Jeremiah Perkins
Lebanon
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
30
30
years of professional experience
Work History
Sous Chef
The Village at White Junction
White River Junction
10.2021 - 12.2025
- Ensured adherence to food safety standards and sanitation practices in the kitchen.
- Assisted the supervision of kitchen staff to ensure efficient food preparation and service.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Trained and supervised line cooks to develop new skills and improve team performance.
Sous Chef
B&W Catering
Weathersfield
07.2017 - 10.2021
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Contributed to the successful execution of catered events from start to finish.
Sous Chef
Bloods Catering
07.2013 - 07.2016
- Accomplished the company motto, from start to finish.
- Managed heavy lifting of cooking equipment, including full-size convection ovens and 6-foot grills.
- Chefed high-profile events, delivering a high-quality culinary experience.
Executive Chef
Four Aces Diner
01.2011 - 07.2013
- Managed kitchen operations and ensured smooth workflow during peak hours.
- Trained and mentored kitchen staff to uphold quality standards and efficiency.
- Collaborated with suppliers to source high-quality ingredients for menu items.
- Implemented cost-control measures to optimize kitchen budget management effectively.
- Fostered a positive team environment through effective communication and leadership skills.
Sous Chef
Shepard Pie
Quechee
03.2010 - 01.2011
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Collaborated with front-of-house staff to ensure timely meal delivery to guests.
Sous Chef
Stella’s in Lyme
Lyme
10.2008 - 08.2010
- Supervised three stations to ensure flawless meal execution.
- Enforced food safety regulations to maintain compliance and quality standards.
Lead Line Cook
Hanover Inn
05.1996 - 06.2008
- Managed fine dining line to ensure high-quality service and presentation.
- Trained interns on proper fine dining techniques, including preparation and execution timing.
Education
High School Diploma -
Woodstock
Woodstock, VT06-1995
Skills
- Food safety compliance
- Menu development
- Culinary presentation
- Inventory management
- Cost control measures
- Kitchen operations
- Knife skills
- Butchery skills
- Seafood preparation
Timeline
Sous Chef
The Village at White Junction
10.2021 - 12.2025
Sous Chef
B&W Catering
07.2017 - 10.2021
Sous Chef
Bloods Catering
07.2013 - 07.2016
Executive Chef
Four Aces Diner
01.2011 - 07.2013
Sous Chef
Shepard Pie
03.2010 - 01.2011
Sous Chef
Stella’s in Lyme
10.2008 - 08.2010
Lead Line Cook
Hanover Inn
05.1996 - 06.2008
High School Diploma -
Woodstock