JERRY G. BRADLEY

EXECUTIVE CHEF/CAMPUS CONSULTANT, GEORGIA SOUTHERN UNIVERSITY

July 2015 – Present

Co-Manages a staff of 200, including Students, Temps, and Full-time employees
Manages dining facility that serves over 7,000 students daily
Works with Athletics to ensure all athletes are properly fed
Responsible for all Research and Development
Works with nutritionist to plan and implement all recipes into rotation
Works with students with dietary needs and developed an allergen free station
Writes and executes menus for multi- concept facility
Plans and executes seasonal events that are open to campus and the public
Evaluates trends in food and adapts concepts if needed
Conducts interviews and makes staff hiring decisions
Oversees product ordering and inventory management
Ensures proper food safety procedures 
Partners with other departments as needed to ensure success of campus events
Responsible for management of cost controls and food costs
Responsible for the leadership, training, and development of the Chef Staff

ASSISTANT GENERAL MANAGER/EXECUTIVE CHEF/KITCHEN MANAGER, HOULIHAN’S

July 2009 – July 2015

Delivered an exceptional guest experience by maintaining a guest-first focus
Oversaw each shift and guaranteed quality service and exceptional food
Conducted table touches and recognized guests that regularly visited the restaurant
Counseled managers and crewmembers and documented results
Identified staffing needs and recruited accordingly
Maximized sales and profit
Reviewed projected food sales and labor costs
Completed production worksheets, set Pars, ordered products and supplies, and achieved food cost
Payed invoices 
Completed weekly inventory of all product and supplies 
Scheduled Staff