Ben Skidmore
Magna,UT
Summary
Hardworking and enthusiastic Job Title trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Line Cook/Chef/Cashier
Sage Dining/Rowland Hall St. Marks
2014.08 - Current
- Provide fresh from scratch meals for students and teachers daily
- Assist head chef in his responsibilities and tasks
- Organize and track student’s meal plan
- Prep on average 400 meals per day
Line Chef
Good Eating Company
2024.01 - 2024.09
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
- Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
- Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
- Developed strong multitasking abilities, managing multiple orders simultaneously while maintaining attention to detail.
- Established positive working relationships with colleagues through effective communication and teamwork strategies.
- Fostered a positive work atmosphere through enthusiasm, dedication, and a strong work ethic, leading to increased team morale.
Chef
Copa Health
2023.04 - 2023.12
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Line Chef
American Dining Creations
2022.06 - 2023.03
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
- Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
Line Chef
Sobe Eats
2021.04 - 2022.06
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
- Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
- Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
Line Cook
The Cheesecake Factory
2013.09 - 2014.02
- Company Overview: High end fast pace restaurant
- Fresh salads, appetizers, pizza, and sandwiches to order
- Full time, late night hours
- Worked on a team with 9 cooks in total
- Prepped an average of 600 meals per shift
- High end fast pace restaurant
Education
2 year Culinary Arts -
Mountainland Technical College
05.2013
LDS Business College
06.2009
Skills
Time Management
Attention to Detail
Highly motivated
Cleaning and organization
References
- Julia Simonsen, (801) 673-4707
- Dan Menlove, (480) 202-7580
Certification
Food Handlers
Chef Manager certification
Timeline
Line Chef
Good Eating Company
2024.01 - 2024.09
Chef
Copa Health
2023.04 - 2023.12
Line Chef
American Dining Creations
2022.06 - 2023.03
Line Chef
Sobe Eats
2021.04 - 2022.06
Line Cook/Chef/Cashier
Sage Dining/Rowland Hall St. Marks
2014.08 - Current
Line Cook
The Cheesecake Factory
2013.09 - 2014.02
2 year Culinary Arts -
Mountainland Technical College
LDS Business College