Executive Chef Line Cook

Clarence Jackson

Philadelphia, Pennsylvania *****

267-***-**** ️ ***********@*****.***

Professional Summary

Dynamic Executive Chef with over 15 years of culinary leadership experience in fine dining, banquet operations, and upscale hotel kitchens. Renowned for innovative menu creation, cost-effective kitchen management, and team development. Recognized for professionalism, creativity, and flawless event execution. Proven ability to lead with integrity and inspire teams to exceed guest expectations.

Work History

Banquet Chef

Executive Banquet Chef

Renaissance Hotel – Philadelphia, PA September 2023 – January 2025

- Directed high-volume banquet operations and collaborated closely with sales and catering teams.

- Customized menus for large events, integrating seasonal ingredients and client preferences.

- Mentored junior chefs and improved event kitchen workflows to enhance execution and guest satisfaction.

Executive Chef

Sheraton Suites Hotel – Philadelphia, PA February 2019 – June 2023

- Managed full kitchen operations, training, and vendor coordination.

- Developed custom menus and led successful service for in-house dining and catering.

- Consistently passed health inspections and improved kitchen efficiency.

Kitchen Supervisor

Urban Framers – Philadelphia, PA February 2016 – February 2019

- Supervised food production and kitchen staff in a high-volume setting.

Station Chef

Alma de Cuba – Philadelphia, PA April 2016 – February 2019

Chef de Tournant

Terrain Cafe – Glen Mills, PA April 2014 – April 2016

Line Cook

Radnor Hotel – Radnor, PA June 2012 – April 2014

Kitchen Supervisor

Doubletree by Hilton – Plymouth Meeting, PA June 2010 – June 2011

Sous Chef

Concord Country Club – Chadds Ford, PA June 2011 – September 2012

Rounds Cook

Square 1682 – Philadelphia, PA November 2009 – June 2010

Grill Cook

Whitewash Country Club – Lafayette Hill, PA June 2007 – November 2009

Head Line Cook

Rouge – Philadelphia, PA June 2004 – June 2007

Line Cook

Circa Restaurant – Philadelphia, PA June 2003 – October 2004

Education

Associate of Culinary Arts

The Art Institute of Philadelphia – March 2003

Skills

Menu Development • Banquet Execution • Culinary Team Leadership • Vendor Negotiation • Staff Training • Cost Control • Recipe Development • Food Safety & Sanitation • Customer Service • Event Coordination • Creative Plating • Inventory Control

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