Jay Baker Email and Phone Number

5 locationsReengineered the Sammy J Pepper’s concepts menu from a southwestern spicy food restaurant to the casual upscale comfort food eatery which is Sammy J’s Grill & Bar.Preformed Regular Menu Updates keeping offerings “fresh” while ensuring solid margins for franchisees and excellent perceived value for Guests.Developed great-looking menu items with delicious, addictive flavor profiles that can be prepared consistently and cost-effectively across the company.constantly… Show more 5 locationsReengineered the Sammy J Pepper’s concepts menu from a southwestern spicy food restaurant to the casual upscale comfort food eatery which is Sammy J’s Grill & Bar.Preformed Regular Menu Updates keeping offerings “fresh” while ensuring solid margins for franchisees and excellent perceived value for Guests.Developed great-looking menu items with delicious, addictive flavor profiles that can be prepared consistently and cost-effectively across the company.constantly tasting, testing and re-evaluating current menu items for quality, consistency and Guest acceptanceLead food cost analysis of new and existing menu itemsSourced and Purchased all products and developed new products to our specificationsImplemented and managed all Plating guides and Recipe ManualsRenovated 2 restaurants and opened a 1 new location.Developed new kitchen systems to help manage food consistency and execution.Traveled to each location on a weekly basis to develop Chef’s, kitchen managers and culinary teams Show less

Testing of all kitchen staffWeekly Management meeting participationMaintains provincial labour standards and minimizes WCB claims to at or below company averageOrientation – all kitchen team1 on 1’s with all kitchen staffReviews and actions personal 360 review for himselfMaintains quality profile of staffAccountable – all kitchen trainingResponsibilities – SalesResponsible for effective implementation for all menu’s and festivals including… Show more Testing of all kitchen staffWeekly Management meeting participationMaintains provincial labour standards and minimizes WCB claims to at or below company averageOrientation – all kitchen team1 on 1’s with all kitchen staffReviews and actions personal 360 review for himselfMaintains quality profile of staffAccountable – all kitchen trainingResponsibilities – SalesResponsible for effective implementation for all menu’s and festivals including meetings, test marking for all kitchen personnelResponsible for measuring food timing standards weekly at busiest times at both lunch and dinnerActively participates in key volume periods at lunch and dinner on line or as expo to guarantee quality and timingPro actively educates FOH and BOH staff to increase salesWorks with FOH to develop profitable contests and measurementsPersonal follow-up with guests in writing / phone on food related feedbackBuilds sales culture in kitchen staffControlsCompletes yields sheets and 30 day dailyFollow-up daily on all variances with re-countsReview fish and prime rib yields dailyReview portion control dailySpot check free hand portioning dailyPerforms line check dailyCommunicates and posts formally in writing the following to staff – QSA’s / food costs / variances / responses to queries / guest feedbackResponsible to cost and keep all specials costs on fileHelps maintain theoretical and actual within ½ point each periodMinimizes supplemental delivery costsMaintains inventory to standard levelsMaintains kitchen QSA to 0.4% ( including server errors)Costs schedule weekly against agreed sales levelsMaintains kitchen labour costs to budgetMaintains kitchen in cost effective mannerAttends management meeting with completed action plansReviews action plans with Sous and key personnel weekly Show less

Completed weekly food inventory and batch headersPlaced and received all daily food order'sDesigned innovative kitchen systems and routine's to ensure 100% food qualityMaintained a clean and organized kitchenPlanned and organized events for up to 5000 peopleDesigned menus to customer's wants and needs, with in their budget.Staffed every event with the number of employees needed to give 110% guest satisfaction.Improved the company standard food cost by 7% over… Show more Completed weekly food inventory and batch headersPlaced and received all daily food order'sDesigned innovative kitchen systems and routine's to ensure 100% food qualityMaintained a clean and organized kitchenPlanned and organized events for up to 5000 peopleDesigned menus to customer's wants and needs, with in their budget.Staffed every event with the number of employees needed to give 110% guest satisfaction.Improved the company standard food cost by 7% over previous years.Labor productivity increased through talent recognition and effective training.Implemented standardized training programs. Show less

7 locationsDeveloped all menus for 9 facilities in the lower mainland, interior and Alberta.Hired and developed all Chefs, Sous Chefs, 1rst cooks for all locations.Annually increased company Food & Beverage revenue from $14 million to $21million, through a passion for food quality and operational excellence.Accurately maintained daily ordering and inventories of each location through excellent communication with purchasers and receivers.Handled all responsibilities… Show more 7 locationsDeveloped all menus for 9 facilities in the lower mainland, interior and Alberta.Hired and developed all Chefs, Sous Chefs, 1rst cooks for all locations.Annually increased company Food & Beverage revenue from $14 million to $21million, through a passion for food quality and operational excellence.Accurately maintained daily ordering and inventories of each location through excellent communication with purchasers and receivers.Handled all responsibilities involved in the startup of 2 brand new Casinos in the lower mainland (Starlight Casino, Burnaby Grand Villa Casino) which have more then 7 food and beverage outlets between them.Developed, New Signature concepts. Jade Noodle Bar, Cafe Infuso, EboOrchestrated high profile catering events for all locations.Improved the company standard food cost by 7% over previous years.Labor productivity increased through talent recognition and effective training.Implemented standardized training programs Show less

Available on a daily basis to coach staff on systems and standards of kitchen operationsUpheld standards of cleanliness, timing, uniform, grooming, food quality and consistency.Supported achievements of budgets in all areas of restaurant: Food Cost, Labor, and fixed costs.Accurately maintained daily ordering and inventoryOversaw the quality of all food products and monitored daily prep production of food.Trained all kitchen positions, systems and proper use and care of… Show more Available on a daily basis to coach staff on systems and standards of kitchen operationsUpheld standards of cleanliness, timing, uniform, grooming, food quality and consistency.Supported achievements of budgets in all areas of restaurant: Food Cost, Labor, and fixed costs.Accurately maintained daily ordering and inventoryOversaw the quality of all food products and monitored daily prep production of food.Trained all kitchen positions, systems and proper use and care of equipment Show less

Formally known as Cara/KMOResponsible for coordinating and opening Kelsey's Restaurants, and Montana's Cookhouse’sAssisted in product development for Kelsey’s and Montana’s CookhousePlanned and organized all job fairs, for hiring of new employee'sCoached and developed certified trainers for each teamScheduled 185- 200 FOH and BOH employee's for 4 weeks of trainingAccurately placed all opening order's from small ware's to food and beverage within budgetConducted… Show more Formally known as Cara/KMOResponsible for coordinating and opening Kelsey's Restaurants, and Montana's Cookhouse’sAssisted in product development for Kelsey’s and Montana’s CookhousePlanned and organized all job fairs, for hiring of new employee'sCoached and developed certified trainers for each teamScheduled 185- 200 FOH and BOH employee's for 4 weeks of trainingAccurately placed all opening order's from small ware's to food and beverage within budgetConducted detailed audits of Operations Company wide Show less