Philip J Lloyd, Cec Email and Phone Number
Philip J Lloyd, Cec work email
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Philip J Lloyd, Cec personal email
Philip J Lloyd, Cec phone numbers
I am a respected, exceptionally innovative, passionate, and enthusiastic culinary leader with more than 20-years’ success contributing to stellar reputations of renowned restaurants; strong focus on staff development that enhances professionalism in food production. A Certified Executive Chef, with exceptional creativity in preparing a variety of distinctive dishes based on Avant Guard Cuisine, and proven culinary fundamentals. Solid history of exemplary organization, while leading, training, developing, and fostering dedicated teams fixated on quality, presentation, cost containment, and safety.
Epic Chophouse
View- Website:
- epicchophouse.com
- Employees:
- 56
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Epic ChophouseHuntersville, Nc, Us
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Corporate ChefEpic Chophouse Apr 2023 - Present
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5Th Degree Black Belt - Master & InstructorKing Tiger Taekwondo Feb 2010 - Present
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Executive ChefCompass Group Usa Feb 2019 - Apr 2023Charlotte, North Carolina, Us -
Chef De CuisineEpic Chophouse Aug 2017 - Feb 2019Sought and recruited to offer excellent menu choices, and deliver best in class service.
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Culinary Arts InstructorThe International Culinary School @ The Art Institute Of Charlotte Jul 2011 - Jul 2017Collaborated with Mark M. Martin, MBA, and Director of Culinary Arts as Chef Instructor offering hands-on guidance in all lab classes and several lecture classes. Educated and engaged students in daily recipe preparation, food storage, cooking, and presentation. Assisted in the creation of recipes and recommended menu combinations. Key Contributions: Enhanced student engagement, retention, and development. Encouraged and coached promising culinary competitions.
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Chapter First Vice-PresidentAmerican Culinary Federation Jan 2012 - Jan 2014Jacksonville, Florida, Us -
PresidentAmerican Culinary Federation Charlotte Chapter Jan 2011 - Dec 2011
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Executive ChefThe Country Club Of Salisbury Jun 2004 - Oct 2010Played key role in expanding menu, offering menu planning, and leadership for the club foodservice production teams. Forecasted and maintained a food and beverage budget, overseeing inventory and resources. Key Contributions: Reduced food costs from 70% of budget, to 43% upon arrival in 2004. Eliminated repetitions in food purchases through structured and scheduled delivery inspections. Slashed BOH/FOH labor costs from 115% to budget target of 70% within six weeks. Revamped team schedules through labor analysis, matching work hours to peak periods. Restructured purchasing and team schedules that aligned with market ups and downs. Capped full-time and part-time employees to specific hours for most effective use of time. Defined and restructured menus focused best selling items, and cost control, without raising prices.
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Culinary InstructorSecret Ingredients Mar 1995 - Jan 2008I enjoyed teaching adult cooking classes covering a large variety of themes until the closing of the store in 2008 when the owners retired
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Consulting Executive ChefCorabelle Mar 2004 - May 2004Assisted Corabelle's as a consultant with menu planning and development; and to initiate procedures for all kitchen operations in casual dining operation focusing on Southern Cuisine.Restructured MenusDeveloped Recipe Index; Cost analysis on Microsoft Word and Excel Developed Schedule process matching work to man hours Brought Sanitation to 98.5
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Executive ChefThe Speedway Club @ Charlotte Motor Speedway Aug 2000 - Jan 2004This was a high energy; fast paced adventure that I thoroughly enjoyed.I managed kitchen operations regarding 225 seat dining room and 450 seat banquet facilities. Food Cost at budgeted 38%Kitchen Labor Cost at budgeted 25%Sanitation Grade of 98 or higher I was also responsible for planning and executing dining and vending services for all members during race weeks.Solicited Vendors for remote areas Planned and produced Race Menus for Kiosk Dining in standsPlanned and produced Race Menus in Suite areas
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Executive ChefGate Gourmet @ Charlotte Douglas Airport Jul 1997 - Aug 2000Supervised all food production for 12,000 to 13,500 meals/day Domestic and International Flights. scheduling, organizing and training for rotating menus for all airlines Charters - NBA & NFL flights, Supervised over fifty foodservice positions per day.
Philip J Lloyd, Cec Skills
Philip J Lloyd, Cec Education Details
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The Art InstitutesCulinary Management -
The Culinary Institute Of AmericaOccupational Studies
Frequently Asked Questions about Philip J Lloyd, Cec
What company does Philip J Lloyd, Cec work for?
Philip J Lloyd, Cec works for Epic Chophouse
What is Philip J Lloyd, Cec's role at the current company?
Philip J Lloyd, Cec's current role is EPIC Chophouse Corporate Chef.
What is Philip J Lloyd, Cec's email address?
Philip J Lloyd, Cec's email address is pl****@****att.net
What is Philip J Lloyd, Cec's direct phone number?
Philip J Lloyd, Cec's direct phone number is +170448*****
What schools did Philip J Lloyd, Cec attend?
Philip J Lloyd, Cec attended The Art Institutes, The Culinary Institute Of America.
What are some of Philip J Lloyd, Cec's interests?
Philip J Lloyd, Cec has interest in Children, Environment, Culinary Arts, Education, Tai Kwon Do, Reading, Photography, Biking, Photography Tai Kwon Do, Arts And Culture.
What skills is Philip J Lloyd, Cec known for?
Philip J Lloyd, Cec has skills like Menu Development, Culinary Skills, Cuisine, Catering, Cooking, Food, Sanitation, Food And Beverage, Food Service, Culinary Management, Banquets, Restaurant Management.
Who are Philip J Lloyd, Cec's colleagues?
Philip J Lloyd, Cec's colleagues are Ken Higgins, Sarena Mathews, Greg Crawford, Rex Herman, John Reavis, Hadley Overcash, Caitlin Shrimp.
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