Jacob La Chiusa

Managed a $10 million operation, achieving a food cost of 28% and kitchen labor at 15%, consistently exceeding financial targets. Developed standard operating procedures and checklists to streamline kitchen operations, enhancing team efficiency. Experienced in menu development and team leadership, with a focus on innovative dish creation and high food safety standards. Improved guest satisfaction through exceptional meal delivery and a positive culinary team environment. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience.

Involvement with collaborative organizations has given me a great sense of teamwork and patience. My experiences segued into my work career, solidifying my communication skills. Being ambitious encourages me to set goals and successfully achieve them while balancing other desired goals. I like to ensure everyone is on the same page so the operation will in fact runs smoothly. Keeping clients/customers and employees happy will make for a better progression towards the objective.

• Michael Watson (704) 942-8600
• Meghan Welter, mwelter@noblefoodandpursuits.com (803) 280- 4844
• Ian Schram (910) 262-8534

Became a sous chef at Rooster’s within a year and a half of employment.

Executed executive chef role while the company searched for someone with more experience.

Opened Noble Smoke as a lead Pit master.

Operated a hurricane helen relief package for western north carolina. managed volunteer and regular staff, prepared, cooked and shipped out 5000 meals a day for 10 days.

• ServSafe