Jonathan Boyd possesses extensive experience in the culinary industry, having held various roles from Lead Line Cook to Executive Chef across multiple establishments. Notable positions include Food and Beverage Director and Executive Chef at ClubCorp, Executive Chef at Harveys Restaurant and The Westin Jackson, and Executive Chef Brands Specialist at Performance Foodservice. Boyd is proficient in overseeing kitchen operations, menu development, staff training, and managing food and labor costs. Additionally, Boyd holds a Bachelor of Science in Culinary Management from the Art Institute of Atlanta, further underscoring a strong foundation in culinary practices and business management.
This person is not in the org chart
This person is not in any teams
This person is not in any offices