Carter Jennings
Wimberley,USA
Summary
To obtain a position as a Chef/ Kitchen Manager in a stimulating high-energy environment that offers the opportunity to utilize existing skills and knowledge and fosters professional growth.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Sous Chef
Krause's Cafe & Biergarten
2019.01 - 2026.03
- I work under the direction of the Executive Chef
- In charge of all Front and Back of the house supply purchases/food
- Take pride in running a tight inventory and bringing in great food cost
- Involved with all aspects of prep and food rotation
- Lead a line staff of 8 to 12 during lunch and dinner service
- Very involved with expediting food to insure quality and accuracy
- Take part in weekly entry and soup specials
- Work a lot with meats such as whole pigs, Steamship Rounds, lower beef shanks, and Briskets for Special Events
- Familiar with working out of a Rational cooking system for large caterings
- Help keep log books in date for the sous vide entrees required by health department
Sous Chef
Siver Sage Grill
2019.06 - 2020.01
- Responsible for all opening duties for line service.
- Performed all recipes to standard.
- Cooked all soups and sauces from scratch.
- Involved in weekly food specials.
- Led the line alone or with one teammate Monday - Thursday.
- Second in command under Chef Friday and Saturday.
- Cooked all steaks, seafood and saute dishes to order.
- Prepared prep and pull thaw sheet nightly.
- Performed nightly and weekly cleaning duties as scheduled.
Assistant General Manager
South Side Market and BBQ
2014.05 - 2019.03
- Perform all financial activities such as cash handling, deposit preparation, and payroll.
- Responsible for all hiring and training of all culinary staff.
Restaurant Manager
Rudys Country Store and BBQ
2012.01 - 2014.04
- Help coach a crew of 60 team members.
- Constantly encouraging staff in order to maintain a high-energy environment.
- In charge of ordering all food, drinks and dry goods for the restaurant and gas station.
- Made sure all financial and gas paperwork is correct after every shift.
- Coordinated a food line with 6 cashiers that have sold up to $50,000 in one day.
General Manager
Tarka Indian Kitchen
2010.08 - 2012.01
- Helped open store #2 in charge of all new hires and paper work.
- Assisted in front and back of the house setup and organization.
- Manage all front of the house operations and scheduling.
- Assist my kitchen manager with hiring, ordering and kitchen function.
- In charge of all invoices and cash handling.
- Talked with owners every week and went over P&L statement.
Education
Associates Degree - Culinary Arts And Food and Beverage Management
Texas Culinary Academy
Austin, TX04.2003
Skills
- EXCEL
- MICROSOFT OFFICE
- MICROSOFT OFFICE 2010
- OFFICE 2010
- HIGHLY ORGANIZED (10 years)
- Kitchen (10 years)
- Scheduling (5 years)
- Chef (10 years)
- Baking
- Retail sales
- Inventory Management (10 years)
- Cooking (10 years)
- Time Management (10 years)
- Ordering (10 years)
- Cost Control (10 years)
- Culinary Experience (10 years)
- Food Preparation (10 years)
- Kitchen Management Experience (10 years)
- Banquet Experience
- Catering (5 years)
- Food Safety (10 years)
- Restaurant Management (10 years)
- POS (5 years)
- Food Production (10 years)
- Profit & Loss (10 years)
- Pricing (10 years)
- Supervising Experience (10 years)
- Labor Cost Analysis (10 years)
Certification
ServSafe
Timeline
Sous Chef
Siver Sage Grill
2019.06 - 2020.01
Sous Chef
Krause's Cafe & Biergarten
2019.01 - 2026.03
Assistant General Manager
South Side Market and BBQ
2014.05 - 2019.03
Restaurant Manager
Rudys Country Store and BBQ
2012.01 - 2014.04
General Manager
Tarka Indian Kitchen
2010.08 - 2012.01
Associates Degree - Culinary Arts And Food and Beverage Management
Texas Culinary Academy
Additional Information
- Highly organized and dependable
- Proficient in Microsoft Office 2010, PC applications and Excel