Meet HTIM Graduate: Nickolas Stoneham

Employer: JJK North Corporation at the El-Bo Inn
Title: Corporate Executive Chef
Date of HTIM course completion: March 2024
Location: Onaway, MI

Why did you want to enroll in the HTIM business management course?
I was excited to enroll in this program because I’m looking to further my knowledge in the restaurant and hospitality industry. I recently have been promoted to Executive Chef and I am looking forward to using this program to compliment my culinary skills with the management and financial educational opportunities I will learn from this program, that will enhance my overall professional career.

How will this help you step up in your career?
This program has already helped my career immensely in demonstrating how to properly manage and train along with food and labor cost management.
 
What advice do you have for others in the hospitality industry who are looking for ways to grow their career?
Regardless of your culinary level of experience I would tell people, everyone in the food and hospitality industry, that this program is exceptionally helpful, and you will gain additional skills, knowledge and insight. This program does an exceptional job deep diving and breaking down the ins and outs of food and labor cost management. It teaches you how to calculate and control these variables. You receive ServSafe Managers Certificate which is invaluable. This course also provides the opportunity to get trained to become a Certified Guest Service Professional.

What was your favorite part of the HTIM business management course?
My favorite part of this program was definitely the food and labor cost management training.
 
How long have you been working in the industry?
I have been working in the Food and Hospitality Industry for 19 years. I am currently a Corporate Executive Chef for JJK North Corporation which is owned by Jeff and Tiffiny Kemske. They are the best owners I've ever had the pleasure to work for. We currently operate in one location in Atlanta, Michigan called The El-Bo Inn and we are in the process of securing another location in Luzerne, Michigan called Ma Deeter's. I oversee operations at El-Bo Inn and in the future, I am looking forward to expanding my management at both locations. My current responsibilities are, but not limited to hiring, training, food waste, cost control and overall management of all the back of the house employees. I design and create menus, specials, cooking processes and train the team on all aspects of production. This also includes food preparation, safe food controls, sanitization processes and procedures all the way through to plating presentations to reach the end customer. I started out with this company as a line cook and through training and dedication to my company, team, and community I have become Corporate Executive Chef.
 
What was your first job in hospitality? How did you get into this industry?
My first job in the Hospitality industry was as a dish washer for a restaurant. I always looked up to my old brother Jeff and I wanted to become a cook like him. He got me a job when I was 16 years old, and I haven't looked back since. I've dedicated my life to this industry, and each day still holds surprises and I keep learning each day.
 
Interesting and fun fact:
My favorite food is Italian. It's my dream to one day visit Italy and learn from the locals about Italian food. I love trying new foods and restaurants. 
 
Final thoughts:
I wanted to take this program to learn more about my profession and in my 19 years of culinary experience it did not disappoint me. It's a very good program and no matter what your experience level is and you will gain additional knowledge from this program that is worth your time.

Learn more about HTIM Hospitality Business Management Course

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