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Jersey City, New Jersey, United States
January 07, 2017

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Damon Victorson

**** ******* ****

Jersey city


Graduated Th Culinary Institute of America 2008page1image2312


Chef de Cuisine Eataly

Oct. 2016 to Present

Role & Tasks:

I manage one of the restaurants in the eataly establishment called Orto e Mare, the menu is vegetable and truffle driven.

-expediting 60 seat restaurant -menu development with the executive chef -menu costing -employee scheduling -ordering

Sous Chef (2 years and 7 months) Barraca

Apr. 2014 to Oct 2016

Role & Tasks:

-expediting from one kitchen to two restaurants --rotating stations, from the paella station to Salads -ordering and talking to vendors

Line Cook (10 months) Park Hyatt

Apr. 2013 to Feb. 2014

Role & Tasks:

-Rotating stations from IRD cook, to meat cook in the hotel restaurant -Experience working in a very high end Hotel

tournant (1 year and 6 months)

Andaz 5th Avenue

485 5th Avenue, New York, NY, United States Oct. 2011 to Apr. 2013

Role & Tasks:

-Working all stations in the hotel -experience working in a farm to table concept -experience working latin tapas bar with a central open plancha -Working in an open kitchen, keeing uniform clean and kitchen spotless

Line Cook (9 months)


190 Dean St, New York, NY, United States Aug. 2010 to May. 2011

Role & Tasks:

-Making fresh pastas daily -working in an all induction kitchen, no gas -experience in all restaurant stationpage2image2312

Sous Chef (10 months)

Rosa Mexicano

9 E 18th St, New York, NY, United States Oct. 2009 to Aug. 2010

Role & Tasks:

-Communicating daily with purveyors -ordering -weekly break down of P and L statements during manager meetings -Scheduling 25 employees -expediting very high volume, 500-700 covers nightly -Fulfilling corporate budgets, 14% labor vs food, 25% food cost

Line Cook (9 months)


455 Madison Ave, New York, NY 10022, United States Dec. 2008 to Sep. 2009

Role & Tasks:

-Started as Bar Cook, experience in a one man kitchen -Strong use of molecular gastronomy - worked nearly all stations in the ktichen, meat entremetier, fish entremetier, hot apps, Garde Mange -experience working in a 2 michelin restaurant

Line Cook (7 months)


2 Harrison St, New York, NY 10013, United States May. 2008 to Dec. 2008

Role & Tasks:

-Worked garde mange, making terrines, pates, handling foie gras -Entremetier station, prepping all vegetables and starches for entrees, and cooking as well.


Advanced Knife Handling, Molecular gastronomy, Charcuterie, Chopping, Ordering / Purchasing, Commissary, Ordering / Receiving, Culinary Menu / Recipe Development, Over 300 covers a night, Dough Making / Portioning, Pasta Cooking, Dressings, Pasta making, Enforcement Of Safety / Sanitation Standards, Equipment Maintenance, Portioning, Expediting, Purveyor/Local Farmer Relationships, Family Meal, Receiving/Organizing, Fish Cookery, Sauce Development, Fish butchery, Saute, Scheduling, Food Budgeting, Servesafe Certified, Food Cost Optimization, Food Handlers Certificate, Smoking

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