JAMES Ginn, Sr
Dunnellon,Florida
Summary
Results-driven commissary supervisor with experience overseeing operations of food service facilities. Strengths include inventory management, staff training and development, and quality assurance. Ensures compliance with safety protocols while supporting high-quality food preparation and service.
Overview
1
1
Certification
15
15
years of professional experience
Work History
Commissary Supervisor
World Equestrian Center
Ocala, FL
06.2013 - Current
- Performed butchery on various proteins as needed for commissary and banquet orders.
- Prepared large quantities of food items according to recipes or specific customer orders.
- Troubleshot and refined processes on various batch recipes, optimizing yield and maintaining quality standards.
- Coordinated order window operations during peak service hours to ensure timely service delivery.
- Successfully completed training on our Southern Pride and Cookshack 2.0 smokers.
- Successfully cross trained every line position in the restaurant.
- Trained and mentored new hires across both kitchens, enhancing team skill levels and efficiency.
- Demonstrated ability to work quickly and accurately in high-pressure environments. Monitored food preparation to ensure proper cooking techniques were utilized.
- Yellow Pony Kitchen and Commissary Kitchen
Lead Banquet Cook
Lido Beach Resort
Sarasota, FL
03.2013 - 06.2013
- Lead small team of culinarians, prepping and firing banquet events for up to 300 guests. Trained new staff members on proper food preparation techniques and safety protocols. Utilized advanced culinary techniques such as braising, poaching, roasting and grilling. Demonstrated ability to efficiently manage high-volume banquet cooking operations.
- Coordinated with kitchen staff to deliver all menu items promptly during banquets, ensuring guest satisfaction.
- Managed time effectively to consistently meet deadlines for banquet preparation.
Line Cook
Midwest Culinary Institute d/b/a: U.C. Faculty Club
Cincinnati, OH
06.2011 - 12.2012
- Prepared and cooked meals using grill, sauté, and pantry techniques in a high-volume kitchen.
- Collaborated with Chef David Robinson on ordering kitchen products and preparing daily prep sheets to streamline kitchen operations.
- Developed a training manual for club and coordinated menu specifications with staff cooks to enhance consistency and efficiency.
Education
Associates of Applied Business - Culinary Arts Technology
Cincinnati State Technical and Community College
Cincinnati, OHHigh School Diploma - General Studies
Bethel-Tate High School
Bethel, OHSkills
- Food safety management
- Quality assurance
- Menu planning
- Cost control
- Workflow optimization
- Employee training
- Multitasking and organization
- Time management
- Attention to detail
- Effective communication
- Team collaboration
- Problem-solving
Certification
- SafeStaff FRLA # 21 771553 6/2024-6/2027
Servsafe Certificate # 28748831
Certified Food Protection Manager 2/23/2026-2/23/2031
AWARDS
ACF Spring Competition 2012, 03/31/2012 - 04/01/2012 Silver Medalist
Cincinnati State Deans List Summer Quarter 2011, Late Fall Quarter 2012
Accomplishments
- 2015 Certificate of Recognition Employee of the 3rd Quarter Lido Beach Resort
2018 Employee Award of Excellence Lido Beach Resort
Timeline
Commissary Supervisor
World Equestrian Center
06.2013 - Current
Lead Banquet Cook
Lido Beach Resort
03.2013 - 06.2013
Line Cook
Midwest Culinary Institute d/b/a: U.C. Faculty Club
06.2011 - 12.2012
Associates of Applied Business - Culinary Arts Technology
Cincinnati State Technical and Community College
High School Diploma - General Studies
Bethel-Tate High School