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Customer Service Food

Washington, DC
March 14, 2018

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James Bright - 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.


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


Responsible for patient dining, café, and catering services

Responsible for budgeting, inventory and purchasing, containing food/labor costs, and ensuring food/safety


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


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.


Pennsylvania Culinary Institute Pittsburgh, PA

Associate Degree in Culinary Arts October 2006

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