Jacob Somerfield
Chesapeake,VA
Summary
Talented Chef with 16 years of experience preparing delicious, healthy dishes. Specializing in preparing menus known for attracting and retaining customers. Looking for my next challenging role to continue growth in culinary management.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Executive Chef
Compass Group USA
Norfolk, VA
08.2022 - Current
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Monitored quality, presentation and quantities of plated food across line.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Improved performance of team members resulting in high-quality meals produced daily.
- Supervised 26 BOH staff members and delivered mentorship to strengthen kitchen skills.
- Monitored meals served for temperature and visual appeal.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Provided guidance and support for Sous Chefs during peak service hours.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Controlled labor costs through effective use of staff scheduling techniques.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Trained new hires in proper cooking techniques and recipes.
- Managed kitchen staff, ensured smooth operations and efficiency.
- Executed daily specials based on guest feedback.
Chef Manager
Sodexo
Front Royal, VA
06.2020 - 08.2022
- Kept atmosphere constructive for employees by promoting effective listening skills, regular training and moral building exercises
- Ordered food supplies every week to restock inventory, remaining aware of budgets
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant
- Helped out in various capacities on line when restaurant was extremely busy or when employees were absent
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons
- Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance
- Maintained orderly kitchen environment to reduce wasted time searching for ingredients, utensils and essential items
- Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Employed training and motivational techniques to keep atmosphere constructive for employees.
- Organized catering events with a focus on high-quality presentation of dishes served.
- Created menus based on seasonal ingredients and customer preferences.
Chef De Cuisine
Aramark
Ashburn, VA
08.2012 - 09.2019
- Managed budget, labor and direct operating expenses for conference, catering and a la carte restaurant
- Worked closely with other chefs and cooks and provided hands-on training and teaching
- Managed all kitchen employees, including bussers, dishwashers, and waitstaff
- Tracked kitchen's inventory and ordered new food and supplies when needed
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality
- Developed recipes and menus to meet consumer demand and align with culinary trends
- Prepared schedules, work assignments and constructed employee compensation packages
- Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
- Planned and prepared food products orders to maintain appropriate stock levels
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
Education
Associate of Science - Culinary Arts
Art Institute of Washington
06.2012
High School Diploma -
Loudoun County High School
06.2010
Certificate - Culinary Arts
C.S. Monroe Technology Institute
06.2010
Skills
- Advanced baking skills
- Culinary expertise
- Knowledge of production equipment
- Dish preparation
- Kitchen sanitation
- Menu planning capability
- Food and beverage pairing
- Inventory management
- Kitchen equipment and tools
- Grilling and deep frying skills
- Food procurement
- Banquets and catering
- Recipe creation
- Meal preparation
- Team training
- Vendor relationships
- Menu development
- Purchasing
- Food preparation techniques
- Portion and cost control
- Menu Planning
- Cleaning and sanitation
- Food Trend Awareness
Certification
SafeServ Certified: Manager Certification 2027
Languages
Spanish
Limited
Timeline
Executive Chef
Compass Group USA
08.2022 - Current
Chef Manager
Sodexo
06.2020 - 08.2022
Chef De Cuisine
Aramark
08.2012 - 09.2019
Associate of Science - Culinary Arts
Art Institute of Washington
High School Diploma -
Loudoun County High School
Certificate - Culinary Arts
C.S. Monroe Technology Institute
SafeServ Certified: Manager Certification 2027