Jeff Painter Email & Phone Number

York, Pa, Us

Denver, Co

Manage Day to Day Operations.Some of my responsibilities include;Scheduling, ordering, cost analysis, dishwasher, cook, bartender, plumber, electrician, un-certified HVAC technician, bouncer, and babysitter.I consistently motivate and successfully lead a team of hungover drunks, drug addicts, pirates, and mercenaries on a daily basis

Hands-on Executive Chef (Modern American cuisine)• Operate a state of the art, 36 foot self contained catering truck in New York City (11 in Los Angeles) on movie, commercial, and photo production shoots• Lead my team of 6 in creating, planning, ordering, then prepping and executing daily rotating, composed, from scratch, high-end menus • Maintain exceptionally high company standards, health codes, cleanliness, 29% food cost • Position requires a great deal of customer relations, plus, face-to-face time and last minute special requests from high profile actors, production companies, and clients

Freelance Chef (American, Southern Brunch)• Worked closely with Restaurateur's of this world renowned music venue to launch “ Sunday Brunch @ Maxwell’s”• Created & sourced recipes & menu, equipping the kitchen, established purveyor relations, hired staff• Present every weekend to cook and ensure proper execution of my menu, ensure excellent customer service, & supervise staff

Consulting Chef (100% Green, Café) • Assisted first time restaurateur open an upscale café in the YMCA international headquarters building• Working with & complying with contractor, fire marshal, Gas Company, Department of Health inspections• Created and sourced the menu & recipes, hired and trained 4 person management team and 12 employees• Established inventory procedures, par sheets, prep procedures, and corporate catering package.

Hands-on Executive Chef (Italian/American Gastropub)• Responsible for ordering and consistently maintaining food & labor cost standards• Seasonal, from scratch, menu & recipe creation, staffing, equipment maintenance• Maintained a healthy and clean working environment, received a 98% on my final health inspection • Oversaw day-to-day operations of a kitchen staff of 12, in a 68-seat restaurant with $2.5 million in annual food sales• 42% food sales growth in first 6 months

As Chef De Cuisine, I was proficient in both hot & cold lines and expediting. I was also responsible for ordering, scheduling, inventory, plus, hiring and supervising a kitchen staff of 35 employees. In addition, we prepared daily mese en place, soups, stocks, and daily specials for a fine dining menu, an extensive pub menu, and a catering department all from one kitchen with annual sales of $10 Million.

designed the original menu and supervised the pre-opening kitchen preparation. Upon grand opening, I became proficient in all aspects of food preparation including everything from ordering and scheduling too creating specials and daily mese en place.