Executive Chef Guest Services

Location:

Silver Spring, MD

Salary:

75,000-80,000

Posted:

July 28, 2025

Contact this candidate

Resume:

James H. Jones III

To Whom It May Concern:

I am a seasoned Executive Chef who has worked in the culinary industry for over thirty years. My years of experience has garnered me the ability to manage the day-to-day operations of any dining facility and design a comprehensive menu/meal plan in a variety of culinary environments, ranging from: cafeteria settings, board meetings, small scale catering events to elegant weddings and black tie banquet affairs.

I have gained superior leadership, business acumen and management skills from the variety of culinary responsibilities and roles I have performed. I was instrumental in beginning the Guest Services dining facilities at the Smithsonian where I designed and implemented the operational procedures, set the daily menu, and hired the staff. I managed and trained the culinary staff at Sodexho Marriott, and conducted cooking classes for their healthy living fairs. In my most previous work experience at the Gospel Rescue Mission, I was responsible for overseeing the daily operations of the dining hall in addition to handling all community outreach activities. These community culinary events ranged from management of their food bank, the annual walk for the homeless event and the community appreciation banquet.

All of these experiences have given me a keen understanding of the importance of providing exceptional service to diverse audiences with tons of creativity and enthusiasm.

I am seeking a full-time culinary management role that will utilize my past experiences and give me the opportunity to continue my professional development. I am enclosing my resume for your review, and would like the opportunity to discuss my background with you further face-to-face.

Thank you in advance for your careful review and consideration of my resume. I can be reached at 240-***-**** or via e-mail at **********@*****.***.

Sincerely,

James H. Jones III

Enclosure : Résumé

James H. Jones III

4215 10th Street N.E. Washington D.C., 20017Cell Phone Number: 240-***-****

OBJECTIVE

To obtain an Executive Chef/ Chef Manager or Managing position within an organization that is seeking a culinary leader that enjoys developing talent and fostering a collaborative and efficient work environment, while delivering the highest quality of food and service to every dining guest.

Guest Services, Inc.

Washington Navy Yard, D.C Washington, D.C

Chef Manager August 2022-Current

The Washington Navy Yard has two outlets, the hiring and training/development needs of all staff including ordering supplies that we oversee, a large employee café that services breakfast and lunch daily and a Starbucks Coffee outlet. As the Chef Manager I train and manage kitchen personnel and supervise/coordinate all related culinary activities, estimate food consumption and requisition or purchase food select and develop recipes as well as standardize production recipes. Establish technique and quality standards, create and price menus. Oversee proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Work with customers with special catering events. Manage the hiring and training/development needs of all staff including ordering supplies bill pay.

WORK EXPERIENCE

Corporate Chefs (an Elior N.A. Company) Washington, D.C.

Chef Manager January 2014-2022

Corporate Chefs operates in the corporate and government dining facilities all over the United States. I started as the Chef for the Thurgood Marshal Federal Judicial Building, preparing a six week menu rotation, and then transferred to the Chef Manager’s position as I worked to increase food sell and the catering income and would assist in training the floating managers. I manage the cash flow, inventory, catering sales, and disciplining /training of new staff and assisted the upcoming renovation of food area. I also supervise and support all food production, invoices payroll and scheduling to meet the growth concept of Corporate Chefs Concepts.

Crystal Enterprise Lanham, Maryland

Chef /Site Manager April 2012-May 2013

Crystal Enterprise is a Catering service that focuses on government dining facilities in the United State. I was worked as floating Chef /Asst. Manager assisting with the daily operation of N.O.A.A. Silver Springs Maryland and D.P.S.C.S. State Police Academy Sykesville Maryland. I managed the cafeteria for the two locations that serviced breakfast, lunch dinner and all catering, supervise and support all food production, training of staff, and purchase of food. Meet all heath department standards; over sow all cash handling, invoices payroll and scheduling.

St. James Catering DC Metro Area

Caterer July 2009-current

I am the sole proprietor of a catering business providing a variety of culinary services within the DC metro area. I provide catering for a variety of occasions, ranging from: baby showers, business meetings and luncheons, family reunions, company picnics, weddings, and wedding receptions.

Gospel Rescue Ministries Washington, D.C.

Director of Culinary Services June 2002—July 2009

Gospel Rescue Ministries is a drug recovery and homeless housing center that feeds program participants three meals a day, seven days a week, providing an average of 100-250 meals per week. I managed the day-to-day operations and budget of the dining facility, including the design and preparation of all menu items ranging from: daily meal plans, breakfast, lunch and dinner, luncheon meetings, appreciation banquets, and organizing community events servicing the greater Washington, DC area such as the annual walk for the homeless event, and the community food bank. I managed the hiring and training/development needs of all staff including ordering supplies, and maintained high standards of safety and cleanliness. I also implemented a HACCP system.

Regional Food and Dining (R.F.D.) Washington D.C.

Part Time Rounds Cook/Dessert Chef November 2002-October 2006

Regional Food and Dining is a family owned take-out restaurant that also handles catering events for local weddings and banquets. I assisted with the daily production of the restaurant’s menu items which ranged from: soups, salads sauces, and a variety of desserts, cakes and pies. I organized and supervised the execution of all banquet events including providing server coverage.

Guest Services, Inc.

(United States Supreme Court/ Smithsonian’s National Air and Space Museum) Washington, D.C.

Executive Chef July 2000—September 2001

The Smithsonian National Air and Space Museum is one of Guest Services, Inc. accounts. I managed the dietary options for the museum patrons. As an Executive Chef with Guest Services, Inc., I managed the Smithsonian’s National Air and Space Museum’s first dining facilities day-to-day operations, budget and the menu planning and production. I worked with the managers on designing the menu’s, supervised the production of soups, salads, sauces, baking and the daily production of the establishment’s operations. I also assisted in the preparation of the daily menu and lunch specials for the museum’s private staff dining room. At the United States Supreme Court’s dining facilities, I was responsible for hiring and supervising the Café’s staff, setting daily menu, supervising the preparation of all menu items, and ordering all food items and assisted with catering events. I prepare lunch the Justices on occasion, and maintain high standards of cleanliness. I also trained the staff in food rotation and handling, as well as HACCP.

Sodexho Marriott at COMSAT Corporation Bethesda, MD

Executive Chef December 1997 – May 2000

COMSAT Corporation managed by Sodexho-Marriott Hotel chain dining and catering facilities. I was responsible for ordering all food supplies, creating and preparing all menu items and setting the culinary standard for the hotel. I prepared all daily meals, soups and sauces. I designed all food presentations for the executive meetings. I prepared a variety of food and dessert options for the executive board members monthly luncheons and dinners. I maintained a clean and sanitary work environment, and assisted in HACCP handling and food rotation. I also assisted management in the hiring and cross training of staff. I also taught cooking classes annually in conjunction with the county’s local health fair.

Double Tree Guest Suites Washington, D.C.

Executive Sons Chef September 1995 – December 1997

Double Tree Guest Suites provides hotel accommodations throughout the U.S. and Canada. I trained all staff in the hotel standards for food preparation, managed the preparation of the daily menu, determined daily meal specials, and assisted in all catering event planning. I coordinated all special events with the Director of Catering and the Executive Chef. I also assisted with ordering the food supplies, scheduling of catering events and performed as Manager on duty for the hotel as needed.

Martin’s Crosswinds Greenbelt Maryland

Garde Manager July 1992-February 1993

Martin’s Crosswinds is a catering company specializing in servicing high capacity events within the Baltimore, MD, DC, and Northern VA area. I assisted with the preparation and arrangement of assorted food displays for large banquet events serving approximately 2,000 customers on average. I prepared and decorated canapés, dessert tables, salads and displays, crudités and other hors d’oeuvres on display tables.

RELEVANT EMPLOYMENT HISTORY

The Metropolitan Club – Washington, DC May 1991-July 1992

Mike Bakers Bar and Grille-Washington D.C. June 1989-September 1991

94th Aero Squadron Restaurant -College Park Maryland March 1987-June 1989

EDUCATION

Calvin Coolidge High School

High School Diploma

Food Safety Certified, HACCP Certified

SPECIAL SKILLS

A friendly, outgoing personality

Excellent articulation skills

Able to work in a fast-paced environment