Jordan Mathurin

General Manager

• Manage daily business operations, including budgeting, staffing, scheduling, inventory control, customer service, and sales.
• Review financial statements and sales reports to assess productivity and goal achievement.
• Guide management and supervisory staff to ensure seamless operational efficiency.
• Implemented employee recognition programs to enhance motivation towards organizational goals.
• Oversee in-house event production from conception to completion, ensuring alignment with objectives.

Head Chef

• Implemented and executed innovative seasonal menus centered on fresh ingredients, elevating the establishment from a cafe to a restaurant
• Execute cost-saving strategies through enhanced ingredient utilization, minimizing food waste, and establishing portion control systems.
• Select, coordinate, and mentor kitchen personnel and formulate optimal staffing schedules for the kitchen team.
• Developed creative solutions for accommodating dietary restrictions or allergies while maintaining flavor profiles

• Collaborated with the culinary director in creating the opening menu, purchasing opening equipment and service ware, and developing accounts with distributors
• Directed all facets of daily kitchen operations, with a focus on staffing, training, scheduling, inventory oversight, vendor collaboration, and sanitation protocols.

• Progressed from line cook to kitchen operations manager, demonstrating growth and leadership.
• Oversaw a team of 15-20 cooks, ensuring efficient kitchen operations.
• Ran the pass/expo during service for over 250 covers on busy nights.