Jessica McCarroll
Westminster,CO
Summary
To be a Chef for a team oriented and profitable food service company that will use my experience and abilities for their operational advantage.
Overview
13
13
years of professional experience
Work History
Line Cook
East City Grill
Miami, Texas
10.2008 - 11.2009
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Adhered to sanitation policies at all times when handling food products.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Sous Chef
Bragozzos osteria wine and bar,The Isle Casino and
, FL
05.2007 - 04.2008
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Contributed to the successful execution of catered events from start to finish.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
Line Cook
Boston Culinary Group, Inc @ Dolphin Stadium
Miami, FL
07.2006 - 05.2007
- Performed basic knife skills such as dicing onions or slicing meats.
- Prepped for large muti-function events such as 2007 SuperBowl
Saute Line Cook
Bimini's Restaurant
Marco Island, Florida
03.2001 - 03.2006
- Maintained a clean and sanitary work area while adhering to safety regulations.
- Consistently checked product freshness before use by tasting it or smelling it for flavor or aroma irregularities.
- Stocked ingredients from delivery areas to storage, walk-in refrigerators, freezers, and coolers.
Line Cook
The Radisson Suite Beach Resort
Marco Island, Florida
08.1997 - 10.2000
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Adhered to sanitation policies at all times when handling food products.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Kitchen Supervisor
The Islands Cafe
Bay Harbour Islands , FL
02.1997 - 06.1997
- Worked closely with front-of-house personnel during peak hours ensuring customer satisfaction.
- Maintained a clean working environment by delegating tasks appropriately among staff members.
- Monitored inventory levels of ingredients, supplies and equipment.
Education
Bachelor of Arts - Culinary Arts
Johnson & Wales University - North Miami
Miami, FL06-1997
Skills
- Prepared for high volume banquets and restaurants
- Experience in carved meats, pasta and omelet stations for catering functions
- Prepared desserts and pastries for high volumes
- Managed all areas of kitchen operations to the total of 10 employees
- Knowledge of inventory and purchasing, management including processing invoices for accurate pricing and quantity on all products received
- Extensive experience in face paced line cooking
- Knowledge in the planning of menus and creating daily specials
- Personal creations have been featured as daily specials and later becoming signature menu items
- Prepped for large multi- function events such as the 2007 SuperBowl
Timeline
Line Cook
East City Grill
10.2008 - 11.2009
Sous Chef
Bragozzos osteria wine and bar,The Isle Casino and
05.2007 - 04.2008
Line Cook
Boston Culinary Group, Inc @ Dolphin Stadium
07.2006 - 05.2007
Saute Line Cook
Bimini's Restaurant
03.2001 - 03.2006
Line Cook
The Radisson Suite Beach Resort
08.1997 - 10.2000
Kitchen Supervisor
The Islands Cafe
02.1997 - 06.1997
Bachelor of Arts - Culinary Arts
Johnson & Wales University - North Miami