Customer Service Sous Chef

Chef Charles Jenkens

Justin Texas 214-***-**** ****************@*****.***

Culinary Specialist

Ensuring oversight of a multi-facility complex including Cottages, Independent Living, Assisted Living and Memory Care. Directly supervise all kitchen personnel with responsibilities for hiring, performance reviews, corrective action, sanitation, training, support, and development. Menu Creation, Customer Satisfaction, Budgetary Control, Nutritional Content.

Areas of Expertise

French Cuisine Southern Comfort Foods Barbecue Pit Master Seafood Fine Dining Customer Service Training & Development Motivational Interviewing Leadership Management Quality Control Sous Chef Educator Sanitation HACCP Technical Analyst Budgetary Controls FIFO Events Catering Food Quality

PROFESSIONAL EXPERIENCE

Culinary Specialist, 1/23 to Present - The El Dorado - Richardson Texas - (Sodalis Senior Living)

●Execute menu items, plate presentation, and food quality to company standards for 36 communities.

●Knowledge of food preparation, ingredients, recipes, and equipment used for dining facilities.

●Maintaining kitchen sanitation and safety standards.

●Assist Culinary Directors with inventory controls, Scheduling and following budgets.

●Ensure the proper preparation, portioning, and serving of foods as indicated on the menu.

Culinary Director, 12/2022 to 1/2023 – The Vincent – Lafayette, Louisiana

●Evaluate employees’ efficiency and productivity. In the event of a deficiency, take responsibility for proper and effective follow-up and consultation with the management team.

●Supervise the Dining & Hospitality staff to ensure food preparation, serving, table setting, dishwashing, and kitchen clean-up are completed satisfactorily.

●Instruct and coach associates in sanitary food-handling procedures and safe work methods and ensure that these procedures are followed. Educate staff in ServSafe Hazard Analysis Critical Control Point (HACCP).

●Operate the Dining & Hospitality department within the food and labor budget through careful planning, purchase of food supplies, inventory control, maintenance of daily log and food costs computation forms.

●The Vincent is a Tri-level Facility. Independent, Assisted and Memory Care.

Executive Chef/Training Chef, 09/2019 to 11/2022 – The El Dorado– Richardson, Texas (Holiday Ret)

●Participate or lead the hiring and development of new employees, in partnership with the management team. Includes but not limited to hiring, training, supervision, scheduling of hours, breaks, meal periods, performance management, discipline, and termination.

●Execute job duties of a Training Chef and Supporting the onboarding and development of new Executive Chefs as well as traveling throughout the Region to support struggling Chefs.

●Employ skills and imagination in making mealtime enjoyable for residents; address plate presentation and garnishing at each meal; use leftovers in a time-safe and creative manner.

●Review menus and food-production instructions and prepare meals following Holiday menus and recipes while ensuring portion-control standards.

●Job description/responsibil

Sous Chef, 01/2020 to 09/2020 – The Chateau – McKinney, Texas (Holiday Retirement)

●Focus on resident satisfaction and resolve any food-compliant issues as needed.

●Accurately complete logs in a timely manner i.e., refrigerator, freezer and production sheets

●Follow food safe handling procedures in preparation as well as proper procedures for covering, labeling, dating, and storing food.

●Perform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of-month report, staffing and payroll if needed.

Head Chef, 04/2016 to 12/2019 – The Club @ Los Rios Golf Course – Plano, Texas

●In charge of handling high volume cooking for banquets, weddings, graduations, etc.

●Control food costs and inventory

●Menu planning for large events. Pricing for Catering bids

●Perform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of-month report, staffing and payroll if needed.

EDUCATION

Escoffier School of Culinary Arts

Boulder, Colorado

SKILLS & CERTIFICATIONS

●Learn2Serve Manager Certification

●ISO 9000/2001 Certified Trainer

Contact this candidate