Jai Campbell

Executive Chef

Location 15h@2xSan Diego, CA

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Summary

To obtain a challenging career utilizing my experience in the foodservice industry.

To obtain a challenging career utilizing my experience in the foodservice industry.

Work Experience
  • Executive Chef

    The Dapper PigEvansville, IN, US
    Mar. 2015 to Jul. 2016 (1 year and 4 months)
  • Chef de Cuisine

    Evansville Country Club, Evansville,IN.
    Dec. 2014 to Jan. 2015 (1 month)
  • Sous Chef

    Evansville Country Club, Evansville,IN.
    Mar. 2014 to Dec. 2014 (9 months)
  • Executive Chef

    Tin Man Brewing CompanyEvansville, IN, US
    Oct. 2013 to Nov. 2014 (1 year and 1 month)
  • Catering Chef

    The Hadi Shrine, Evansville,IN.
    Jan. 2012 to Oct. 2013 (1 year and 9 months)
  • Executive Chef

    The Summit Country Club, Owensboro,KY.
    Nov. 2008 to Jan. 2012 (3 years and 2 months)
  • Sous Chef

    Owensboro Country Club, Owensboro, KY.
    Sep. 2006 to Nov. 2008 (2 years and 2 months)
  • Line Cook/Bartender

    Lynagh’s Irish Pub, Lexington,KY.
    Jul. 1998 to May. 2002 (3 years and 10 months)
  • Line Cook

    Le Papillon, Marseille, France
    Jun. 1996 to Aug. 1996 (2 months)
  • Line Cook

    The Greenbrier Pub, Kensington, London, UK
    Mar. 1995 to Jun. 1995 (3 months)
Education
  • Chemistry, Psychology, Statistics
    University of Kentucky, Lexington, KY
    Aug. 1997 to Dec. 2002
  • Comprehensive Studies
    Owensboro High School, Owensboro,KY
    May. 1989 to Sep. 1993
  • General Studies
    Toronto French School, Toronto, Ontario
    Aug. 1982 to May. 1993
Skills

Advanced Knife Handling

Molecular gastronomy

Charcuterie

Off-site Event Management

Cheese course

On-site Special Events

Chopping

Ordering / Purchasing

Commissary

Ordering / Receiving

Culinary Menu / Recipe Development

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance

Portioning

Expediting

Purveyor/Local Farmer Relationships

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Smoking

Food Safety Knowledge

Food Styling

Staff education / motivation

Frying

General knife handling

Ticket Management

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Wood Fire Cooking

Ability To Lift 40+ Lbs

Beer Knowledge

Craft Cocktail knowledge

Food & Wine Pairings

Wine Knowledge

POS Maintenance

Classic Food / Wine Service

Classic Wine Service Knowledge

Menu development

Conflict Resolution

Customer service

POS Systems

Event Management / Organization

Experience in a Fine Dining Establishment

Staff Management of 20

Experience in a High Volume Environment

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge

Budgeting

Profit And Loss

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Social Media

Food Safety Knowledge

Staff Education / Motivation

Vendor Management

Writing

Microsoft Office

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