Erin Jones
Spanish Fork,UT
Summary
Experienced culinary professional and results-driven educator with a strong background in culinary arts, kitchen management, and event execution. Skilled in creating innovative, high-quality dishes while maintaining strict food safety and sanitation standards. Proven ability to deliver engaging instruction, develop curriculum, and foster collaborative, dynamic learning environments. Effective communicator, adaptable team player, and dedicated mentor committed to student success and academic excellence.
Overview
8
8
years of professional experience
Work History
Adjunct Instructor
Utah Valley University Culinary Arts Institute
09.2024 - Current
- Teach courses in hot food production, emphasizing proper cooking, plating, and presentation techniques.
- Manage and motivate large student groups, maintaining engagement and ensuring progress through hands-on practice.
- Provide detailed performance evaluations, offering constructive feedback to help students refine and master culinary skills.
- Advise and mentor students on academic pathways and career development in the culinary industry.
- Apply effective teaching strategies, following institutional guidelines, to create an engaging and organized learning environment.
- Foster a collaborative learning environment that encourages creativity, teamwork, and high culinary standards.
Chef
Shep's Catering
02.2023 - 08.2024
- Menu Development: Design and create diverse menus for various events and client preferences
- Food Preparation: Expertly prepare, season, and cook a wide range of dishes, ensuring top-notch quality
- Catering Coordination: Plan and oversee the execution of catering events, managing food production and service
- Ingredient Sourcing: Procure high-quality ingredients and manage vendor relationships to ensure freshness and cost-effectiveness
- Kitchen Management: Supervise kitchen staff, ensuring efficient workflow, cleanliness, and adherence to safety standards
- Customization: Accommodate dietary restrictions and client-specific requests, including special themes or cultural cuisines
Research & Development Chef
QuickFresh
05.2022 - 01.2023
- Developed innovative recipes by researching and experimenting with unique ingredients and cooking techniques.
- Increased customer satisfaction by creating customized menus for special dietary needs and preferences.
- Streamlined production processes for increased efficiency, implementing new equipment and procedures.
- Have Knowledge of a variety of cuisine types.
- Review methods to improve quality of new food products and compliance with food regulations during mass production.
- Support sales team by preparing samples for customers.
Cafe Manager
Utah Valley University Culinary Arts Institute
09.2021 - 05.2022
- Oversaw daily cafe operations to maintain smooth workflow.
- Delivered excellent customer service experiences by addressing concerns promptly and professionally.
- Trained cafe employees to consistently exceed customers' expectations and provide superior service.
- Established a welcoming atmosphere, maintaining high standards of cleanliness and presentation throughout the cafe.
Cook
Firewood
07.2019 - 11.2020
- Managed and guided kitchen staff, maintaining a smooth workflow and ensuring compliance with culinary standards.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Sous Chef
Pizzeria 712
01.2017 - 01.2018
- Supervised and trained kitchen staff, ensuring efficient workflow and adherence to culinary standards.
- Prepared ingredients for service, including chopping vegetables, butchering meat, and preparing sauces.
- Collaborated with kitchen staff to cook menu items, maintaining seamless cooperation during service.
- Managed inventory, ensuring proper stocking and rotation of ingredients.
- Ensured food was served simultaneously, maintaining high quality and timely delivery.
- Complied with nutrition, sanitation regulations, and safety standards at all times.
- Maintained a positive and professional demeanor with both coworkers and customers.
Education
Associate of Applied Science - Culinary Arts
UTAH VALLEY UNIVERSITY
Orem, UTSkills
- Culinary Leadership & Team Management
- Menu Development & Innovation
- Food Quality, Safety & Sanitation Compliance
- Expertise in Presentation & Plating
- Cost Control & Inventory Management
- Instructional Demonstration & Presentation
- Hands-on Teaching & Mentorship
Accomplishments
- ACF Beehive Chapter Secretary
- UVU Culinary Arts Board Member
- ServSafe Manager Certification
- Dean Merit Scholarship recipient
- Student of Excellence Award recipient
- Knowledge Bowl Team Captain
- Western Regional Champion for Knowledge Bowl
- ACF Gold Medal for Knowledge Bowl
- ACF Silver Medal for Knowledge Bowl
- ACF Bronze Medal for Hot Foods competition
- ACF Gold Medal for Hot Foods competition
- Skills USA Silver Medal, advancement to State
- SkillsUSA Gold Medal, advancement to Nationals
- UVU Student Chef of the Year, advancement to Nationals
- ACF Nationals Silver Medal for Student Chef of the Year
Timeline
Adjunct Instructor
Utah Valley University Culinary Arts Institute
09.2024 - Current
Chef
Shep's Catering
02.2023 - 08.2024
Research & Development Chef
QuickFresh
05.2022 - 01.2023
Cafe Manager
Utah Valley University Culinary Arts Institute
09.2021 - 05.2022
Cook
Firewood
07.2019 - 11.2020
Sous Chef
Pizzeria 712
01.2017 - 01.2018
Associate of Applied Science - Culinary Arts
UTAH VALLEY UNIVERSITY
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