Jordan Bayles, 32, CDM-CFPP, WSA, DRA

Education:
The Culinary Institute of
America
Assoc. Degree in Occupational
Studies
Culinary Arts

Hyde Park, NY
Contact:
8083 E. Red Fox Avenue
Terre Haute, IN 47803
Jordan.Bayles@gmail.com
812-249-8293

Education:
Indiana State University
BS Candidate
Adult Career Education
Terre Haute, IN

Work Experience:
June 2014-Present

Assistant General Manager, Drury Inn/Pear Tree Inn; Terre

Haute, IN
Manage operations of two hotels with a total of 215 guest rooms and 65 team members. Manage accounts
payable and accounts receivable, ordering food and beverage items, daily payroll, variable labor targets,
hiring, and training. Manage room inventory, inspect housekeeping and maintenance operations, and manage
guest and employee satisfaction results.
February 2011-June 2014

Executive Chef I, Sodexo, Indiana State University; Terre

Haute, IN
Direct all culinary aspects of the catering department and upscale buffet restaurant for a 13,000 student state
university with multiple banquets per day ranging from 3 to 1,040 people. Creates catering and restaurant
menus. Weekly scheduling and payroll responsibilities for 15 FTE. Manage to food cost and SPLH Budgets.
Created catering Facebook page. Hiring, evaluating, payroll and disciplinary responsibilities. Teach ServSafe
classes. Instituted several programs for increased usage of the Sodexo Better Tomorrow Plan. District
Sustainability Champion. Build relationships between Sodexo ISU and the local community through several
events. Selected as 1 of 20 Sodexo North America managers to work the 2012 London Summer Olympics.
Circuit of the Americas Opening Team for Formula One U.S. Grand Prix 2012. Assisted the University of
Arkansas for opening 2013 football game.
December 2009-February 2011

Food & Beverage Director, Westminster Village; Terre Haute,

IN
Directed overall Food & Beverage services for a Continuing Care Retirement Community consisting of 20
Duplexes, 193 Independent Living Apartments, 38 Assisted Living Apartments, 74 Skilled Nursing Beds.
Manage 37.25FTE including 3 managers. Process payroll weekly, handled disciplinary matters, hiring, and
evaluations. Directed FOH & BOH Training. Worked with suppliers to increase profit margins, rebates, and
corporate compliance. Lead sanitation throughout department. Ongoing communication with Resident clientele
through monthly meetings and daily dining observation and interaction. Lead culinary operation through daily
specials, always available menus for four venues (6 dining rooms), and monthly events.
July 2008-December 2009

Food Production Manager, Sodexo, Terre Haute Regional

Hospital; Terre Haute, IN
Manage 32 employees. Increased sanitation compliance, reduced inventory and maintained budget
compliance, managed to labor targets, directly controlled purchasing and procurement with a 96% corporate
compliance rate. Instituted new programs to improve customer satisfaction, community involvement, and
sustainability. Constantly sought ways to control costs without compromising product integrity. Increased
employee satisfaction over previous year company high. Directed training, scheduling, counseling and
discipline, maintained records and logs, retail oversight.
June 2006-July 2008
Line Cook, The Country Club of Terre Haute; Terre
Haute, IN
Cooked, prepared and plated a la carte, banquet and special events for a 1,700 member private club.
January 2007-May 2007
CIA Externship, The American Club; Hong Kong, HKSAR
Peoples Republic of China
Garde Manger, Hot Line, Pastry, Chinese and Indian kitchens as well as butcher shop in two locations of a 2,700
member club with fine dining, casual dining, bars and banquets.

May 2005-May 2006

Deli Cook, Baeslers Market; Terre Haute, IN
Assisted in training employees to company standards. Stocked and priced merchandise. Prepared orders to
customer specifications for retail as well as off-site events. Prepared hot foods as well as cold salads,
sandwiches, and desserts. Assisted customers throughout retail areas.
April 2004-February 2005
Corporate Certified FOH & BOH Trainer, IHOP; Terre
Haute IN
Trained new employees in accordance with Corporate Standard Operating Procedures for the front and back of
the house. Cooked, served, and assisted in other areas as needed.
January 2003-February 2005
Supply Specialist, Army National Guard, 38th ID, 38th
MSB, A Co., Terre Haute, IN
PFC/E-3. Inventoried and maintained all government owned items possessed by the company.
Organizations & Certifications:
World Assn. of Chefs Societies: Member
Federation of Dining Room Professionals:
Lifetime
Member
American Culinary Federation: Professional Member
Certified Associate Wine Steward, Certified Dining
Room Associate
Assn. of Nutrition & Foodservice Professionals: Certified Member
Freemasonry: Trustee, Terre Haute Lodge
No. 19
Certified Dietary Manager, Certified Food Protection Professional
Shriners International: Member, Zorah
Shrine
NRAEF:
ServSafe Certified Instructor & Primary Proctor
Ancient
Accepted
Scottish
Rite:
Member,
Valley
of
Terre
Haute
Sustainability Fellow: Indiana State University
Terre Haute Young Leaders: Member
Healthcare Caterers International: Member
Wisconsin
Milk
Marketing
Bd.:
Cheesecyclopedia Certification