CHEF / MANAGER
Resume:
William R. Jacobus
Saint Charles, Illinois 60174
*******.*.*******@*****.***
OBJECTIVE :
To obtain a position in the culinary field utilizing my knowledge and 10+ years of
experience to manage a team in a professional, rewarding, guest-focused environment.
KITCHEN MANAGER / SOUS CHEF :
Professional Experience in Business and Culinary Arts as follows:
Menu Design Staff Management Revenue Growth
Inventory Control Customer Service Cost Reduction
Kitchen Management Purchasing Micros POS and ALOHA
Microsoft Office Superior Work Ethic Positive Attitude
Asian, Italian, Steakhouse, Contemporary American & Gastro Pub faire
EXPERIENCE :
(2/2011 - 4/2011) The Office-Dining and Spirits, Saint Charles, IL
Sous Chef
Assisted in multi-task levels of responsibility with minimal direction or
supervision. Provided team leadership and development. Improved
ticket times by half (from 20 to 10 minutes) and reduced labor costs by
more than 5% (14.13% to 8.46%) while still maintaining the highest quality
gastro pub faire.
(1/2009 - 12/2010) Twelfth Night Catering LLC:
Porters Pub at Bowes Creek Country Club, Elgin, IL
Executive Chef
Solely responsible for the development of the kitchen in a new country
club restaurant. Hired and trained kitchen staff, ordered equipment,
designed and created all documents including menu, recipes, order
guides, and shift sheets. Oversaw the day-to-day operations of the
kitchen, bar, halfway house, special events and banquet planning.
Walleye Grill, Huntley, IL
Kitchen Manager
Supervised the day-to-day operations of the back of the house.
Managed and motivated staff to create exceptional quality food in an
efficient manner.
Barley House, Algonquin, IL
Sous Chef
Responsible for food ordering, scheduling, inventory, staff training, high
levels of sanitation, cleanliness and food quality.
(9/2007 - 10/2008) The Onion Pub and Brewery, Lake Barrington, IL
Sous Chef
Executed the menu with high attention to detail. Responsible for the
ordering and inventory of food items, maintaining sanitation, and staff
training and scheduling.
(6/2005 – 8/2007) P.F. Chang's China Bistro, Orlando, FL
Line Cook
Accomplished as a pantry, prep and wok cook. Disciplined in knife skills
and popular Asian cuisine.
(10/2004 - 10/2005) Cheesecake Factory, Orlando, FL
Line Cook
Proved capable to execute a large, diverse menu of made-from-scratch
entrées in a fast-paced, service-minded environment.
(7/2004 - 10/2004) The Crow’s Nest Inn and Restaurant, Montauk, NY
Culinary School Externship – Line Cook
(4/2004 - 7/2004) Sheraton Maui Resort and Spa, Maui, HI
Culinary School Externship – Line Cook
EDUCATION :
Associate of Applied Science in Culinary Arts, 2004
Orlando Culinary Academy, Le Cordon Bleu North America: Orlando, FL
Awarded Le Cordon Bleu Diplome D’Art Culinaire
Dean’s List
Magna Cum Laude
Cumulative GPA: 3.83
High School Diploma, 1999
Maynard Evans High School, Orlando, FL
REFERENCES :
Andrew Shedden
Sous Chef of Café Ba Ba Reeba, 847-***-****
Former Executive Chef of Porter’s Pub, Barley House
& Walleye Grill
Heather Weaver General Manager of Porter’s Pub 847-***-****
Brian Jason Owner of Twelfth Night Catering 847-***-****
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