J Macvicar Location: Santa Rosa, CO 95403 ... ening shift. Make all sauces for station as well as cook line. Did other prep for kitchen in general too. Worked lunch and sometimes dinner also. Being seasonal I was last hired got hours cut to 6.5 per day three days a week. Looking for something with a future. And more hours. Mrs. Giesler, Salem, OR (Apr 2001 to Sept.2007) Personal Chef – this was a P.T. on the side job from my F.T. job. As the Fuller family personal chef I purchased groceries and prepared three meals a day five days a week for a family of five, three adults and two children. I also cater parties for the family and have followed directions to the T. This is a side job, only part time. Sharis Management Inc, Salem, OR (Ju ...
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J Hobart Location: Salida, CO 81201 ... ary staff, including superior leadership, coaching, and team building skills. Familiarity with a wide assortment of international cuisine with a commitment to create memorable dining experiences for every guest. Thrive in high-pressure environments with passion for food and flawless service. Additional areas of expertise include:&Ope rations Management &Guest Relations &Quality Assurance&Cr eative Menu Development &Staff Training/Develop ment &Cost Restraint&Sp ecial Event Planning &Banquet Service/Fine Dining/A La Carte &Inventory/P urchasing&Bu dgeting/P&L Management &Profit Enhancement &Safety & SanitationPROFES SIONAL EXP ...
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J Frieze Location: Durango, CO 81329 ... x # 2 Objective: Obtain a position that grants the opportunity for me to utilize my education as well as learn from others in a team building environment. Education: Ozarks Technical Community College (2004) - Associate of Culinary Arts Degree - Serve Safe Certified 2000 (Recertified 2005) Employment: Plan B Yacht, Miami Fl, Present - Cook for a staff of 12 Wilderness Trails Ranch, Durango Co, 07 - Cook for staff of 20 - Cook for 40 guests - Cook, Bake, Provisions, and Cleaning East by Southwest, Durango Co, 06-07 -Sous chef / Sushi chef - Saute, Grill, Roll Sushi, Expedite, Provisions, ...
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R Mertens Location: Denver, CO 80205 ... ationship. SKILLS Customer Service Quality Control Hospitality Hotels Restaurants Manager Shift Manager Supervisor Chef Line Cook Sous Chef Saucier Broiler Chef Breakfast Chef Pantry Chef Banquets Food Server Waiter Bartender Cashier Money Handling Cash Reconciliations Scheduling Training Hiring Firing Human Relations Ordering Purchasing Procurement Inventory Internet Email PROFESSIONAL HISTORY 2008 Chef, Food Team, Denver, CO 2006-2007 Chef, Hotel Derek, Houston , TX 2003-2005 Chef, NY Bagel Inc., Houston , TX 2003-2004 Chef, Three Tomatoes Catering, Denver , CO 2003-2004 Chef, Culi Services, Denver, CO OTH ...
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M Hunt Location: Thornton, CO 80229 ... ple EDUCATION: Johnson & Wales University- Denver, CO Associate in Science in Culinary Arts ACCOMPLISHMENTS: Recipient of Emeril's Scholarship 2007 EMPLOYMENT HISTORY: 09/07-11/07 Internship Emeril's New Orleans Fish House Las Vegas, NV 06/05-08/06 Sierra Trading Post Cheyenne, WY ADDITIONAL INFORMATION: References Available Upon Request ...
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J Yokley Location: Denver, CO 80207 ... o 5/5/08Cooking Hot & Cold foods, Catering Cimmoron Cafe at Fitsimons Aurora Co Line Cook 3/13/08 to 9/24/08Cooking Hot & Cold foods,Catering,C ashsier Levy Resturant Denver Co. Line Cook 6/6/07 to 12/8/07Cooking at various Rest. in the Pepsi Center Corporate Deli Denver Co. Line Cook 1/14/07 to 6/16/07Cooking Breakfast,prepin g lunches,making Soups,Salads.San dwiches,Catering Bank Bar&Grill Denver Co. Head Line Cook 6/4/06 to 12/12/06 Coral Room Denver Co. Head Prep Cook- Asst.Kitchen Mrg. 3/12/06 to 6/15/06 Preping all Hot&Cold foods Eve.Line Cook Famous Daves Bar B Que Denver Co Prep Cook 9/19/05 to 3/24/05Education : George Washington 333.Monaco 77-79 C.E.C. 25th Cla ...
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D Gomez Location: Pueblo, CO 81003 ... and sanitation, chef school,1973-1974 . Thirty plus years experience in all-around food service. Very knowledgeable and meticulous in overall back-of-the-hous e operations, to include cleanliness, organization, food quality output, portion control, multi-tasking and speed. Efficient in the use of various ovens, fryers, slicers, steamers, mixers, food processors and utensils. Enhanced ability to follow directions and recipes. Reliable, energetic, hard-worker. Relevant Skills and Experience Held kitchen management positions performing duties including food cost, inventory, labor cost and scheduling. Worked with a wide variety of menu's and cooking styles. Performed duties of pastry chef and s ...
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C Jacobsen Location: Cripple Creek, CO 80813 ... onal cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. Areas of Expertise Executive/Sous-C hef experience with million-dollar, upscale establishments Trained by Siosi Mavia, Mike Duluth, Terry Knotts, Joe Knowles Training and development specialist; teaching instructor Successful catering experience Maximizing kitchen productivity and staff performance Professional Experience The Pantry of Green Mountain Falls, Co. 2008- Present SOUS-CHEF Sous-Chef for restaurant serving Italian, French, and Continental cuisine.. Hire, train, and direct six cooks/chefs. Plan menu, ass ...
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A Metzger Location: Boulder, CO 80302 ... ssociates Degree in Culinary Arts 2002-2006 Flagstaff High School Flagstaff, AZ General education Culinary instruction and competition Culinary Awards: SkillsUSA, National, First Place, June 2005 SkillsUSA, State, First Place, April 2005 Mystery Basket Competition, Art Institute of Phoenix, April 2005 First Place Presentation, Second Place Overall Prostart, National, Sixth Place, April 2005 Prostart, State, First Place, March 2005 SkillsUSA, National, First Place. June 2004 SkillsUSA, State, First Place. April 2004 Prostart, National, Seve ...
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R Ribelin Location: Boulder, CO 80302 ... / Sous Chef Fine Dining Experience ? Classical & Contemporary Techniques ? Menu Design Core Competencies and Areas of Expertise Thrive in a dynamic, diverse and creative environment. Sous chef with fine dining background. Strong sauce making and butchery skills. Trained in from-scratch kitchens, as well as reliable and steady line cooking abilities. Able to teach classical and contemporary cooking techniques. Organized, clean, and able to learn, design, and institute new menus. Strong understanding of food cost control, and the need to keep fresh product. Food Cost Analysis Highly Organized Quality Conscious Attention to Detail Creative Training Sauce Making Butchery ...
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