Jackson Stoeckel
Edina
Summary
Knowledgeable Sous Chef with strong history in culinary arts and effective kitchen management. Proven ability to enhance menu offerings and streamline kitchen operations. Demonstrated expertise in team leadership and creative problem-solving. I am looking forward to my next opportunity to continue my professional culinary journey.
Overview
10
10
years of professional experience
Work History
Sous Chef
IE by Travail
06.2025 - 10.2025
- Developed and executed seasonal menus, enhancing dining experience through creative culinary presentations.
- Shared responsibility for ordering all food product.
- Worked lead expo ensuring quality control for all food leaving the kitchen
- Wrote daily prep lists for a large team of 6-7 prep cooks and oversaw quality control.
- Was responsible for BOH scheduling.
- Daily prep list of fabricating beef and seafood.
- Fostered a friendly work environment centered around respect and appreciation.
- Upheld organizational standards.
- Trained closely with kitchen staff to improve culinary standards.
Sous Chef
Travail Kitchen And Amusements
10.2023 - 06.2025
- Oversaw all daily kitchen operations with the culinary management team.
- Trained junior cooks in food preparation techniques, fostering skill development and teamwork. Facilitated planned training workshops focusing on fundamental culinary skills.
- Shared responsibility of ordering all food product for the restaurant.
- Wrote daily prep lists for a large 6-8 person prep team, and oversaw quality control.
- Managed individual prep lists with service cooks to optimize productivity.
- Upheld organizational standards of the facility.
- Worked closely with events staff to produce weekly activations, and private dinners.
- Collaborated with the culinary management team to produce themed testing menus.
- Worked tableside presenting and explaining dishes to guests in a friendly manner to create an interactive dining experience. This included FOH skills like clearing and resetting silverware, taking drink orders, and beverage knowledge.
- Fabricated Beef, seafood, and poultry daily.
- Upheld stringent professional standards for cleanliness, food presentation, organization, and attention to detail.
Lead Line Cook / Sous Chef
Hell's Kitchen MN
02.2021 - 08.2023
- I held the position of lead line cook for the first year of my employment, then I was subsequently promoted to sous chef in December of 2022.
- My daily responsibilities included; making daily prep lists, assisting my line cooks with station prep, organizing the walk in cooler, putting away produce and meat orders, submitting produce orders, assisting the kitchen managers with ordering and ordering pars, designing dishes for our menu rotations, overseeing the work of all PM kitchen staff, handling interpersonal conflict and work relationships between employees, giving quarterly reviews to our employees, closing the kitchen and filling out daily temp logs. Filling out other organization oriented check lists and logs.
- I am a certified food safety manager in the state of Minnesota. (ServSafe)
- I was responsible for the execution of our banquets, along with the aid of the kitchen managers. I was in charge of executing hundreds of on site plated and buffet style banquets. Along with designing dishes and procedures for the events business.
Lead Line Cook
Mercy Dining and Bar
08.2018 - 03.2020
- Executed dished per Chef's specifications.
- Worked every station, filling in for absent staff when needed.
- Maintained kitchen efficiency and cleanliness, coordinating smooth opening, shift change and closing procedures.
- Maximized team performance during busy periods by keeping stations stocked, clean and organized.
- While at Mercy I worker under Gustavo Romero, Ben Spangler, and Mike Rakun. Excellent work environment where I was exposed to fine dining.
Line Cook
Hell's Kitchen MN
07.2016 - 08.2018
- Supported kitchen operations by restocking and preparing stations with necessary supplies and equipment.
- Covered kitchen needs at any station, filling in for absent team members and bringing cooks up to speed.
- Prepared recipe ingredients, including chopping vegetables and creating sauces.
- Sute, Fry station, Grill, and Prep.
Kitchen Manager
Chipotle
10.2015 - 06.2016
- Not a relevant position, but this was my first "cooking" job so I still list it.
Education
Diploma - undefined
Washburn Highschool
Minneapolis, MN06.2014
Culinary
Saint Paul College
St. Paul, MNGeneral education
MCTC
Minneapolis, MNSkills
- Team leadership
- Kitchen leadership
- Inventory management
- Food presentation
- Menu planning
- Food preparation
- Allergen awareness
- Knife skills
- Ingredient knowledge
- Mentoring and coaching
- Employee scheduling
- Ordering and requisitions
Timeline
Sous Chef
IE by Travail
06.2025 - 10.2025
Sous Chef
Travail Kitchen And Amusements
10.2023 - 06.2025
Lead Line Cook / Sous Chef
Hell's Kitchen MN
02.2021 - 08.2023
Lead Line Cook
Mercy Dining and Bar
08.2018 - 03.2020
Line Cook
Hell's Kitchen MN
07.2016 - 08.2018
Kitchen Manager
Chipotle
10.2015 - 06.2016
Diploma - undefined
Washburn Highschool
Culinary
Saint Paul College
General education
MCTC