Manager Line Cook
Resume:
Elizabeth Piercy
**** ******** ******, ***. #**
Manasquan, NJ 08736
Employment:
Food Circus Foodtown, Ocean, NJ
November 2004 - February 2011
Circus Fresh Foods Kitchen Prep (2004 - 2006)
Fresh Foods Full Time Assistant Manager (2006 - 2008)
Full Time Fresh Foods Kitchen Manager (2008 - 2011)
oResponsible for all daily lunch and dinner specials
oStaff scheduling
oCatering responsibilities
oResponsible for ordering all products and maintaining inventory
Outer Banks Seafood Restaurant, Pt. Pleasant - Head Sauté Chef
May 2004 - September 2004
Lone Star Steakhouse and Saloon, Brick, NJ - Head Line Cook
April 2003 - May 2004
Opened and closed Kitchen
Accounted for merchandise
Trained new staff members
Emma’s Beach House, Pt. Pleasant, NJ – Chef
July 2002 - February 2003
Opened and closed kitchen
Made daily specials
Organized, prepared and cooked for the 2002 Pt. Pleasant Seafood Festival
oCatered a party of 250 at Manasquan River Yacht Club
Peterson’s Riviera Inn, Brick, NJ - Sous Chef
August 2000 - January 2002
Opened and closed kitchen
Made daily specials
Maintained storage and sanitation standards
Responsible for Sunday brunch for up to 800 people
Berkeley Seafood of Seaside and Silverton, Toms River, NJ - Line Cook
April 1992 - April 2000
Opened and closed kitchen
Planned and made daily specials
Ordered and accounted for incoming merchandise daily
Banquet cook
The Towne House, Pt. Pleasant, NJ - Line Cook
November 1988 - March 1989
Opened kitchen
Planned and prepared breakfast and lunch for 185 residents
The Plaza Grill, Brick, NJ - Sauté Cook
November 1987 - March 1988
Opened restaurant
Broiled, sautéed and fried food
Worked hearth grill
The Village Inn - Pt. Pleasant, NJ - Line Cook
October 1985 - March 1986
Closed kitchen
Sautéed, broiled and fried food
Pasta Fina, Brick, NJ - Line Cook
October 1983 – March 1985
Opened restaurant
Made fresh pastas, soups and sauces daily
Barmore’s Shrimp Box, Pt. Pleasant, NJ - Line Cook
March 1982 - April 1992 (seasonal)
Closed kitchen
Specialized in sauté, broil and fry
Account for incoming merchandise
Daily inventory
Brunch and banquet cook
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