Jay Contreras
Bozeman,MT
Summary
A hospitality services professional with a strong work ethic who is not only great at following directions but has experience leading teams of people. Cumulatively I have over 15 years of experience in the hospitality industry. In my career I’ve worked in country clubs, catered events and managed large waitstaff teams in various settings. Excellent at building employees and coworkers up while maintaining a sense of teamwork and community. Passionate and open minded. I'm always looking for ways to stay current by trying to improve and expand upon my current hospitality, and culinary knowledge, all while maintaining and ensuring compliance with regulatory and industry standards.
A graduate of the chef training program at The Natural Gourmet Institute for health supportive cooking and culinary arts in New York City. I’ve completed 619 hours in their chef training program and completed my externship at Mercer Kitchen in New York City. Soon after I worked in a paid position at Vick’s NY as Grande Mange (2018-2019). For the last almost three years most of my employment has been free-lance as a private/personal chef. Private and personal cooking has enabled me to travel locally and nationally to cook for clients, and various organizations. I have also filled my time working per diem as a prep cook for catered corporate events, parties and weddings with a company based in Brooklyn (2021-2023). Currently my time has not only been spent cooking for personal and private clients but also seasonally for a non-for-profit organization called First Descents where through outdoor adventure, we as chefs provide health supportive, nutrient dense meals for oncology and multiple sclerosis participants while on therapeutic outdoor adventures. Currently I have been recently looking for more permanent work.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Line Coook
Urban Kitchen
11.2022 - 10.2023
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing all workstations of the line ensuring all ingredients and menu items were fresh, stocked and ready for dinner service.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with sous chef to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Maintained and worked the flat top station and saute station during busy dinner service.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Plated and presented all dishes to match established restaurant standards.
Seasonal Lead Chef
First Descents
05.2021 - 10.2023
- As lead chef one must shop, budget, menu plan and develop innovative recipes tailored to clientele needs and preferences while adhering to dietary restrictions, allergens, and sensitivities.
- Cook Breakfast, Lunch and Dinner for large rotating groups of 14-26 people at a time on a weekly basis.
- Evaluated employee performance regularly to provide constructive feedback, acknowledging strengths and identifying areas for improvement.
- Managed inventory control systems to reduce waste and maintain optimal stock levels for daily operations.
- Ensured adherence to food safety regulations by implementing strict sanitation protocols within the kitchen environment.
- Implemented cost-saving measures, increasing profitability without compromising on food quality or presentation standards.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Kitchen Server
Eleven Madison Park
10.2020 - 02.2021
- Enhanced customer satisfaction by providing timely and accurate food service in a fast-paced kitchen environment.
- Reduced wait times for customers by efficiently organizing and prioritizing tasks during busy periods.
- Maintained high standards of cleanliness in the workplace, ensuring a safe and sanitary dining experience for patrons.
- Supported the Sous and or Executive chef in expediting and running dishes to the dining room as well asassisting with dish presentation, and plating as needed.
- Received consistent positive feedback from customers regarding exceptional service quality and overall dining experience satisfaction.
- Assisted in training new employees on kitchen procedures, policies, safety protocols, fostering a supportive work environment for all staff members.
- Provided excellent communication between front-of-house staff and kitchen team members to address any concerns or special requests promptly.
- Improved ticket times during rush hours by implementing efficient workstations layout and distribution of tasks among team members.
- Participated in weekly meetings with management teams to discuss areas for improvement or potential opportunities for growth within the business operations.
- Contributed to a positive work atmosphere by maintaining a professional attitude and offering assistance to coworkers when needed.
- Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
- Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
- Inspected dishes and utensils for cleanliness.
Assistant Director of Dining Services
The Osborn Retirement Community
10.2005 - 10.2020
- Improved overall dining services by implementing efficient operational procedures and staff training programs.
- Enhanced customer satisfaction by addressing concerns promptly and ensuring high standards of food quality.
- Managed inventory control effectively for optimal cost savings and minimal waste.
- Developed strong relationships with vendors, negotiating favorable contract terms for the dining department.
- Streamlined scheduling processes to maximize labor efficiency while maintaining excellent service levels.
- Collaborated with executive management to develop strategic plans for continuous improvement in dining services operations.
- Implemented new menu options based on guest feedback, resulting in increased customer satisfaction and repeat business.
- Maintained a clean, safe, and organized work environment compliant with health and safety regulations through regular inspections and staff trainings.
- Oversaw budget development and management, ensuring financial goals were met without compromising service quality or employee satisfaction.
- Assisted in the planning and execution of special events, enhancing guest experience and generating additional revenue streams for the organization.
- Conducted regular performance evaluations for team members, identifying areas for improvement and providing constructive feedback to support growth.
- Established positive relationships with guests by consistently offering friendly, attentive service during their dining experiences.
- Fostered an inclusive atmosphere that embraced diversity among employees while promoting mutual respect.
- Stayed current on industry trends by attending relevant conferences and seminars, incorporating new ideas for the benefit of both guests and staff.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Education
Associate of Arts - Chef Training
The Natural Gourmet Institute
Manhattan, NY10.2019
Bachelor of Arts - Hotel Restaurant Management
Niagara University
Niagara Falls, NY05.2004
Skills
- Line Management
- Portioning
- Food Presentation
- Inventory Management
- Kitchen Operations
- Food Safety Standards
- Attention to Detail
- Kitchen Station Setup
- Reliable and Trustworthy
- Customer Service
- Food Allergen Safety
- Active Listener
- Menu Planning
- Following Cooking Methods
- Line Station Oversight
- Time Management
- Problem-Solving
- Entree Preparation
- Kitchen Sanitation
- Recipe Adherence
- Professional Attitude
- Food safety knowledge
- Teamwork abilities
- ServSafe Food Manager
- Food Handlers Card
- Problem Solving
- Nutritional Knowledge
- Forecasting and Planning
- Purchasing Management
- Cost Control and Budgeting
- Fine-Dining Experience
- Batch Cooking
- Delegating Work
- Recipes and Menu Planning
- Creative Thinking
- Leadership Abilities
- Staff Supervision
Affiliations
- James Beard Volunteer
Certification
- ServSafe
- CPR First Aid & AED Certified
Languages
Spanish
Full Professional
Timeline
Line Coook
Urban Kitchen
11.2022 - 10.2023
Seasonal Lead Chef
First Descents
05.2021 - 10.2023
Kitchen Server
Eleven Madison Park
10.2020 - 02.2021
Assistant Director of Dining Services
The Osborn Retirement Community
10.2005 - 10.2020
Associate of Arts - Chef Training
The Natural Gourmet Institute
Bachelor of Arts - Hotel Restaurant Management
Niagara University
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