Line Cook Sous Chef

Jason Queen

* ****** ****** · Roxbury MA ***** · 857-***-**** ad5ul8@r.postjobfree.com

CULINARY PROFESSIONAL

● Worked with large volume kitchen equipment (e.g. steamers, tilt skillet, fryolators, and steam

kettle).

● Experienced with large batch cooking utilizing classical and modern cooking techniques.

● Created stocks, soups, sauces, and dressing from scratch.

● Proficient with knife skills such as classical cuts, safety, and equipment care.

● Frequent roles in team supervision and menu planning exercises.

● Conscientious in following through on commitments and deadlines, work with minimal

supervision and willing to assist others.

● Solid organization and problem solving skills, team player and self-motivated.

EXPERIENCE

● Directed a team of workshop participants preparing mystery basket menus in team building

activities.

● Directed efforts planning, organizing, and preparing food for “family meal” for incoming

NECAT class lunches.

● Prepared, set and served a variety of hors d’ouevres and a dinner for the Culinary Advisory

Board Meeting with the Spinazolla Foundation.

● Acted as sous chef to a NECAT orange hat for his tasting demonstration at NECAT’s World

Cuisine event marking the completion of the 11-week kitchen working experience by

NECAT students.

● Volunteered at The Women’s Lunch Place. My duties included preparing for breakfast and

lunch and organized food in the chiller to minimize spoilage.

EMPLOYMENT

Aramark Fisher College September 2018 to present Line cook. Prepare orders for students on the grill.

New England Aquarium Catering Summer 2016 Line cook

BG Events and Catering, Allston MA 2013 to 2014 Design setup and food prep

Kimberly’s Wardrobe, Saugus MA 2011 to 2013 Sales representative

Fresh City, Newton MA 2011 Line cook

Bonadino’s, Revere MA 2006 to 2010 Prep and sauté cook

EDUCATION

New England Center for Arts and Technology - NECAT, Boston, MA June 2016 NECAT Certified Culinarian

Diploma – Advanced Standing

A comprehensive 28-week diploma program in Culinary Arts Education covering sanitation, nutrition, math,

advanced cooking techniques, baking, and volume food production.

Benjamin Franklin Institute, Boston MA 2009 to 2010 Course work toward an HVAC Certificate

Holden High School, Charlestown MA 1996 High School Diploma

Contact this candidate