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.

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.

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.

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.

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.

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.

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 the.

High School, 3.92