Jasmine Roach
Atlanta,GA
Summary
Executive Sous Chef with 15 years of diverse experience in high-volume and fine dining operations, ranging from 50 to 1000 seats. Adept in all areas of kitchen operations including food safety, team training, inventory management, and menu planning. Skilled in building cohesive kitchen teams and ensuring consistent food quality, presentation, and guest satisfaction. Proficient in ServSafe protocols, ordering systems (US Foods, Royal), Microsoft Office, and daily kitchen operations aligned with commitment to sustainability and scratch cooking.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
ChefAdvantage
Marietta, GA
09.2022 - Current
- Lead Sous Chef at a private preparatory school.
- Manage inventory, ordering, and receiving (US Foods, Royal).
- Oversee production and menu preparation, ensuring accuracy and adherence to dietary standards.
- Maintain scheduling, invoice tracking, and monthly inventory logging.
- Work all line stations and lead by example in execution and sanitation.
Executive Sous Chef
REEF Technology
Marietta, GA
11.2020 - 08.2022
- Supervised mobile kitchen/food truck operations.
- Handled weekly inventory, staff delegation, and food preparation.
- Monitored food freshness, order accuracy, and ensured compliance with safety protocols.
- Modified recipes for special diets and allergies.
- Suggested new recipes and improvements to the menu offerings.
Sous Chef
The Wyndham Galleria
Marietta, GA
08.2019 - 09.2020
- Directed day-to-day kitchen operations including scheduling, purchasing, and BEO execution.
- Hands-on production, nightly sanitation, and staff training.
- Managed inventory and utilized Microsoft Office for reporting and planning.
Chef
The Wyndham Grand Hotel
Pittsburgh, PA
05.2016 - 07.2019
- Prepared meals according to recipes and guest specifications.
- Maintained sanitation standards and food safety protocols.
- Trained staff and managed line operations during peak service hours.
- Conducted daily prep and inventory reporting.
Lead Cook/Supervisor
Olive Garden
Pittsburgh, PA
04.2012 - 05.2016
- Led line operations, trained staff, and maintained food quality.
- Modified recipes based on dietary restrictions and volume demands.
- Managed high-volume service (50–1000 plates).
Education
Associate of Science - Culinary Arts
The Art Institute of Pittsburgh
01.2012
Skills
- Kitchen Management
- Menu Development
- Inventory Control
- Purchasing
- Food Safety & Sanitation
- Team Leadership
- Microsoft Office
- Plating & Presentation
- Catering & Banquets
- Staff Scheduling
- Vendor Relations
- Allergen Awareness
- Cost Control
- Recipe Standardization
- Customer Service
- Line & Station Supervision
Certification
- ServSafe Certified
- Food Handler Certification
Timeline
Executive Sous Chef
ChefAdvantage
09.2022 - Current
Executive Sous Chef
REEF Technology
11.2020 - 08.2022
Sous Chef
The Wyndham Galleria
08.2019 - 09.2020
Chef
The Wyndham Grand Hotel
05.2016 - 07.2019
Lead Cook/Supervisor
Olive Garden
04.2012 - 05.2016
Associate of Science - Culinary Arts
The Art Institute of Pittsburgh