Work Preference
Summary
Overview
Work History
Education
Skills
Timeline
Generic
Open To Work

Jerome Madison

Jersey City,NJ

Work Preference

Job Search Status

Open to work
Desired start date: Immediately

Desired Job Title

Order SelectorHead CookHead CookDishwasherHead Chef

Work Type

Full TimePart TimeContract WorkGig WorkConsultingVolunteerSeasonal Work

Location Preference

On-SiteRemote
Location: Jersey City, NJ, US
Open to relocation: Yes

Salary Range

$45000/yr - $200000/yr

Important To Me

Career advancementWork-life balanceCompany CultureFlexible work hoursPersonal development programsHealthcare benefitsPaid time offPaid sick leave401k matchStock Options / Equity / Profit Sharing

Summary

Dynamic Head Cook with extensive experience at Tully Halfway House, excelling in menu development and staff management. Proven ability to streamline inventory processes, reducing waste by 20%. Skilled in food safety and team leadership, fostering a collaborative kitchen environment while maintaining high standards of cleanliness and quality.

Overview

2026
2026
years of professional experience

Work History

Head Cook

Tully Halfway House
  • Supervised kitchen staff to ensure efficient meal preparation and delivery.
  • Developed and implemented menu items focusing on nutritional needs of residents.
  • Streamlined food inventory processes, reducing waste and optimizing supply management.
  • Trained new cooks on food safety standards and proper cooking techniques.
  • Coordinated with dietary specialists to accommodate resident dietary restrictions effectively.
  • Maintained cleanliness and organization of kitchen environment adhering to health regulations.
  • Led team meetings to discuss menu planning, scheduling, and operational improvements.
  • Placed orders to restock items before supplies ran out.
  • Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
  • Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
  • Collaborated with dining room staff to ensure seamless communication between front-and back-of-house operations.
  • Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.

Head Cook

Newark Renaissance House
  • Supervised kitchen staff to ensure efficient meal preparation and delivery.
  • Developed and implemented menu items focusing on nutritional needs of residents.
  • Streamlined food inventory processes, reducing waste and optimizing supply management.
  • Trained new cooks on food safety standards and proper cooking techniques.
  • Coordinated with dietary specialists to accommodate resident dietary restrictions effectively.
  • Maintained cleanliness and organization of kitchen environment adhering to health regulations.
  • Led team meetings to discuss menu planning, scheduling, and operational improvements.
  • Evaluated kitchen operations regularly to identify areas for process enhancements and efficiency gains.
  • Placed orders to restock items before supplies ran out.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
  • Created visually appealing plate presentations to enhance the overall dining experience for guests.
  • Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
  • Devised seasonal menus using fresh, local ingredients for an ever-changing culinary experience for patrons.
  • Maintained high standards of food safety and cleanliness, surpassing local health inspections.
  • Conducted inventory management to minimize waste, ensuring optimal stock levels were maintained for all kitchen essentials.
  • Set up and broke down kitchen for service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Dishwasher

White Star Bar
  • Operated commercial dishwashing equipment to maintain cleanliness and hygiene standards.
  • Assisted kitchen staff by cleaning dishes, utensils, and cooking equipment efficiently.
  • Sorted and organized clean dishes for quick access during busy service hours.
  • Monitored dishwashing supplies, notifying management when inventory needed replenishment.
  • Maintained cleanliness of workstations to ensure safe food preparation environments.
  • Collaborated with team members to prioritize tasks during peak service times.
  • Implemented time-saving techniques to improve dishwashing efficiency in high-pressure situations.
  • Kept kitchen areas neat and clean by removing trash and organizing supplies.
  • Followed supervisor instructions to complete tasks on time.
  • Kept work area clean, dry, and free of debris to prevent incidents and accidents.
  • Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
  • Completed extra cleaning work on garbage cans, racks, dry storage areas, and other fixtures to keep kitchen spotless.
  • Completed additional cleaning tasks within the kitchen area, contributing to an overall sanitary work environment.
  • Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
  • Washed equipment, surfaces, refrigerators, and other areas and applied sanitizing chemicals.
  • Supported overall restaurant operations by promptly restocking clean dishes and utensils in designated areas.

Order Selector

SYSCO Food Services
20 Theodore Dr Jersey City NJ, 07305
12.2025 - 02.2026
  • Operated pallet jacks and forklifts to efficiently move products within warehouse environment.
  • Selected orders accurately, ensuring timely fulfillment of customer requests.
  • Maintained cleanliness and organization of work area to promote safety and efficiency.
  • Assisted in inventory management, verifying stock levels and reporting discrepancies.
  • Collaborated with team members to streamline order selection processes and reduce errors.
  • Implemented best practices for safe handling of food products during order preparation.
  • Demonstrated adaptability, successfully managing multiple tasks simultaneously during peak business hours without compromising quality or speed.
  • Supported warehouse organization efforts by accurately labeling products and placing them in designated storage areas.

Education

No Degree -

Food Bank Culinary Arts
31 Evans Terminal Hillside NJ, 07205

High School Diploma -

Hudson County School of Technology
525 Montgomery St. Jersey City NJ,
06.2007

Skills

Food storage

Food preparation

Verbal and written communication

Meal preparation

Kitchen equipment operation and maintenance

Food safety

Food spoilage prevention

Cleaning and sanitation

Restaurant operations

Food plating and presentation

Baking and pastry

Staff management

Knife skills

Nutrition

Sanitation standards

Performance improvement

Inventory oversight

Kitchen management

Kitchen staff management

Order delivery practices

Food delivery

Cooking

Grilling techniques

Food presentation

Meal scheduling

Operations management

Inventory control

Dish preparation

Food allergy safety

Culinary techniques

Safety and health guidelines

Food safety procedures

Team leadership

Quality control

Team collaboration

Food prep planning

Safe food handling

Attention to detail

Inventory management

Food handler certification

Equipment inspection and maintenance

Batch cooking

Timeline

Order Selector

SYSCO Food Services
12.2025 - 02.2026

Head Cook

Tully Halfway House

Head Cook

Newark Renaissance House

Dishwasher

White Star Bar

No Degree -

Food Bank Culinary Arts

High School Diploma -

Hudson County School of Technology

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