Jenna R. Santmyer
Spectrum Retirement Communities LLC.
Columbus,OH
21
years of professional experience
Hardworking and reliable Chef focused on going above and beyond to support team and serve guests. Trained in Culinary Arts and offering top-notch cooking and customer service abilities. Motivated to continue to learn and grow as a managerial professional.
Work History
Chef
4 Years 11 Months- Developed and executed weekly menus.
- Supervised kitchen staff, ensuring adherence to food safety and sanitation protocols.
- Trained new team members on culinary techniques and operational standards.
- Collaborated with dietary team to accommodate resident preferences and nutritional needs.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- 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.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Developed close relationships with residents to be able to make their dining experience more enjoyable.
COOK
4 Years 8 Months- Verified that prepared food met requirements for quality and quantity.
- Managed simultaneous cooking tasks well to efficiently deliver food to customers.
- Cleaned and disinfected food preparation areas, workstations, and equipment.
- Ordered, stocked, and utilized spices and ingredients as called for.
- Handled daily checklists consistently, including cleaning and restocking requirements for efficient kitchen operations.
- Prepared vegetables, garnishes, and other items ahead of time to reduce loads during rush periods.
- Received orders at counter or from kiosks and conducted transactions with customers.
- Cleaned surfaces regularly to prevent spread of illness or cross-contamination between raw and cooked products.
- Ensured that food was stored at the proper temperature as required by food safety regulations.
- Checked equipment regularly for proper operation and notified management of problems.
- Determined special requests from guests and prepared food accordingly.
- Efficiently ran cash register
- Assisted in menu planning
- Responsible for product ordering and inventory management
LINE COOK
10 Months- Daily opening procedures
- Followed specifications and orders, prepared ingredients and gathered dishes for serving.
- Stored food properly and at correct temperatures, adhering to proper food handling and safety guidelines.
- Maintained and operated standard cooking equipment including grills and deep fryers.
- Cleaned and organized all kitchen workstations and storage areas before and after cooking.
- Cooked food products following established instructions for the preparation of particular menu items.
- Cooked, arranged, and presented high-quality food while following standardized protocols.
- Determined special requests from guests and prepared food accordingly.
LINE COOK
1 Year 3 Months- Opening procedures
- Cleaned and organized all kitchen workstations and storage areas before and after cooking.
- Prepared an array of ethnic cuisines with adherence to kitchen cleanliness and food safety standards.
- Measured ingredients required for specific food items being prepared and minimized waste to control costs.
- Ensured that food was stored at the proper temperature as required by food safety regulations.
- Cooked food products following established instructions for the preparation of particular menu items.
- Partnered with other line cooks in assisting chefs with preparing ingredients, cooking menu items, and arranging dishes based on recipes ordered.
- Cooked, arranged, and presented high-quality food while following standardized protocols.
- Prepared garnishes, ingredients, and other side dishes in advance for maximum productivity.
- Controlled portioning to keep the restaurant's food costs low.
PASTRY CHEF
4 Years 7 Months- Scaled, mixed, and baked cakes, cookies, pastries, pies, bread, and other sweet and savory treats.
- Stored, rotated, and labeled perishable food items according to food safety guidelines.
- Carefully used industrial-sized mixing and baking equipment to produce large batches of baked goods.
- Combined measured ingredients in bowls of mixing, blending, and cooking machinery.
- Clean and organize pastry work station
- Monitored ingredient portions and engaged in waste control to maintain profit margins.
LINE COOK
1 Year 9 Months- Partnered with other line cooks in assisting chefs with preparing ingredients, cooking menu items, and arranging dishes based on recipes ordered.
- Cooked, arranged, and presented high-quality food while following standardized protocols.
- Performed range of food preparation tasks, including marinating, cutting, and cubing.
- Measured ingredients required for specific food items being prepared and minimized waste to control costs.
- Cooked food products following established instructions for the preparation of particular menu items.
- Cleaned and disinfected food preparation areas, workstations, and equipment.
- Cleaned and organized all kitchen workstations and storage areas before and after cooking.
- Trained staff in cooking techniques and performance strategies to keep the team ready for challenging daily demands.
- Took advantage of periods between the restaurant's rushes to prepare ingredients and cook garnishes such as bacon.
- Controlled portioning to keep the restaurant's food costs low.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
COOK LL
4 Months- Paid close attention to presentation to give customers attractive dishes in line with restaurant standards.
- Worked well with front-of-house staff to consistently meet customers' needs.
- Ensured that food was stored at the proper temperature as required by food safety regulations.
- Cleaned and disinfected food preparation areas, workstations, and equipment.
- Trained in grilling, frying, sauteing, baking, and other cooking techniques to effectively prepare any dish.
- Complied with portioning requirements to help keep costs low and minimize waste.
- Prepared vegetables, garnishes, and other items ahead of time to reduce loads during rush periods.
SALAD/DESSERT LINE
6 Months- Kept work area organized and clutter-free.
- Completed assigned tasks with little or no supervision.
- Made 10 varieties of salads customized per guests request.
- Made 9 varieties of dressing from scratch.
- Assisted in dessert preparations.
- Plated desserts and appetizers for service.
- Followed established guidelines and procedures.
Education
ASSOCIATE DEGREE IN SPECIALIZED TECHNOLOGY - CULINARY ARTS
Skills
Prompt and reliable
Works well with others
Great attention to detail
Meal preparation
Quality control
Food handling
Safety and sanitation
Customer service
Timeline
Chef
Spectrum Retirement Communities LLC.
11.2021 - CurrentRead More
COOK
AVI Foodsystems
07.2015 - 03.2020Read More
LINE COOK
The B Spot
06.2014 - 04.2015Read More
LINE COOK
The Wine Bistro
03.2013 - 06.2014Read More
PASTRY CHEF
Mezzo Italian Kitchen & Wine
06.2008 - 01.2013Read More
LINE COOK
Surly Girl Saloon
07.2006 - 04.2008Read More
COOK LL
Walt Disney World-Epcot, Norway Pavilion
11.2005 - 03.2006Read More
SALAD/DESSERT LINE
Ruth's Chris Steakhouse
04.2005 - 10.2005Read More
Pennsylvania Culinary Institute
ASSOCIATE DEGREE IN SPECIALIZED TECHNOLOGY from CULINARY ARTS
Read More