Jesse Moreno
About Jesse Moreno
Jesse Moreno is a Food Fanatics Chef at US Foods, where he has worked since 2016, bringing over 15 years of culinary experience. He specializes in operational transformation and menu development, focusing on efficiency and guest satisfaction.
Work at US Foods
Jesse Moreno has been serving as a Food Fanatics Chef at US Foods since 2016. Based in the Las Vegas, Nevada area, he has spent eight years in this role, focusing on enhancing culinary offerings and operational efficiencies. Prior to this position, he worked as a Corporate Chef Consultant at US Foods from 2017 to 2020, where he contributed to various culinary initiatives and operational strategies.
Culinary Experience
With over 15 years in the culinary industry, Jesse Moreno has held various significant roles. He was the Executive Chef at MGM Grand Hotel & Casino Las Vegas from 2011 to 2016, overseeing high-end dining operations. His experience also includes serving as Executive Sous Chef at Club at Cordillera from 2002 to 2006 and as Executive Chef at Sundance Mountain Resort from 2008 to 2010. Additionally, he worked with ThinkFoodGroup as Executive Chef at Jaleo in Las Vegas for six months in 2010.
Education and Expertise
Jesse Moreno studied Culinary Arts and Chef Training at the California School of Culinary Arts/Le Cordon Bleu, where he earned an Associate of Arts degree. His educational background complements his extensive practical experience in the culinary field, focusing on operational transformation and modern gastronomy.
Leadership and Management Skills
Jesse Moreno is recognized for his leadership abilities and mentorship within the culinary industry. He emphasizes the importance of an inclusive culture that fosters communication and consistency among kitchen staff. His approach to management includes restructuring operating procedures and optimizing kitchen layouts to enhance efficiency and reduce waste while managing labor costs effectively.
Achievements in Culinary Operations
Throughout his career, Jesse Moreno has been known for translating corporate and brand goals into successful culinary operations. He develops and manages diverse menus aimed at exceeding guest expectations and measures success by the achievements of his team. His focus on creating memorable guest experiences and superior hospitality service has been a hallmark of his professional journey.