Jake Dodds-Sloan

• Develops and standardizes recipes across multiple dining concepts to ensure consistency and quality.
• Uploads and maintains recipes within the FSS software system.
• Trains and coaches culinary staff on recipe execution, production techniques, and plating standards.
• Writes and curates menus tailored to the needs of diverse units with varying culinary concepts.
• Plans, coordinates, and executes themed meals and large-scale dining events.
• Provides leadership development and mentorship to emerging managers and chefs.
• Collaborates with the executive team to shape and implement the long-term culinary vision for KU Dining.

• Operated all aspects of James Beard semi-finalist Operation
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Produced revolutionary menu offerings to put establishments on local, regional and national map.

• Operated Lawerence's top restaurants.
• Eclipsed previous sales records
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Maintained labor at under 23% to promote long-term business profitability.
• Created positive culture that resulted in low turnover

• As Sous chef, I was a key leader of opening Momofuku LV. The first west coast addition of Celebrity Chef David Chang's restaurant Empire.
• I conceptualized and developed dishes and station implementation, as well costing out dishes for profitability Responsible for all sourcing and procurement for this 250 Seat Restaurant that generates over $100,000 in weekly Sales.
• Trained and developed staff.
• Elevating their skill level and passion for quality.

Lawrence's

• Bon Appetit Management Company at Stanford Graduate School Business School I operated a Large Campus Café at Stanford Graduate School of Business.
• Our Café provides fresh, local, organic ingredients prepared skillfully using global techniques.
• Mexican Taqueria, Indian street food, or Ramen Dojo are a few Pop-Ups concepts we create daily.
• Here I managed over 30 cooks as well as a large Catering Operation that serviced all over Stanford University and beyond.

• From scratch.
• We also customize our menu items to each client's certain sense of taste and dietary preference.
• I also ran a small cooking school inside of a refurbished fishing boat and offer 4-hour cooking classes covering various cooking styles and techniques.
• As Executive Sous Chef, I was fortunate to be part of the opening management team that garnered such accolades such as "best new Restaurant" and "best new chef" in Las Vegas for the year of 2014.
• I was involved in all menu planning, staff training, ordering, and budget control and concept development.
• I used my previous management experience in fine dining and adapted it to a new Asian concept combining Japanese, Thai, Chinese, Korean, American, and French techniques to develop an award-winning concept.
• I was also involved in day to day operations, cooking on the line, and developing daily specials.

• Forecasted seasonal staffing levels and interviewed and hired new staff members.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.

• In Alaska, I ran a Luxury Wilderness Lodge in Homer Alaska.
• Here, my staff and I wrote daily pre-fixed menus.
• I Procured and utilized fresh organic product and prepared our entire menu, As Sous Chef, I oversaw room service operations, private dinners, and pizzeria production.
• My primary responsibilities include managing labor, daily ordering, staff training, menu writing and recipe development.