Glen Jarvis
Owings Mills
Summary
Dynamic and results-driven culinary professional with over 10 years of experience in diverse kitchen environments. Skilled in streamlining operations, mentoring staff, and developing seasonal menus that enhance customer satisfaction. Committed to upholding the highest food safety standards.
Creative Event Chef known for high productivity and efficient task completion. Specialize in menu development, kitchen management, and food safety compliance. Excel in time management, problem-solving, and adaptability, ensuring seamless event execution under pressure. Committed to elevating guest experience through culinary innovation and teamwork.
Overview
12
12
years of professional experience
2004
2004
years of post-secondary education
1
1
Certification
Work History
Catering Event Chef
Santonis Marketplace
Glyndon
11.2021 - Current
- Collaborated with event coordinators to align culinary offerings with themes.
- Developed seasonal recipes using local ingredients from marketplace vendors.
- Coordinated food preparation schedules to ensure timely service delivery.
- Ensured all meals were served on time by closely monitoring cook times throughout service hours.
- Monitored quality control standards to ensure high-quality presentations.
- Followed up with customers post-event regarding their satisfaction levels.
- Scheduled staff shifts based on event needs and established cost controls for labor costs.
- Established efficient kitchen systems and procedures to streamline operations during events.
- Managed food safety standards and maintained kitchen cleanliness.
Chef de Cuisine
Baltimore County Club
Lutherville
05.2017 - 09.2021
- Supervised kitchen staff to maintain high culinary standards and efficiency.
- Developed seasonal menus featuring locally sourced ingredients for member satisfaction.
- Ensured compliance with health and safety regulations in food preparation areas.
- Managed inventory control to minimize waste and optimize ingredient usage.
- Created innovative recipes that aligned with the club's dining philosophy and style.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
Corporate Chef
Compass Group USA on
Alexandria
09.2013 - 07.2017
- Developed innovative menu concepts for diverse dining environments.
- Oversaw daily kitchen operations ensuring quality and consistency.
- Trained and mentored culinary staff on best practices and techniques.
- Managed inventory and procurement of high-quality ingredients.
- Provided leadership in creating an inspiring work environment that encourages collaboration among team members.
- Analyzed sales data to determine which menu items were most popular among customers.
- Developed and implemented new menus, recipes and cooking techniques to enhance the dining experience.
- Upheld highest food safety standards in kitchen and trained employees in food preparations for patrons with allergies.
- Performed periodic cost analyses on current recipes to identify opportunities for cost savings without sacrificing quality or flavor profile.
- Recruited and hired employees offering talent, experience and knowledge, bringing wealth of skills to organization.
- Analyzed weekly invoices for accuracy of pricing against contracted rates; negotiated better terms when necessary.
- Evaluated existing processes related to purchasing, storage, inventory tracking and waste management; developed strategies for improvement.
- Created recipes, incorporating various techniques, to build flavor, and unique visual appeal.
- Improved performance of team members resulting in high-quality meals produced daily.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
Education
Certificate - Employee Retention
Education Management
07.2018 - 11.2025
Chef De Jour - Culinary 101
Culinary Institute of America
06.2014 - 11.2015
Associate of Occupational Studies - Culinary
Greenbrier
White Sulphur Springs, WV 09.2010 - 10.2014
Edmondson
New York, NYSkills
- Culinary creativity
- Menu development
- Food safety compliance
- Event coordination
Certification
- Serv Safe Certification
Accomplishments
- American Culinary Federation.
Timeline
Catering Event Chef
Santonis Marketplace
11.2021 - Current
Certificate - Employee Retention
Education Management
07.2018 - 11.2025
Chef de Cuisine
Baltimore County Club
05.2017 - 09.2021
Chef De Jour - Culinary 101
Culinary Institute of America
06.2014 - 11.2015
Corporate Chef
Compass Group USA on
09.2013 - 07.2017
Associate of Occupational Studies - Culinary
Greenbrier
09.2010 - 10.2014
Edmondson