3790 Beacon Ridge Way Clermont, FL 34711
chefjacabren@gmail.com
812-219-7422
PROFESSIONAL EXPERIENCE
EXECUTIVE CHEF
SUNCADIA RESORT – DESTINATION HOTELS, Cle Elum, WA. 2018-Present
Resort hotel with multiple food and beverage outlets, full banquet and meeting facilities, and 300 guest rooms and vacation rental properties
* Managed a staff of up to 36. Provided experience in overseeing food and pastry production for all food outlets and banquet functions, developing menus, food purchase specifications, and recipes, directly supervised all production and kitchen staff while maintaining highest professional food quality and sanitation standards.
* Implemented and maintained sanitation standards
* Coordinated and supervised unit personnel regarding production, quality and cost control; labor scheduling and staffing; employee training
* Completed guest interaction and table visits, food allergy accommodations
* Writing of annual departmental budgets
* Reorganized and restructured all kitchen systems and processes
EXECUTIVE CHEF
ELEVEN RESTAURANT, Reunion, FL 2017-2018
Hotel Signature New American Steakhouse on the Eleventh Floor of the Flagship Resort Hotel and Vacation Rentals
Managed a staff of up to 18. Provided experience in overseeing food and pastry production for all food outlets and banquet functions, developing menus, food purchase specifications, and recipes, directly supervised all production and kitchen staff while maintaining highest professional food quality and sanitation standards.
* Responsible for complete menu development and creation for all food and beverage outlets
* Monthly Chef Tasting Course Meals, Daily Specials, and Personal Chef Services for residents and member of Reunion Vacation Home Ownership and Gold Club
* Implemented and maintained sanitation standards
* Coordinated and supervised unit personnel regarding production, quality and cost control; labor scheduling and staffing; employee training
* Completed guest interaction and table visits, food allergy accommodations
* Established and maintained systems and procedures for the ordering, receiving, storing
* Translated development recipes by simplifying steps for executional replication; ensures recipes are written in a clear, concise manner and easily understood by a wide variety of audiences
*Maintained 28 - 32% monthly food cost
* Coordinated and executed catering services for large in-house guests
EXECUTIVE CHEF
KESSLER COLLECTION – BOHEMIAN HOTEL, Celebration, FL 2015 – 2017
Boutique-style hotel with multiple food and beverage outlets, full banquet and meeting facilities, and 115 guest rooms
* Managed a staff of up to 18. Provided experience in overseeing food and pastry production for all food outlets and banquet functions, developing menus, food purchase specifications, and recipes, directly supervised all production and kitchen staff while maintaining highest professional food quality and sanitation standards.
* Implemented and maintained sanitation standards
* Coordinated and supervised unit personnel regarding production, quality and cost control; labor scheduling and staffing; employee training
* Completed guest interaction and table visits, food allergy accommodations
* Writing of annual departmental budgets
* Reorganized and restructured all kitchen systems and processes
KEY AREAS OF EXPERTISE
- Menu Design/Development - Staffing/Training/Instructing -Dining Room/Kitchen Operations
- Budgeting/Cost Reduction - Customer Service/Guest Relations - Safety/Sanitation/HACCP
CORPORATE EXECUTIVE CHEF
BE1 CONCEPTS, Boca Restaurants, Orlando/Tampa, FL 2014 - 2015
Collection of four upscale American bistro and two speakeasy concepts in Central Florida. An additional four locations under contract and in development
* Design creative, fresh and revolutionary restaurant menus
* Manage day-to-day Kitchen operations and Culinary team
* Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost
* Support management with Catering Proposals, Menu Pricing and Menu Innovation
* Track food costs while Managing Vendors to provide Standard Cost-efficient Products
* Estimate Food Consumption and Requisition of Food Purchase
* Standardize Production Recipes to ensure consistent quality
* Responsible for continued growth of overall catering: Cost, Quality, Presentation and Innovation
* Assist Manager of sales & Marketing in Menu Planning and Costing for Special Event Catering
* Collaborate with General Managers on expense tracking for accurate financial projections
* Responsible for all the kitchen purchasing
* Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed
* Implement and maintain Culinary Excellence Standards
* Train and manage kitchen personnel and supervise all culinary activities
DIRECTOR OF CULINARY DEVELOPMENT - CORPORATE EXECUTIVE CHEF
THE KESSLER COLLECTION, Orlando, FL 2012 - 2014
Collection of 10 Award- winning boutique hotels. Multiple food and beverage outlets; including full banquet and meeting facilities
*Provided successful business development and critical management for multiple restaurants and catering from fine dining, casual, bakery, and full service banquet and corporate catering
*Created innovative menu, recipe, and concept development for all food and beverage outlets with the entire hotel collection
* Responsible for all food and beverage projects with organization to promote and improve brand recognition
* Assisted in creation of marketing strategies to widen brand awareness and generate new or repeat customers
* Implemented strategic new business development and executions for new food concepts while maintaining brand quality
* Established quality specifications of all food items in menu and cooking practices
*Trained staff in cooking procedures, presentation styles, portion controls and retaining nutrients
*Ensured effective food costing by setting up purchasing details, inventory requisitions procedures, and storage specifications. Formulated and distributed facts and figures to other company departments.
* Identified new suppliers for food ingredients adhering with given quality assurance principles
*Formulated new cooking prototypes for new concepts and projects.
EXECUTIVE SOUS CHEF
SANAA, Walt Disney Company, Orlando, FL 2011- 2012
Four Diamond restaurant within the Walt Disney Company. Table service Indian fusion restaurant located in Disney's Animal Kingdom Lodge serving 400 plus covers daily
* Managed a staff of up to 28. Provided experience in overseeing food and pastry production for all food outlets and banquet functions, developing menus, food purchase specifications, and recipes, directly supervised all production and kitchen staff while maintaining highest professional food quality and sanitation standards.
* Responsible for variance control, employee training, sanitation and menu development
* Implemented many new programs to improve guest satisfaction, improved productivity and food quality. One program is our amuse bouche program where I use scrapes and extra on-hand product to create dishes to welcome guests to the restaurant. This has dramatically improved guest satisfaction scores and variance costs.
* Serving as liaison between all departments and food handling operations
*Recipe development, writing and training
*Explores new and exciting culinary techniques and presentations; seeks and leverages inspiration from industry trends, ethnic and international cuisine, and searches for opportunities to infuse creativity into the development process; evolves cooking styles
* Plans, organizes, monitors, and controls all aspects of a project and ensures engagement, commitment, and risk management; provides ongoing communications support on project status to ensure senior management alignment
EXECUTIVE CHEF
SCHOLARS INN GOURMET CAFE AND WINE BAR, Bloomington, IN. 2004 - 2011
Eclectic Restaurant with full banquet and meeting facilities featuring gourmet fusion flavors with traditional cooking techniques
Managed a staff of up to 20. Provided experience in overseeing food and pastry production for all food outlets and banquet functions, developing menus, food purchase specifications, and recipes, directly supervised all production and kitchen staff while maintaining highest professional food quality and sanitation standards.
* Responsible for complete menu development and creation for all food and beverage outlets
* Monthly Chef Tasting Course Meals, Daily Specials, and Personal Chef services for residents and Indiana University Staff
* Implemented and maintained sanitation standards
* Coordinated and supervised unit personnel regarding production, quality and cost control; labor scheduling and staffing; employee training
* Completed guest interaction and table visits, food allergy accommodations
* Established and maintained systems and procedures for the ordering, receiving, storing
* Earned “Best Fine Dining Restaurant” 2006-2011 (Additional print achievements available upon request)
* Translated development recipes by simplifying steps for executional replication; ensures recipes are written in a clear, concise manner and easily understood by a wide variety of audiences
*Maintained 28 - 32% monthly food cost
* Coordinated and executed catering services both on and off site for events ranging from weddings to conferences
*Menu and creative development, supervise daily kitchen operations, and updated sanitation systems for Scholars Inn Bakehouses (2 locations) www.scholarsinn.com/bakehouse
EXECUTIVE CHEF
SCHOLARS INN(S.I.) RESTAURANT AND LOUNGE, Indianapolis, IN 2008- 2010
Upscale Restaurant and Lounge with full banquet and meeting facilities featuring gourmet fusion flavors with traditional cooking techniques.
Managed a staff of up to 34. Oversaw all kitchen and food operations for 2 restaurants, and assisted in menu and product development of other locations in corporation, Negotiated with vendors on food supplies of up to $3.5M annually.
* Responsible for all aspects of the kitchen, food preparation and service
* Experience in contemporary European /Australian /American /Asian cuisine
* Developed award-winning dinner, lunch, and brunch menus
* Daily special creations
* Worked and trained in all stations of the kitchen line and food preparation
* Maintained food cost analysis, inventory, budgeting and purchasing
* Held kitchen labor and food costs in line or below industry standards
* Revitalized internship program for students from local schools and colleges
* Proven track record of creating profit for the restaurant* Earned “Best New Restaurant” and “Best Upscale Restaurant” for Indianapolis by Nuvo magazine, and “City’s Best” by Indianapolis Monthly