Summary
Overview
Work History
Skills
References
Timeline
Generic

Jeremy Weekley

Taylors,SC

Summary

BOH-Dynamic kitchen worker excelling in food preparation and team supervision. Proven track record in inventory management and employee training, ensuring compliance with safety standards.

FOH-Efficient FOH Team Member, known for productivity and completing tasks swiftly. Possess specialized skills in customer service, order management, and conflict resolution. Excel in communication, teamwork, and adaptability, ensuring seamless front-of-house operations and positive guest experiences.

Overview

19
19
years of professional experience

Work History

Lead/Cook Supervisor

El Chorro Lodge
Phoenix, Arizona
09.2024 - 06.2025
  • Displayed finished dishes on serving trays according to presentation standards set by the Executive Chef.
  • Cleaned, cut, and prepared vegetables for use in salads or side dishes.
  • Organized kitchen equipment and supplies to maintain a neat work area.
  • Set up buffet stations according to established guidelines prior to start of event.
  • Followed recipes and instructions to ensure consistent quality of all food items served at banquets.
  • Performed light maintenance tasks such as cleaning ovens and grills between uses.
  • Assisted Executive Chef in prepping and plating menu items for banquet events.
  • Collaborated with catering staff to fulfill special requests from guests attending banquets.
  • I cooked various proteins and monitored temperatures, such as beef, chicken, pork, and seafood according to customer preferences.

Lead Cook

Compass Group USA
Phoenix, Arizona
01.2024 - 05.2025
  • Inspected kitchen areas regularly for cleanliness; instructed staff members on sanitation protocols when necessary.
  • Adhered strictly to company guidelines concerning safety procedures when handling hot surfaces or sharp objects.
  • Trained new cooks on proper techniques for preparing dishes according to recipes.
  • Oversaw food preparation processes to ensure that orders were completed accurately and efficiently.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies of customers.
  • Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
  • Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.

Line Cook

The Vig
Phoenix, Arizona
03.2023 - 12.2023
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Adhered to sanitation policies at all times when handling food products.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.

MST Associate

Lowes Home Improvement
Phoenix, Arizona
01.2023 - 12.2023
  • Assisted customers with selecting items and answering questions about products.
  • Organized backroom areas to maintain a clean and organized work environment.
  • Stocked shelves with merchandise and ensured product displays were neat and orderly.
  • Managed multiple tasks simultaneously while maintaining attention to detail.
  • Collaborated with other departments to ensure successful product launches.
  • Ensured compliance with company safety regulations at all times while on the job.

Miscellaneous Kitchen Jobs

Instawork
Phoenix, Arizona
12.2021 - 01.2023
  • Instawork is the same as GIGPRO. Please see the work experience below.

Miscellaneous Kitchen Jobs

Gigpro
Charleston, South Carolina
08.2021 - 11.2021
  • GIGPRO is a company that you hire substitute workers for. Restaurants that need temporary workers for the day or week.
  • Ensured safe working conditions for employees and customers by adhering to health standards.
  • Managed simultaneous tasks efficiently in a dynamic setting, maintaining organization throughout.
  • Prepared dishes accurately following specified recipes.
  • Communicated clearly with staff regarding order specifics and menu updates.
  • Handled sharp tools and machinery safely, complying with all regulations.
  • Prepared cooking ingredients by washing, peeling, cutting, and slicing vegetables.
  • Assisted in meal service delivery to customers when necessary.

Bar Manager

Bay Street Biergarten
Charleston, SC
02.2021 - 09.2021
  • Served food and beverages to guests in high-volume restaurant environment.
  • Managed inventory for canned and bottled beers alongside 36 draft taps.
  • Executed closing procedures for bar and restaurant, including cash tips and credit card tip distribution as well as deposits and inputting all sales numbers into correct Excel programs and emailing out every night

Prep Manager

Poe’s Tavern
Sullivan’s Island, SC
06.2020 - 03.2021
  • Facilitated restaurant opening as key holder, ensuring timely readiness for operations.
  • Developed prep lists and supervised prep crew to enhance efficiency.
  • Executed recipes with precision to maintain consistency.
  • Managed inventory by organizing deliveries and rotating products.
  • Trained staff to achieve higher performance levels, completing prep lists on schedule.

GM, AGM, KM, AKM, Bar Manager

Taco Boy
Charleston, SC
01.2011 - 01.2020
  • I worked at all three SC locations. Started as FOH manager DT, promoted to GM Folly Beach by year 3 at this location I was acting KM and GM, Bar Manager DT, Opened Summerville as AGM, AKM of DT. Was furloughed due to COVID and did not return.
  • Developed schedules, ordered food and beverages, and managed staff effectively.
  • Ensured strict compliance with health department regulations and industry standards.
  • Maintained vendor relationships to secure optimal pricing on supplies and materials.
  • Provided guidance to subordinate managers, fostering a cooperative atmosphere.
  • Identified improvement areas, collaborating across departments to implement action plans.
  • Implemented operational strategies to enhance efficiency, reduce costs, and maximize customer satisfaction.
  • Created detailed inventory management systems, achieving 100% accuracy and saving $200 weekly per restaurant.
  • Created a new drink special for all three restaurants every month. Made sure that the drinks were great-tasting, easy to execute, and stayed within the allotted alcohol cost of sales.
  • Hands-on worker with employees. I made sure that I never asked someone to do something that I would not do myself.

Kitchen Manager/FOH Manager

Jim N Nicks BBQ
Bluffton/N. Chas/Downtown, SC
01.2006 - 01.2011
  • Jim N. Nicks was my first real restaurant job and was a legit scratch kitchen. Real BBQ with a real pit.
  • I started off as a line cook and was promoted to KM. Cross-trained to FOH, so I was able to be scheduled as a FOH or BOH manager for any restaurant needs.
  • Wrote schedules, ordered food, managed staff
  • Resolved customer complaints in a professional manner.
  • Performed daily opening and closing duties such as setting up registers, counting money.
  • Provided support to servers when needed during busy periods or peak hours.
  • Checked quality of food before it was served to customers. This included multiple food tastes and temps daily.
  • Ensured compliance with health and safety regulations in all areas of the restaurant.
  • Conducted regular inventory checks of stock levels in order to maintain adequate supply levels.
  • Ensured compliance with health department regulations regarding sanitation and safety standards.
  • Monitored dining room cleanliness and tidiness at all times.
  • Handled guest complaints professionally and efficiently.
  • Promoted a positive work environment by encouraging collaboration among BOH and FOH staff members.
  • Ensured that all front-of-house operations ran smoothly and efficiently.
  • Created weekly schedules for kitchen staff members based on anticipated business volume.

Skills

  • Food preparation
  • Sanitation protocols
  • Inventory management
  • Cooking techniques
  • Food safety compliance
  • Team supervision
  • Customer service
  • Effective communication
  • Time management
  • Employee training
  • Organizational skills
  • Food inventory management
  • Kitchen organization
  • Training management
  • Large-scale food preparation
  • Scheduling
  • Knife safety
  • Kitchen management
  • Task delegation
  • Shift leadership
  • Ordering Food/Alcohol/Paper Supplies to fit budgets and needs

References

Chef Charles Kassels 

  • CKassels@elchorro.com / 480.286.4911

Chef Chris May

  • 518.821.3188

Chef Andrew Hopkins

  • andrew.hopkins@compass-usa.com

Chef Alicia Mihm

  • alicia.mihm@compass-usa.com

Carlo Evaristo

602.810.9396

Timeline

Lead/Cook Supervisor

El Chorro Lodge
09.2024 - 06.2025

Lead Cook

Compass Group USA
01.2024 - 05.2025

Line Cook

The Vig
03.2023 - 12.2023

MST Associate

Lowes Home Improvement
01.2023 - 12.2023

Miscellaneous Kitchen Jobs

Instawork
12.2021 - 01.2023

Miscellaneous Kitchen Jobs

Gigpro
08.2021 - 11.2021

Bar Manager

Bay Street Biergarten
02.2021 - 09.2021

Prep Manager

Poe’s Tavern
06.2020 - 03.2021

GM, AGM, KM, AKM, Bar Manager

Taco Boy
01.2011 - 01.2020

Kitchen Manager/FOH Manager

Jim N Nicks BBQ
01.2006 - 01.2011

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Jeremy Weekley