Jonathan Blue

About Jonathan Blue

Developing and executing a strategic plan that creates best in class operations, drives…

Experience

1. Executive Chef

   Oak View Group

   Jul 2018 — Present · 800 E Lancastor Ave, US

   Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. • Coordinates the delivery and set-up of catered services and food service areas as needed. • Lead Chef for all catered events (450 events annually), both social and corporate events. • Lead Chef for all football concessions (15k capacity), and basketball concessions (7k capacity), baseball, softball, volleyball, soccer, and men & women lacrosse. • Responsible for managing, developing and mentoring staff of 12 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining.• Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback• Ensure that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.

Education

• The Restaurant School at Walnut Hill College

  Restaurant, Culinary, and Catering Management/Manager

  2003 — 2005