Summary
Overview
Work History
Education
Skills
Timeline
Generic

Jeremy Cline

Juneau,AK

Summary

Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.

Skilled Cook with experience in diverse culinary settings, from casual to fine dining. Developed unique recipes and plate presentations, demonstrating creativity and understanding of flavor profiles. Strong multitasking skills, able to manage multiple orders simultaneously while maintaining high standards for food quality and presentation. Contributed to overall improvement in kitchen efficiency and reduction of waste at previous workplace.

Overview

13
13
years of professional experience

Work History

Meat Cutter

Fred Meyer
Juneau, Alaska
09.2023 - 08.2024
  • Implemented suggestive selling techniques for less desirable cuts to maximize profits and clear inventory.
  • Cut, trimmed and grinded meats to prepare for cooking form.
  • Sharpened knives on daily basis for optimal use and longevity.
  • Assisted customers with selecting cuts of meat based on their individual needs.
  • Operated a variety of meat cutting machines such as saws, slicers, grinders and tenderizers.
  • Assisted in the development of promotional displays and marketing materials for meat products.
  • Rotated stock on shelves so that older items were used first while maintaining freshness of product.
  • Arranged cut meat and products in display case for customer viewing and selection.
  • Provided assistance in training new employees in proper use of meat cutting tools.
  • Followed all safety procedures when handling sharp knives and other cutting tools.
  • Restocked butcher paper rolls onto spindles located around the work area.
  • Skillfully operated cutting tools and machinery to trim, slice, and cut meat according to customer specifications.
  • Packaged, weighed, and labeled meat products accurately for retail sale.
  • Properly stored meat to decrease waste and increase product freshness span.
  • Conducted quality inspections of meat deliveries to ensure compliance with health regulations.
  • Expertly deboned and trimmed meats with precision to minimize waste.
  • Weighed meats for sale at the service counter or pre-packaged for sale in the retail market.
  • Demonstrated knowledge of various meat cuts and recommended cooking techniques to customers.
  • Kept detailed records of meat cuts for accurate inventories.
  • Maintained proper food temperatures for various products.

Chef

John Henry’s Grill
Rome, Georgia
09.2021 - 07.2023
  • Kept up to date with current culinary trends, as well as health and safety regulations.
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Trained new chefs on proper cooking techniques and menu items.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Checked quality of food products to meet high standards.
  • Supervised team members during meal service to ensure accuracy of orders.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
  • Resolved customer complaints regarding food quality or service issues.
  • Established controls to alleviate supply and food waste.
  • Developed creative ideas for special events or promotions involving food preparation or presentation.
  • Adjusted seasonings of dishes according to customers' tastes.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Exercised portion control for items served, eliminating waste.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Assigned specific duties to employees to maintain productive operation of kitchen and food service.
  • Collaborated with restaurant management to align kitchen operations with goals of establishment.
  • Supervised food preparation staff to deliver high-quality results.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Stored foods correctly using correct storage containers and labelling systems.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Distributed food to service staff for prompt delivery to customers.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Worked with cross-functional teams to achieve goals.
  • Provided support and guidance to colleagues to maintain a collaborative work environment.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.

Expeditor

Steak N Shake
Rome, Georgia
03.2019 - 06.2020
  • Organized storage space for incoming goods in an efficient manner while adhering to safety standards.
  • Provided mentorship and guidance to new kitchen team members.
  • Followed staff performance and service standards to deliver consistent and positive customer experiences.
  • Cleaned kitchen areas, equipment and utensils.
  • Gathered ingredients and cleaned and cut food items to prep recipes.
  • Prevented spoilage and cross-contamination by storing food in designated containers and storage areas.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Operated dishwashing machines safely and efficiently.
  • Assisted with unloading deliveries from suppliers into storage areas.
  • Assisted with inventory management and restocking supplies as needed.
  • Monitored inventory to keep adequate stock of food items and supplies.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Performed variety of duties related to food service.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Assisted in the preparation of food items according to recipes and instructions.
  • Ensured that all foods were prepared according to health department regulations.
  • Explained food preparation methods and ingredients to enable patrons with food allergies to make educated decisions.
  • Packaged and bagged cooked food and prepared items.
  • Ensured all dishes were presented attractively before serving to customers.
  • Maintained safe food handling practices to prevent germ spread.
  • Performed opening and closing duties such as setting up workstations with necessary supplies.
  • Performed opening and closing duties as assigned by management.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Collaborated with team to deliver timely service of items.
  • Refilled condiments, napkins and server workstations.
  • Directed patrons to restrooms and other amenities within facility.
  • Mopped floors and cleaned walk-in refrigerators and storage areas to maintain hygienic, sanitized work area.
  • Monitored inventory levels of food items used during meal services.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Stored perishable food items in freezer or refrigerator to protect from spoilage.
  • Followed food safety regulations pertaining to sanitation, food handling and storage.
  • Assembled and served meals according to specific guest requirements.
  • Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
  • Delivered food orders promptly and accurately to guests tables.
  • Rotated inventory to reduce waste and optimize freshness.
  • Acquired new skills to support team and further accommodate customer needs.
  • Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.
  • Organized take-out orders for customers who requested them.
  • Filled and served various beverages for customers.
  • Recognized by management for providing exceptional customer service.
  • Collaborated closely with team members to achieve project objectives and meet deadlines.

Grill Operator/Fry Cook

Golden Corral Buffet and Grill
Fredericksburg, Virginia
06.2018 - 12.2018
  • Monitored kitchen productivity and assessed overall productivity and workflow.
  • Performed basic maintenance tasks such as changing oil or cleaning filters.
  • Stored food in designated containers and storage areas to prevent spoilage.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Reviewed quality standards and verified continuous application throughout kitchen environment.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Followed proper food handling procedures while preparing meals.
  • Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
  • Maintained cleanliness and organization of line workstations.
  • Maintained sanitation standards in accordance with health regulations.
  • Cooked food on the grill according to recipes and customer orders.
  • Inspected cooking utensils and equipment for cleanliness and functionality.
  • Supported other kitchen team members when needed.
  • Cleaned and maintained grills, kitchen equipment, floors, and surfaces.
  • Safely operated ovens, grills, and other kitchen equipment to minimize accidents.
  • Communicated effectively with co-workers to ensure efficient workflow in the kitchen.
  • Cooked food to order adhering to company quality standards.
  • Prepared ingredients for menu items by cutting meats, vegetables, or other foods.
  • Monitored inventory levels to ensure adequate supplies were available at all times.
  • Replenished food items from inventory and rotated ingredients.
  • Planned and prepared buffet menus according to customers' requests.
  • Responded promptly to customer inquiries regarding menu items and recipes.
  • Assisted in training new staff on proper procedures related to buffet cooking and presentation.
  • Assisted other cooks in preparing large batches of food items for buffets or special events.
  • Completed end-of-day cleaning duties such as sanitizing work surfaces, emptying grease traps, and disposing of waste materials properly.
  • Set up buffet tables with appropriate decorations and utensils.
  • Ensured all dishes were prepared in a timely manner before service.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.
  • Identified needs of customers promptly and efficiently.

Line Cook/Expeditor/Prep Cook

Capital Ale House
Fredericksburg, VA
11.2015 - 01.2018
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Stocked and restocked kitchen supplies as needed.
  • Garnished and arranged dishes into creative presentations.
  • Prepped garnishes to reduce wait times during lunch and dinner rush.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Worked closely with management team in order to meet budget goals while maintaining high quality standards.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Conducted regular maintenance checks on equipment ensuring proper functioning order.
  • Responded quickly to any customer complaints or concerns about their dining experience.
  • Maintained accurate records of daily production sheets including waste logs.
  • Verified kitchen staff followed all recipes and portion serving guidelines correctly.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Tracked inventory levels of all products used in the kitchen on a daily basis.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Trained new team members on proper meat and vegetable preparation techniques.
  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Executed proper techniques when preparing menu item ingredients.
  • Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Replenished food items from inventory and rotated ingredients.
  • Received and stored food and supplies.
  • Performed workstation prep prior to shift start.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
  • Kept stations stocked and ready for use to maximize productivity.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Grilled and deep fried various foods from meats to potatoes.
  • Reviewed recipes to determine exact measurements and ingredients to create dishes.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Cooked multiple orders simultaneously during busy periods.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Adhered to sanitation policies at all times when handling food products.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Maintained updated knowledge through continuing education and advanced training.
  • Completed day-to-day duties accurately and efficiently.
  • Managed movement of materials and product through production.
  • Analyzed customer requirements, identified potential problems and implemented solutions accordingly.
  • Provided mentorship and guidance to new kitchen team members.
  • Coordinated service for food runners and other kitchen staff.
  • Provided support and guidance to colleagues to maintain a collaborative work environment.
  • Worked effectively in team environments to make the workplace more productive.
  • Maintained an accurate inventory of supplies needed for daily operations.
  • Checked freshness of food and ingredients prior to use.
  • Seasoned cooked dishes properly before serving them.
  • Dressed, seasoned and garnished appetizers and salads to prepare for food service.
  • Utilized excellent knife skills to chop and slice vegetables and carve and grind meats and cheeses.
  • Discarded spoiled food items immediately following established procedures.
  • Completed special orders according to customer dietary needs.
  • Heated sauces, soups and gravies according to specified methods.
  • Sliced meats to prepare for cooking and assembly of menu items.
  • Inspected finished dishes for quality assurance purposes.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Made meals in accordance with company standards and requirements.
  • Modified standard recipes to address customer requests for substitutions or allergen concerns.
  • Checked quality of food products to meet high standards.

Dishwasher/Pizza Specialist

Pizza Hut
Fredericksburg, VA
11.2011 - 07.2015
  • Mixed soap, water and sanitizer together to create cleaning solutions for daily use.
  • Restocked main kitchen areas with items from shelves, coolers, and freezers.
  • Inspected dishes closely to check for remnants of food or dirt.
  • Replenished soap dispensers with detergent when necessary.
  • Scrubbed pots, pans and trays by hand or cleaned using industrial washing machine.
  • Ensured that workstations were kept neat and tidy throughout the shift.
  • Washed and sanitized sinks, trashcans and surfaces to remove excess food waste.
  • Sanitized counters and wiped down surfaces following food preparation to prevent cross-contamination from raw meats.
  • Maintained assigned areas to keep organized and clean by mopping floor.
  • Removed built-up waste and potential contaminants from waste receptacles, machinery, and cooking equipment.
  • Performed routine maintenance tasks such as cleaning filters in the dishwashing machine.
  • Kept dishware, glasses and utensils ready for customer needs by quickly scraping, washing and restacking items.
  • Loaded dirty dishes into the dishwasher racks and unloaded clean dishes from the washer onto carts or shelves.
  • Sorted clean dishes in appropriate storage areas for easy and accessible use.
  • Swept and mopped floors at end of shift to comply with sanitary regulations.
  • Informed supervisors immediately if any machine malfunctions were observed during operation.
  • Used pressurized faucet sprayer effectively to wash large quantities of dishes.
  • Loaded and unloaded dishwashers, washing by hand large pots or items used on continuous basis.
  • Managed dish area organization and cleanliness.
  • Maintained cleanliness and sanitation of dishes, utensils, and kitchen equipment.
  • Re-stocked clean washcloths, paper towels, sponges and other cleaning supplies.
  • Followed all safety guidelines while handling sharp objects like knives or forks.
  • Backed up kitchen team members during heavy work periods to maximize team coverage.
  • Repaired and maintained dishwashing machine to keep dishes clean and kitchen running smoothly.
  • Maintained adequate levels of cleaning supplies for washing dishes.
  • Scrubbed and sanitized dishes, pots, pans, utensils, and other kitchen equipment.
  • Handled glassware, crystal, and other fragile items with exceptional care to prevent breakage.
  • Stocked service areas with clean plates, bowls, cups, and other items as needed.
  • Inspected all returned dishes for cleanliness before restocking them on shelves.
  • Operated industrial dishwashers to clean plates, glasses, silverware, and cooking utensils.
  • Hand-washed items unsuitable for machine washing.
  • Adhered to sanitary regulations to prevent contamination with food products.
  • Followed proper procedures to clean large and unwieldy kitchen supplies.
  • Removed garbage and trash to designated disposal areas in accordance with health regulations.
  • Scraped and pre-rinsed food from dirty dishes and placed items in dishwashing machine.
  • Operated commercial dishwashing machines efficiently.
  • Studied methods of coworkers, successfully learning kitchen, and food service skills.
  • Ensured timely availability of clean dishes for various meal services.
  • Assisted chef with food measurements, preparation and storage when necessary.
  • Disposed of glassware that had been broken or chipped according to safety procedures.
  • Cleared trash and washed work area tables, walls, refrigerator equipment, cooking equipment and floors to keep sanitized kitchen.
  • Worked effectively in team environments to make the workplace more productive.
  • Completed day-to-day duties accurately and efficiently.

Education

High School Diploma -

Spotsylvania Highschool
Spotsylvania, VA
06-2012

Skills

  • Kitchen operations management
  • Dish preparation
  • Signature dish creation
  • Food preparation techniques
  • New hire training
  • Recipe creation
  • Garnishing techniques
  • Food storage
  • Special diets
  • Process improvements
  • Team collaboration
  • Company safety standards
  • Sauce preparation
  • Food service operations
  • Cost control
  • Grilling techniques
  • Culinary creativity
  • Knife skills
  • Time management
  • Culinary expertise
  • Butchery skills
  • Waste control
  • Grilling and deep frying skills
  • Plating techniques
  • Staff coordination
  • Frying techniques
  • Multitasking and organization
  • Food inventories
  • Company quality standards
  • Food safety oversight
  • Kitchen crew training
  • Steaming techniques
  • Kitchen equipment operation

Timeline

Meat Cutter

Fred Meyer
09.2023 - 08.2024

Chef

John Henry’s Grill
09.2021 - 07.2023

Expeditor

Steak N Shake
03.2019 - 06.2020

Grill Operator/Fry Cook

Golden Corral Buffet and Grill
06.2018 - 12.2018

Line Cook/Expeditor/Prep Cook

Capital Ale House
11.2015 - 01.2018

Dishwasher/Pizza Specialist

Pizza Hut
11.2011 - 07.2015

High School Diploma -

Spotsylvania Highschool

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Jeremy Cline