Summary
Overview
Work History
Education
Skills
Certification
Assessments
Software
Timeline
Generic

Jessica George

Denver,CO

Summary

Customer-oriented General Manager with over 20 years of restaurant experience focused on increasing revenues and expanding margin. Adaptive and deadline-oriented consistently executes and completes multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial acumen, offering vision and motivational acumen. Collaborative leader partners with coworkers to promote engaged, empowering work culture. Documented strengths in building and maintaining relationships with diverse range of stakeholders in dynamic, fast-paced settings. Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success. Dynamic individual with hands-on experience in hospitality and talent for navigating challenges. Brings strong problem-solving skills and proactive approach to new tasks. Known for adaptability, creativity, and results-oriented mindset. Committed to making meaningful contributions and advancing organizational goals.

Overview

22
22
years of professional experience
1
1
Certification

Work History

Booking Agent

The Ferguson House/Nashville House-Nashville, IN
09.2021 - Current
  • I currently serve as the entertainment booking agent for The Nashville House and The Ferguson House Beer Garden in beautiful Nashville, Indiana
  • I recently started my own company LNT Music Productions
  • I book bands, run all aspects of promoting music events for the above mentioned establishments
  • I also run social media for those companies and for two bands
  • Met with industry connections to discuss opportunities and advocated for clients well-suited for specific work.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Provided follow through on all calls with confirmations and dissemination of requested information.
  • Excellent communication skills, both verbal and written.
  • Provided high level of customer service to each person by engaging customer and using active listening and effective interpersonal skills.

General Manager

The Ferguson House Bistro and Beer Garden-Nashville, IN
09.2021 - Current
  • Employee Scheduling, Inventory, Labor and Food Cost Control, Restaurant Management, Guest Relations, Catering Services, Training, Purchasing
  • Increased revenue each operating year by 15-30%
  • Created events that catered to locals as well as tourists.
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
  • Implemented operational strategies and effectively built customer and employee loyalty.
  • Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Monitored daily cash discrepancies, inventory shrinkage and drive-off.
  • Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
  • Managed purchasing, sales, marketing and customer account operations efficiently.

General Manager

Pizza and Libations-Bargersville, IN
09.2023 - 04.2024
  • Overseeing a 300 seat, upscale casual Italian restaurant
  • Ensuring both front of the house and back of house staff are trained properly, and performing the required tasks for each position
  • Controlling labor, food, and alcohol cost
  • Food and drink menu creation
  • Preparing training manuals
  • Managing day to day operations.
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Implemented operational strategies and effectively built customer and employee loyalty.
  • Formulated policies and procedures to streamline operations.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Implemented business strategies, increasing revenue, and effectively targeting new markets.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.

Sous Chef

Farmhouse Cafe and Tea Room-Nashville, IN
02.2021 - 09.2021
  • Food prep, customer service, inventory, menu writing and costing
  • Ensuring prep lists are up to date
  • The Farmhouse Cafe and Tea Room was an award winning small restaurant located in scenic Brown County, Indiana
  • We had the pleasure of cooking for Indiana's current Governor And his wife on many occasions.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Participated in food tastings and taste tests.
  • Evaluated food products to verify freshness and quality.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Set up and broke down kitchen for service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Monitored food production to verify quality and consistency.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Assisted with menu development and planning.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed close relationships with suppliers to source best ingredients.
  • Coordinated with team members to prepare orders on time.

Traveling Chef

College Fresh
08.2019 - 03.2021
  • As a Traveling Chef, I was responsible for meal preparation for sorority and fraternity houses across the nation
  • My duties included meal service for 100 to 1000 guests, training of new chefs, labor and food cost reduction, large group event planning, inventory, and scheduling
  • During my time as a traveling chef I became proficient in preparing meals from all different regions of The United States.
  • Maintained well-organized mise en place to keep work consistent.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Placed orders to restock items before supplies ran out.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Developed close relationships with suppliers to source best ingredients.
  • Monitored food production to verify quality and consistency.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Evaluated food products to verify freshness and quality.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Set up and broke down kitchen for service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Assisted with menu development and planning.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented food cost and waste reduction initiatives to save money.
  • Disciplined and dedicated to meeting high-quality standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Head Chef/Manager

College Fresh-Bloomington, IN
08.2015 - 08.2019
  • Duties include, kitchen management, labor and cost control, scheduling, meal preparation, large group event planning, and inventory
  • During my time as a Head Chef I won several awards for maintaining an outstanding budget
  • I was promoted from this position to traveling chef.
  • Created recipes and prepared advanced dishes.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Hired, managed, and trained kitchen staff.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Participated in food tastings and taste tests.
  • Menu development and planning.
  • Utilized culinary techniques to create visually appealing dishes.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Monitored food production to verify quality and consistency.
  • Set up and broke down kitchen for service.
  • Coordinated with team members to prepare orders on time.
  • Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
  • Cross-trained existing employees to maximize team agility and performance.
  • Accomplished multiple tasks within established timeframes.
  • Identified and communicated customer needs to supply chain capacity and quality teams.
  • Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
  • Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.
  • Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
  • Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
  • Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
  • Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
  • Successfully managed budgets and allocated resources to maximize productivity and profitability.
  • Implemented food cost and waste reduction initiatives to save money.
  • Evaluated employee performance and conveyed constructive feedback to improve skills.
  • Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
  • Established team priorities, maintained schedules and monitored performance.
  • Set aggressive targets for employees to drive company success and strengthen motivation.
  • Defined clear targets and objectives and communicated to other team members.
  • Controlled resources and assets for department activities to comply with industry standards and government regulations.
  • Maintained professional demeanor by staying calm when addressing unhappy or angry customers.

Bartender/ Chef

Pine Room Tavern-Nashville, IN
12.2014 - 08.2015
  • Bartender and line chef
  • Food prep, drink prep, customer service, inventory
  • Kept bar presentable and well-stocked to meet customer needs.
  • Obtained cash bank and stocked service bar to prepare for operation.
  • Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
  • Served high customer volumes during special events, nights, and weekends.
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
  • Followed alcohol awareness procedures for preventing excessive guest intoxication.
  • Adhered to state laws regarding alcoholic beverage services and customer regulations.
  • Upsold menu items to customers, driving up per sale revenues and maximizing profits.
  • Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
  • Prepared custom drink orders by accurately measuring and mixing house ingredients.
  • Helped management plan and serve bar menu exceeding customer expectations.
  • Practiced safe work habits, wearing protective equipment and consistently following MSDS and OSHA standards.
  • Completed requisitions to maintain required stock par levels.
  • Mixed unique and interesting cocktails for customers, including bar specials.
  • Kept bar stocked with liquors, juices and garnishes for drinks.
  • Verified drinking age requirements of customers by carefully reviewing photo identification.
  • Maintained impeccably clean, attractive and well-stocked bar area.
  • Used extensive knowledge of beer, wine and spirits to make informed recommendations to customers.
  • Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
  • Built relationships with vendors to manage orders and negotiate costs.
  • Created attractive bar displays by strategically arranging bottles and glasses.
  • Tracked bar stock levels and promptly replenished low materials to prevent shortages.
  • Upheld strict regulations for safe alcohol service and food safety.
  • Developed creative bar menus and drink recipes by researching emerging industry trends.
  • Assisted with inventorying beverage stock and bar supplies.
  • Placed orders to restock items before supplies ran out.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Assisted with menu development and planning.
  • Evaluated food products to verify freshness and quality.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Utilized culinary techniques to create visually appealing dishes.

Chef

Center Plate-Saint Petersburg, FL
10.2013 - 11.2014
  • Food prep, Serving, Inventory, Menu Planning
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Placed orders to restock items before supplies ran out.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Maintained well-organized mise en place to keep work consistent.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed close relationships with suppliers to source best ingredients.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Evaluated food products to verify freshness and quality.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Monitored food production to verify quality and consistency.
  • Disciplined and dedicated to meeting high-quality standards.
  • Utilized culinary techniques to create visually appealing dishes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Set up and broke down kitchen for service.
  • Coordinated with team members to prepare orders on time.
  • Implemented food cost and waste reduction initiatives to save money.

Cutting Assistant

Print Fulfillment Solutions-Louisville, KY
10.2013 - 03.2014
  • Cutting Assistant, sorting, shipping, packaging, rounding, quality control.
  • Volunteered to help with special projects of varying degrees of complexity.
  • Completed daily logs for management review.
  • Followed detailed directions from management to complete daily paperwork and computer data entry.
  • Remained solutions-oriented in face of complex problems to assist management and overall business direction.
  • Proofread and edited documents for accuracy and grammar.
  • Drafted common document templates to reduce time spent creating documents from scratch.

Head Chef

Panhead Fred's Bar and Grill-Owensboro, KY
06.2011 - 10.2013
  • Head Chef, Menu Planning, Inventory, Scheduling, Ordering
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Hired, managed, and trained kitchen staff.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Created recipes and prepared advanced dishes.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Utilized culinary techniques to create visually appealing dishes.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Participated in food tastings and taste tests.
  • Set up and broke down kitchen for service.
  • Evaluated food products to verify freshness and quality.
  • Implemented food cost and waste reduction initiatives to save money.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Monitored food production to verify quality and consistency.
  • Coordinated with team members to prepare orders on time.

General Manager

Garfield's Restaurant and Pub-Jasper, IN
10.2005 - 05.2011
  • Head line cook, scheduling, inventory, menu planning, catering
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
  • Implemented operational strategies and effectively built customer and employee loyalty.
  • Managed budget implementations, employee evaluations, and contract details.
  • Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
  • Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
  • Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
  • Formulated policies and procedures to streamline operations.
  • Developed and implemented strategies to increase sales and profitability.
  • Assisted in recruiting, hiring and training of team members.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
  • Interacted well with customers to build connections and nurture relationships.

Quality Inspector

Toyota Motor Manufacturing Indiana-Princeton, IN
08.2002 - 10.2005
  • Auto Parts Inspection, Problem solving, Computer Data entry, Injection molding
  • Inspected outbound shipments and conducted random sampling of product quality.
  • Worked with specific production team members to rectify production issues and maintain high-quality final products.
  • Identified and helped resolve non-conforming product issues.
  • Collected samples during production and tested randomly to determine in-process product quality.
  • Performed frequent visual inspections to root out tolerance and compliance issues.
  • Utilized gauges, tools and equipment to complete in-depth assessments.
  • Inspected parts with accuracy, reporting problems or defects quickly.

Education

Bachelor of Science - Social And Historical Studies

Indiana University-Bloomington
Bloomington, IN
05.2024

Technical Certification in Paramedic Science -

Ivy Tech Community College
Bloomington, IN
05.2006

Associates Degree in Liberal Arts - undefined

Indiana State University
Terre Haute, IN
01.2004

Associate's degree in Culinary Arts - undefined

Oakland City University
Oakland City, IN
05.2001

High School Diploma -

Brown County High School
Nashville, IN
06-1994

Skills

  • Quality Inspection
  • Menu Planning
  • Culinary Experience
  • Banquet Experience
  • Catering
  • Kitchen Management Experience
  • Supervising Experience
  • Event Planning
  • Food Preparation
  • Pricing
  • Food Safety
  • Profit & Loss
  • Food Production
  • Restaurant Management
  • Cooking
  • Quality Control
  • Restaurant Experience
  • Labor Cost Analysis
  • Leadership
  • Bartending
  • Merchandising
  • Microsoft Office
  • Meal Preparation
  • POS
  • Purchasing
  • Revenue management
  • English
  • Custodial experience
  • Restaurant experience
  • Guest relations
  • Profit & loss
  • Kitchen management
  • Menu planning
  • Supervising experience
  • Budgeting
  • Retail sales
  • Analysis skills
  • Quality control
  • Customer service
  • Cash register
  • OpenTable
  • Management
  • Restaurant management
  • Cash handling
  • Sales
  • Resort
  • Fine dining experience
  • Hospitality
  • Cost control
  • Guest services
  • Phone etiquette
  • Food service
  • Teaching
  • Communication skills
  • Presentation skills
  • Negotiation
  • Salesforce
  • Outside sales
  • Organizational skills
  • Typing
  • Microsoft Excel
  • Strategic planning
  • Telemarketing
  • Events management
  • Conflict management
  • Inventory Control
  • Quality Assurance
  • Recruiting
  • Contract evaluation
  • Interpersonal awareness
  • Network development
  • Contract assessment
  • Talent scouting
  • Schedule Creation
  • Scheduling
  • Email management
  • Social media proficiency
  • File Organization
  • Customer Service
  • Calendar Management
  • Performance Tracking
  • Venue research
  • Schedule Management
  • Administrative tasks
  • Cultural Awareness
  • Hospitality Management
  • Strategic Planning
  • Promotions management
  • Strategy Development
  • Report Generation

Certification

  • Driver's License
  • Bartender License
  • Food Handler Certification

Assessments

  • Cleaning skills, Proficient, 07/01/24, Knowledge of cleaning techniques and processes
  • General manager (hospitality), Proficient, 06/01/24, Solving group scheduling problems and reading and interpreting P&L statements
  • Food service: Customer situations, Proficient, 07/01/24, Identifying and addressing customer needs in a food service setting
  • Customer focus & orientation, Proficient, 07/01/24, Responding to customer situations with sensitivity
  • Cooking skills: Basic food preparation, Proficient, 03/01/23, Preparing food, using cooking equipment, and converting ingredient measurements
  • Food safety, Proficient, 03/01/23, Knowledge of proper food and equipment handling safety measures
  • Supervisory skills: Motivating & assessing employees, Proficient, 08/01/24, Motivating others to achieve objectives and identifying improvements or corrective actions
  • Bartending, Proficient, 08/01/23, Understanding, pouring, and mixing drink orders
  • Management & leadership skills: Impact & influence, Proficient, 12/01/22, Choosing the most effective strategy to inspire and influence others to meet business objectives
  • Warehouse shift leader, Proficient, 05/01/24, Supervising warehouse staff and maintaining safety and security standards
  • Retail management, Proficient, 05/01/24, Managing staff, customer relationships, and finances in a retail environment

Software

Microsoft Office Power point, Excel, Word, Teams

Open Table

POS Systems (Various)

Canva

Timeline

General Manager

Pizza and Libations-Bargersville, IN
09.2023 - 04.2024

Booking Agent

The Ferguson House/Nashville House-Nashville, IN
09.2021 - Current

General Manager

The Ferguson House Bistro and Beer Garden-Nashville, IN
09.2021 - Current

Sous Chef

Farmhouse Cafe and Tea Room-Nashville, IN
02.2021 - 09.2021

Traveling Chef

College Fresh
08.2019 - 03.2021

Head Chef/Manager

College Fresh-Bloomington, IN
08.2015 - 08.2019

Bartender/ Chef

Pine Room Tavern-Nashville, IN
12.2014 - 08.2015

Chef

Center Plate-Saint Petersburg, FL
10.2013 - 11.2014

Cutting Assistant

Print Fulfillment Solutions-Louisville, KY
10.2013 - 03.2014

Head Chef

Panhead Fred's Bar and Grill-Owensboro, KY
06.2011 - 10.2013

General Manager

Garfield's Restaurant and Pub-Jasper, IN
10.2005 - 05.2011

Quality Inspector

Toyota Motor Manufacturing Indiana-Princeton, IN
08.2002 - 10.2005

Associates Degree in Liberal Arts - undefined

Indiana State University

Associate's degree in Culinary Arts - undefined

Oakland City University
  • Driver's License
  • Bartender License
  • Food Handler Certification

Bachelor of Science - Social And Historical Studies

Indiana University-Bloomington

Technical Certification in Paramedic Science -

Ivy Tech Community College

High School Diploma -

Brown County High School

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Jessica George