Jacob Wilson
Columbus,OH
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
8
8
years of professional experience
Work History
SR. Kitchen Manager
The Cheesecake Factory
11.2022 - Current
- Elevated guest satisfaction by maintaining high standards of food quality and presentation.
- Fostered a culture of continuous improvement by regularly soliciting feedback from staff members about potential improvements to operations.
- Assisted in the recruitment process for new hires by interviewing candidates, assessing their skills, and making recommendations to upper management based on fit within the existing team dynamic.
- Consistently met or exceeded budget targets by closely monitoring expenses and making strategic adjustments as needed.
Executive Chef
Ray Ray's Supper Club
02.2021 - 11.2022
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Executive Sous Chef
Savoir
04.2016 - 03.2020
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
Education
Bachelor of Arts - Culinary Arts
Culinary Institute of America
Hyde Park, NYSkills
- Menu development
- Cost Control
- Menu Planning
- Food Safety
- Coaching and Mentoring
- Sanitation Standards
Timeline
SR. Kitchen Manager
The Cheesecake Factory
11.2022 - Current
Executive Chef
Ray Ray's Supper Club
02.2021 - 11.2022
Executive Sous Chef
Savoir
04.2016 - 03.2020
Bachelor of Arts - Culinary Arts
Culinary Institute of America