JEFF RICHARDS
Hamilton,Canada
Summary
Strategic-thinking culinary professional experienced in turning low-performing organizations into top revenue producers. Offering engaging and pleasant personality with expertise improving customer relationships.
Overview
13
13
years of professional experience
Work History
Director of Culinary / Partner
S.G. Hospitality
01.2022 - Current
- Culinary Director overseeing all culinary operations of Caro on James, Caro Bambino, Victoria’s Steak and Seafood, My Father Was Famous, The Lockesmith (Partner), Bon Fuego, Whoa Nelly!
- In control of all BOH financials including labour, food cost, reporting, P&L’s, scheduling, budgeting etc
- In charge of all menu creation, implementation, high level events, standards
- In charge of all BOH staff, Chef, and Sous Chef evaluations
- In charge of procurement, maintaining costs, guest satisfaction, labour and health and safety
- Responsible for all forecasting, budgeting and sales
- Overseeing a staff of over 50 people
- Reduced food costs across the board by 10%
- Reduced labour cost across the board by 3%
- Reduced purchasing across the board by 10-15%
- Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
- Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
Corporate Executive Chef
Fresh Taste Produce
01.2024 - 10.2024
- Introduced new culinary techniques and trends, elevating the dining experience for large events and private dinners.
- Launched new food ideas, through the test kitchen, for large companies such as Wal-Mart.
- Developed unique and appealing menus for special events, resulting in increased bookings and positive customer feedback.
- In charge of all special events, overseeing staff, and large high level gatherings.
Corporate Executive Chef
Union Social Group of Restaurants
10.2020 - 01.2022
- Executive chef overseeing all culinary operations of Union Social, Social Eatery, Pie Squared, Wicked Chicken restaurants
- Overseeing as a consultant, all culinary operations for Arterra Wines (Jackson Triggs, Inniskillin Winery etc.)
- In control of all BOH financials including labour, food cost, reporting, P&L’s, scheduling, budgeting etc
- In charge of all menu creation, implementation, high level events, standards
- In charge of all staff, General Manager, and supervisor evaluations
- In charge of procurement, maintaining costs, guest satisfaction, labour and health and safety
- Responsible for all forecasting, budgeting and sales
- Overseeing a staff of over 50 people
Male On-air Chef
CTV's The Social
01.2016 - 01.2021
- Resident chef on CTV’s The Social
- Create recipes and perform on television to demonstrate cooking tips
Executive Chef
The Grand Elvis
08.2019 - 04.2020
- Company Overview: Toronto
- Chef overseeing all food services
- #8 Toronto Life’s Best New Restaurants 2019, after only being open for 3 weeks at the time
- In charge of all BOH scheduling, budgeting, financials, ordering, health and safety
- Kept labour cost between 11-13% bi-weekly and food costs at a healthy 27-29% bi-weekly
- Full control over menu development
- Unfortunately due to the COVID-19 pandemic, the restaurant closed in April 2020
- Toronto
Executive Chef, General Manager- Overseeing Development and Operations (YKD)
Holt Renfrew
07.2017 - 07.2019
- Company Overview: Canada’s #1 retailer in luxury retail for Ontario restaurants
- In charge of all food services, operations of Holt Renfrew Bloor St
- And Yorkdale, which included Holt’s Gourmet, our grab and go QSR and Holt's Cafe, our upscale and elevated dining room
- In charge of all menu creation, implementation, high level events, standards
- In charge of all staff, General Manager, and supervisor evaluations
- In charge of procurement, maintaining costs, guest satisfaction, labour and health and safety
- Lowered food costs from 36% to 26% in less than 3 months across both stores
- Raised sales and made a profit for Bloor Street for the first time in 6 months
- In charge of a staff of 50 people across all units
- Responsible for all forecasting, budgeting and sales
- Product development and roll out of Holt Renfrew food products for the Holts Gourmet grab and go
- December 2018 net profits were $25,000 inclusive of regular operations and catering
- Ensure all staff are properly trained and inspired daily
- Took on the additional role of GM in mid- 2018
- Canada’s #1 retailer in luxury retail for Ontario restaurants
- Managed and motivated employees to be productive and engaged in work.
Chef Instructor
LCBO
01.2016 - 01.2019
- Train and teach guests how to cook, methods and techniques
Multi Unit Executive Chef
School Restaurant & Motel Restaurant
05.2016 - 07.2017
- Company Overview: Toronto & Hamilton
- Executive Chef of one of the best and busiest brunch/lunch restaurants in Toronto as well as Motel, a raved new restaurant in Hamilton
- Responsible for all forecasting, budgeting and sales
- Oversee food and beverage programs/direction in both locations
- Rated #2 in the top 10 best brunch restaurants by The Four Seasons
- Full control over menu development and creation
- In charge of managing and maintaining inventory, food and beverage operations, openings, food costs, labour control etc
- In charge of a team of 10-20
- Brought labour costs down by 15% and food costs by 10% in the first 2 months of employment
- In charge of all food and beverage operations of both locations
- Toronto & Hamilton
Chef De Cuisine
The Harbord Room & Company
08.2015 - 05.2016
- Company Overview: Toronto, ON
- Chef de cuisine of The Harbord Room & Company until January 2016 when it was decided to change concepts and rebrand as Flock Rotisserie and Greens
- Chef de cuisine for both brands with Cory Vitiello
- Leading a kitchen and restaurant over 15 people at a time
- In charge of menu creation, food costing, staff development and culture and inventory
- Striving to always do better, keep costs low, yet quality and production high
- Toronto, ON
Apprentice Chef
Husk Restaurant
08.2015 - 08.2015
- Company Overview: Charleston, South Carolina
- Was invited to train at one of the best restaurants in America operated by Chef Sean Brock
- Charleston, South Carolina
Executive Sous Chef
Smith Restaurant
01.2015 - 08.2015
- Company Overview: Toronto, ON
- Sous chef at one of Toronto’s best restaurants
- Fully trained and expected to perform ordering, food beverage and POS
- In charge of BOH operations
- Menu development
- Training and supervision responsibilities
- Working as a team player during busy services
- In charge of opening and closing procedures
- Keeping sanitary conditions consistent and intact
- Preparing and coordinating catering and events
- In charge of F&B standards and cost efficiency
- Toronto, ON
Sous Chef
Terroni
03.2014 - 01.2015
- Company Overview: Toronto, ON
- Working for one of Toronto’s best italian restaurants
- Fully trained on ordering, POS and food and beverage
- In charge of secondi station and proper execution of expediting
- In charge of writing daily menu items
- Working as a team and encouraging others
- Relied upon for proper opening and closing procedures
- Keeping sanitary standards of the restaurant on a daily basis
- Supporting head chef during service and during regular restaurant operations
- In charge of catering orders and menu development
- Toronto, ON
Catering Operations Manager
Caplansky’s Delicatessen
02.2013 - 03.2014
- Company Overview: Toronto, ON
- Catering manager/head chef for the food truck
- In charge of daily operations for the food truck
- Large focus on event coordination, large food production and supervision across multiple locations and events
- In charge of ordering for food truck and catering
- In charge of executing the menu efficiently and properly during service
- Focus on training employees, writing menus and booking events for the truck
- Cold calling, meeting sales quotas as well as making sure guests experiences are above average at all times
- Capable and expected of catering large events, banquets, weddings, festivals and small gatherings
- Budgeting and actively planning, coordinating, managing all aspects of truck operations
- In charge of on site operations during banquet and catering events
- In charge of sales and preparation for catering department
- In charge of properly training and coordinating staff
- In charge of preparing invoices, sales counts and reports and end of year/monthly totals
- Toronto, ON
Sous Chef
WVRST
11.2011 - 12.2012
- Company Overview: Toronto, ON
- In charge of daily operations at the restaurant
- Provided excellent service and management in a constantly busy, high turnover restaurant/bar
- In charge of training new employees on all FOH operations
- In charge or ordering, cost efficiency and planning
- Ability to run and operate a restaurant
- Planning and executing catering orders
- Toronto, ON
Education
Bachelor Of Arts - Sociology
York University
Toronto, Canada05.2015
Skills
- Excellent communication skills
- Punctuality
- Problem solving
- Labour cost control
- Food costs management
- Microsoft applications
- Quickbooks
- Optimum Control applications
- Management experience
- Executive and senior management operations
- Qualified in all FOH & BOH positions
- Smart Serve Certified
- Food Handlers/Sanitation certified
- CPR certified
- Willingness to learn and teach
- Passion for food
- Strategic Planning
- People Management
- Operations Management
- Project Management
References
Available upon request
Toronto Life Best New Restaurant 2019
Only being open for three weeks, The Grand Elvis obtained the #8 spot on Toronto Life's best new restaurant list.
Timeline
Corporate Executive Chef
Fresh Taste Produce
01.2024 - 10.2024
Director of Culinary / Partner
S.G. Hospitality
01.2022 - Current
Corporate Executive Chef
Union Social Group of Restaurants
10.2020 - 01.2022
Executive Chef
The Grand Elvis
08.2019 - 04.2020
Executive Chef, General Manager- Overseeing Development and Operations (YKD)
Holt Renfrew
07.2017 - 07.2019
Multi Unit Executive Chef
School Restaurant & Motel Restaurant
05.2016 - 07.2017
Male On-air Chef
CTV's The Social
01.2016 - 01.2021
Chef Instructor
LCBO
01.2016 - 01.2019
Chef De Cuisine
The Harbord Room & Company
08.2015 - 05.2016
Apprentice Chef
Husk Restaurant
08.2015 - 08.2015
Executive Sous Chef
Smith Restaurant
01.2015 - 08.2015
Sous Chef
Terroni
03.2014 - 01.2015
Catering Operations Manager
Caplansky’s Delicatessen
02.2013 - 03.2014
Sous Chef
WVRST
11.2011 - 12.2012
Bachelor Of Arts - Sociology
York University
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