 people.• Worked closely with the executive chef on planning menus, controlling food costs, scheduling, delegating kitchen responsibilities and staffing.• Directed up to 12 seasonal employees in two active kitchens.

• Provided more than $1.75 million in annual banquet and dining services for an exclusive, private country club clientele.• Planned, coordinated and executed weddings, house parties, golf tournaments and other special events for up to 500 people.• Worked with the clubhouse manager to purchase all kitchen equipment and banquet supplies such as linens, service-ware, event rentals and décor.• Created all menus and related food orders as well as oversaw all food preparation.