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John Allegretti

John Allegretti

Sous Chef

Followers of John Allegretti162 followers
location of John AllegrettiTampa, Florida, United States

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  • Timeline

  • About me

    coverage

  • Education

    • Harrison High School

      -

    • SUNY Brockport

      -
      Bachelor Science. Health Education

  • Experience

    • Premier Foods, Inc

      Jan 1988 - Jan 1992
      Sous Chef

      Directly responsible to the Executive Chef for management of staff in a multi-seasonal, high volume food service operation with an annual business volume of $9 million. Accounted for cold food production, (composed salads), for a 1400 seat restaurant with additional involvement with Banquet/ Catering functions. Supervised up to 10 employees and accounted for menu pricing; cost analysis; food ordering and quality assurance; employee training and evaluations; and sanitation code compliance.

    • La Costa Hotel & Spa

      Jan 1988 - Jan 1989
      Sous Chef

      Spa Cuisine; calorie controlled menu, staff supervision, forecasting

    • Cobblestone Golf, Inc

      Jan 1993 - Jan 1994
      Chef

      Responsible for $600,000 annual revenue in Restaurant and Banquets. Duties included total supervision of 10 culinary and stewarding personnel; kitchen equipment and food purchasing; daily kitchen sanitation; menu production and development; inventory and food quality control; and establishing and maintaining purveyor accounts. Wrote food article for monthly newsletter.

    • Moose McGillicuddy's Pub & Cafe

      Jan 1994 - Jan 1996
      Opening Chef

      Directed culinary corporate procedures for new restaurant openings and re-launch. Implemented new core menu items, recipe development & standardization; cost analysis; quality control and workstation operations. Position required 30% travel.

    • Volume Services America/Centerplate, Inc

      Apr 1996 - Dec 2004
      Sous Chef

      Directed all aspects of high volume food production, specializing in hot food for buffets and plated dinners for up to 9200. Supervised crews up to 20 per shift. Additional experience with production planning & forecasting; labor & cost analysis, Chef's Table tastings and new menu roll-out. Annual business volume of $14 million.

    • Maders Restaurant

      Jan 2005 - Jan 2009
      Hot Food Production Specialist

      Hot Food Production SpecialistExclusive caterer to Midwest Airlines at MKE airport. Award in 2007 from Conde’ Nast and Zagat Guide. Produced 60 day, 7 item Hot Food Production cycle. Processed and packaged up to 3000 meals per day following HACCP guidelines in FDA inspected commissary kitchen.

    • LL Properties, Inc

      Mar 2009 - Feb 2011
      Chef

      Directed all aspects of BOH operations for 350 seat, Southern themed Sports Grill & Barbecue dba Daisy Dukes Saloon.. Maintained 34% food cost of total menu. Supervised 18 stewarding, prep and line cook crew. Developed and standardized specialty menu items, wing sauces, and smoked foods production. Increased annual business volume to $2.1 million.

    • Walt Disney World Swan and Dolphin

      Jan 2011 - Sept 2015
      Banquet Cook/ Saucier

      Upscale buffet production for world class Disney property. Participant; Food&Wine Classic, 2011, 2012 and 2013

    • Delaware North

      Oct 2015 - Dec 2022
      Kitchen Supervisor

      premium buffet production for NHL Tampa Bay Lightning; team meals, VIP group functions

    • Levy Restaurants

      Mar 2023 - now
      Premium Services Cook

      Producing buffets for Premium Area Rays Club/ Visiting Teams Action Stations and Media Dining Areas

  • Licenses & Certifications

    • ServSafe