Jack Cloninger
Summary
Driven professional with extensive experience in all aspects of the industry. Strong communicator and team member competent in advancing entire team towards set goals in timely manner. Comfortable in many situations and possessing large width and breadth over many critical aspects of hospitality.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Line Cook
Pago LLC
10.2023 - 04.2024
- Learned and executed a wide variety of dish preparations for multiple restaurants in a large restaurant group.
- Frequently tailored preparation to meet allergen or other guest request standards.
- Maintained the full functionality of several stations at once and throughout the week, ensuring adequate stock and prep.
- Responsible for approx. 30% of all restaurant prep work while still functioning as line cook.
- Executed dozens of in-house and off-site catering events ranging from high volume, to high end preparations along with multiple special menus for holidays.
- Worked with team to create, implement, and train staff for new seasonal menu addition, altering over 50% of menu within one week.
Server/Expeditor/Line Cook
Beasts and Brews
05.2021 - 10.2023
- Learned in depth information about all menu items, preparations, and presentations.
- Streamlined expo station and coordinated with BOH/FOH, frequently seeing over 200 covers served in 20 minutes or less.
- Accurately took and relayed customers orders with many variables during high pressure times.
- Answered and helped guide customer choices concerning alcoholic and non-alcoholic drinks with over 10 taps rotating weekly.
- Worked with team to design menu and frequently create new specials which correlated to current budgetary goals.
- In-house butchery of several beef and fish preparations.
Education
Executive Chef Diploma -
Culinary Institute of Barcelona
Barcelona, Spain07.2024
Skills
- Team Organization and Management
- Budget Management
- Customer Service
- Guest Satisfaction
- Goal Setting and Management
- Quality Control
Certification
- ServSafe - Colorado & Utah
- Level II Food Safety and Hygiene
- American Institute of Food and Wine - Member
Timeline
Line Cook
Pago LLC
10.2023 - 04.2024
Server/Expeditor/Line Cook
Beasts and Brews
05.2021 - 10.2023
Executive Chef Diploma -
Culinary Institute of Barcelona