Jessica Jones
Gainesville,Ga
Summary
Hardworking and enthusiastic Restaurant Veteran, trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.
Overview
19
19
years of professional experience
Work History
Event Chef
White Oaks LLC.
10.2021 - Current
- Works alongside Executive Chef to establish and maintain new standards in sanitation, budget management, and staff training procedures.
- Manages food preparation tasks during high-volume service periods, ensuring all orders are executed in a timely manner without sacrificing quality or presentation standards.
- Communicates effectively with venue directors and event coordinators to endure all quality standards in accuracy, timing and handling of food items are met.
Beverage Hospitality Manager
Marlow's Tavern
02.2016 - 10.2019
- Helped lead my team in delivering an excellent overall guest experience by closely monitoring service quality, addressing concerns with guests patiently and respectfully, while also soliciting feedback from guests to continuously improve operations.
- Conducted daily server/staff meetings on menu knowledge, culture drive, staffing placement and promotional up-sale practices.
- Co-managed a FOH staff of 20+ servers and bartenders. Including scheduling, hiring/terminating, new hire training programs, and ongoing cultural education in both large group and individual settings.
- Implemented weekly in-company inventory control systems to limit overhead cost.
Beverage Hospitality Manager
"The Cellar" Steak House
03.2014 - 02.2016
- Acting GM, while the owner and partners focused on an expansion project that added an event space, full bar and an additional 45 seats to the existing establishment.
Sous Chef/ FOH Manager
"Home" Restaurant
01.2012 - 03.2014
- Collaborated with executive chef to develop innovative menu items, leading to up-tic in return guests and positive reviews.
- In an effort to become more knowledgeable about restaurant operations, the owners encouraged me to make a move to the FOH.
Pastry Sous Chef
South City Kitchen, Midtown and Lure Restaurant,
01.2010 - 01.2012
- Reported directly to the Corporate Executive Pastry Chef. Maintained pars for two multi-million dollar revenuing establishments owned by " Fifth Group Hospitality" group.
Pastry Cook
Alon's Bakery & Market
04.2006 - 01.2012
- Demonstrated attention to detail in crafting intricate pastry designs, resulting in excellent presentation and visual appeal for customers.
Education
Bachelor of Arts - Culinary Arts
Le Cordon Bleu
Tucker, GA03-2006
Skills
- Ingredient knowledge
- Sanitation practices
- Food safety compliance
- Allergy accommodations
- Food safety
- Ordering and invoicing
- Staff development
Timeline
Event Chef
White Oaks LLC.
10.2021 - Current
Beverage Hospitality Manager
Marlow's Tavern
02.2016 - 10.2019
Beverage Hospitality Manager
"The Cellar" Steak House
03.2014 - 02.2016
Sous Chef/ FOH Manager
"Home" Restaurant
01.2012 - 03.2014
Pastry Sous Chef
South City Kitchen, Midtown and Lure Restaurant,
01.2010 - 01.2012
Pastry Cook
Alon's Bakery & Market
04.2006 - 01.2012
Bachelor of Arts - Culinary Arts
Le Cordon Bleu
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