Graham Jones
Hobe Sound,FL
Summary
Midwest Culinary Institute graduate, always looking to learn and be challenged. I am able to carry myself well in fast paced environments and keep a positive attitude.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Saute Cook
Citron Bistro
Hobe Sound, FL
05.2024 - Current
- Prepared sauces and garnishes to complement sauteed menu items.
- Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
- Set up and maintained saute station to facilitate kitchen operations.
- Adhered to safety procedures for operating and cleaning kitchen tools and machinery to avoid injury.
- Covered, dated, rotated and properly stored food items to preserve quality and freshness.
Cook
Heritage Ridge Golf Club
Hobe Sound, FL
01.2024 - 04.2024
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
- Monitored food production to verify quality and consistency.
Executive Chef
Otto Pint Steamboat
Steamboat Springs, CO
01.2020 - 10.2023
- Manage day to day preparations of dishes
- General management of operations FOH and BOH
- Weekly inventories and cost calculations
- Scheduling, ordering, hiring, and training
- Upkeep of cleanliness of employees and restaurant
- Upheld excellent health inspection results
- General maintenance on equipment.
Head Chef
Vincent Gastroteca
Fort Collins, CO
01.2017 - 01.2020
- Weekly inventories and cost calculation
- Daily set up and break down of food lines
- Curated wine dinner menus and events.
Sous Chef
Domenic's Bistro
Fort Collins, CO
01.2014 - 01.2017
- Management of food preparation and service
- Line operation of grill, saute, and deck oven stations
- Maintaining cleanliness standards.
Fire hearth/ Sauté/ Garde manger cook
Metropole at the 21C Museum Hotel
Cincinnati, OH
01.2013 - 01.2014
- Take control and prepare food for the assigned station
- Build and maintain hardwood fire for cooking at the fire hearth
- Learn sous vide techniques for proteins and vegetables
- Cook for in room dining
- Keep track of inventories and ordering
- Expedite and plate orders
- Train and help others to make our team succeed.
Sous Chef/ Saucier
20 Brix Restaurant and Wine Bar
Milford, OH
01.2008 - 01.2014
- Manage line cooks and production in absence of the Chef
- Prepare daily specials, soups, sauces, and produce for sauté line
- Butcher and cook, fish and meats
- Expedite and plate dishes
- Take inventories and manage receiving
- Train cooks on all stations.
Sauté cook
Padrino Italian
Milford, OH
01.2009 - 01.2013
- Prepare, cook, and plate pasta dishes
- Prepare catering orders
- Prepare and work pizza and salad station when needed.
Barista
Buzz Thru Espresso Bar
Loveland, Ohio
01.2006 - 01.2008
- Made coffee and tea drinks, while engaging with customers
- In charge of counting the drawer at beginning and end of shift.
Education
Associates degree in Culinary Arts -
Midwest Culinary Institute
Cincinnati, OH01.2012
Skills
- Health Code Compliance
- Efficient knife skills
- Experience with butchery of meats, fish, and poultry
- Experience in most classical and contemporary cooking techniques, including wood fire grilling and sous vide cooking
- Inventory management and ordering, based on operation parameters
- Serving and General management experience
- General knowledge of equipment diagnostics for upkeep and repair
Certification
State Food Safety Manager certification
Workplace harassment prevention certificate, (non-supervisor)
References
- Chris Myrick, Chef Domenics Bistro, 970-237-0297
- Paul Barraco, Chef 20 Brix, 513-543-2453
- Jared Bennet, Chef De Cuisine Metropole, 513-293-4127
Timeline
Saute Cook
Citron Bistro
05.2024 - Current
Cook
Heritage Ridge Golf Club
01.2024 - 04.2024
Executive Chef
Otto Pint Steamboat
01.2020 - 10.2023
Head Chef
Vincent Gastroteca
01.2017 - 01.2020
Sous Chef
Domenic's Bistro
01.2014 - 01.2017
Fire hearth/ Sauté/ Garde manger cook
Metropole at the 21C Museum Hotel
01.2013 - 01.2014
Sauté cook
Padrino Italian
01.2009 - 01.2013
Sous Chef/ Saucier
20 Brix Restaurant and Wine Bar
01.2008 - 01.2014
Barista
Buzz Thru Espresso Bar
01.2006 - 01.2008
Associates degree in Culinary Arts -
Midwest Culinary Institute