Gerald Johns
Reno,NV
Summary
Energetic Motivated Chef / Sous Chef / Cook with 35 years of experience in Steak Houses, Banquets and multiple type outlets. Skilled at cooking wide variety of items, preparing large and small volumes of food quickly and efficiently in high energy and fast paced kitchens. Seeking to use culinary skills, expertise knowledge to prepare a wide variety of dishes in a professional, rewarding environment. Skilled Kitchen Manager knowledgeable about best practices, safe food handling and inventory management.
Overview
11
11
years of professional experience
Work History
Kitchen Manager
Escape Lounge/CAVU
04.2021 - Current
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory
- Checked and tested foods to verify quality and temperature
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals
- Developed kitchen staff through training, disciplinary action, and performance reviews
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement
Cook
IGT- International Gaming Technology
06.2019 - 09.2020
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency
- Mentored staff in expectations and parameters of kitchen goals and daily work
- Recommended menu items for new dish development, holidays, special events and promotions
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Verified proper portion sizes and consistently attained high food quality standards
- Planned promotional menu additions based on seasonal pricing and product availability.
Cook
Grand Sierra Resort
02.2018 - 05.2019
- Verified proper portion sizes and consistently attained high food quality standards
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Produced over 500+ dishes per day and maintained near-perfect customer satisfaction scores.
Martis Camp Cook
08.2017 - 01.2018
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Sous Chef
Gold Dust West
08.2016 - 07.2017
- Planned and directed high-volume food preparation in fast-paced environment
- Maintained well-organized mise en place to keep work efficient and consistent
- Supervised and enhanced work of 12-15 person team producing more than 400 plates per day
- Evaluated inventory levels on [Timeframe] basis and placed orders to restock [Type] and [Type] items before supplies ran out
- Acted as head chef when required to maintain continuity of service and quality
Assistant Chef
Western Village Inn & Casino
07.2012 - 10.2016
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes
- Maintained effective supply levels by monitoring and reordering food stock and dry goods
- Maintained clean, trash-free workspaces to maximize productivity and safety
- Assisted in menu preparation, making suggestions and researching recipes compatible with existing menu items
- Maintained composure and work quality while under stress
- Recorded, monitored, and maintained optimal and required food temperatures through kitchen, restaurant, and storage areas
Education
Associate of Arts - Institutional Food Service Management
Laney College
Associate of Arts - Nutrition And Health
Merritt College
High School Diploma - undefined
Oakland High School
Skills
- Recipes and menu planning
- Institutional and Batch Cooking
- Food Spoilage Prevention
- Food Presentation
- Strong attention to safe food handling procedures
- Hospitality and service industry background
- Proper food storage
- Performance improvement
- Staff Management
- Operations management
- Food Preparation and Safety
- Dietary restrictions
- Professional Summary
Timeline
Kitchen Manager
Escape Lounge/CAVU
04.2021 - Current
Cook
IGT- International Gaming Technology
06.2019 - 09.2020
Cook
Grand Sierra Resort
02.2018 - 05.2019
Martis Camp Cook
08.2017 - 01.2018
Sous Chef
Gold Dust West
08.2016 - 07.2017
Assistant Chef
Western Village Inn & Casino
07.2012 - 10.2016
Associate of Arts - Institutional Food Service Management
Laney College
Associate of Arts - Nutrition And Health
Merritt College
High School Diploma - undefined
Oakland High School
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