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Westwego, Louisiana, United States
December 19, 2018

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Todd Jackson


New Orleans, LA *****


Over 30 years experience in culinary from cooking to Management. Well verse in all culinary cusine. Knowledge of food ordering, inventory, sanitation, employee development and very good with food cost.

Willing to relocate: Anywhere

Authorized to work in the US for any employer

Work Experience

Sous Chef

Seaworthy Resturant, Ace Hotel - New Orleans, LA

February 2017 to Present

I order grocery, bakes, cut fish, grind meat into bugers,inventory, cook brunch, set the cooks up for dinner, train my staff, keep the food rotated, put the grocery up and keep it clean. Production and Line Cook

Kingfish Restaurant

February 2015 to December 2016

My job duties included, fry, pantry, sauteing, baking and grille cook. *Prepping making gumbo, stocks, de-bone meats and making menu items from scratch.

PM Chef

Holiday Retirement

March 2016 to May 2016

Cooking for 100 residents' breakfast, lunch and dinner, baking, salads, sanitation. Talk with residents try to accomplish their needs

Sous Chef

Sage Dinning/ Ursuline Academy

January 2016 to May 2016

Cooking for 850 students daily with fresh vegetables, institutional cooking, baking, prepping putting up the grocery and keeping the kitchen clean.

Line Cook

The Modern Hotel

December 2015 to April 2016

Line cooking, work every station grille, saute, breakfast, pantry, and fry. Kitchen Supervisor

Omni Hotel Royal Crescent

March 2014 to March 2015

* Online ordering with brithstreet twice a week. * Sanitation

* Inventory once a month * room service

* Schedules and keeping control with labor cost. * developing staff

* created new menu items. * Banquets

* Cook breakfast, lunch and dinner.


New Orleans Charters School

January 2013 to July 2013

*institutional cooking for New Orleans Charters School.

* cooking 1400 meals daily breakfast and lunch the healthy school lunch program.

* teaching at-risks basic culinary arts and production Chef Manager

Cardinal Culinary

March 2010 to January 2013

* Offshore chef cooking ships everything from scratch. * trained new cooks

* inventory online grocery ordering. * Baking, cooking American and international food, menu planning, assure quality and control.

Boat Cook

Superior Energy Services

2008 to 2010

* worked on a lift boat where I cooked breakfast, lunch and dinner from scratch.

* Baked desserts, order grocery, and kept the galley clean.

* made sure the clients and vessel personal had great food. Chef

Sodexo Xavier University

2007 to 2008

* Chef for campus dinning for 900 on meal plan. * catering * inventory * schedules

* Menu planning, online food ordering, inventory * sanitation and HACCP training

* manage a staff of 15 * weekly meetings *29% food cost Chef/Chef Manager


2004 to 2007

*Chef Manager for offshore catering * Cooking and baking from scratch on rigs

*manager a crew of 10, keeping it clean and cooking great food.

* transferred to Nassau as chef * cooked breakfast and lunch for 1000 people Executive Sous Chef

English Turn Country Club

1992 to 1992


*cooked for PGA golf Tour for 11 consecutive years. * fine dining cooking for members

*manage a staff of 10 * training and developing * Catering * Weddings * inventory Schedules *29%-30% food cost * sanitation * stocks * soups * sauces *order food Additional Information

*Gold Medalist Louisiana Gold Culinary Competition 1998

* Serve safe Certificate

* Basic HR

* Labor Management

* P&L

* Exceptional Culinary skills

* Menu Engineering

* Control food cost

* Employee development

* Cash Control

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