Jeffrey Bigda
Charleston
Summary
Corporate Regional Executive Chef with over 20 yrs experience in the industry. Driven to manage costs and establish strategic, mutually beneficial partnerships and relationships with users, vendors and service providers. Currently responsible for ten assets across the country, supervising Executive Chefs and over $10 million in procurements a year. Possess both fine dining and high volume structured environment experience with numerous accolades.
Overview
32
32
years of professional experience
1
1
Certification
Work History
Executive Chef
Addlestone Hebrew Academy
Charleston
07.2023 - Current
- Designed seasonal menus focusing on fresh, local ingredients for diverse residents.
- Supervised kitchen staff, providing training and guidance for culinary excellence.
- Managed food safety protocols to ensure compliance with health regulations consistently.
Executive Chef
Bishop Gadsden
Charleston
07.2016 - 07.2023
- Oversee the healthcare dining program within Bishop Gadsden.
- Communicate with residents and families all of the nutritional needs, likes, dislikes, and suggestions to build the best possible program.
- Responsible for all procurements within the program under specific budget parameters.
- Recruiting, hiring, and training of all kitchen personnel.
- Operate withing HACCP guidelines specific to state medicare licensing and the highest possible state survey standards.
Food Service Director
Eurest/Compass
Daniel Island
05.2016 - 07.2016
- Oversee the corporate dining program at Blackbaud Inc.
- Procure product to meet the needs of the program.
- Conduct weekly inventory.
- Meet with the client to plan catering within the business.
- Maintain a safe and clean environment within HACCP regulation.
Regional Executive Chef
Holiday Retirement Corp
Lake Oswego
05.2008 - 05.2016
- Currently responsible for dining and hospitality programs around the country with as many as ten assets at any given time.
- Responsible for recruiting, interviewing, training and development of Executive Chefs within the portfolio.
- Respond to resident concerns and resolve issues pertaining to the dining programs throughout the region.
- Conduct routine inspections to ensure food programs and sanitation meet or exceed company standards.
- Work with Chefs in all aspects of production, menu planning, special events and service techniques to ensure our residents consistently receive 'best in class' service.
Executive Chef
Central Grill
Summerville
05.2004 - 04.2008
- Upscale 'Southern Fusion' cuisine in an up and coming area.
- Supervise all aspects of the restaurant to include menus, wine dinners, staffing and procurement.
- Local store marketing and revenue growing concepts.
Staff Sergeant - Food Service
United States Marine Corp
Summerville
06.1993 - 04.2003
- Responsible for the providing well balanced and nutritional meals to Marines around the world in both a dining facility and combat environment.
- Responsible for the training and well being of Marines under my charge in a Marine Corps food service environment.
- Responsible for menu planning and millions of dollars in procurements to ensure a successful food operation.
Education
Certified - Culinary Arts
Marine Corps Food Service School
Jacksonville, NC, USHigh School Diploma - Culinary Arts
C.C.H.S.
Chicopee, MA, USSkills
- Project management
- Leadership/communication skills
- Product development
- Business operations organization
- New product delivery
- Client account management
- Human resources
- Budgeting expertise
- Employee relations
Certification
ServSafe Certified, 11/01/20
References
Joseph Hagman, District Chef HRC, 503-991-6223
Core Accomplishments
Named 'Regional Chef of the Year' over 27 peers, 2014
Timeline
Executive Chef
Addlestone Hebrew Academy
07.2023 - Current
Executive Chef
Bishop Gadsden
07.2016 - 07.2023
Food Service Director
Eurest/Compass
05.2016 - 07.2016
Regional Executive Chef
Holiday Retirement Corp
05.2008 - 05.2016
Executive Chef
Central Grill
05.2004 - 04.2008
Staff Sergeant - Food Service
United States Marine Corp
06.1993 - 04.2003
Certified - Culinary Arts
Marine Corps Food Service School
High School Diploma - Culinary Arts
C.C.H.S.