Jonathan Batts Email & Phone Number

Virginia

Working with customers and partners to present solutions to operational challenges while supporting positive growth in the market.

Richmond, Virginia, United States

Supporting Virginia based operators with sourcing. Direct manufacturer representation in the market for our National and Regional clients

Richmond, Virginia, United States

Supported local accounts and distribution partners in sourcing for the local market.

Richmond, Virginia, United States

Really great experience working with the team in Lemaire restaurant. While here I supported the AM breakfast and lunch a la carte services.

Denver Metropolitan Area

It was exciting to learn about different products and extraction methods. Met all ATP sales goals and help the team develop in what was a high turnover environment. It was a new experience for me to be able to have direct contact with customers and I thoroughly enjoyed developing relationships and catering to specific needs of clients and patients. Product knowledge was key for customer satisfaction due to the current diversity in the market.

Greater Denver Area

Worked directly with manufacturers, distributors, and chefs to assist sourcing items in the Denver market. Working with both convenience and scratch based products I was able to support the needs of chef's in the area.

Greater Denver Area

Responsible for evening dinner a la carte and banquet functions. Hilton Garden Inn account with corporate driven menu. Worked closely with the chef on ordering and directed the restaurant team.

Denver Zoo

Denver Zoo account however occasionally assisted at other properties during their larger and VIP events. While at the Denver Zoo Account I was responsible for all purchasing and receiving in regards to food and beverage products throughout the park. I was responsible for an inventory, partially perishable, ranging from 150K to 250K depending upon the season. While managing a team of 5 we distributed products throughout the park to support daily operations. I also oversaw all Banquet/Catering operations for an interim period. It was an amazing experience to work with such a large park operations team and an absolutely incredible environment to practice my art as a chef.

Greater Denver Area

I was excited to work with a former Chef in a new and exciting environment. While at Merle's I was responsible for the day to day operations including ordering and team leading. It is exciting to be in an atmosphere where all facets of the restaurant are controlled by an ownership team that responds daily to its clientele. The restaurant posed an amazing atmosphere that allowed for daily creativity and a chance to excel in the Denver market.

Charlotte, North Carolina Area

Managed labor and cost controls for a staff of 50 plus stewards and cooks. The property has 300 plus rooms, a 90 seat restaurant and multiple bar outlets while being adjoined to the Le Meridien Hotel with 300 guest rooms and 55,000 sq. ft. of total Banquet space. Responsible for a majority of the hotel's Food and Beverage Department's Purchasing and receiving. I personally oversaw the Sheraton 90 seat restaurant as well as it's Banquet space. While at the property the Le Meridien Hotel was branded and it became a Complex Hotel Property designed for group meetings. Helped to maintain a food cost and labor goals. Under the direction of the Executive Chef, Oscar La Fuente, the property and its associates have grown and it has been a pleasure to be part of its development.

Waxhaw, North Carolina

I was very excited to aid Chef Paul Verica in the opening of his restaurant. As the Sous there I was responsible for opening the kitchen 5 to 6 days a week. We worked with a number of local farmers which allowed for regular menu changes throughout the week. I was responsible for the preparation of all in-house desserts, home-made breads and doughs, sous-vide proteins and vegetables, as well as both traditional food preparation and modern cooking techniques.During service I worked alongside the executive chef on the line preparing food for up to 80 covers for the 40 seat restaurant.Honestly some of the best food I have ever had the pleasure of working with.

Charlotte, North Carolina Area

As an AM line cook I was responsible for:All daily preparation of food items including breads and pastriesReceiving vendors and ordersDu jour items Opening when needed

As an AM Sous Chef I was responsible for:Ordering and Receiving from multiple vendorsDaily butchering of all proteinsRunning all lunch services and banquetsFood quality and preparation for multiple food outlets

Rocky Mount, North Carolina Area

As a high school student this was my part-time and weekend job. While there I worked in all aspects of the country club kitchen. I started in the dish washing area, moved to banquets, and then to la carte dinner service on the line. While there I worked for four different executive chefs, who all helped me to develop and take an interest in the culinary career.

Associate'S Degree, Culinary Science/Culinology, 3.96

I stayed pretty busy during college while working as well. I enjoyed my time there but the two years flew by. I appreciated.

High School, 3.92