Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Timeline
Generic

Jeremy Luypen

Kelowna,BC

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 boost performance. Great knowledge of food, products and culinary terms and cooking techniques. Leading people with a cause, giving a safe space to perform and help 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, with a human resource background

Overview

22
22
years of professional experience

Work History

Director of Operation / Human Resource(Consulting)

Noir Food Service
06.2022 - Current
  • Directly responsible for building and implementing systems and standard for all business
  • Support and Train all levels of Management for 15 restaurant 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, andtraining cards and updating 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 culinary team to develop menus and trends
  • Keeping the department on 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 Human Resource

Summerhill Pyramid
01.2018 - 06.2022
  • Directly responsible for performance of Bistro, Kitchen, Events Department, Garden and Estate House
  • Helped and Support 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
  • Developed menus, recipes, training cards and updating 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 culinary team to develop menus and trends
  • Keeping the department on 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 ant the winery
  • Work with B-Corp to get Summerhill certified as a B-Corp Company.

Substitute Culinary Arts Instructor

Okanagan Culinary Arts Program
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.

Executive Chef

Predator Ridge Golf Course
02.2014 - 12.2017
  • Directly responsible for performance of 2 restaurants and 3 food outlets
  • Primarily accountable for achieving and writing all budgets for food outlets and restaurants
  • Developed menus, recipes, training cards
  • Opened and designed Pallino’s Italian Café
  • Wrote, costed, planned all aspects for opening and training program
  • Took Range Restaurant through a $90,000.00 renovation
  • Worked to fix food cost and labour problems
  • Designed and wrote plans for 2 million dollar banquet room
  • Rewrote costed schedules to make labour budgets
  • Local 1st food program supporting and using local suppliers
  • Launch a Whole Animal program through BC Beef Net
  • All menu items have costed recipes and plate cost.

Owner/Executive Chef

Terrafina at Hester Creek
05.2011 - 01.2014
  • Directly responsible for performance of kitchen in a 80 seat restaurant
  • Primarily accountable for achieving a 30% budgeted food cost
  • Manage fiscal results, budgets, forecasts and reports on product, service and pricing trends
  • Conduct monthly reviews – summarizing costed schedule, checklist and food waste
  • Quarterly performance reviews with all staff and manager
  • Creation of all menu’s item’s and costed recipes and plating guides
  • Working with local farmers and growers planted a grew own vegetables and herbs
  • Opened and Design all aspects of the kitchen for functionality and service
  • Purchased all equipment, plate ware, glassware, small wares for kitchen
  • Wrote projected budgets and cost control methods for all aspect of budget.

Consulting General Manager/Executive Chef (Contract)

Passa Tempo Restaurant at Spirit Ridge Resort
02.2010 - 05.2011
  • Directly responsible for performance of kitchen in a 120 seat restaurant and 300 banquet room
  • Primarily accountable for achieving a 32% budgeted food cost and a 20% budgeted labour cost
  • Manage fiscal results, budgets, forecasts and reports on product, service and pricing trends
  • Organize weekly manager meetings and bi-weekly “One-on-Ones” with Sous Chef
  • Conduct monthly reviews – summarizing costed schedule, checklist and food waste
  • Quarterly performance reviews with all staff and manager
  • Creation of all menu’s item’s and costed recipes and plating guides
  • Working with local farmers and growers
  • Developed an Oceanwise seafood program
  • Developed Passa Tempo’s Green Program
  • Helped in the creation and development of “Core Values” for the business
  • Developed all Front of House cleaning and standard act
  • Wrote Passa Tempo’s employee manual and handbook
  • Wrote and managed Passa Tempo’s budget and month to month working budget.

Executive Chef

Hotel Eldorado Lakeside Resort Kelowna BC
08.2006 - 12.2009
  • Directly responsible for performance of kitchen in a 500 seat restaurant 5.6 million Food and Beverage
  • Primarily accountable for achieving a 28.26% budgeted food cost and a 13.15 % budgeted labour cost
  • Manage fiscal results, budgets, forecasts and reports on product, service and pricing trends
  • Organize weekly manager meetings and bi-weekly “One-on-Ones” with Sous Chef
  • Conduct monthly reviews – summarizing costed schedule, checklist and food waste
  • Quarterly performance reviews with all staff and manager
  • Creation of all menu’s item’s and costed recipes and plating guides
  • Working with local farmers and growers
  • Developed an Oceanwise seafood program
  • Helped in the creation and development of “Core Values” for the business
  • Implement a cleaning program tied to a game for team work and engagement.

Executive Chef / General Manager

Chicago Chophouse Calgary AB
10.2004 - 08.2006
  • Directly responsible for performance of kitchen in a 245 seat restaurant 4.2 million Food and Beverage
  • Primarily accountable for achieving a 31.25% budgeted food cost and a 14.25 % budgeted labour cost
  • Manage fiscal results, budgets, forecasts and reports on product, service and pricing trends
  • Participated in weekly company manager meetings
  • Conduct monthly reviews – summarizing food cost and sales mix
  • Quarterly performance reviews with all staff and manager
  • Creation of all menu’s item’s and costed recipes and plating guides.

Sous Chef

Okanagan Golf Club Kelowna BC
02.2002 - 10.2004
  • Managed and developed cooks and apprentices
  • Took on all Executive Chef’s duties in his absents
  • Actively developed banquet menus and presentation
  • Wrote weekly schedule for kitchen staff
  • Implemented banquet standards act for kitchen.

Education

Certificate -

OSU Permaculture Design
01.2022

Certificate - Human Resource Management

Simon Fraser University
Burnaby, BC
10.2017

Culinary Arts Degree -

Okanagan University College
01.2001

Bachelor of Arts - Business

Okanagan University College
Kelowna, BC
01.2000

High School Diploma -

Aldergrove High School
01.1995

Skills

  • Data Management
  • Relationship Building
  • Customer Relations
  • Social Perceptiveness
  • Analytical Thinking
  • Organizational Skills
  • Supervision and Leadership
  • Troubleshooting
  • Time Management
  • Computer Skills
  • Team Management
  • Quality Assurance

Accomplishments

  • Board of Directors for BC Culinary Arts Foundation
  • Current Okanagan Chefs Association Chairman
  • 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
  • Inducted into the Canadian Culinary Federation Honor Society in 2022
  • Western Vice President of the Canadian Culinary Federation 2019 to 2023

Languages

English
Full Professional

Timeline

Director of Operation / Human Resource(Consulting)

Noir Food Service
06.2022 - Current

General Manager and Human Resource

Summerhill Pyramid
01.2018 - 06.2022

Executive Chef

Predator Ridge Golf Course
02.2014 - 12.2017

Owner/Executive Chef

Terrafina at Hester Creek
05.2011 - 01.2014

Consulting General Manager/Executive Chef (Contract)

Passa Tempo Restaurant at Spirit Ridge Resort
02.2010 - 05.2011

Substitute Culinary Arts Instructor

Okanagan Culinary Arts Program
09.2008 - 03.2020

Executive Chef

Hotel Eldorado Lakeside Resort Kelowna BC
08.2006 - 12.2009

Executive Chef / General Manager

Chicago Chophouse Calgary AB
10.2004 - 08.2006

Sous Chef

Okanagan Golf Club Kelowna BC
02.2002 - 10.2004

Certificate -

OSU Permaculture Design

Certificate - Human Resource Management

Simon Fraser University

Culinary Arts Degree -

Okanagan University College

Bachelor of Arts - Business

Okanagan University College

High School Diploma -

Aldergrove High School

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