James Sullivan
Moodus
Summary
A seasoned Head Chef 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
1
1
Certification
Work History
Head Chef/Executive Kitchen Manager
The Blue Hound Cookery and Taproom
10.2022 - Current
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Created recipes and prepared advanced dishes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Hired, managed, and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
- Maximized quality assurance by completing frequent line checks.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
Breakfast Cook and Baker/ Night Sauté Cook
Simons Marketplace/ The Blue Oar
07.2021 - 09.2022
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Prepared and served various food items in fast-paced [Type] environment.
- Suggested actionable improvements to streamline training procedures.
- Adjusted recipes based on ingredient availability or customer request.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Measured and mixed ingredients according to precise recipes for best results.
- Created appealing displays to showcase products in bakery.
- Operated cash registers and processed payments accurately.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Prepared sauces and garnishes to complement sauteed menu items.
- Set up and maintained saute station to facilitate kitchen operations.
- Maintained neat appearance and clean uniform to project professionalism to customers.
- Notified kitchen manager of shortages to maintain inventory.
- Prepared and cooked meals according to recipes and customer specifications.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Prepared food items in compliance with recipes and portioning control guidelines.
Sauté Chef
The Blue Hound Cookery and Taproom
05.2016 - 08.2018
- Complied with nutrition and sanitation regulations and safety standards by taking proper precautions to deliver high-quality food timely and simultaneously.
- Chopped vegetables, butchered meat and made sauces to prepare food for service.
- Cooled, stored, labeled and dated food products appropriately to maximize ingredient freshness when preparing recipes.
- Displayed correct recipes on monitor during prepping, frying and sautéing process to prepare ingredients and plate dishes to business standards.
- Followed instructions to cook menu items in cooperation with kitchen staff.
- Prepared and cooked meals according to recipes and customer specifications.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Verified proper portion sizes to consistently attain high food quality standards.
- Developed innovative, creative menu items and recipes.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
BOH Line Cook
Buffalo Wild Wings
09.2014 - 04.2016
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- 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.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Grilled meats and seafood to customer specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared and cooked meals according to recipes and customer specifications.
- Followed health, safety and sanitation guidelines while preparing and serving food.
BOH Line Cook
Longhorn Steakhouse
03.2012 - 08.2014
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- 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.
- 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 health, safety and sanitation guidelines while preparing and serving food.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared food items in compliance with recipes and portioning control guidelines.
Education
No Degree - Culinary
Lincoln Culinary Institute
Cromwell, CTHigh School Diploma -
Lyme-Old Lyme High School
Old Lyme, CT06-2010
Skills
- Plating and presentation
- Signature dish creation
- Menu design
- Forecasting and planning
- Budgeting and cost control
- Food spoilage prevention
- Recipe creation
- Kitchen operations
- Customer retention
- Culinary techniques
- Purchasing
- Workflow coordination
Certification
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
Timeline
Head Chef/Executive Kitchen Manager
The Blue Hound Cookery and Taproom
10.2022 - Current
Breakfast Cook and Baker/ Night Sauté Cook
Simons Marketplace/ The Blue Oar
07.2021 - 09.2022
Sauté Chef
The Blue Hound Cookery and Taproom
05.2016 - 08.2018
BOH Line Cook
Buffalo Wild Wings
09.2014 - 04.2016
BOH Line Cook
Longhorn Steakhouse
03.2012 - 08.2014
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
No Degree - Culinary
Lincoln Culinary Institute
High School Diploma -
Lyme-Old Lyme High School
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