Jeremy Luypen
Kelowna,Canada
Summary
A competitive leader, experienced in management, inspiration, and development of people and systems, skilled at directing multiple internal and external initiatives while delivering results on primary objectives. Sound understanding of people and personal traits, and using them to boost performance. Great knowledge of food, products, culinary terms, and cooking techniques. Leading people with a cause, giving them a safe space to perform, and helping them achieve their goals.A tactical thinker with sound knowledge of problem-solving. A great understanding of team building and the ability to lead a team.
Overview
20
20
years of professional experience
Work History
Food Service Manager
Kelowna Gospel Mission
Kelowna , BC
11.2023 - Current
- Coached staff on strategies to enhance performance and improve customer relations.
- Managed inventory and rotated food products in storage to avoid spoilage and waste.
- Ensured proper portioning and serving of meals according to established standards.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Implemented cost-saving initiatives such as reducing waste and utilizing leftovers effectively.
- Explained goals and expectations required of trainees.
Director of Operation
Noir Food Service
Kelowna, Canada
06.2022 - 11.2023
- Directly responsible for building and implementing systems and standards for all business
- Support and Train all levels of Management for 15 restaurants on 10 different properties
- Primarily accountable for achieving and writing all budgets for the 10 properties
- Running all department head meetings and leadership meetings
- Developed menus, recipes, and training cards and updated kitchen culture
- Oversee are professorial development of staff and managers, and training programs
- Overseeing all cocktail menus and wine list changes and updates
- Working with the culinary team to develop menus and trends
- Keeping the department on a financial track
- Conduct monthly reviews – summarizing costed schedule, checklist, and food waste
- Quarterly performance reviews with all staff and managers from all departments
- Purchased all equipment, for all departments, for all business
- Work with and train over 45 managers and 280 employees
General Manager and Director of Culinary
Summerhill Pyramid
Kelowna, Canada
01.2018 - 06.2022
- Directly responsible for the performance of the Bistro, Kitchen, Events Department, Garden, and Estate House
- Helped and supported Director of Sales and Wine Maker to Achieve their goals and targets
- Primarily accountable for achieving and writing all budgets for 5 departments
- Running all department head meetings and leadership meetings
- Oversee are professorial development of staff and managers, and training programs
- Overseeing all cocktail menus and wine list changes and updates
- Working with the culinary team to develop menus and trends
- Keeping the department on a financial track
- Conduct monthly reviews – summarizing, training, growth, and development of people
- Quarterly performance reviews with all staff and managers from all departments
- Purchased all equipment, for all departments and the winery
- Work with B-Corp to get Summerhill certified as a B-Corp Company
- Uphold brand quality standards across all service levels
- Directed employee selection, retention, and continuous improvement
Substitute Culinary Arts Instructor
Okanagan Culinary Arts Program
Kelowna, Canada
09.2008 - 03.2020
- Teaching the January and February intake in to the culinary arts program
- Lecture and daily demos of all cooking technique
- Lab demos on butchery and fish cutting
- Teaching basic cooking skill and techniques
- Hot Kitchen and Campus Restaurant
- Cold Kitchen Butcher and Fish Filleting
- Presented absent teacher's planned lessons using course materials
- Explained core concepts and promoted critical thinking to assist students with assignments
- Taught lessons to classes in various subjects
- Handled instructional, assignment and testing needs to maintain course progress
Executive Chef
Predator Ridge Golf Course
Vernon, Canada
02.2014 - 12.2017
- Directly responsible for the performance of 2 restaurants and 3 food outlets
- Primarily accountable for achieving and writing all budgets for food outlets and restaurants
- Opened and designed Pallino's Italian Café
- Wrote, costed, and planned all aspects of opening and training program
- Took Range Restaurant through a $90,000.00 renovation
- Worked to fix food costs and labor problems
- Designed and wrote plans for a 2 million dollar banquet room
- Rewrote costed schedules to make labor budgets
- Local 1st food program supporting and using local suppliers
- Launch a Whole Animal program through BC Beef Net
- Expanded and develop an apprenticeship program
- Demonstrated new cooking techniques and equipment to educate kitchen staff
- Implemented and enforced food safety, sanitation, and hygiene policies to protect diners and kitchen staff
- Evaluated staff performance to raise standards and improve service
- Managed employee's schedules to guarantee optimal coverage based on service demand
Owner/Executive Chef
Terrafina, Hester Creek
Oliver, Canada
05.2011 - 01.2014
- Directly responsible for the performance of the kitchen in an 80-seat restaurant
- Conduct monthly reviews – summarizing costed schedule, checklist, and food waste
- Quarterly performance reviews with all staff and manager
- Working with local farmers and growers, planted and grew our own vegetables and herbs
- Opened and Designed all aspects of the kitchen for functionality and service
- Purchased all equipment, plateware, glassware, smallwares for kitchen
- Wrote projected budgets and cost control methods for all aspects of the budget
- Named 1 of the world's top 20 winery restaurants by Wine Access Magazine
- Named 1 of the top 5 winery restaurants by BC Living Magazine
- Built a competitive edge with well-planned growth and strategic business development
- Controlled day-to-day operations, including setting schedules and managing employees
- Kept business operations on a sound financial footing with successful forecasting, budget management, and resource allocation
- Contacted existing and prospective clients to increase new and repeat business
- Recruited, hired, and trained personnel, monitoring performance to assess the need for merit or discipline
- Tracked trends and capitalize on emerging opportunities, adapting to changing business conditions and market demands
- Built solid partnerships with selected organizations to promote brand strategy
- Outlined new business goals, objectives, and action plans to fuel improvement
- Devised social media plans to drive digital marketing
Executive Chef
Hotel Eldorado Lakeside Resort
Kelowna, Canada
08.2006 - 01.2011
- Implemented and enforced food safety, sanitation, and hygiene policies to protect diners and kitchen staff
- Demonstrated new cooking techniques and equipment to educate kitchen staff
- Developed menus to meet customer preferences, seasonal offerings, and cost objectives
- Reviewed costs and expenses to meet financial objectives
- Evaluated staff performance to raise standards and improve service
- Brainstormed with the restaurant manager to determine competitive pricing points of dishes
- Sanitized equipment and kitchenware to implement hygiene protocols
- Safeguarded kitchen equipment to prevent damages and breakdowns
- Managed employee's schedules to guarantee optimal coverage based on service demand
- Monitored activities and stepped in to handle staff problems
- Interviewed, hired, and trained new kitchen staff to maintain a strong workforce
- Calculated food requirements and labor costs to keep expenses within a moderate range
- Enhanced menu with more seasonal offerings and locally sourced ingredients
- Facilitated high-volume rush periods with an organized approach and excellent cooking abilities
- Managed the responsibilities of line cooks to deliver prompt, fresh, and high-quality dishes to customers
- Collected and incorporated customer feedback to improve strategic kitchen planning
- Led and guided staff to improve overall kitchen operations
Executive Chef / General Manager
Chicago Chophouse
Calgary, Canada
10.2004 - 08.2006
- Calculated food requirements and labor costs to keep expenses within moderate range
- Forged genuine relationships with guests and regular customers
- Private off-site events for up to 600 people
- Private high-end dinners and in-house cooking lessons with our take-home chef program
- Developed menus to meet customer preferences, seasonal offerings, and cost objectives
- Running 2 off-site kitchens as well as maintaining the restaurant during a stampede
- Exceeding stampede budget by 150% in the 1st year after renovations
- Developed menus to meet customer preferences, seasonal offerings, and cost objectives
- Demonstrated new cooking techniques and equipment to educate kitchen staff
- Collected and incorporated customer feedback to improve strategic kitchen planning
Education
Certificate - Permaculture Design
Oregon State University
Oregon01.2022
Certificate - level 2
International Sommelier Guild
01.2010
Culinary Arts Degree -
Okanagan University College
Kelowna01.2001
Bachelor of Arts - Business
Okanagan University College
Kelowna01.2000
High School Diploma -
Aldergrove High School
01.1995
Skills
- Risk Mitigation
- Process Improvements
- Operations Oversight
- Capital Spending
- Strategic Planning
- Schedule Oversight
- Cost Control
- Hotel and Rooms Revenue
- Business Management
- Performance Analysis
- Financial Controls Implementation
- Resource Allocation
- Program Administration
- KPI Tracking
- Employee Development
- Recruitment and Hiring
- Data Analysis
- Inventory Management
- Financial Oversight
- Revenue Generation
- Table service
- Cost controls
Affiliations
- Okanagan Chefs Association Board Member
- Awarded Chef of the Year Okanagan Chefs Association 2016
- Awarded Member of the Year Okanagan Chefs Association 2014
- Awarded The Okanagan Chef's Association Presidents Award 2013
- Active member of the Okanagan Chef's Association
Languages
English, Proficient (C2)
Accomplishments
- Inducted into the Canadian Culinary Federation Honour Society
- Inducted into the BC Restaurant Hall of Fame
Timeline
Food Service Manager
Kelowna Gospel Mission
11.2023 - Current
Director of Operation
Noir Food Service
06.2022 - 11.2023
General Manager and Director of Culinary
Summerhill Pyramid
01.2018 - 06.2022
Executive Chef
Predator Ridge Golf Course
02.2014 - 12.2017
Owner/Executive Chef
Terrafina, Hester Creek
05.2011 - 01.2014
Substitute Culinary Arts Instructor
Okanagan Culinary Arts Program
09.2008 - 03.2020
Executive Chef
Hotel Eldorado Lakeside Resort
08.2006 - 01.2011
Executive Chef / General Manager
Chicago Chophouse
10.2004 - 08.2006
Certificate - Permaculture Design
Oregon State University
Certificate - level 2
International Sommelier Guild
Culinary Arts Degree -
Okanagan University College
Bachelor of Arts - Business
Okanagan University College
High School Diploma -
Aldergrove High School
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