James T. Harris Jr.

**** ***** **.

Norfolk VA. 23502

Cell: 757-***-****

acwmn4@r.postjobfree.com

Objective

I am seeking a position of Chef or Food Service Professional. My goal is to lead others who are passionate about food and love of the food service profession. One of my strongest assets is I interact well with people. I’m open to accept new challenges; a self-starting professional who is detailed and goal oriented with extensive organizational skills and consistently work towards excellence.

Education

2006-2008

Culinary Institute of Virginia Norfolk, Virginia

Associates of Applied Science in Culinary Science with a Major in Culinary Arts

1986-1988

University of Maryland

Bachelors of Science in Psychology College Park, Maryland

Culinary Experience

• Two years of culinary school and externship training in meat and seafood fabrication.

• Twenty five years in the food service industry, meat cutting and deli management.

• Preparation of creative, specialty foods and personalized customer service.

• Responsible for hiring and training, supervising and organizing work schedules.

• Menu planning, costing, purchasing, inventories and stock rotation.

• Sanitation, health inspections, and operating a highly efficient work environment.

• Oversee special catering events.

• Assist in sales process.

• Participates in management team meetings.

• Interfaces with venders and key service users within client organization.

• Ensures standard of 90/10 rule is met in kitchen.

Employment History:

2016-Present

Chef Food Staffing Inc. Va. Beach Va. 24351

This is a part time position at Leigh Sentara in Va. Beach. The Chef position is responsible for the evening meal preparation for the staff, visitors and patients. I am also required to ensure the proper shut down of the operation at the end of the business day. Duties and responsibilities also include, ensuring that all safety and sanitation standards are being adhered to and met.

2014-Present

Chef Tournade GoldKey PHR Virginia Beach, Va. 23452

I work closely with the Chef and Sous Chef at Mahi Mah’s restaurant. At Mah’s my duties and responsibilities range from line cooking to prepping for the restaurant. I also work with the Banquet Supervisor in prepping and putting out banquet functions. I work with the Chefs at Hilton Garden Inn and Hilton Catch31 whenever the opportunity arises, assisting in banquet functions.

2014 (May – November)

Head Chef Holiday Inn Airport Norfolk Va. 23502

My primary responsibilities as the Head Chef are leading a team, planning and preparing of banquet functions, kitchen operation, supervising a staff of thirteen, inventory, food ordering, kitchen cleaning and sanitation, line cooking when necessary and scheduling.

2014 (May-September)

Corporate Suite Chef Harbor Park 150 Park Ave, Norfolk Va. 23510

The duties of the Suite Chef are very detailed and exact. The primary responsibility of the Suite Chef is to properly prepare and cook the hot and cold foods for the corporate suites at Harbor Park. As the Suite Chef it is my responsibility to ensure that my work is done in a highly sanitized, efficient and orderly manner. There are also times when I am asked to assist the executive Chef and the Sous Chef when necessary.

2012-2014

Head Chef Tidewater Auto Auction Café 656 North Military Hwy. Virginia Beach VA 23464

As the chef of the Tidewater Auto Auction Café I have been personally tasked to lead the kitchen staff in operating more efficiently and effectively during daytime operations. I am also required to ensure that the food and service are excellent and consistent.

2012-2012

Chef Comfort Zone Restaurant and Lounge 1118 W Mercury Blvd Hampton Va. 23666

As the chef of the Comfort Zone restaurant I have been personally tasked to lead the kitchen staff in operating more efficiently and effectively during evening operations. I am also required to ensure that the food and service are excellent and consistent.

2011-2012

Head Chef Chatterbox Restaurant and Lounge 6128 Jefferson Ave, Newport News, VA 23605

Duties and responsibilities consisted of overseeing the entire restaurant and catering operation including staffing, purchasing, food preparation, safety and sanitation, instructing and demonstrating proper culinary techniques. I assisted in the menu selection for prospective clients and consulted on any areas that required my culinary expertise when called upon.

ADDITIONAL CERTIFICATIONS:

•Serv Safe Certified and TIPS

•NRAEF Certified in Human Resources Management and Supervision

•NRAEF Certified in Purchasing and Inventory

•NRAEF Certified in Nutrition

•NRAEF Certified in Menu Marketing and Management

REFERENCES:

Gilbert Dawes

757-***-****

acwmn4@r.postjobfree.com

Steve Nahra

757-***-**** ext. 51415

acwmn4@r.postjobfree.com

Jeanie Baird

Wk. 757-***-****

Cell -757-***-****

www.TheGraterkitchen.com

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