Sous Chef De

Jerry D. Gilliam

Chef de Cuisine

Contact

816-***-****

Awards

James Beard Award “Emerging New Chef”

Featured in 417 Magazine as Innovative Chef

Overview

I am a Chef de Cuisine of 43 years working in the private and public food industry. I seek a part time position to share my experience, strength & hope being a leader in any kitchen or organization. I have a mantra that I can do “anything from Black Tie to Chicken fry.” It’s my sincere desire to join an organization of like minds. I’d like to find myself teaching my experience to others to build better culinary skills set. Education

Colgate Institute of Culinary,

Arts Associates

Key Skills

Menu Creation

Private Cooking Lessons

Kids Cooking Camps

Romantic Dinners fortwo

Family Meal Planning

Hotel Kitchen Management

Experience

April 2017-April 2019

Sous Chef • Mission Hills Country Club

9909 Mission Dr

Mission, KS 66208

Worked with Executive Chef Gene Maybree as a Sous Chef assisting in daily menus, prep and execution of all banquet/parties, menus, etc. Utilized my charcuterie skills, Garde Mange, Farm to Plate, leadership, and banquet catering services. Chef Gene retired in June 2019. Jan 20017-April 2017

Executive/Catering Chef • Mickey Gilley’s Theater

Highway 76

Branson, MO 65616

Worked in all aspects of dinner theater. Provided daily food for bus groups, locals, and Branson tourism. Managed 15 employees with Scheduling, Payroll, Food Costing and training new staff. 1999-2007

Owner/Operator • Epicureon Concepts Catering, LLC

Highway 76

Branson, MO 65616

I started a lucrative and creative catering business. Did interactive Adult/Children cooking classes. Created

“Two Ignite” interactive classes for couples to improve communication through foods. Partnered with the city of Branson to provide the first “Farm to Plate” concept.

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