Cecilia Jackson
Clarkston,GA
Summary
Seasoned, professional Chef. Industry protocols implemented. Graduate of Johnsob and Wales University. ServSafe Manager, recertifid 2022.
Overview
32
32
years of professional experience
Work History
Assistant Food Service Director
SAGE Dining Services/ Hillside School
Atlanta, GA
06.2023 - Current
Executive Sous Chef
Roshambo All Day Diner
Atlanta, GA
09.2022 - Current
Chef de Cuisine
Proof of the Pudding
Atlanta, GA
04 2021 - Current
- In charge of off site catering,on site chef de Cuisine for various cuisines and events through out the metro
- Atlanta area
- This is a contract as needed for special events.
Gig chef
St. Cecilia. Restaurant Marcel
Atlanta, GA
10.2019 - Current
- Working various positions on the line
- Roasting station,pasta,saute,apps and fish stations
- For all three restaurants
- Pasta fabrication, butchering of meat and fish
- Some pastry work done.
Chef de Cuisine
Royal Steak House/ Hyatt Centric
Atlanta, GA
02.2019 - 05.2022
Sous Chef
Lazy Dog Restaurant and Bar
Peachtree Corners, GA
06.2019 - 03.2020
- For James Beard awarded Chef Hugh Acheson
- Responsible for purchasing and receiving of goods,full breakfast execution, banquets and lunches
- Butchering of meats and seafood
- Mentorship and training of existing employees and new hires
- Updated ServSafe manager certification,2022
- Chef Tournant/Culinary Trainer,Wok,saute,grill, Infra-red broiler oven.Pizza and pantry stations worked
- Wet/dry wok station worked with speed and consistent portions of Asian cuisines
- Teriyaki,Kung Pao, sweet and spicy
- Calamari,pho bowls and variety of fried rices
- Volume saute station and grill stations worked.Trains all incoming new hires to their respective stations.
Executive Chef
Baba's Gyro and Kebobs
Cummings, GA
06.2017 - 08.2019
Butcher/Meat Cutter/ Sous Chef
Pappadeaux Seafood Kitchen
Lawrenceville, GA
08.2009 - 03.2019
Executive Sous Chef/ Broiler
New York Prime Steakhouse
Atlanta, GA
07.2015 - 02.2019
Private Chef
The Thompson Family Household
Gainesville, GA
05.2007 - 09.2017
- For family of 4
- Major responsibilities was to cook and create menus for 3 times a day/5 todays a week
- Breakfast, lunches, midday snacks and dinner
- Vegetarian options and gluten free menu created for 2 children and 2 adults
- Hours were from 6am to 6pm Monday through Friday.
CDC/ Chef de Cuisine
Capital Grille Atlanta
Buckhead, GA
02.2012 - 06.2017
Breakfast Cook/ Supervisor
Waffle House/ Steak and Shake
Lawrenceville, GA
04.2014 - 01.2017
- Early morning breakfast cook in charge of first shift opener
- Cooking all items of breakfast
- ETO's, waffles/ pancakes,bacon, sausages, omelette's and crepes,french toasts etc.
Event Chef/ LUTIMO
BAC, Bold American Catering
Atlanta, GA
09.2012 - 02.2015
- Off site catering chef for special events and weddings
- Action station chef,set up and take down
- Menu development,food costing etc.
Lead Grill Cook
J.Alexanders/ Redlands Grill
Norcross, GA
10.2009 - 02.2015
Hibachi Chef
Benihana's/ Buckhead Atlanta
Buckhead, GA
12.1992 - 05.1997
- Hibachi chef for busy volume japanese/ Chinese inspired restaurant
- Prepping fresh ingredients,working hibachi grill/wok
- Fast, competent and friendly
- Superior knife skills.
Assistant food service
- Director chef for Private school/ Hospital in the Atlanta areas Preparing breakfast, lunch and dinner
- Daily purchasing and receiving, menu development,adherence to strict dietary changes for specific students.
Lead
- Breakfast and lunch Chef for new concept from the owner/chef's from Local 3,Muss and Turners,MTH
- Pizza,Dark Horse Private dining club
- Fresh eggs to order omelets,French toast,pancakes and more! High volume breakfast and lunch
- Daily line checks,some purchasing and receiving
- Family supper chef served daily for employees.
GIG Chef
QWICK PROFESSIONALS
Kitchen manager
- For Mediterranean/Persian and Italian cuisines made from scratch
- Purchasing and receiving, inventory control
- Off site catering and volume Togo business.
Butcher
- Fish monger for high volume FRESH seafood restaurant
- Live fire grill operator and broiler chef
- Other stations worked as well
- Fry,saute,gumbo and butchering.
Broiler chef
- For iconic old school steakhouse
- Broiling of all prime cuts of meats
- 40 oz
- Tomahawks,petite lamb chops,16 oz
- Bone in Ribeyes,12 oz
- Filets,12 oz
- NY strips etc
- 4-6 lb
- Broiled lobsters as well
- Use ofinfra -red broiler ovens used for service
- Some butchering done on premises
- All temps hit to perfection
Broiler chef/butcher/sous chef
- For iconic old school steakhouse
- Responsible for leading team to flawless service and food preparation
- Scheduling of employees,ordering and butchering of prime steaks and seafoods.
Lead grill operator
- For volume restaurant
- Live '46 inch grill using hardwoods such as oak/hickory logs
- Chargrilled burgers, chicken, rib's and prime steak's
- Signature hawaiian ribeyes, 16oz
- Strip steak ,8/10 oz
- Filet mignon, brochettes, artichokes and prime rib served nightly
- AM/PM shifts worked.
Education
Servsafe Manager certified -
Miami, FL2022
Bachelor's - Culinary Arts and Restaurant Management
Johnson and Wales University
Miami, FLJune.2001
High school - studies
Westbury High School
Westbury, NYJune.1983
Skills
- Class B
- Well seasoned chef,with acuity in all things culinary (6 years)
- Fluent in computer programming (4 years)
- Performance Management (6 years)
- Chef
- Cooking
- Banquet Experience
- Catering
- Kitchen Experience
- Kitchen Management Experience
- Meat Cutting
- Profit & Loss
- Purchasing
- Restaurant Management
- Pricing
- POS
- Food Preparation
- Supervising Experience
- Leadership
- Labor Cost Analysis
- Inventory Control
- Restaurant Experience
- Food Safety
- Employee Orientation
- Meal Preparation
- Merchandising
- Microsoft Office
- Quality Assurance
- Recruiting
- Events Management
- Culinary experience
- Budgeting
- Forecasting
- Sales Management
- Conflict management
- Project management
- Employee evaluation
- Menu Planning
- Operations Management
- Microsoft Powerpoint
- Event Planning
- Program Development&Ãw&ÃFWfVÃÃ
- VÃ@
- Food service management
- Hotel experience
- Spanish
- Cost control
- Kitchen management
- Microsoft Excel
- Microsoft Word
- HACCP
- English
- Hospitality
- Food production
- Team management
- Shift management
- Dietary department experience
- Food management
- Profit & loss
- Analysis skills
- Financial acumen
- Supervising experience
- Negotiation
- Quality assurance
- Events management
- Sage
- Sales management
- Accounting
- Sales
- Procurement
- Guest relations
- Production planning
- Teaching
- Cataloging
- Bartending
- Food handling
- Training & development
- Serving
- Vendor management
- Organizational skills
- Management
- Customer service
- Communication skills
- Writing skills
- Restaurant experience
- Fine dining experience
- Certifications and Licenses
- Driver's license
- ServSafe Manager certified,2017
- May 2022 to May 2027
- ServSafe Manager,food safety
- ServSafe
- Food Handler
- Food Handler Certification
- TABC Certified
- MAST Permit
- Assessments
- Food safety â Proficient
- July 2021
- Knowledge of proper food and equipment handling safety measures
- Full results: Proficient
- Work motivation â Proficient
- May 2021
- Level of motivation and discipline applied toward work
- Supervisory skills:
- Motivating & assessing employees â Completed
- Motivating others to achieve objectives and identifying improvements or corrective actions
- Full results: Completed
- Cooking skills: Basic food preparation â Proficient
Additional Information
- Authorized to work in the US for any employer
Timeline
Assistant Food Service Director
SAGE Dining Services/ Hillside School
06.2023 - Current
Executive Sous Chef
Roshambo All Day Diner
09.2022 - Current
Gig chef
St. Cecilia. Restaurant Marcel
10.2019 - Current
Sous Chef
Lazy Dog Restaurant and Bar
06.2019 - 03.2020
Chef de Cuisine
Royal Steak House/ Hyatt Centric
02.2019 - 05.2022
Executive Chef
Baba's Gyro and Kebobs
06.2017 - 08.2019
Executive Sous Chef/ Broiler
New York Prime Steakhouse
07.2015 - 02.2019
Breakfast Cook/ Supervisor
Waffle House/ Steak and Shake
04.2014 - 01.2017
Event Chef/ LUTIMO
BAC, Bold American Catering
09.2012 - 02.2015
CDC/ Chef de Cuisine
Capital Grille Atlanta
02.2012 - 06.2017
Lead Grill Cook
J.Alexanders/ Redlands Grill
10.2009 - 02.2015
Butcher/Meat Cutter/ Sous Chef
Pappadeaux Seafood Kitchen
08.2009 - 03.2019
Private Chef
The Thompson Family Household
05.2007 - 09.2017
Hibachi Chef
Benihana's/ Buckhead Atlanta
12.1992 - 05.1997
Chef de Cuisine
Proof of the Pudding
04 2021 - Current
Assistant food service
Lead
GIG Chef
QWICK PROFESSIONALS
Kitchen manager
Butcher
Broiler chef
Broiler chef/butcher/sous chef
Lead grill operator
Servsafe Manager certified -
Bachelor's - Culinary Arts and Restaurant Management
Johnson and Wales University
High school - studies
Westbury High School