Jacoby Edmondson

Wylie's Canteen

• Developed seasonal menus highlighting local ingredients and culinary trends.
• Maintained high standards of food safety and sanitation in the kitchen.
• Managed kitchen staff to ensure efficient food preparation and service.
• Enhanced guest experiences through innovative presentation and flavor combinations.

Wylie's Canteen

• Planned and directed high-volume food preparation in fast-paced environment.
• Oversaw inventory management and supply ordering to maintain fully stocked kitchen.
• Trained and mentored new staff members in kitchen safety cooking techniques to successfully perform tasks under pressure.

A La Carte Sous Chef - Mammoth Dining Room

December 2024 – March 2025

• Enforced portion control guidelines to minimize costs associated with overproduction.
• Contributed to the successful execution of catered events from start to finish.
• Developed five required specials a week for guest enjoyment.

Line Cook - Wylie's Canteen

• Grilled meats to customer specifications.
• Operated various kitchen equipment, observing operation guidelines to prevent malfunctions.

A La Carte Cook- Mammoth Dinning Room

• Prepared food items such as meats, poultry, and fish.
• Prepared multiple orders simultaneously during peak periods with accuracy.
• Assisted in developing new menu items to reflect restaurant's style and standards.

Pantry

• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Decreased food expenses by using local ingredients, defining standards for portion size and reducing waste.

Dish

• Cleaned and sanitized dishes and utensils, consistently keeping adequate supply.