Jarrod Rosenberg
Virginia Beach,VA
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets, and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
1
1
Certification
25
25
years of professional experience
Work History
Sous Chef
Historic Cavalier Hotel
Virginia Beach, USA
01.2023 - Current
- Oversaw daily operations of high volume, fine dining kitchen serving 300+ covers nightly, ensuring exceptional food quality and presentation.
- Led kitchen for high-profile events, including celebrity dinners, corporate galas, and wine pairing nights with guest sommelier, enhancing restaurant's reputation.
- Maintained strict health and safety standards, consistently achieving A-grade health inspections with zero critical violations.
Chef de Cuisine
TODD JURICH'S BISTRO
Norfolk, USA
02.2021 - 01.2023
Sous Chef
New Realm Brewing
Virginia Beach, USA
04.2019 - 01.2021
Chef De Cuisine
Salt
Virginia Beach, USA
03.2015 - 08.2018
- Managed food ordering, achieving 9% reduction in food cost.
- Took over all food ordering and dropped food cost by 9%
- Oversaw daily product inventory, purchasing, and receiving to ensure smooth kitchen operations.
- Prepared proteins daily in the kitchen.
Executive chef / Chef de Cuisine
Eurasia Café
Virginia Beach, USA
08.2011 - 03.2015
- Consistently produced exceptional menu items that regularly garnered diners' praise.
- Cultivated collaborative relationships with kitchen team to enhance communication and teamwork.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Developed and executed monthly wine dinners, pairing curated menus with selected wines to elevate dining experience.
- Oversaw preparation of specialty items and customer requests, ensuring accuracy and quality in production.
Sous Chef
Todd Jurichs Bistro
Norfolk, USA
09.2006 - 07.2008
- Reviewed stations' mise en place before high-volume dinner service to ensure optimal readiness.
- Developed special sushi menu bi-weekly, featuring Chirashi and Maki rolls to enhance dining experience.
- Expedited service to guarantee impeccable plate presentation as dishes left the kitchen.
- Acquired local ingredients to support sustainable agriculture and improve freshness. from local farms to benefit the environment and reduce costs.
Executive Sous Chef
Zoes
Virginia Beach, USA
02.2003 - 09.2006
- Baked artisan breads from scratch daily for dinner service, enhancing menu offerings.
- Prepared up to 15 sauces daily, including 6 different demi-glaces, to elevate dish quality.
- Made up to 15 sauces everyday including 6 different Demi Glaces.
- Managed and trained kitchen staff to produce food for restaurant, off-premise events, and private parties, ensuring consistent quality and presentation.
Line Chef/ Executive Chef
Crackers Little Bar Bistro
Norfolk, USA
10.2001 - 02.2003
- Tasted and observed all dishes for visual appeal and correct preparation, ensuring high-quality dining experience.
- Developed and executed daily specials, enhancing menu variety and guest satisfaction.
- Updated menu quarterly with local and seasonal ingredients, promoting sustainability and freshness.
Education
High School Diploma -
Floyd Kellam High School
Virginia Beach, VASkills
- Culinary techniques
- Meat preparation
- Meat Cutting
- Menu costing
- Kitchen budgeting
- Culinary procurement
- Inventory management
- Catering management
- Logistics management
- Operations oversight
- Team motivation
Certification
- ServSafe, 11/18, Present
- ServSafe food handler certificate, 11/18
- First Aid Certification
- CPR Certification
- Driver's License
Personal Information
Title: Executive Chef
Willing To Relocate
Virginia Beach, VA
Additional Information - Authorized To Work
Authorized to work in the US for any employer
Timeline
Sous Chef
Historic Cavalier Hotel
01.2023 - Current
Chef de Cuisine
TODD JURICH'S BISTRO
02.2021 - 01.2023
Sous Chef
New Realm Brewing
04.2019 - 01.2021
Chef De Cuisine
Salt
03.2015 - 08.2018
Executive chef / Chef de Cuisine
Eurasia Café
08.2011 - 03.2015
Sous Chef
Todd Jurichs Bistro
09.2006 - 07.2008
Executive Sous Chef
Zoes
02.2003 - 09.2006
Line Chef/ Executive Chef
Crackers Little Bar Bistro
10.2001 - 02.2003
High School Diploma -
Floyd Kellam High School