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Jonathan Boyd

Jonathan Boyd

Lead Line Cook

location of Jonathan BoydMerchants Foodservice

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  • Timeline

  • About me

    Chef and Content Currator

  • Education

    • Art Institute of Atlanta

      2005 - 2009
      Bachelors of Science Culinary Management

    • The Art Institutes

      2005 - 2009
      Bachelor's degree Restaurant, Culinary, and Catering Management/Manager

  • Experience

    • The Hil

      Jul 2007 - Dec 2011
      Lead Line Cook

      Lead line in service in absense in absence of Executive Chef. Beginners skills in purchasing and ordering and recieving. extensive knowledge in classical cuisine with influence of complete f fa rm to table cuisine. Trained new kitchen employees on all stations.

    • ClubCorp

      Jan 2011 - Aug 2015
      Food and Beverage Director and Executive Chef

      - Oversees all food service within the club, including the daily operation of a la carte dining and banquet services. - Manage the hiring, training, and development of all front of the house food service employee partners. - Ensured that all mandated training programs are implemented as well as full compliance with corporate purchasing procedures. - Prepares an annual financial budget and achieves these goals throughout the year through proper forecasting, cost controls, labor management and revenue generating programs. - Advocate and ambassador of STAR Service and understanding the critical role that Membership and exceeding expectations plays in the success of the operation. - Experience with purchasing and inventory systems and strong technical literacy including Microsoft Word and Excel, payroll management and point of sale systems. Show less

    • Haute Table Group, LLC

      Jul 2011 - Aug 2014
      Executive Chef, Owner

      - Responsible for all day to day operations of the Heart of House (kitchen)- Handles all purchasing and ordering for restaurant, The Classic Café, and catering (Haute Table Catering)- Menu research and development to ensure current modern trends and guest needs- Farm to Table Restaurant and Catering providing a 85% from scratch kitchen- Ambassador for business in local events, food festivals, town meetings, and Downtown Business Owners functions- Responsible for forecasting, planning and execution of labor and food costs maintaining an average monthly food cost 33% and labor cost 21% Show less

    • Davidson Hospitality Group

      Aug 2015 - Nov 2015
      Transition Executive Sous Chef

      - Assist in directing, presentations and portion control of plates to company standards- Communicates to Executive Chef regarding planning, staffing and internal procedures- Completes food requisitions and oversee specials to utilize buildup of over stock. - Assist in selection, training, supervising, development, discipline, and counsel of employees- Order food and oversee banquet production in accordance to Executive Chef standards

    • The Country Club of Mobile

      Oct 2015 - May 2017
      Executive Sous Chef

    • Harveys Restaurant

      May 2017 - Jun 2020
      Executive Chef

    • The Westin Jackson

      Jun 2020 - Feb 2022
      Executive Chef

    • Merchants Foodservice

      Feb 2022 - now
      Executive Chef Brands Specialist

  • Licenses & Certifications

    • ServSafe

      ServSafe Certified