Summary
Overview
Work History
Education
Skills
Personal Information
Certification
Accomplishments
Interests
Timeline
Generic

Jake Dodds-Sloan

Lawrence,KS

Summary

Experienced culinary Leader with a deep background in high-volume foodservice, recipe development, and concept-driven menu design. Proven leader in multi-unit campus dining, with a strong focus on mentoring teams, executing high-impact events, and developing operational systems that drive quality and efficiency. Known for bringing vision, creativity, and collaboration to the table—working closely with leadership to shape the future of KU Dining.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Culinary Manager

Kansas Memorial Union
09.2024 - Current
  • 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.

Executive Chef /General Manager

1900 Barker Bakery And Cafe
10.2021 - Current
  • 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.

Executive Chef

715 Restaurant
02.2016 - Current
  • 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

Executive Sous Chef

Momofuku Las Vegas
11.2016 - 02.2018
  • 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.

Executive Sous Chef

Stanford Graduate School Of Business
10.2015 - 10.2016

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.

Executive Sous Chef

Yusho at the Monte Carlo
03.2014 - 05.2016
  • 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.

Chef De Cuisine/Cooking Instructor

Within The Wild Adventure Company
05.2015 - 10.2015
  • 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.

Sous Chef

Cosmopolitan of Las Vegas
03.2013 - 03.2014
  • 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.

Education

Some College (No Degree) - Hospitality Management

Johnson County Community College
Overland Park, Kansas

Skills

  • Culinary preparation methods
  • Customer-focused service
  • Event coordination and catering
  • Financial oversight
  • Inventory tracking
  • Informed purchasing choices
  • Recipe formulation and testing
  • Vendor partnership development
  • Cost management and portioning

Personal Information

I consider myself a young enthusiastic and energetic chef who strives to be the best that I can be. The learning never stops for me and I consider it my life long mission to never cease to push the envelope of creating excellent food, drink, and service. I put every ounce of sweat blood and tears into what it is I believe a chef should be. ADDITIONAL INFORMATION , I consider myself a young enthusiastic and energetic chef who strives to be the best that I can be. The learning never stops for me and I consider it my life long mission to never cease to push the envelope of creating excellent food, drink, and service. I put every ounce of sweat blood and tears into what it is I believe a chef should be.

Certification

ServSafe Certified

Accomplishments

  • James Beard Semi-finalist

  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Oversaw foodservice operations for 5-star hotels, Dining halls, High end restaurants and Bakeries.

Interests

tennis, yoga, gardening, cooking for friends, ecology

Timeline

Culinary Manager

Kansas Memorial Union
09.2024 - Current

Executive Chef /General Manager

1900 Barker Bakery And Cafe
10.2021 - Current

Executive Sous Chef

Momofuku Las Vegas
11.2016 - 02.2018

Executive Chef

715 Restaurant
02.2016 - Current

Executive Sous Chef

Stanford Graduate School Of Business
10.2015 - 10.2016

Chef De Cuisine/Cooking Instructor

Within The Wild Adventure Company
05.2015 - 10.2015

Executive Sous Chef

Yusho at the Monte Carlo
03.2014 - 05.2016

Sous Chef

Cosmopolitan of Las Vegas
03.2013 - 03.2014

Some College (No Degree) - Hospitality Management

Johnson County Community College