Summary
Overview
Work History
Education
Skills
Certification
References
References
Timeline
Generic

JEAN DELCIUS

Greensboro,NC

Summary

Dynamic culinary professional with extensive experience at Carrabba's Italian Grill, excelling in kitchen operations and team leadership. Proven track record in enhancing customer satisfaction through quality assurance and effective staff training. Skilled in cost control and kitchen safety, ensuring compliance with health regulations while fostering a collaborative work environment.

Overview

13
13
years of professional experience
1
1
Certification

Work History

Demi-Chef

Greensboro Country Club
Greensboro, North Carolina
08.2025 - Current
  • Prepared and cooked high-quality dishes in fast-paced kitchen environment.
  • Collaborated with kitchen staff to ensure efficient meal preparation process.
  • Maintained cleanliness and organization of kitchen stations and equipment.
  • Assisted in menu planning and recipe development for seasonal offerings.
  • Implemented kitchen best practices to enhance service delivery and workflow efficiency.
  • Sliced, diced, chopped, cut and portioned meats for use in menu items.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Maintained records of food waste and cost-saving measures implemented.
  • Notified professionals in advance of supply needs to prevent inventory shortages.
  • Conducted research into new recipes or menu items as requested by management.
  • Worked closely with other chefs to create innovative dishes.

Senior Kitchen Manager

Carrabba's Italian Grill
Greensboro, NC
12.2018 - 08.2022
  • Monitored food preparation and presentation to enforce adherence to portion sizes, and quality standards.
  • Scheduled staff hours and allocated resources to maximize team member performance.
  • Performed food preparation and service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
  • Established standards for personnel performance and customer service.
  • Kept accurate records in compliance with sanitation and food service requirements.
  • Monitored compliance with health and fire regulations to reduce risk.
  • Maintained food and equipment inventories to support business demand.
  • Investigated and resolved complaints regarding food quality and service.
  • Counting money, making bank deposits, and creating tills.
  • Greeted guests, escort them to seats and present them with menus and wine lists.
  • Analyzed sales reports and customer feedback to inform menu revisions and seasonal promotions.
  • Scheduled and received deliveries, and verified goods received paperwork.
  • Cooked food is tasted and smelled to ensure palatability and flavor conformity.
  • Coordinated with service providers to address equipment maintenance and waste removal.
  • Coordinated kitchen workflow to optimize supply usage and preparation time.
  • Monitored employee and patron activities to enforce liquor regulations.
  • Estimated food and beverage consumption to determine purchasing requirements.
  • Scheduled use of facilities and catering services for events such as banquets and receptions, and negotiated details of arrangements with clients.
  • Monitored budgets and payroll records to verify the authorization of expenditures.
  • Created specialty dishes and developed recipes to be used in dining facilities.

Culinary Manager

Ruby Tuesday
27409, NC
01.2014 - 08.2018
  • Scheduled and received deliveries, and verified goods received on paperwork.
  • Established standards for personnel performance and customer service.
  • Coordinated kitchen workflow to optimize supply usage and preparation time.
  • Coordinated with service providers to address equipment maintenance and waste removal.
  • Counted money and made bank deposits.
  • Greeted guests, escorted them to their seats, and presented them with menus and alcoholic beverage lists.
  • Cooked food is tasted and smelled to ensure palatability and flavor conformity.
  • Maintained food and equipment inventories to support business demand.
  • Kept accurate records in compliance with sanitation and food service requirements.
  • Scheduled staff hours and allocated resources to maximize team member performance.
  • Monitored compliance with health and fire regulations to reduce risk.
  • Assessed staffing needs and recruited staff, using methods such as newspaper advertisements and attendance at job fairs.
  • Performed food preparation and service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
  • Estimated food and beverage consumption to determine purchasing requirements.

Line Cook/Supervisor

High Point University/ The Point
High Point, NC
06.2013 - 06.2015
  • Scheduled use of facilities and catering services for events such as banquets and receptions and negotiated details of arrangements with clients.
  • Monitored employee and patron activities to enforce liquor regulations.
  • Utilized grills, fryers and ovens to heat food to appropriate serving temperatures.
  • Memorized restaurant recipes to accurately and quickly prepare dishes.
  • Trained newly hired line workers regarding store recipes and policies.
  • Stored and organized ingredients into fridges and bins.
  • Replenished ingredient levels and reported inventory shortages.
  • Planned timing of food production to coordinate with meal serving hours, preserving food quality.
  • Opened or closed kitchen as dictated by department scheduling.
  • Stocked and maintained prep stations to reduce wait times and shortages.
  • Ensured food was stored and cooked at correct temperature by regulating temperature of ovens, broilers and grills.
  • Baked breads, rolls, cakes and pastries.
  • Supervised work of kitchen staff.
  • Maintained freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.
  • Seasoned and cooked food according to recipes or personal judgment and experience.

Line Cook

Ruby Tuesday
27409, NC
12.2012 - 01.2014
  • Coordinated kitchen workflows, fostering swift service and high-quality food preparation.
  • Prepared ingredients and cooked meals according to established recipes.
  • Drafted catering menus for weddings, parties and banquets.
  • Trained cooks and food preparation workers in cooking techniques and kitchen processes.
  • Demonstrated new cooking techniques and equipment to staff.
  • Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations.
  • Assisted with staff recruitment and training for kitchen stations and supporting roles.

Education

High School Diploma -

East Orange Campus High School
East Orange, NJ
07.2006

Skills

  • Multitasking and Organization
  • Kitchen Safety
  • Shift Scheduling
  • Staff Training
  • Team Leadership
  • Room Preparation
  • Verbal and Written Communication
  • Delegating Assignments and Tasks
  • Money Handling
  • Staff Scheduling
  • Performance Monitoring
  • Customer Service
  • Inspection and Observation
  • Safe Food Handling
  • Supply Ordering and Management
  • Kitchen Operations
  • Kitchen Utensils
  • Food Safety and Sanitation
  • Portioning Understanding
  • Cooking Procedures
  • Front of House Management
  • Health Code Compliance
  • Cost Control
  • Kitchen Team Training
  • Quality Assurance
  • Food Allergies
  • Maintaining Clean Work Areas
  • Special Events

Certification

Serve Safe Certification, 08/10/25

References

References available upon request

References

References available upon request.

Timeline

Demi-Chef

Greensboro Country Club
08.2025 - Current

Senior Kitchen Manager

Carrabba's Italian Grill
12.2018 - 08.2022

Culinary Manager

Ruby Tuesday
01.2014 - 08.2018

Line Cook/Supervisor

High Point University/ The Point
06.2013 - 06.2015

Line Cook

Ruby Tuesday
12.2012 - 01.2014

High School Diploma -

East Orange Campus High School

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JEAN DELCIUS