Jonathan Revies

Executes many of the same duites as the sous chef position, but operates on a greater leadership level.

Manages the daily operation of the kitchen, supervising the work performance of the sous chefs and line cooks throughout their shifts.

Mentors sous chefs and shift leads to encourage their professional growth and development through informative feedback, and consistent communication.

Monitors all budgets related to the back of the house, keeping food and labor costs in line with proper ordering, scheduling, and line staffing.

Oversees inventory control, minimizing food waste, and maximizing actual vs. theoretical numbers with proper ordering and creates reports for senior management.

Coordinates with the Executive Chef on the general direction and leadership of the kitchen staff and operations.

Establishes spending guidelines for the yearly periods, keeping equipment and maintenance expenditures within quarterly budgets.

Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

Expedited the food pass, monitored the food plating and quality of all dishes that left the kitchen, and promoted excellence in the presentation of our brand.

Created and oversaw the execution of the daily prep lists, ensuring that recipes were being adhered to, and production was in line with the necessary pars that the business dictated

Assisted with new staff training and standard adherence, improving their efficiency and consistency as they grew within the professional environment of the kitchen.

Oversaw kitchen productivity by frequently delegating tasks to ensure that labor percentages remained in line with daily needs.

Followed the direction of the Executive Chef and led the kitchen team through heavy service periods to create smooth operations throughout daily operations.

Job duties and responsibilities were similar in nature to those of Blanco Cocina + Cantina.

Managed the daily operation of Arizona's oldest continuously licensed bar.

Coordinated vendor orders and maintenance schedules for the facility, establishing good relationships with various vendors.

Supervised the nighty operations of the bar, ensuring the security and cleanliness at all times.

Oversaw training and discipline of all new employees, mentoring the on their performance.

Worked closely with senior management to coordinate smooth catering and banquet events.

Provided emergency medical services in pre-hospital environments

Performed medical protocols and advanced treatments for patients in both emergency and non-emergency settings, ensuring effective care was administered en route to facilities.

Maintained proper compliance to HIPAA guidelines, keeping patient confidentiality at the forefront of scene interactions.

Advanced to the field training officer and operations supervisor positions, taking on greater responsibilites and leadership within the companies.

Field management of EMS crews in crisis situations, monitoring their compliance to safety procedures and maintaining scene safety at all times.

Through advancement, managed both employees and ride systems for the world's largest movie studio and theme park.

Daily supervision of the Studio Tour and its over 200 employees, monitoring their performance, training and discipline.

Created schedules and programs for staffing to ensure labor costs were met while not sacrificing the guest experience.

Daily inspection of the attractions for show quality and operation, working with the Facilities department to enact quick and minimize downtime.

Coordinated park special events and banquets, following their execution from start to finish.

Worked closely with movie studio management to create a cohesive environment.