jack hotchkin

Executive Chef

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Work Experience
  • Executive Chef

    The PikeyLos Angeles, CA, US
    May. 2016 to Present (1 year and 7 months)

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    Role & Tasks:

    • Lead kitchen staff of 15 food preparation employees, including management of hiring, disciplinary action, and training.
    • Manage all inventory, ordering, scheduling, menu costing, back-of-house profit & loss, and vendor sourcing.
    • Responsible for all menu development for dining room, daily specials, and both on-site and off-site special events.

  • Sous Chef

    Soho HouseWest Hollywood, CA, US
    Sep. 2014 to May. 2016 (1 year and 8 months)

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    Role & Tasks:

    • Managed/trained staff of 30 food preparation employees, and ran dinner services that averaged 300 covers a night.
    • Contributed dishes to menu (including novel charcuterie and terrines).
    • Accountable for meat and seafood fabrication, ensuring quality control, and minimizing waste.

  • Chef de Cuisine

    Bar MarmontLos Angeles, CA, US
    May. 2010 to Sep. 2014 (4 years and 4 months)

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    Role & Tasks:

    • Directed kitchen and managed staff of 12 food preparation employees.
    • Maintained responsibility for menu planning, and catered parties of up to 500 people.
    • Took lead role in managing every other aspect of daily restaurant operations, including scheduling, food/supply ordering, vendor negotiations, inventory control, meat and seafood fabrication, and maintaining costs under 28%.

Education
  • Culinary Arts
    Le Cordon Bleu
    Jan. 2010 to Jan. 2011

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    Associate degree in Culinary Arts Degree

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