Summary
Overview
Work History
Education
Skills
Affiliations
Languages
Accomplishments
Certification
References
Timeline
Generic

Jacob Weitman

Stamford,CT

Summary

Motivated learner with a strong focus on the intersection of food and society. Demonstrated ability to analyze and understand complex relationships within the food sector. Proven work ethic and commitment to excellence in all endeavors. Strong artistic perspective enhances problem-solving and creativity in various situations.

Overview

5
5
years of professional experience
1
1
Certification

Work History

Chef de Cuisine

Odd Fellows Restaurant
Chagrin Falls, Ohio
08.2024 - 08.2025
  • Oversaw the day-to- day operations of the kitchen, insuring that quality standards were met.
  • Tracked inventory and ordered food supplies as needed to maintain operational flow.
  • Developed strategies to enhance kitchen efficiency.
  • Supervised staff of cooks and dishwashers to ensure productivity and collaboration.
  • Created and implemented new menu items aligned with customer preferences.
  • Ensured strict compliance with food safety regulations in all kitchen operations.
  • Conducted regular tastings to evaluate and refine flavor profiles of dishes.
  • Trained new hires in kitchen procedures to uphold quality standards.
  • Collaborated with chefs to provide hands-on training for kitchen personnel.

Line Cook

Red Fish Lake Lodge
Stanley, Idaho
05.2024 - 08.2024
  • Executed daily preparations for each station to ensure operational readiness.
  • Efficiently operated multiple stations while managing concurrent projects and tasks.
  • Adhered to chefs' instructions to maintain product quality standards.
  • Acquired innovative techniques from a team of chefs dedicated to advancing culinary standards.

Sauté Line Cook

Bell and Flower
Chagrin Falls, Ohio
05.2020 - 08.2023
  • Maintained kitchen cleanliness by executing food safety protocols effectively.
  • Optimized kitchen workflow through collaboration with team members during peak hours.
  • Ensured ingredient freshness by managing inventory for daily operations.
  • Provided training to new cooks on sauté techniques and safety procedures.
  • Worked efficiently under pressure to handle demanding customer loads without compromising quality.
  • Followed recipes meticulously to prepare meals that aligned with restaurant standards.
  • Performed regular tastings during preparation to uphold quality control measures.

Education

Master of Arts - Food Studies

New York University
New York, NY
05-2027

Bachelor of Arts - Food Studies, Anthropology, Philosophy, French

Ohio Wesleyan University
Delaware, OH
05-2024

Skills

  • Project management
  • Leadership skills
  • Creative thinking
  • Culinary expertise
  • Food pairing knowledge
  • Global curiosity

Affiliations

  • Photography
  • Travel
  • Languages
  • Cooking

Languages

French
Full Professional
Italian
Professional

Accomplishments

  • Gilman Scholarship for Travel Abroad

Certification

  • Serf Safe certified

References

References available upon request.

Timeline

Chef de Cuisine

Odd Fellows Restaurant
08.2024 - 08.2025

Line Cook

Red Fish Lake Lodge
05.2024 - 08.2024

Sauté Line Cook

Bell and Flower
05.2020 - 08.2023

Master of Arts - Food Studies

New York University

Bachelor of Arts - Food Studies, Anthropology, Philosophy, French

Ohio Wesleyan University

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