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Staff Cook

Washington, District of Columbia, United States
16 per hour
February 22, 2018

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Washington, DC *****


John W. A. Gross

*** ******* ***., **

Objective Statement

Seeking a Cook position where I can apply my professional experience in planning and cooking gourmet meals in a variety of fast-paced, customer-oriented environments. Employment History

Cook/Supervisor February 2013 – September 2014

Deanwood Rehabilitation & Wellness Center (Washington, DC)

● Served meals to both patients and staff, including patients with special diets, such as low sodium, gluten free, low sugar, etc.

● Supervised the night team, ensuring that the patients with special diets had their needs met.

● Catered special events for both staff and patients. Cook September 2012 – February 2013

Washington Plaza Hotel (Washington, D.C.)

● Cooked breakfast for hotel guests.

● Catered monthly employee luncheons.

Chief Cook September 2011 – September 2012

Service Source/Sodexo (Washington, D.C.)

● Cooked breakfast and lunch for United States Marines, typically serving 250 men and women per day.

● Supervise staff, ensuring that meals were prepared according to recipes. Banquet Cook November 2010 – March 2011

Famers and Fishers Restaurant (Washington, D.C.)

● Prepared banquets for large parties and engagements for 50-100 guests.

● Prepared brunch on weekends, often serving up to 150 guests a day.

● Prepared meats and vegetables for the restaurant line cooks. Cook II June 2008 – December 2009

Providence Hospital (Washington, D.C.)

● Served meals to patients and staff, including large special events.

● Served as lead cook as needed.

● Ensured food was cooked and recorded to proper temperatures according to recipes.

● Utilized proper handling techniques to reduce waste and minimize costs.

● Maintained the kitchen in a clean and organized manner. Cook/Team Leader September 2006 – April 2007

Department of Transportation/Sodexo (Washington, D.C.)

● Supervised a team of five line cooks.

● Prepared meals for patrons and staff, including catering various special events. Cook II April 2003 – April 2005

International Trade Events Management/TCMA (Washington, D.C.)

● Developed and implemented new menus and ensured meal quality and guest satisfaction

● Prepared a variety of meals (e.g., salads, sauces, desserts, and baked goods) according to recipes for employees and guests of the Supreme Court of the Unites States.

● Cleaned food preparation areas, cooking surfaces, and utensils.

● Practiced proper food handling procedures while adhering to government food safety and health regulations.

Other Chef/Catering Experience:

Prep Cook II ESPN Zone (Washington, DC) February 2000 – April 2003 AM Line Cook Fado’s Irish Pub (Washington, DC) April 1998 – January 2000 Education and Training

● ServSafe Certificate (National Restaurant Association) 2011

● Food Protection Managers Certificate (US Supreme Court) 2007

● Carpentry (Job Corps) 1975

References Available on Request

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