Summary
Overview
Work History
Education
Skills
Certification
References
Personal Information
Work Availability
Timeline
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Jacob K. Vandermeer

Jacob K. Vandermeer

Mesa,AZ

Summary

Experienced Kitchen Manager with over 7 years in modern casual and fine dining environments, specializing in back-of-house leadership, food cost control, and team development. Proficient in Crunchtime and NetChef for inventory management and food cost planning, with a proven ability to reduce waste and improve kitchen efficiency. Strong track record of training and mentoring staff, enforcing health and sanitation standards, and maintaining consistent execution in high-volume operations. ServSafe certified, with a hands-on, guest-focused approach to kitchen management, and a commitment to delivering exceptional culinary experiences.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Sr. Kitchen Manager

Cooper’s Hawk Winery and Restaurant
11.2022 - Current
  • Skilled in executing detailed inventory operations using NetChef and Crunchtime, while developing strategic Food Cost Action Plans to reduce waste and maximize profitability.
  • Lead by example to train, coach, and mentor managers and team members, fostering a high-performing, guest-focused kitchen culture.
  • Create precise and efficient prep lists daily to support streamlined production, maintain food quality, and uphold AVT (Actual vs. Theoretical) standards.
  • Develop and manage BOH schedules across all departments, aligning labor with service volume and budget expectations to ensure operational efficiency.
  • Monitor food and labor costs closely to stay within budget targets, identifying trends and implementing solutions to improve performance.
  • Responsible for ordering and maintaining inventory of all kitchen supplies and ingredients to support seamless daily operations.
  • Provide consistent hands-on leadership during high-volume shifts, offering guidance and support to all levels of kitchen staff to ensure quality and service standards are met.

Lead Kitchen Supervisor

Firebirds Wood Fired Grill
05.2021 - 06.2022
  • Provided hands-on support to the Sous Chef and Executive Chef in food preparation and expediting during peak service hours to maintain flow and plate consistency.
  • Trained and onboarded new team members, ensuring a strong understanding of menu execution, plating standards, and elevated guest service expectations.
  • Maintained strict adherence to EcoSure health and sanitation protocols, upholding safety and cleanliness standards in all areas of kitchen operations.
  • Managed team dynamics and employee relations, offering guidance on job performance and enforcing disciplinary actions when necessary to maintain a productive work environment.
  • Supervised all stages of food production, ensuring quality, consistency, and timing met brand standards and guest satisfaction expectations.

Lead Line Cook

Delhi Landing
06.2018 - 05.2021
  • Consistently prepared all food items in a timely, hygienic, and organized manner while maintaining proper station stocking throughout service.
  • Upheld kitchen cleanliness and sanitation standards by strictly following all health and safety regulations.
  • Trained new line cooks on station setup, recipe execution, prep methods, and safe food handling in alignment with restaurant standards.
  • Performed a variety of support tasks and assisted the Head Chef and Kitchen Manager with kitchen operations as needed.
  • Carefully monitored cooking temperatures and ensured all dishes were executed and plated to standard before leaving the line.

Education

Bachelor of Arts - Psychology

University of New York
Prauge, Czech Republic
01.2018

Skills

  • Inventory Management
  • Food Cost Control
  • Team Leadership & Training
  • Health & Safety Compliance
  • Line Management & Expedite Service
  • Kitchen Operations
  • Performance Evaluation
  • Scheduling Coordination
  • Conflict Resolution
  • Multi-Unit or High-Volume Experience
  • Catering & Special Event Execution

Certification

  • ServSafe Certified
  • ServSafe – Allergens Certified

References

  • Stephine Beckneil, 3197506226
  • Charlie Beyer, 845-392-3660

Personal Information

Title: Sr. Kitchen Manager

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline

Sr. Kitchen Manager

Cooper’s Hawk Winery and Restaurant
11.2022 - Current

Lead Kitchen Supervisor

Firebirds Wood Fired Grill
05.2021 - 06.2022

Lead Line Cook

Delhi Landing
06.2018 - 05.2021

Bachelor of Arts - Psychology

University of New York

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