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JC

Jay Cedrone

Executive Chef at Unidine Corp
Intro Book
Seasoned hospitality executive with 40+ years of experience in restaurant management and cuisine.
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Location
Adamstown, Maryland, United States, US
Skills
  • Restaurants
  • Menu Development
  • Cuisine
  • Restaurant Management
  • Banquets
  • Show all
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Bio

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Jay Cedrone is a seasoned hospitality executive with 40+ years of experience in restaurant management, menu development, and cuisine. He has led successful restaurants, managed teams, and generated significant revenue. He holds a degree from The Culinary Institute of America.

Experience

  • Unidine Corp
    • Executive Chef
      • Jun 2013 - Present

  • The Lakeview Inn Motel, Restaurant & Function Facility
    • Chef/Owner
      • Jan 1993 - Jun 2012

      Ran successful 17-room motel that includes restaurant with seating capacity for 150 and 250 seat banquet facility Built strong, loyal team of 45Generated $2 million in sales in very seasonal community (oldest summer resort in America)Achieved financial objectives

  • Lafayette House Restaurant
    • General Manager/Consultant
      • Jan 1992 - Jan 1993

      Supervised staff of 30Responsible for all phases of restaurant facilityHire and Train new employees

  • Hinsdale Race Track
    • Executive Chef
      • Jan 1989 - Jan 1992

      Responsible for 3 Dining Rooms & 5 Fast Food StandsRecruited & Hired New Staff of 20 EmployeesGenerated 2.5 Million in Revenues

  • Creative Gourmets, Ltd
    • Senior Chef
      • Jan 1986 - Jan 1989

      Responsible for food services for over 500 guests at Plymouth PlantationSupervised staff of 20Generated over $2.5 million in annual salesDesigned and replicated preparation and service of 17th century cuisine

  • Sea Garden Beach & Tennis Resort
    • Executive Chef
      • 1983 - 1986

      Included layout and design of this oceanfront property after fire destroyed property

  • Kaelbel Wholesale, Inc
    • Floor Manager
      • Jan 1983 - Jan 1984

      Worked simultaneously with the Sea Garden Beach assignment Specialized in seafood aspect of family-owned enterprise.

  • Omni International Hotels & Yachting Center
    • Executive Sous Chef
      • Jan 1981 - Jan 1983

      Responsible for three restaurant operation involving 1500 guestsManaged staff, shift scheduling and supervisionSupervised and reviewed product as to preparation, cost, quality, portion control, inventory, menus and recipes

  • Fisherman Restaurant
    • Executive Chef
      • Jan 1974 - Jan 1981

      Developed standard recipes for dishes to ensure control and uniformity for quality and tastePurchasing Staff training and supervision

Education

  • The Culinary Institute of America

Suggested Services

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Industry Focus. “Hospitality”

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