Jeremy Wood
Las Vegas,NV
Summary
Energetic culinary professional with 10 years in the non-profit sector blending creativity, a strong passion for helping those in need, and exceptional cooking skills. Works well as a dynamic leader and a problem solver in high-pressure settings with people of diverse backgrounds.
Overview
10
10
years of professional experience
6
6
Certification
Work History
Executive Chef
Salvation Army of Southern Nevada
Las Vegas, NV
11 2017 - Current
- Reduced food costs by 30 percent through effective sourcing of suppliers and cost effective ingredients, as well as setting standards for portion size and minimizing waste.
- Managed and maintained a kitchen staff of eight by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
- Responsible for planning, preparation, and execution of special events and catering for up to 250 people.
- Developed menus and special food offerings for clients with special needs including allergies, diabetic meals, and vegetarian options.
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
- Created and maintained staff and volunteer worker schedules.
- Worked closely with Three Square Food Bank to source cost effective ingredients and supplies as well as maximize food donations.
- Effectively led a team of eight to produce over 300,000 meals annually.
- Maintained an annual of departmental budget of over $750,000 including local and federal grant funding and reporting. Responsible for all aspects of revenue and spending including daily and monthly revenue reporting as well as accurate auditing and reporting of gift-in-kind donations totaling over $300,000 annually.
- Oversaw kitchen operations for our culinary training program that produced 30 certified culinary students annually in partnership with the College of Southern Nevada and the Department of Economic Training and Rehabilitation.
- Responsible for ordering and maintaining proper levels of supplies including food, smallwares, janitorial, office, paper, and chemical supplies.
Sous Chef
Salvation Army Of Southern Nevada
Las Vegas, NV
01.2014 - 11.2017
- Acted as head chef when required to maintain continuity of service and quality.
- Unloaded trailers, received merchandise, verified orders and broke down produce loads.
- Provided valuable input to assist the chef with annual performance reviews for staff of seven.
- Developed unique events and special promotions to drive sales including pop-up special daily menu items as well as a complete cafe menu available for sale to patrons outside of the daily meals.
- Prepared and maintained monthly inventory records.
- Supervised, trained and developed a staff of seven in accordance with company policies and procedures.
- Kept facility compliant with SNHD health codes, sanitation requirements and license regulations.
- Worked closely with head chef to provide tasty options for guests with food allergies or intolerances.
- Conducted weekly and monthly staff meetings with the head chef to convey upcoming developments to the staff as well as address staff concerns.
Lead Cook
Salvation Army of Southern Nevada
Las Vegas, NV
11 2012 - 11 2014
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
- Led shifts while personally preparing food items for four separate daily meals totaling over 800 covers. Meals prepared in accordance with the head chef's specifications.
- Monitored cooks and dishwasher performance and made suggestions to the Sous Chef to improve the workflow of the daily routine.
- Handled day-to-day hands-on kitchen training for students in the culinary training program.
- Provided valuable input for new menu items while making effective use of donated items
Education
Culinary Arts Certificate - Culinary Arts
College of Southern Nevada
2012
Skills
- Institutional batch scratch cooking
- Strong attention to safe food handling procedures
- Extensive catering and banquet experience
- Hospitality and service industry background
- Knowledge of safe usage and maintenance of all kitchen equipment
- Current Servsafe manager's certification
- Extensive knowledge of classical and modern cooking techniques
- Volunteer Management
- Expert computer skills
- Excellent media skills
- Inventory control and management
- Purchasing
Certification
OSHA forklift class III and IV
SNHD food handler manager certification
Servsafe manager certification
CPR and First Aid
Trauma informed care
Group crisis intervention
Timeline
Sous Chef
Salvation Army Of Southern Nevada
01.2014 - 11.2017
Executive Chef
Salvation Army of Southern Nevada
11 2017 - Current
Lead Cook
Salvation Army of Southern Nevada
11 2012 - 11 2014
Culinary Arts Certificate - Culinary Arts
College of Southern Nevada
OSHA forklift class III and IV
SNHD food handler manager certification
Servsafe manager certification
CPR and First Aid
Trauma informed care
Group crisis intervention
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