James Roddy
Franklin,MA
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
13
13
years of professional experience
Work History
Assistant Butcher
Ferrara`s Market
04.2022 - 01.2024
- Assisted head butcher in maintaining a clean and organized workspace, ensuring compliance with sanitation regulations.
- Improved customer satisfaction by providing exceptional service and answering questions about various cuts of meat.
- Handled customer complaints quickly and professionally to restore customer confidence and prevent loss of business.
Kitchen Supervisor
Jimmy D`s
01.2021 - 03.2022
- Monitored food inventory and supplies to prevent waste.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Conducted regular equipment maintenance checks for safe operation and reduced downtime due to malfunctions.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Reduced food waste through effective inventory management and menu planning.
Line Cook
Longhorn Steakhouse
12.2019 - 01.2021
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Prepared and cooked meals according to recipes and customer specifications.
Chef De Partie
Ventuno Restaurant
03.2017 - 11.2019
- Coordinated with team members to prepare orders on time.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Sous Chef
The Blue Room/Belly Wine Bar
03.2016 - 12.2017
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Sous Chef
The Met Back Bay
10.2010 - 01.2016
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Evaluated food products to verify freshness and quality.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Planned promotional menu additions based on seasonal pricing and product availability.
Education
High School Diploma -
Franklin High School
Franklin, MA06.2000
Skills
- Quality Assurance
- Vendor Relationship Management
- Customer Service
- Food Preparing, Plating, and Presentation
- Restaurant Operations
- Recipe Management
- Plating and Garnishing
- Food Prep Planning
- BOH Operations
- Quality Control
Timeline
Assistant Butcher
Ferrara`s Market
04.2022 - 01.2024
Kitchen Supervisor
Jimmy D`s
01.2021 - 03.2022
Line Cook
Longhorn Steakhouse
12.2019 - 01.2021
Chef De Partie
Ventuno Restaurant
03.2017 - 11.2019
Sous Chef
The Blue Room/Belly Wine Bar
03.2016 - 12.2017
Executive Sous Chef
The Met Back Bay
10.2010 - 01.2016
High School Diploma -
Franklin High School