Shelli Elliott Email & Phone Number

United States

Postino Del Mar

United States

Founded in 2007 by chefs Shelli and Kelli Elliott, EPIC Catering offers customized menus featuring gourmet hors d'oeuvres, appetizers, entrees, and desserts. We provide casual and full-service catering for events across Southern California, including San Diego, Los Angeles, Orange County, and Palm Springs. EPIC specializes in catering banquets, buffets, and barbeques for weddings, birthdays, anniversaries, holidays, corporate meetings, private events, and all special occasions! We have executed catered events for up to 1000 guests. For more information, contact identicalchefs@gmail.com.

San Diego, California, United States

Provide staff leadership and ensure production excellence for a 35-year-old craft food catering company.Responsible for execution of the meal and understanding the timing of food production and to have all meals ready for consumptionPlans and manages food quantities and plating requirements for catered events; estimates daily restaurant production needsLeads shift teams while personally preparing food items and executing requests based on required specificationsEnsuring and maintaining the productivity level of employeesEnsures employees are cross-trained to support successful daily operations

San Diego

Provide staff leadership and ensure culinary excellence across multi-facility food and beverage operationOrchestrate the rollout of Seven Seas Food Festival; managed prescribed plate costCoordinate with culinary leaders to ensure compliance with food service standards and business operating proceduresMotive, inspire, and coach Culinary Ambassadors

Greater San Diego Area

Provide warm hospitality and exceptional breakfast, lunch, and happy hour food and beverage service at 100-seat fast casual outdoor dining operation Manage $500K annual budget and generate P&L reports; reduced food cost to 30% averageFacilitate a solid working relationship between front and back of house staff; manage scheduling, training and performance coaching for eight team membersCollaborate with Culinary Director and Events Coordinator to execute event and banquet cateringImproved customer experience by extending operating hours and expanding menu selections; boosted sales and increased favorable Yelp reviews

La Jolla, Ca

Executed high-volume, upscale lunch and dinner service with quality and speed at the new location in the Westfield UTC Shopping centerAssisted Executive Chef with the creation of menus and daily specials using seasonal ingredientsOrganized and maintained the kitchen to ensure client satisfaction during peak hours of operationDaily inspection of all food prep areas; coordinated with service personnel for maintenance; ensured staff education on equipment safetyPrepared food consistently in compliance with recipes, effectively portioned to reduce food waste

Greater San Diego Area

Oversee multi-unit culinary and operations functions for Qualcomm, Hewlett-Packard, and Pfizer corporate dining accounts at cafe-style restaurantsCreated, planned, and executed unique seasonal breakfast and lunch menus; fostered strong customer relationships to generate repeat businessPrepped & executed high-volume production for banquet events of up to 200 attendees as well as offsite catered events; increased corporate catering sales by 20% in six monthsManaged budget development, forecasting, and financial reporting; ordered food and beverage while controlling inventory at an adequate levelSupervised 30 staff members including line cooks, prep cooks, and utility personnel

Greater San Diego Area

250-seat cafe style eatery specializing in fresh and healthy salads, sandwiches and pastas Managed kitchen staff of fifteen line cooks and other kitchen support staff; train cooks on recipes and standards; monitor quality controlDeveloped and mentor junior managers; conduct disciplinary actions and coaching sessions Maintained set food cost and labor percentages

Greater Los Angeles Area

Grilled prime steaks and fresh fish to perfection at a 200-seat fine dining steakhouse at Santa Monica Beach in Los AngelesManaged daily production of in-house prepared food items; responsible for food and equipment ordering, receiving and inspectionInterviewed, selected and trained new employees; mentored and evaluated culinary staff of 20; conducted disciplinary and termination actionsPrepared schedule and staffing assignments while managing labor costs

Greater Los Angeles Area

200-seat themed family style casual dining restaurant specializing in shrimp and seafoodManaged kitchen staff of fifteen line cooks and other kitchen staffConducted daily ordering of produce, dairy and seafood products; responsible for inventory, food cost, and labor cost controls

Greater Los Angeles Area

500-seat upscale sports themed restaurant, prominently located within LA Live, downtown L.A.’s entertainment corridorTrained line cooks on recipes and service standards; monitored quality control; expedited food service

Orange County, California Area

70-seat fine-dining restaurant specializing in prime steaks and seafoodManaged staff of seven, including sous chefs, line cooks and food runners; supervised all prep work and line set-upEnsured that all food is prepared, portioned, garnished and presented according to the Executive Chef’s standards

Orange County, California Area

800-seat sports themed restaurant, prominently located within Downtown DisneyResponsible for the daily management of product presentation, cost control, timing and execution of quality service and foodExecuted special events to client specifications in high volume full service restaurantMaintained HACCP and local food safety standards

Scottsdale, Az And Costa Mesa, Ca

Launched culinary career progressing from line cook to executive sous chef in a 500-seat fine-dining restaurant specializing in prime steaks and seafood dinnersExecuted average of 350 dinner covers on a typical night; catered special events and serviced all banquet event orders (BEOs)Recruited, hired and trained sous chefs, line cooks, and food runners; scheduled and supervised a team of 40 employees Maintained food safety standards; 100% pass rate on state health inspections

Bachelor Of Science - Bs, Culinary Arts And Food Service Management

Associate’S Degree, Occupational Studies In Culinary Arts

Bachelor’S Degree, Accounting And Physical Education

Degree pending