John Cox

**** ** **** **.

Vancouver WA *****

360-***-****

adyahs@r.postjobfree.com

EXPERIENCE

Washington State Department of Corrections

July 2006 to April 19, 2023

Just released from total confinement after 17 years in custody for a felony offense. Spending most of that time working in prison food services.

Portland Oregon — Industrial Catering Chef

June 2000 - May 2006

Anytime Staffing

Temp agency which assigned me to a variety of cooking assignments throughout the Portland metro area. Assignments range from Portland State University dining rooms, to Portland Providence Medical Center, University of Portland, Oregon Convention Center, Portland Center for the Performing Arts, Portland Opera, OMSI, and numerous hotels to n

Self employed—Convict Catering

May 1995- December 2006

Full service catering for events up to 1000 guests. Company was staffed by convicted felons… thus the name.

EDUCATION

Grays Harbor Community College — AAS Business

June 2019 - May 2022

Associates degree in small business administrations. GPA of 3.4

Summation

John has over thirty years in the food industry working in all facets of kitchen operations. Having just finished 17 years in the department of corrections, John has a desire to work and become a productive member of society. John feels that, based on his life experiences, he would be an asset to any company that is willing to give him a chance.

In his extensive career in the industry John has managed kitchens, restaurants, banquets, catering and a food truck operation. He has managed meals for everyone from President Barack Obama, to ballpark VIP guests.

SKILLS

Over thirty years experience as full service chef, line cook, banquets

AWARDS

Honorably Discharged United States Marine.

No awards to speak of, they don’t hand out awards to chef’s who do their job because they stay behind the scenes and out of the limelight

LANGUAGES SPOKEN

American and European English are my only languages

LICENSES AND PERMITS

Current valid Washington and Oregon Food Handlers Permits

In that time John has managed and supervised a variety of kitchen and food service settings including institutions such as hospitals and schools in the greater Portland Metro area. Working for a Temp Agency, one is sent into a variety of situations and is expected to know how to do the job and to do it. When you are the Chef, the staff in the kitchen look to you to make the decisions and that was what I had to do. The fact that it was my first day in THEIR kitchen, did not mean it was my first day IN the kitchen.

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