Jonathan Ridpath Email & Phone Number

Worked alongside a talented management team with a seasoned staff of professionals in constant competition to be the best restaurant in DenverResponsible for ordering, inventory, meat and seafood fabrication, culinary workshops, food production, training, staffing, and feature dessertsPreparation and execution of dinner service for celebrities and sports.

Maintained a consistent 29% food cost and 12% labor cost in all locations, adjusting as needed to accommodate high or low salesBegan as the Executive Chef at Yaya’s and quickly oversaw three other locations using a limited staff to open Elevated Q and Laws Chophouse simultaneously running Yaya’s profitablyRecruited trained and led 11 salaried Chefs with.

Created 18 new menu items that proved to be lucrative and popular, focused on fresh seasonal vegetables and current food trendsMentored other Executive Chefs in the company, holding workshops focusing on pastry proceduresDiligently and responsibly maintained an accurate and appropriate food cost and labor cost, speaking to my numbers in person weekly with.

Led the Flagship of the company, a 7 million dollar a year restaurant with two days of training and half the staff required and budgeted to get the job doneManaged weekly sales that fluctuated from 100k-150k depending on airport trafficUpdated 75% of the menu in one single roll out, increasing quality, variety, and drastically improving.

Controlled costs in three different locations, I effectively worked with management teams of 8-12 people, setting goals, and tracking resultsI was 1 of 51 chefs selected worldwide for the Emerging Leaders Project, receiving special training in Beverly Hills to grow my network and protect the future of the brandMaintained food and labor budgets on sales.

Worked alongside an extremely seasoned management team and a very ambitious Banquet Coordinator executing a very busy dinner service in conjunction with many large events dailyResponsible for all staffing and training, ordering and inventory, station workshops, and controlled the tempo, of this busy open kitchen meticulously teaching and coaching from.

Led a crew of 2 Sous Chefs and 15 line cooks at a busy location older than me at the time serving breakfast, lunch, and dinnerHired, developed, and cross trained cooks to operate all stations minimizing labor costs and boosting moralSourced food locally, and created new systems to hit food cost and quality goalsrenovated 60% of the previous menu, keeping.