Cole Jarrell
Wenonah,NJ
Summary
Hardworking and reliable chef with strong ability in adapting and learning. Offering hard work and dedication to improve all customers experience. Highly organized, proactive and punctual with team-oriented mentality.
Overview
10
10
years of professional experience
Work History
Executive Sous Chef
URBN
Devon, PA
03.2023 - Current
- Led kitchen operations to ensure consistent quality and presentation of all menu items.
- Collaborated with culinary team to develop innovative seasonal menus reflecting current food trends.
- Streamlined inventory management processes, reducing waste and optimizing resource allocation.
- Mentored junior chefs, fostering skill development and improving overall kitchen efficiency.
Sous Chef
URBN
Glen Mills, PA
03.2022 - 03.2023
- Monitored meals served for temperature and visual appeal.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Improved performance of team members resulting in high-quality meals produced daily.
- Supervised 30 BOH staff members and delivered mentorship to strengthen kitchen skills.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Monitored quality, presentation and quantities of plated food across line.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Trained kitchen workers on culinary techniques.
Kitchen Manager
URBN
Glen Mills, PA
03.2021 - 03.2022
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
Wok Cook/Line Cook
Y Noodle Bar
Providence, RI
03.2020 - 03.2021
- Set up kitchen for dinner rush by cutting meat and chopping vegetables.
- Crafted high-quality and aesthetically-pleasing meals of freshest ingredients available.
- Customized orders to account for customers' unique preferences and dietary requirements.
- Cooked menu items based on customer orders.
- Set up work stations prior to opening to minimize prep time.
- Followed specific methods for food preparation and proper portioning.
- Developed delicious wok-centered dishes, which incorporated meat, seafood, vegetables and dumplings.
Grill Cook/Pasta Cook
Constantino Venda Bar & Ristorante
Providence, RI
03.2019 - 03.2021
- Followed proper food handling methods and maintained correct temperature of food products.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Cooked multiple orders simultaneously during busy periods.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Grilled and deep fried various foods from meats to potatoes.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
Sushi Cook/Line Cook
The Rooftop at Providence G
Providence, RI
03.2018 - 11.2019
- Safely utilized knives and other sharp instruments to prepare fish for sushi-making.
- Stored and properly handled raw or prepared foods and non-food supplies
- Prepared finfish, shellfish and fresh produce items to use in sushi.
- Checked quality of food products to meet high standards.
Internship Student Cook
Stratton Mountain Resort
Stratton Mountain, VT
09.2017 - 02.2018
- Worked well in team environment as well as independently.
- Shadowed staff and learned advanced work.
- Worked with teams to support goals and build experience.
- Rotated food stocks, using older items first and tossing expired products.
- Handled food deliveries and made sure all items were processed and then placed into inventory.
- Executed proper techniques when preparing menu item ingredients.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
BBQ Cook/Prep Cook
J G Cook's Carolina Blue
Pitman, NJ
08.2016 - 11.2017
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
Education
Associate of Arts - Culinary Arts
Johnson & Wales University
Providence, RI02-2018
Skills
- Staff Scheduling
- Budgeting and Cost Control
- Kitchen Staff Management
- BOH Operations
- Food Prep Planning
- Order Management
- Safe Food Handling
- Quality Assurance
- Verbal and Written Communication
- Food Stock and Supply Management
- Restaurant Operations
- Sanitation Guidelines
Timeline
Executive Sous Chef
URBN
03.2023 - Current
Sous Chef
URBN
03.2022 - 03.2023
Kitchen Manager
URBN
03.2021 - 03.2022
Wok Cook/Line Cook
Y Noodle Bar
03.2020 - 03.2021
Grill Cook/Pasta Cook
Constantino Venda Bar & Ristorante
03.2019 - 03.2021
Sushi Cook/Line Cook
The Rooftop at Providence G
03.2018 - 11.2019
Internship Student Cook
Stratton Mountain Resort
09.2017 - 02.2018
BBQ Cook/Prep Cook
J G Cook's Carolina Blue
08.2016 - 11.2017
Associate of Arts - Culinary Arts
Johnson & Wales University