James (Jamie) Notman

Seattle, Washington *****

206-***-****

abjqac@r.postjobfree.com

OBJECTIVE: Experienced Kitchen Manager with extensive experience looking

for a position that will offer stability and an opportunity to serve the

community

SKILLS SUMMARY

- Over 30 year's progressive experience in food service including

kitchen management, saut , broiler, pantry and scratch baking

- Proven ability to maintain high standards in food preparation and

presentation

- Outstanding experience in menu planning, food ordering and record

keeping

- Expertise in cost control

- Reliable and able to work independently or as a team member

- Knowledge of proper sanitation techniques

- Possess Current Washington food handlers permit

WORK HISTORY:

Cook

Northwest Center for Child Development, Seattle, Washington July 2008-

July2010

Developed menus and prepared 460 vegetarian meals daily.

Created choices using American, Middle Eastern, Indian, Italian, Mexican

and Asian cuisines while using a rotating 6-week menu. Baked fresh bread

including pita, focaccia, French bread, rolls and muffins. Introduced

innovative ways to incorporate more fresh vegetables and fruits into the

diet plan. Provided nutritional information for participant families.

Addressed food allergies using appetizing substitutes. Monitored and

adhered to a strict budget. Responsible for all ordering and inventorying

of supplies.

Relief Cook

Bay View Manor, Retirement Community, Seattle, Washington

February 2008-July2008

Prepared meals in a up-scale fine dining retirement community setting,

serving 340 residents and 50-child daycare daily. Worked all stations in

the kitchen including: Line cook, Prep cook and Pantry person. Made quick

breads soups, and desserts. Prepped for all aspects of dinner, lunch and

breakfast as well as preparing menu items to order. Prepared specialty

diets such as purees and soft Foods daily. Used slicers, buffalo choppers,

robocoups and mixers for food preparation.

Chef/Kitchen Manager

Beta Theta PI, Seattle, Washington

1998-2007

Created lunch/dinner menu for 95 residents. Baked specialty breads such as

French bread, dinner rolls, naan, and sour dough. Cooked to order

items such as sandwiches,

James R. Notman

steaks, seafood, hamburgers, omelets and saut s. Prepared

roasted meats, stir fries, casseroles, potatoes, pasta, and rice

dishes, fresh steamed and roasted vegetables. Made desserts such as

cakes, pies, cookies, brownies and puddings. Ordered and stored all

food products using proper rotation methods. Kept monthly food costs

within budgeted amount of $10,000 dollars. Maintained a high level of

sanitation and instructed volunteers on proper sanitation techniques.

Chef

Zeta Psi Fraternity, Seattle, WA 1993-

1998

Planned menus and recipes for lunch and dinner for 192 meals daily. Managed

a budget of $10,000 dollars a month never coming over the limit without

compromising the quality or quantity of the meals served. Made fresh baked

goods from scratch. Cooked food to order at lunchtime. Maintained a high

level of sanitation in the kitchen and storeroom.

Received numerous accolades for annual Founders day banquet and other

special events.

Other work experience

Puget Sound mycological Society annual wild mushroom show 2010

Coordinated all cooks, food products and equipment for mushroom cooking

demonstrations for both Saturday and Sunday of the show.

Catering by Phyllis 2000

Onsite catering events

KTCS TV 1987-88

On site caterings

Flapper Alley 1988

Line Cook

Diet Therapy Specialist Education: Culinary Arts

Certificate

United States Air Force 1973-1985 South

Seattle Community College

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