John Schmitz Jr., Cec
About John Schmitz Jr., Cec
John Schmitz Jr. serves as the Eastern Divisional Chef at Oak View Group and has held various leadership roles within the American Culinary Federation. He has extensive experience in culinary operations, event management, and budget optimization, supported by degrees in Culinary Arts and Political Science.
Current Role at Oak View Group
John Schmitz Jr. serves as the Eastern Divisional Chef at Oak View Group since 2023. In this role, he operates remotely and oversees culinary operations across various venues. His responsibilities include managing large-scale events and ensuring that culinary services align with client expectations and operational models.
Previous Experience at Oak View Group
Prior to his current position, John Schmitz Jr. worked as the Executive Chef at Oak View Group from 2014 to 2023. During his tenure at the Daytona Beach Ocean Center, he managed culinary operations for large events and implemented innovative strategies to enhance service delivery and client satisfaction.
Leadership at American Culinary Federation
John Schmitz Jr. has held significant leadership roles within the American Culinary Federation. He served as Vice President for the Mid-Florida East Coast Chapter from 2021 to 2023 and currently holds the position of President since 2023. His leadership focuses on enhancing the culinary profession and fostering collaboration among culinary professionals.
Educational Background
John Schmitz Jr. studied at The Culinary Institute of America, where he earned an Associate's degree in Culinary Arts/Chef Training. He also attended the University at Albany, SUNY, obtaining a Bachelor of Science in Political Science and Government. His educational background supports his expertise in culinary management and organizational leadership.
Culinary Achievements and Innovations
Throughout his career, John Schmitz Jr. has implemented several innovative practices in culinary management. He developed a 'one shot' approach to inventory management that increased client profits by over 50% in 2021. He has also successfully managed culinary operations for large-scale events, transforming the foodservice department's culture through data-driven decision-making.