Jeremiah Wilson

* ******** ** *** **

Fairfield, OH 45014

210-***-****

acvuk7@r.postjobfree.com

Objective

I am a driven and dedicated worker looking to join a company with which I can further my career and culinary knowledge. I have been in the restaurant industry for over ten years and have an understanding of both Front and Back of House. I have been in a supervisory role most of my total employment, and have recently taken on a Sous Chef position. I am looking to further my management experience in a place more suited to my skills and work ethic.

EXPERIENCE

Sous Chef, TPC River’s Bend

Maineville, OH 2015-Present

Summary

●Assist with ordering

●Give staff direction and training

●Assist with menu writing

●Assist control labor and food cost

●Assist with inventory

Chef de Partie, Citrus-Hotel Valencia

San Antonio, TX 2014-2015

Summary

●Fine dining setting

●Breakfast/lunch shift

●Scratch kitchen

●Chef driven

●High volume production

Line Cook, Tre Trattoria-Jason Dady Restaurant Group

San Antonio, TX 2011-Present

Summary

●Casual to fine dining atmosphere

●High volume, fast pace while maintaining extremely high quality

●Working with aiolis, crèmes, stocks, soups, vinaigrettes

●A lot of working with braising meats

Line Cook, Ruth’s Chris Steakhouse

San Antonio, TX 2010-2012

Summary

●Act as supervisor two days a week in absence of Sous Chef

●Take daily inventory of meat and seafood

●Place produce, meat and seafood order in absence of Sous Chef

●High volume production

●Be able to handle banquets of up to two hundred

Line Cook/Trainer, Joe’s Crab Shack

San Antonio, TX 2000-2011

Summary

●Unofficial assistant to kitchen manager

●Complete morning prep in timely and efficient manner

●Help control food and waste cost

●Be able to work alone, aiding in labor cost

●Train new hires, including managers

●Plan monthly deep cleans

Bartender, Sushi Zushi

San Antonio, TX 2009-2010

Summary

●Bartender

●In charge of weekly inventory

●Responsible for weekly beer/liquor/wine ordering

●High volume production of drinks for the bar and restaurant under strict time constraints

Kitchen Leader, Johnny Carino’s Italian

San Antonio, TX 2003-2005

Summary

●Official title-Unit Training Coordinator

●Oversaw basic aspects of everyday operations

●Supervised all trainers and training of new hires, including managers

●Wrote training schedules

●Responsible for helping watch food cost, waste, and portion control

●Keep trainer certifications current

●Organize deep clean

EDUCATION

Tom C Clark High School

1998-2002

Completed high school with a 3.6 GPA while still working forty hours a week. All basic courses plus two years of Spanish, however, I am not fluent. I was also in JROTC all four years, the last of which was spent as a top commanding officer. I was also a commander of the competition drill team.

SKILLS

●Very used to fast and high production work

●Understanding of basic aspects of management

●Very good multitasking and organizational skills

●Basic familiarity with Spanish

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