Sous Chef De

J. Alex Sellick

****.*******.**@*****.*** **** N Ivanhoe St Portland OR 97203 503-***-****

An organized and detailed leader with 10+ years of experience; leading kitchen staff to meet restaurant menu planning, recipe development and guests serving needs. A results driven chef whom is able to thrive in a fast paced environment, delivering product on time within budget while ensuring highest standards are constantly maintained.

Education

London Le Cordon Bleu

August 2007

Le Grand Diploma

-Level 2 Award in Food Safety in Catering AC100/5898/9

Experience

Amazon Sort Center – DPD5

15000 N Lombard St, Portland, OR 97203

L1 employee

June 2020 – present

Able to work all aspects of the job; focused on problem solving and assisting in running the dock by docking/receiving trailers of packages and unloading the trailers and getting them ready for induction and then delivery to the customer.

Irving Street Kitchen

701 NW 13th Ave, Portland, OR 97209

Sous Chef

January 2018 – April 2020 (Restaurant Closed due to COVID-19)

Responsible for scheduling, ordering from vendors and farmers according to needs and seasonality, inventory, handled maintenance issues, cook and serve for private dining events, expedite the line, bulk prep for brunch, dinner, private dining and offsite events (stocks, soups, sauces, break down and portion proteins, etc.)

Additional responsibilities: Butcher, charcuterie, and pasta maker.

Ringside Hospitality Group

838 SW Park Ave, Portland, OR 97205

Executive Sous Chef

November 2015 – October 2017 (Restaurant Closed)

Assist the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Caesars Palace

3570 South Las Vegas Boulevard, Las Vegas, NV 89109

Senior Chef Tournant

May 2014 – July 2015

Forum Food Court Assisted with the reformatting of the food court. Introduced seven new dining concepts, including DiFara Pizza, Phillips Seafood, La Gloria Taqueria, Smashburger, Tiger Wok and Ramen, Earl of Sandwich,Starbuck’s, and Grater’s Ice Cream. Created all Standard Operating Procedures for the Food Court Outlet

Maintained a Food Cost of 23.4%

Developed late night menu options to drive Omnia nightclub revenue

Earned and maintained an A Health Grade from Southern Nevada Health Department

Bacchanal Buffet Oversaw Purchasing and Inventory for $48 million restaurant that serves up to 3500 guests a day. Scheduled and coordinated a staff of 180 cooks and 5 Sous Chefs.

Maintained a 36.8% Food Cost

Holiday Sales grossed between $1 million & $7million

The Omni Homestead Resort

1766 Homestead Drive, Hot Springs, VA 24445

Chef de Cuisine

April 2013 – May 2014

During KSL’s ownership of the resort I opened the healthy cuisine/lifestyle brand Canyon Ranch Spa and Café. This included travel to Tucson AZ to train in Canyon Ranch’s techniques and philosophy. After Omni’s acquisition of the property the Canyon Ranch Café was reconcepted into the Casino, a country club style casual dining venue and transformed the 1766 Grill into the modern fine dining steakhouse Jefferson’s Grill.

Jefferson’s Grill

Developed a cocktail and appetizer pairing menu for Lounge area

Lead Butchery and Sausage-making class for staff

The Casino

Implemented a Wood Fire Pizza program

Fostered a warm hospitable environment between both the FOH & BOH and the guests

Canyon Ranch Spa Café

Meet with guests to discuss individual dietary concerns and needs

Followed the Canyon Ranch Spa recipe guidelines explicitly

Provided comprehensive training for all staff in Canyon Ranch Spa cooking techniques

Oversaw outfitting of kitchen including installation of ceramic wood fired pizza oven

Dixie Restaurant Bar and Lounge

1 Letterman Dr. San Francisco, CA 94129

Sous Chef April 2012– April 2013

Was brought on by Michelin Star Chef Joseph Humphrey to open a modern southern fine dining restaurant. Created and developed a House Made Charcuterie and Artisanal Cheese program. Created specialty bourbon in conjunction with Master Bourbon maker Lincoln Henderson for the bar program. Facilitated multiple charity events.

Murray Circle at Cavallo Point

602 Murray Cir, Sausalito, CA 94965

Sous Chef September 2011-April 2012

Head Chef de Partie March 2010–September 2011

Joined the AAA Four Diamond, 1 Michelin Star rated Murray Circle as Head Chef de Partie during Executive Chef Joseph Humphrey’s tenure. The position encompassed a wide variety of responsibilities. After Chef Humphrey’s departure, and was promoted to the position of Sous Chef by Chef Justin Everett.

Skills and Certificates

Whole Animal and Fish Butchery

Charcuterie and Sausage-making

Cheese Maker

Wood fire and New York Style Pizzaiola

ServSafe Food Handler Card 2011 California

ServSafe Food Handler Card 2013 Virginia

ServSafe Food Handler Card 2014 Nevada

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