Cook Service
Resume:
MICHAEL BROOKS
Retired Cook * that really misses cooking.
Waldport, OR 97394
*******************@*****.***
I Love to cook so after over 3 years of retirement I am able and willing to work again. Authorized to work in the US for any employer
Work Experience
COOK 2
Angell Job Corps Civilian Conservation Center - Yachats, OR February 2005 to September 2015
Cooking for 160+ Corp members per meal including soups,salads,meats, fish, poultry,sauces, gravies,baked goods and deserts from scratch.
Cook 2
Rogue Valley Youth Correctional Facility - Grants Pass, OR December 1997 to January 2005
The preparation of meals for 140 youth per meal.
Chef
YANKEE POT ROAST - Grants Pass, OR
May 1997 to January 2005
Preparation of slow cooked roast beef, pork roast, meat loafs, roasted half chickens, cutting of all steaks
including Rib Eye, New York, Filets, fresh salmon, halibut, squid. Fresh daily soups and sauces. Home made
buttermilk biscuits nightly, home made fruit and berry pies, asst. cheesecakes made daily as needed. Fresh
salads with toppings, fresh croutons 4 times a week, salad dressings made every 3 days. Food inventory and food purchasing. All kitchen safety and sanitation. Sautee Broiler Cook
Paso Roble Inn - Paso Robles, CA
July 1992 to January 1997
High food quality cooking for a 300 room Inn plus off the street patrons with a 250 table dining room. Several
different sauces made daily for sautee of various meats and poultry from 2 different pesto's 1 basil base 1
cilantro based, fresh daily made marinara sauce for chicken Marco Polo's and chicken Kiev. Preparation of duck and lamb, ribs, whole chickens, prime ribs and the cutting of all steaks. Prep for fresh shrimp, squid, sea
bass, halibut, salmon, tuna. The making of several nightly specials and setting the bar up with several asst.
bar munchies unlike others.
Cook Supervisor
California Conservation Corps
December 1982 to June 1992
Food preparation for 140 corps members per meal. All home made entres, starches, salads, veggies and deserts. Fresh baked breads and pastries. Food inventory monthly and food purchasing weekly. Broiler Cook
Fireside Resturant - Westminster, CA
June 1977 to December 1982
After military duty returned to full time duties in the restaurant where I first started. Planning menus for lunch
and dinner specials, coordinated with other kitchen staff for daily food preperations, set up banquet rooms for correct service. After all preps I would run dinner service calling orders to all stations as needed for menu items.
Are menu back then consisted of 1# lobster tails, breaded scallops with bacon onions peppers mushrooms
zuccs on a skewer, marinated beef skewers, fresh crab legs, fresh shrimp, fried rock cod, halibut and salmon off the broiler or blackened. Every day made fresh salad dressings for the night and fresh croutons to order
which was crazy good. I could go on and on about this restaurant but I can only say that after 3 years of military
service and coming back to work again I had found my calling because I have loved it ever since. Cook
US ARMY - Various Locations
September 1973 to September 1976
- Various states and countries -
1973-09 - 1976-09
All basic cooking for 800 plus per meal. I did run a specialty line of which consisted of asst. sands., salads and indv. made to order pizzas. I was a out of bounds cook back then that loved to jam with food from scratch and
even had my picture taken with "GENERAL WEST MOORELAND" commander of the 101st. All of us cooks
back then were air bourne air assult trained so are dinning facility was named the "SRTIKE FORCE INN" by Westmoreland. One of proudest day's of our lives. Any way the food in the Army back then was not like most
people would think because it was good for that amount of soldiers per meal. RETIRED
September 2015
I have been retired since 09/2015.
Education
High school in General
Mayfair High School - Lakewood, CA
September 1968 to June 1972
Skills
Good knowledge of all kitchen mechanics. (10+ years) Certifications/Licenses
ServSafe
June 2014 to June 2019
Food Protection Manager Certification Examination
Oregon Food Handlers Card
February 2019 to February 2022
Additional Information
I Retired on September 9 2015 but now I can't wait to get back to work.
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