James Bright
ac4s3f@r.postjobfree.com - 202-***-****
I am experienced in overseeing food production and preparation, examining quality and portion sizes to ensure food cost is met at all times, dishes are prepared and garnished correctly, and ensuring that quality culinary dishes are served in a timely matter. I have experience in modifying and creating new menus as needed. Skilled in identifying and resolving problems quickly and efficiently, maintaining a level head, and delegating many kitchen tasks simultaneously. Proven ability to maximize the productivity of the kitchen staff and maintain high work and safety standards. I am also experienced in performing administrative duties, to include maintaining inventory, ordering supplies, conducting cost analysis, adhering to appropriate guidelines, regulations, and preparing shift reports. I am a hardworking, self-motivated with proven record of responsibility and dedication. I have shown to be equally effective working independently and in a team environment. Excellent communication skills, work well with people at all levels, comfortable leading, collaborating, and training. Proven supervisory skills to maintain integrity in the kitchen, motivate employees, and monitor activities to ensure health and safety standards are encouraged and maintained. I will represent my employer in a professional manner and maintain that quality and professionalism from my staff whom I supervise.
WORK EXPERIENCE
Sous Chef Silver Spring, MD
Erickson Living (Riderwood Community) 12/15 - Present
Responsible for ensuring the efficiency quality and production of all food items, to include receiving, storage and sanitation.
In charge of all culinary functions in the chef’s absence, to include, staffing, food production, utility and kitchen sanitation.
Maintains the Erickson Living philosophy and Vision statement.
Manages daily kitchen production and food Preparation for on-time service of resident meals.
Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, temperature control, taste, consistency, diet restrictions (therapeutic and consistency when applicable) and portion control, utilizing production forecast.
Supervises proper presentation of all food items and to provide maximum appeal and freshness.
Provides supervision for, scheduling, training, and discipline of all culinary, and utility staffs. Maintains effective communication with managers, fellow supervisors, subordinates and all other coworkers.
Supervises organization and sanitation of dining rooms, kitchen, storage areas and loading dock.
Supervises opening and closing of food service operation in the absence of the Chef.
Ensures they and all staff work safely, consistently using designated safety equipment (personal protective equipment- PPE).
Sous Chef Washington, DC
Guckenheimer 05/15 – 11/15
Assisted the Chef in the daily operations of NPR to include recipe compliance, food quality, menu development, and food production
Prepared two (2) meals daily for NPR employees and invited guests
Assisted Chef with daily specials and on site catering
Responsible for inventory and purchasing and ensuring food/safety
Maintain records to comply with company, government, and accrediting agency standards
Trained with staff ensure smooth kitchen operations
Food Production Manager/Executive Chef Washington, DC/Cheverly, MD
Sodexo 02/14 – 05/15
Manage daily culinary operations including recipe compliance, food quality, menu development, and food
production
Responsible for patient dining, café, and catering services
Responsible for budgeting, inventory and purchasing, containing food/labor costs, and ensuring food/safety
compliance
Supervised and train 45 union hourly associates in proper culinary techniques, special presentation, and
customer service
Maintain records to comply with company, government, and accrediting agency standards
Sous Chef Washington DC
Aramark 05/13 – 2/14
Manage culinary productions of university students, athletes, Jesuit House personal
and the University’s (5) other food outlets
Responsible for onsite catering and the university’s sports banquets and functions
Supervised and train 75 union hourly associates in proper culinary techniques, special presentation, and
customer service
Managed the University’s culinary operations during summer camps, semester breaks
Maintain all records that comply with company, government, and accrediting agency standards
Developed/managed programs to reduce food/labor costs
Sous Chef Hanover, MD
Maryland Live Casino 6/12 -2/13
Manage daily culinary operations including recipe compliance, food quality, menu development, and food
production
Cooked, carved meat for demonstrations, prepared new dishes, sauces and garnishes
Developed/managed programs to reduce food/labor costs
Supervised 65 employees including scheduling, hiring and training
II Cook & Lead Supervisor Washington, DC
Providence Hospital 3/11 to 5/12
Prepared patient/cafeteria/banquet meals and menu descriptions
Coordinated opening/closing procedures for the kitchen
Maintained health/sanitation standards and food/labor costs
Sous Chef / Lead Cook Washington, DC
Holiday Inn Georgetown 9/10 to 2/11
Responsible for coordinating all banquet food orders
Attended daily BEO meetings; monitored food and labor costs
Liaison to managers and other department heads; trained staff
Head Chef in charge of Production Washington, DC
Nutrition INC 9/09 to 9/10
Planned and prepared 10,000 - 15,000 meals daily
Responsible for menus, cooking procedures, recipes, inventory and purchasing;
Supervised five employees
Lead Supervisor & Head Cook College Park, MD
IKEA Furniture Stores 5/08 – 9/09
Planned and prepared meals for cafeteria guests and staff
Head Supervisor/ Lead Cook Ft. Myers, FL
Sanibel Harbour Resort & Spa 6/06 – 8/07
Worked in the Banquet section under the Banquet Chef
Worked line (sauté and broiler) and pantry
Worked in all of the resort's nine fine dining restaurants
Volunteer/Teaching Experience- Chef Instructor Silver Spring, MD
Amazing Grace Culinary and Etiquette Program 03/13 to Present
Teach social and leadership skills through the art form of culinary and etiquette to neighborhood youth ages
12 – 17 years of age.
Exposing youth to culinary and etiquette techniques
Teaching food safety and sanitation in the kitchen environment
Teaching fresh food selection and nutrition to encourage healthy eating patterns
Displayed learned cooking skills and food preparation to introduce culinary art as a potential career choice.
EDUCATION
Pennsylvania Culinary Institute Pittsburgh, PA
Associate Degree in Culinary Arts October 2006