1817 Elk Lake Trail
Justin, Tx 76247
JEDIDIAH L. GILLIS
OBJECTIVE Experienced innovative culinary leader; seeking a position as an Executive Chef in a fast paced,
professional and fun working environment. Excited about collaborating and contributing to a
successful business; allowing me to utilize and continue to develop strong organization,
interpersonal, business and culinary skills.
CERTIFACTIONS ? Texas Food Handlers Managers Certification Expires February 2023
? ServSafe Manager Certification Expires January 2025
EXPERIENCE EXECUTIVE CHEF, MARRIOTT CHAMPION CIRCLE
August 2018 – July 2020
? Lead staff of 11 culinary and 3 stewarding professionals in day to day activates.
? Headed areas of Purchasing, Culinary and Stewarding.
? Developed and implemented new and existing menu product specifications,
inventory pars, order guides as well as cleaning schedules.
? Achieved Food and Beverage profitability 61.5% YE 2019 verses budgeted 54.3%.
? Modernized and updated imaginative menus, plating and display techniques to
reflect current food trends; focusing on local purveyors, seasonal availability of
items and farm to table concepts.
? Ensured adherence and completion of all required health department and
corporate food safety and sanitation logs.
? Orchestrated and executed monthly culinary departed meeting.
? Monitored internal and external feedback through table touches and survey
feedback; corrected actions when necessary.
? Executed payroll completion accurately and in timely manner.
? Initiated quarterly one on ones with team members for feedback and personal
? Exceeded YTD food cost by 1.12% to budget.
EXECUTIVE SOUS CHEF, HYATT REGENCY DFW AIRPORT
March 2016 – August 2018
? Oversaw all food operations producing in excess of $25 million annually in food and beverage
revenue including catering and convention banquet kitchen and five outlet areas.
? Initiated cost savings strategy; saving $40k YOY in labor and cost of foods.
? Implemented kitchen Event Order reading format, increasing daily productivity and interdepartmental
? Reduced Overtime by 55% 1500 hours 2018.
? Exceeded food cost goal by 3.1% finishing at 19.5% YE 2017.
? Conduct bi-yearly reviews of 5 sous chefs, 6 supervisors and oversee bi-yearly reviews of 28 colleagues
? Guided development of staff in event and outlet kitchens consisting of 5 sous chefs, 6 supervisors and
? Clarified and quantified Capital Expenditure needs for calendar years 2016 through 2018.
? Established, designed and launched 24-hour menu through quick service coffee shop.
CHEF DE CUISINE, HYATT REGENCY DFW AIRPORT
February 2014 – March 2016
? Grew guest satisfaction survey scores by 17% in overall food and beverage quality and experience.
? Generated weekly schedule based on occupancy forecasts for fine dining, 3 meal, quick service coffee
shop, lobby bar and In-Room Dining kitchen staff of 16 persons.
? Facilitated and directed production and execution of 5 outlet foodservice areas, generating in excess
of $5.5 million annually in Food and Beverage revenue.
? Directed and trained staff of 16 full time colleagues.
? Increased employee opinion survey scores from 4.28 grand mean to 4.68 out of 5 within outlet
? Implemented training tools and materials for staff to attain consistency in food preparation, plating
? Preformed bi-yearly reviews and follow-up training on areas of improvement and areas of interest of
RESTAURANT CHEF, HYATT REGENCY COLUMBUS
October 2010 – January 2014
? Developed menus seasonally based on product availability and changes in consumer eating trends.
? Achieved increase in year over year guest food quality scores of 17.5% finishing at 62.3% in 2013.
? Obtained 100% EcoSure and Columbus Department of Health and Sanitation inspection scores.
? Improved employee opinion survey reaching 4.8 grand mean out of 5 in 2013 for culinary
? Provided a culture of inclusion by allowing employees’ menu item input, increasing teamwork,
quality and accountability.
BANQUET CHEF, HYATT REGENCY COLUMBUS
July 2006 – October 2010
? Oversaw the preparation and execution of banquet kitchen catered food events. Hot foods, Garde
Manger and Pastries.
? Executed ordering, preparation and presentation of banquet food events in excess of 1200 people per
? Developed, implemented, ordered, and oversaw preparation and production of employee dining
room servicing 250 colleagues daily.
? Managed Staff of 12 plus employees to achieve successful and creative catered food events.
? Responsible for $11 million in revenue generate annually in banquet food revenue.
EDUCATION Pennsylvania Institute of Culinary Arts, Pittsburg, Pennsylvania October 2002
Associates Degree in an Applied Science
COMMUNICATION Expedited daily pre-shifts with kitchen and serving staff, covering daily specials and overall
daily business and expectations.
Conducted monthly culinary and compliance training meetings for kitchen staff.
Successful quarterly kitchen staff one on one meetings for growth and development.
Manager of 3rd quarter 2008
Manager of the year 2008
Manager of the 2nd quarter 2011
Manger of the 3rd quarter 2012
Manager of the 2nd quarter 2018