Jeff Shaffer

Experience

• 

  Duquesne Club

  Jan 2001 - Jan 2003

  Senior Saucier, Tournant

  • Production of all sauces to be used for a la carte service and banquets that day • Preparation and organization of all grilled, broiled, or roasted proteins for banquets • Maintaining the Grillardin station for daily service • Effectively working in any station of the kitchen, while perform any additional tasks the Chef required to complete my apprenticeship• Constantly performing to the high standards of a Five Star kitchen

• 

  DeNunzio's Italian Restaurant

  Jan 2003 - Aug 2004

  Sous Chef

  • Maintaining and overseeing the daily operation of the hotline • Expediting the dinner orders and coordinating food production for multiple parties • Training new kitchen employees on all of the stations of the operation • Being able to effectively work any station in the kitchen

• 

  AVI Foodsystems

  Aug 2004 - Apr 2008

  • Assisting in the management of multiple corporate dinning units • Building and maintaining relationships with customers • Selling, organizing, and executing large scale caterings • Training new General Managers in company policies and procedures • Assisting with the development of new service concepts and the adoption of these programs • Participating in the development of sales presentations for obtaining new accounts, and organizing and supervising their openings • Managing the daily operations of three separate cafeterias • Maintaining and controlling food cost and inventory levels • Planning cycle menus and special event catering menus • Completing the orders for multiple outlets and purveyors• Traveling to other accounts to assist in large catering functions

  • Regional Chef

    Oct 2005 - Apr 2008

  • Executive Chef/SONY Account

    Aug 2004 - Oct 2005
• 

  Parkhurst Dining

  Apr 2008 - Aug 2023

  • Oversee and manage the daily operations of the kitchen and front of the house staff of college campus with nine million dollars of annual managed volume spread over 4 outlets• Selling, planning and executing multiple catered events daily• Maintaining and controlling food cost and inventory goals that are set for the account • Planning, writing and executing all menus for all cycle menus and daily service in board hall operations• Completing orders for multiple suppliers• Responsible for monitoring and maintaining sanitary standards outlined by the company and local Health Department• Interviewing, hiring and training of all positions for the account• Schedule writing and managing of overtime to fit with service levels• Completing annual budgets for account and controlling all costs set forth within the budget• Effectively managing cost in both P&L and subsidized accounts• Planning and executing Pittsburgh Steelers training camp for feeding the team and managing concessions Show less • Oversee and manage the daily operations of the kitchen and front of the house staff of college campus with nine million dollars of annual managed volume spread over 4 outlets• Selling, planning and executing multiple catered events daily• Maintaining and controlling food cost and inventory goals that are set for the account • Planning, writing and executing all menus for all cycle menus and daily service in board hall operations• Completing orders for multiple suppliers• Responsible for monitoring and maintaining sanitary standards outlined by the company and local Health Department• Interviewing, hiring and training of all positions for the account• Schedule writing and managing of overtime to fit with service levels• Completing annual budgets for account and controlling all costs set forth within the budget• Effectively managing cost in both P&L and subsidized accounts• Planning and executing Pittsburgh Steelers training camp for feeding the team and managing concessions Show less

  • Executive Chef - St. Vincent College

    Jan 2019 - Aug 2023

  • General Manager/Executive Chef - Reed Smith

    Apr 2008 - Jan 2019
• 

  CulinArt Group

  Aug 2023 - Jan 2024

  Food Service Director
• 

  Parkhurst Dining

  Jan 2024 - now

  Executive Chef