J.D. Martin

Experience

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  T.J. Cinnamons Bakery

  Jan 1987 - Jan 1989

  Shift Leader
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  HOTELS OF DISTINCTION LIMITED

  Jan 1989 - Jan 1993

  Garde Manger Chef, Banquets

  The Ranchers Club at The Hotel Park Tucson was a fine dining steak house at a property by Hotels of Distinction in Tucson Arizona.

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  Club Med

  Jan 1993 - Jan 1997

  Garde Manger Chef

  My employment at Club Med was seasonally contracted food and beverage positions. During that time I worked at Club Med Turquoise British West Indies, Club Med Ixapa Gurrero Zihuatenjo Mexico, Club Med Copper Mt. Colorado and Club Med Sandpiper Port St. Lucie Florida.Garde Manger Chef - Daily cold food preperations for 700 pp+ for breakfast, lunch and dinner. Gaining international work experience with people of all cultures.

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  Miraval Arizona

  Dec 1997 - Mar 2011

  Kitchen Manager

  In charge of food purchases, and non food purchasing for kitchen and restaurants. Invoice recording, tracking and processing with accounting department. Includes all communication with purveyors, vendors, and sales representatives (scheduling quarterly business reviews). Monthly inventories, cooking demonstration schedules, teaching cooking demonstrations to a class size of 15 - 20 pp+ (3 times a week),planning daily lunch and dinner special proteins, writing employee cafetera menus and delegating to cafe chef, special food requests(grocery store runs maintaining a bank and recipts), Monday to Friday check in of all food deliveries for product quality and consistencey (missing items, sent back items, credits and pending invoices). Assist with maintaining food costs by controlling purchases and in house inventories. Will work positions in kitchen when employees are out while maintaining current position. Spa Cusine is the highlight of my food experience at Miraval. The food is prepared with Low fat and low calories, lean proteins, smaller portions, and super grains. Accomodating special food diets/requests and allergies. Efficient in Microsoft office applications. Daily reports with Executive Chef/Director. Assistant Manager of the year 2008. Multitasking skills and 100% customer service. Show less

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  Casa de los Niños

  Mar 2011 - Oct 2012

  Food Services Manager

  Responsible for planning menus in accordance with CNP - Child Nutrition Program, NSLP - National School Lunch and Breakfast program, and Afternoon Snack Program. Attended trainings for DOE - Department of Education RCCI - Residential Child Care Institutions, Nutrikids Nutritional Analysis, CNP - Child Nutrition Program/USDA Commodity for maintaining of allocations, refusals, new orders and entitlements. Ensure the following records are tracked and maintained: menus, recipes, food production sheets, monthly inventories, purveyor invoices, food purchases for children adult and non foods, daily and monthly purchases, meal counts, monthly per plate food costs, employee schedules, foodservice payroll approval, department meetings, staff training PCHD certification, health department inspections, employee reviews one-to-one meetings, incident reports, HAACP program, Petty Cash, kitchen matinence requests and cleaning schedules, Serve Safe Certified and weekly reports to Director of Business Operations. Additional Duities Staff Recognition Committee, children cooking demonstrations,packaged adult meal sales, scratch cooking, Agency partner of The Community Food Bank and department Events/Caterings for Casa de los Ninos. Show less

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  Miraval Arizona

  Oct 2012 - Nov 2014

  Executive Sous Chef

  Assisting and reporting to the Executive Chef, Justin Macy in all aspects of daily culinary operations for a full service resort kitchen. Including management, training, interviewing, meetings, labor cost supervision, recipe and menu development, taste and plate presentations. Maintain production guides for recipe, procedure, calorie count and fat gram analysis. Monitor Kitchen Manager on ordering, inventory, business reviews, equipment maintenance, and food cost control. Oversee contracted cleaning services company on sanitation and cleaning schedules. Alternating development of culinary program offerings: instruction, classes, private chef events, groups, banquets and specialized resort buyouts. Expediting PM Al la Carte dinner service and or working positions when needed. Working with Food and Beverage Manager, Resort Managers and assisting guests needs. Show less

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  Four Points by Sheraton

  Dec 2014 - Dec 2015

  Executive Chef
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  Morrison Healthcare

  Jan 2016 - Jul 2018

  Executive Chef at Northwest Medical Center
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  MBK Senior Living

  Jul 2018 - Feb 2019

  Director Of Dining Services at The Country Club of La Cholla
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  Grace Management, Inc.

  Feb 2019 - Jun 2022

  Director of Dining Services at The Country Club of La Cholla
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  The Cascades of Tucson

  Jun 2022 - now

  Culinary Director