Executive Sous Chef
Resume:
Nicholas R. Jones
_____________________________________________________________________________________
Permanent Address:
Apt. 2332
Euless, TX 76051
315-***-**** (cell)
**********@*******.***
Objective
To travel and further my knowledge in the culinary world. Obtaining job a job as a Sous Chef or culinary professional in a fine dining establishment or hotel that will provide me with the challenge and culinary experience that I desire to continue my never ending growth in the industry.
Education
Court of Master Sommeliers Dallas, TX May 2011
Certified Sommelier, Level 2
The Culinary Institute of America Hyde Park, NY May 2010
Associate Degree in Occupational Studies, Culinary Arts
Bachelors of Professional Studies, Hotel and Restaurant Management
Ilion Junior – Senior High School Ilion, NY June 2008
Advanced Regents Diploma with Honors
Experience
Sheraton Fort Worth Hotel and Spa Fort Worth, TX May 2011 – Present
Executive Sous Chef – 431 Rooms and 22,000 sq ft of Meeting Space
Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality
preparation of all menu items and proper handling/storage of all food items in accordance with
standards. Coordinate the purchase of all food and develop menus, create schedules, excel spreadsheets, code invoices, and inventory, in addition to maintaining approved food costs and labor costs. Worked roughly 50 – 60 hours a week.
Gaylord Texan – Old Hickory Steakhouse Grapevine, TX July 2010 – May 2011
Lead Culinary –Culinary Department Trainer – 1,811 Rooms
Rotate through stations, broiler, sauté, center, salads, Pastries and REO’s (Restaurant Event Orders). Train new kitchen employees on stations, standards, ordering, product rotation ect…Maintain exceptional quality food standards and food safety. Be able to properly cook, hold and order product, (steaks, seafood and produce). Work roughly 45 – 55 hours a week, typically five days on two days off, working longer on busier days/weeks.
Restaurant Daniel, Eleven Madison Park, Mario Batali’s Babo
New York City, NY January 2010 – April 2010
Culinary Stage
Worked at Daniel, Eleven Madison Park and Babo for three months throughout school. Rotated through all kitchen stations as well as front of house. Took parts in special parties, off property events, VIP tasting events as well as feature menu planning. Followed closely with the Chef on ordering, purchasing, inventory, scheduling, receiving, ect. Finished at Restaurant Daniel with preparation for the Bocuse D’or to take place at the Culinary Institute of America.
Lake of Isles Golf Club at Foxwoods Resort and MGM Grand
North Stonington, CT May 2009 – Oct. 2009
Externship- 22 Weeks – 2,241 Rooms
Rotate through Matches Tavern, a public “pub-style” food restaurant, Banquets and Catering, and the Member’s Private Dining Room, fine dining “American style” cuisine. Worked roughly 45 – 50 hours a week, five days on and two days off, working longer hours on busier days.
The Otesaga Hotel Resort of Cooperstown Cooperstown, NY Aug. 2007 – Sep. 2008
Lead Culinary – 135 Rooms
Garde Manger
Supervise Garde Manger department, Manage breakfast and lunch buffets and Golf Pro-Shop Kitchen.
Oversee production, recipes, sanitation and employee conduct in Sous Chef’s absence. Assist in weekly inventory and ordering. Manage BEO’s (Banquet Event Orders) as well as regular Hotel diner service. Worked weekends and holidays regularly.
The Hawkeye Bar and Grill at The Otesaga Cooperstown, NY July. 2007 – Aug. 2007
Cook 3
Garde Manger / Cold Foods Station
Worked 5 hours two times a week throughout the school year as an externship, and then hired to work over the summer, averaging 50 hours a week. Main responsibilities included salad preparation, sides, sandwiches and other high class “pub style” cuisine. Later promoted to Lead Culinary and moved to the Hotel operations.
Certifications and Awards
ACF Certified Sous Chef 2011
ACF Certified Chef 2010
Bocuse D’or Restaurant Daniel – 1st Place Winner USA/France 2011
Certified Hospitality Department Trainer 2011
Serve Safe Certified 2008
Culinary Institute of America Group Leader 2009 – 2010
Boy Scouts of America Eagle Scout Award, 2008
References
Available Upon Request
*Portfolio Available Upon Request
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