James Calvin
Chicago
Summary
Dedicated professional with demonstrated strengths in customer service. Good at troubleshooting problems and building successful solutions. Excellent verbal and written communicator with strong background in cultivating positive relationships and exceeding goals. Obtaining a position in a team player work environment while providing the opportunity to apply resourceful and skilled abilities. Seeking full-time employment where skills can be used in a manner satisfying business requirements while supporting fellow employees and customers through job performance, reliability and the utmost in courtesy. Ability to read and follow verbal instructions precisely while displaying cool composure, resistance to pressure, and persistence to daily task/goals. Ability to work, think, plan, and communicate while simultaneously working on multiple task at once. Able to handle the physical demands of a work environment, including the ability to lift over 50 pounds, handling inventory, and overall safety and sanitation requirements. Experience in fast paced, high quality, and high volume business where accuracy is a requisite.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Line Cook
Spinning J
Chicago, IL
03.2023 - 01.2024
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Plated and presented all dishes to match established restaurant standards.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Line Cook
Le Midi Bar & Restaurant
09.2022 - 03.2023
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prepared items for roasting, sautéing, frying and baking.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
Lead Line Cook
Robert Et Fils
Chicago, IL
07.2021 - 07.2022
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Handled portion control activities according to specified instructions provided by chef.
Food Pantry Coordinator
CEDA
Chicago, IL
- Played key role in implementation of new distribution programs, improving customer services and satisfaction.
- Delivered special projects, boosting food donations and availability of diverse products.
- Optimized pantry operation by driving excellence in facility and equipment maintenance.
- Minimized food waste by monitoring and maintaining refrigerator temperatures.
- Packaged up nonperishable food items for food bank visitors.
- Helped visitors pick out food items from donations.
- Prepared and packaged boxes during box assembly line phase.
Line Cook
Bavettes Steakhouse (Hogsalt GRP)
Chicago, IL
08.2019 - 01.2020
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Prepared average of 200+ orders each shift.
- Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Lead Line Cook
Au Cheval (Hogsalt GRP)
Chicago, Illinois
01.2018 - 08.2019
- Enhanced customer satisfaction by training employees in service strategies and improving engagement
- Time management
- Microsoft Word
- Improved performance by mentoring struggling workers to strengthen job skills and knowledge
- Kept all areas clean, organized and in line with company professional standards
- Troubleshoot problems and developed successful solutions
- Trained new team members in ways to exceed performance expectations
- Served customers by going above-and-beyond to offer exceptional support for all needs
- Approached and solved work problems with initiative and knowledge of operations.
Line Cook
Small Cheval (Hogsalt GRP)
Chicago, IL
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- High Volume
- Cooking protein to temperature on consistent basis.
Line Cook
Royal Grocer
Chicago, Illinois
07.2017 - 12.2018
- .Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Line Cook
Izakaya Mita
Chicago, IL
07.2017 - 12.2018
- Prepared food items such as meats, poultry and fish for frying purposes.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
- Handled portion control activities according to specified instructions provided by chef.
- Developed process that reduced waste and improved supply turnover.
Head Manager
The Chicago Diner
Chicago,Illinois
12.2015 - 05.2017
- Kept all paperwork current and compliant with internal standards and legal requirements
- Brought in well-qualified employees to fill important vacancies, targeting recruitment strategies to reach key candidates
- Met customer demands by tracking market changes and adapting strategies to match
- Eliminated resource waste through effective monitoring and improved controls
- Controlled labor costs by streamlining workflow's based on expected demands
- Oversaw employee training and all staff management tasks
- Directed daily store operations, including staff management, task delegation, merchandising, and customer service
- Troubleshoot problems and developed successful solutions
- Worked effectively with diverse team to accomplish daily objectives and meet long-term goals.
- Assisted in organizing and overseeing assignments, planning and coordinating in-house and outsourced resources.
Line Cook
West Town Bakery & Diner (50/50 GRP)
Chicago,Illinois
10.2013 - 11.2015
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Transitioned between breakfast and lunch service.
Line Cook
Homestead (50/50 GRP)
Chicago, IL
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
- Maintained central standardized recipe and ingredient repository with nutritional and cost information.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Line Cook
Berkshire Room (50/50 GRP)
Chicago, IL
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Line Cook
Olive
Dayton,Ohio
09.2011 - 10.2013
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Line Cook /Dishwasher
Citilites
Dayton, OH
03.2007 - 02.2011
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or time sensitive items used often by kitchen staff.
- Stepped into additional roles during busy times to boost coverage of important stations.
- Cleared, washed and stacked all plates, dining utensils and trays quickly and without breaking.
- Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars and supply cupboards.
Education
Associate of Science - Network Engineering
Sinclair Community College
Dayton, OHSkills
- Ingredient Weighing and Measuring
- Task Prioritization
- Ingredient Stocking
- Kitchen Equipment Management
- Cooking Method Accuracy
- Food Preparing, Plating and Presentation
- Food Safety Standards
- Food Allergen Safety
- Kitchen Sanitization
- Menu Item Memorization
- Attention to Detail
- Teamwork and Collaboration
Certification
- ServSafe
Timeline
Line Cook
Spinning J
03.2023 - 01.2024
Line Cook
Le Midi Bar & Restaurant
09.2022 - 03.2023
Lead Line Cook
Robert Et Fils
07.2021 - 07.2022
Line Cook
Bavettes Steakhouse (Hogsalt GRP)
08.2019 - 01.2020
Lead Line Cook
Au Cheval (Hogsalt GRP)
01.2018 - 08.2019
Line Cook
Izakaya Mita
07.2017 - 12.2018
Line Cook
Royal Grocer
07.2017 - 12.2018
Head Manager
The Chicago Diner
12.2015 - 05.2017
Line Cook
West Town Bakery & Diner (50/50 GRP)
10.2013 - 11.2015
Line Cook
Olive
09.2011 - 10.2013
Line Cook /Dishwasher
Citilites
03.2007 - 02.2011
Food Pantry Coordinator
CEDA
Line Cook
Small Cheval (Hogsalt GRP)
Line Cook
Homestead (50/50 GRP)
Line Cook
Berkshire Room (50/50 GRP)
Associate of Science - Network Engineering
Sinclair Community College