Jesse Wood

**** * ******* ****, *******, AZ *****

Phone 480-***-****

abjgnu@r.postjobfree.com

Overview To obtain a position which will utilize thirteen years of professional

cooking and kitchen management experience.

Professional Desert Mountain, Scottsdale, AZ 2009 – 2010

Experience SOUS-CHEF APACHE RESTAURANT

Sous-Chef in a modern American steakhouse located in a private

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country club with nightly revenue ranging from $6,000 to $15,000.

Direct up to fifteen cooks and stewards on a daily basis to ensure a

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world class experience.

Proficient with Food Track program. Maintain inventory, food costs,

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price points, sales tracking and menu development. Utilization of

central purchasing agent.

Manage labor costs within pre-set budget.

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Responsible for development of private catering events ranging from

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10 to 120 guests.

The Glacier Club, Durango, CO 2005 – 2009

EXECUTIVE SOUS-CHEF

Executive Sous-Chef for private country club restaurant serving

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international and continental cuisine with an emphasis on nutrition.

Hire, train, and direct two chefs, six cooks and steward department.

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Menu development using seasonal organic ingredients.

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Regulate food and labor costs while consistently demonstrating

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culinary techniques preparing safe, nutritious and appetizing food.

Primary contact in charge of purchasing from all vendors.

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The Fairmont Princess Resort, Scottsdale, AZ 2004 – 2005

AAA rated Five Diamond Resort

BAKER 2

Supplied multiple outlets in five-diamond resort with scratch breads,

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pastries, muffins, batter and other raw dough.

Shared in the development of a rotating menu and contributed

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innovative ideas for a first-class Sunday brunch.

Excelled in meeting the published standards of a five-diamond resort.

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Grana Bread Company, Basalt, CO 2002 – 2004

BAKER / PASTRY CHEF

Responsible for the scaling, mixing and shaping of lean and rich dough

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including croissants, Danish, cinnamon rolls and artisan breads.

Gained valuable knowledge of cakes, pies, tortes and other desserts

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under Executive Pastry Chef.

California Culinary Academy, San Francisco, CA 2001 – 2002

CHEF INSTRUCTOR

Developed and organized daily lesson plans for the skill lab portion of

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the curriculum set forth by the California Culinary Academy.

Responsible for managing a 32 student class including purchasing of

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product on a daily basis, teaching knife skills and basic cooking

techniques of proteins, vegetables and starches.

Certified to teach Nutrition for Food Service and Culinary

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Professionals by the National Restaurant Association and the HACCP

class Safety and Sanitation.

The American Tasting Institute, San Francisco, CA 2000 – 2001

DIRECTOR OF CULINARY

Developed, organized and promoted culinary trade shows in Las

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Vegas, New York and San Francisco.

Managed, coordinated and prepared food for blind-taste judging.

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Education & School of Culinary Arts, Art Institute of Phoenix, Phoenix, Arizona

Certifications Graduate: Associate of Applied Science 1998

Certified Executive Chef (CEC), American Culinary Federation 2009

Areas of Expertise Certified Executive Chef

Specialist in traditional American, French, Italian & Thai Fusion Cuisine

Experience in scratch bread and pastry production

Proficiency in catering and private dining events

Maximize staff performance and kitchen productivity

Training and development specialist; teaching instructor

References & Supporting Documentation Furnished Upon Request

Contact this candidate