Jared H.

Bellow

**** ******* ******, ****

River Ridge, LA, 70123

337-***-****

adhzrq@r.postjobfree.com

CHEF

Self-motivated and accomplished chef with years of experience in food preparation, operations, and catering at leading hotels, resorts and restaurants. Proven leadership skills and exceptional culinary skills partnered with attention to quality and detail. A strong background in direction of multiple outlets and overseeing diverse teams, with a vision to succeed. Demonstrated responsibility and expertise in:

Sous Chef

Ruth’s Chris Steak House, New Orleans

Ruth's Hospitality Group, Inc.

January 2019 – Current

Kitchen Training and Hiring manager

Direct management of a team of 33.

Primarily responsible for the operation of the Kitchen, including training, scheduling, product production, inventory, purchasing of ingredients, and day to day operations.

Trained Fine Dining Service and Banquet Service.

Proficient in budgeting and financial management. Executive Sous Chef

Boomtown New Orleans Casino

PENN NATIONAL GAMING (Formally Pinnacle Entertainment) April 2018 – December 2018

Multi-Outlet Sous Chef.

Experienced in operating multiple outlets.

Primarily responsible for the operation of the Buffet, quick service outlet, and the Employee Dining Room.

Trained in several cooking styles including Banquet, buffet, à la carte, and quick service.

Proficient in Menu designing and financial management.

Direct management of a team of 30.

While working at Boomtown New Orleans, I worked hand and hand with another sous chef & the Executive Chef to manage and run the multiple outlets. I am very proficient in the office side of the operation; I excel at financial management, menu design, and multi-outlet operation. Also responsible for budget planning, management of personnel, hiring and training of personnel, purchasing and inventory management, safety and sanitation, quality control, guest relations, labor cost control, & innovative menu design. Sous Chef

Boomtown Bossier City Casino

PENN NATIONAL GAMING (Formally Pinnacle Entertainment) Jan 2017 – April 2018

Multi-Outlet Sous Chef.

Trained in every Food & Beverage outlet on property; Boomers Cafe, 1800 Steakhouse, Cantina Bar & Grill, and Cattleman’s Buffet.

Experienced in operating multiple outlets.

Trained in several cooking styles including Banquet, buffet, à la carte, and quick service.

Proficient in Menu designing and financial management. I worked at boomtown Bossier for over a year; hand and hand with the two other sous chefs

& the Executive Chef to manage and run the multiple outlets. I learned quite a bit and specialized in the professional operations aspect of the business. I have become very proficient in the office side of the operation; I excel at financial management, menu design, and multi-outlet operation.

*Recipient of the 2017 General Managers Award for outstanding performance

Multi-Outlet Operations

Purchasing & Inventory Management

Special Event Planning

Safety & Sanitation

Team Member Development

Quality Control & Assurance

Food/Beverage Labor & Cost Controls

Product Development

Guest Relations

Innovative Menu Development

PROFESSIONAL

EXPERIENCE

“There are many times in

my life, when I could've

thrown in the towel. Many

times in my life when I was

on the floor. And when

you're on the floor, never

allow anybody to pick you

up. It doesn't matter how

long you stay there, make

sure you pick yourself up

and dust yourself down.

Whatever happens, whether

you go home today or you

don't go home today, that's

irrelevant. What's relevant,

is you take the knowledge

from the experience and

you grow as a person.”

~Marco Pierre White

Jared H.

Bellow

(Page 2)

Professional References

Available Upon Request

Intern Chef

L’auberge Lake Charles Casino & Resort

PENN NATIONAL GAMING (Formally Pinnacle Entertainment) Apr 2014 – Jan 2017

Lead team member of the Intern Culinary Team.

Trained in every kitchen on property; Jack Daniels Bar and Grill, Ember Steakhouse, Favorites Cafe, LDL Pool Bar and Grill, Le Beaucoup Buffet, & Asia.

Experienced lead cook for the Buffet.

Trained in Banquet style cooking and service,

Experience in running a hot food line.

I worked at L'auberge LC for several years and I learned quite a bit, I was privileged enough to be allowed to work at nearly every station on every line in each kitchen to improve myself as a chef. I was trained in both the kitchens and in the office. Learned to operate, run, and maintain restaurants in the casino industry. I shared many responsibilities with the multiple sous chef on property. And I trained in multiple food styles and types. Deputy Sheriff

Calcasieu Parish Sheriff's Department, Lake Charles, LA May 2012 – Aug 2014

Accepted a position with the Sheriff's Department Correctional Division as a Deputy Sheriff Corrections Officer. Corrections POST Trained and Louisiana Board of Ethics Vetted. Main duties and task include corrections archives handling. Paperwork processing and filing, Accessing and modifying sensitive and confidential records, Inmate Supervision, Maintain a record of equipment, supplies and other items, maintain knowledge of communication and other electronic equipment; instruct inmates in the proper care and use of institutional equipment. And Maintain proper security of inmates being transported. Airfield Grounds Keeper

Chennault International Airport, Lake Charles, LA

Jul 2011 – May 2012

Airfield grounds keeping, landscaping, and light maintenance. International Airfield Safety Certified.

Accepted into the Lake Charles Hurricane Response Team Bachelors in Professional Operations

Chef John Folse Culinary Institute, Nicholls State University 2012 – 2016

Bachelors of Science: Culinary Arts & Science/ Business Minor Nicholls State University, Thibodaux, LA

2010 – 2016

Extra-Curricular

Active member of the NAACP

Active brother in the Knights of Columbus

American Culinary Federation (ACF) - student member ACF Certified Sous Chef

EDUCATION

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