John State Email & Phone Number

Los Angeles, Ca, Us

Anaheim, California

Chicago, Illinois

Culinary Leader of a Fresh Dining Experience That Celebrates Living Well.

Papa Joe's gourmet market is a grocery store with an atmosphere of class and sophistication and the feel of a worldly gourmet experience. -Oversee two operations with high levels of production-Daily scratch cooking with a culinary brigade of 75+-On-site and off-site catering

Hired to open hotel, 1 year prior to opening. Responsible for all menu's which included all meal periods in six.one.six restaurant, catering, 24 hour in-room dining, concierge lounge, staff dining and all special events. Created all purchases for smallwares equipment, uniforms, china, flatware, glassware, stewarding, catering, food safety tools including software for HACCP process. Created food and labor budgets, SOP's, OJT's, culinary and stewarding training, server training, espresso machine training. Created all purchasing processes, including staffing guidelines, equipment, par stock levels, and list of vendors.

Opened Flying Fish Cafe at WDW BoardWalk Resort as Chef de Cuisine. Designed menu concept, all food standards, uniforms, purchased small and large wares including china. Created all culinary standards-including S.O.P's, recipes, on the job training, purchasing processes, opening and closing procedures, Cast development, including salaried, and hourly, 30/60/90 day check-ins, monthly 1:1's, annual salary reviews. Voted best restaurant by Orlando Sentinel. Promoted to California Grill at WDW Contemporary Resort-a flagship restaurant, 390 seats, including sushi, wood burning brick oven and grill. On-stage cooking. Invited to cook at the James Beard House on 4 different events.

A culinary mecca, working for Executive Chef/Owner Bradley Ogden.Farm to table cooking, local seasonal fare using excellent techniques and heavy focus on defined layers of flavor. All in house preparations including, butchering whole proteins, scratch baking and pastries, wood-burning brick oven with roasted meats, vegetables, fish and flatbreads, home-made pickles, relishes, jams, and jellies. Simple American cooking with a culinary team of 5 salaried leaders and 30 hourly. Daily changing menu with emphasis on ingredients purchased at weekly farmer's market. Hands-on role cooking with staff daily, ensuring all food standards adhered to, with strong emphasis on tasting everything daily. Responsible for changing menu, costing out menu, food and labor dollars, hiring, terminations, purchasing and special events. Trained culinary staff with detailed recipes, and plate cards. Developed strong relationship with restaurant managers, bar tending team, and service staff. An ideal employer.

Culinary Program

Education record