Jessica Ray
Roswell,GA
Summary
Highly motivated, self-directed Culinary professional with a broad range of managerial and technical culinary experience, seeks to bring talent and abilities to an organization that values hard work, dedication, and results. Strong expertise in food sanitation, staff training and development, menu development and execution, and high quality customer service.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Executive Chef
Alpha Gamma Delta Sorority @ Georgia Tech
Atlanta, GA
01.2022 - Current
- Created unique weekly menus based on feedback and dietary needs as well as keeping up with current trends.
- Developed kitchen staff through training, example work ethic, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw meal plan operations, inventory control, and customer service.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Acted as interim House Director for one school year.
CHEF/OWNER
CULINARY ARTISTRY PERSONAL CHEF SERVICE
Roswell, Ga
10.2003 - Current
- Plan and prepare high-end menus for client's in their homes
- Create multi-course wine paired dinners, provide meal service and private cooking classes.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
CAFÉ CHEF
THE LOVETT SCHOOL
Atlanta, GA
01.2020 - 12.2021
- Design and execute menu for high-volume fast paced retail operation
- Responsible for creating daily menu specials
- Involved with food procurement, cash handling and reconciling, and retail merchandising.
- Enhanced customer satisfaction by creating visually appealing and delicious menu items.
- Handled catering orders for special events, showcasing the cafe''s culinary expertise to a wider audience.
- Developed innovative recipes for daily specials, resulting in increased sales and positive customer feedback.
- Maintained a clean and organized kitchen workspace, adhering to strict health and safety guidelines.
- Assisted in the development of seasonal menus, incorporating fresh ingredients for maximum flavor profiles.
- Assisted with inventory management & procurement.
CHEF/OWNER
PAYITFORKWARD FOOD TRUCK
Atlanta, Ga
06.2018 - 12.2020
- Oversee day-to-day operations of food truck and commercial kitchen
- Plan menus, purchase food and set prices
- Recruit, hire and train employees to establish preparation techniques and quality standards
- Coordinated both public and private venue events.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
SORORITY HOUSE CHEF
CHEF'S MENU LLC
Atlanta, Ga
08.2014 - 05.2018
- Responsible for producing healthy, creative scratch-made meals for 200 Georgia Tech female students
- Maintained a weekly established budget by managing product and supply inventory
- Created menus for special occasion events
- Interacted daily with students/clients providing excellent customer service.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
CULINARY DIRECTOR/CHEF
VINO VENUE
Atlanta, Ga
05.2012 - 07.2014
- Supervised and monitored performance of all kitchen employees involved in preparing, cooking and presenting food in accordance with productivity standards, cost control and forecasted needs in a 60 seat restaurant
- Developed & executed a corporate team building program by offering cooking classes, wine tastings/pairings and "iron chef" competitions.
- Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
- Maintained a safe and productive work environment by enforcing proper food handling practices, sanitation guidelines, and workplace safety protocols at all times.
- Improved kitchen morale by fostering a positive work environment where team members felt valued and supported in their professional growth opportunities.
- Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
- Enhanced dining experiences by developing innovative and diverse menus tailored to various dietary needs and preferences.
- Collaborated closely with other department heads to ensure seamless coordination of events, leading to successful outcomes for all involved parties.
- Cooked memorable dishes that brought new customers into establishment.
CONTRACT CATERING CHEF
CSX TRANSPORTATION
Jacksonville, Fl
02.2006 - 03.2012
- Traveling Chef responsible for food ordering, storage, inventory, production analysis and food prep for on-train events
- Trained and supervised kitchen personnel
- Events included US Master, KY Derby, Santa Train.
- Cooked for large groups of people and managing various types of food for large events.
- Ordered food items and supplies needed to fulfill catering jobs.
- Crafted exciting catering options for clients.
- Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
- Managed food inventory effectively, reducing waste and minimizing food costs.
- Streamlined kitchen operations by implementing efficient food preparation and cooking techniques.
- Increased customer satisfaction by consistently delivering high-quality catering services for various events.
- Facilitated smooth transitions between courses during formal dinners with expertly timed plating, ensuring an enjoyable dining experience for guests.
- Enhanced menu offerings by developing innovative and delicious recipes tailored to clients'' preferences.
- Evaluated event success through post-event debriefs, identifying areas for improvement to continually refine catering processes.
Education
Associates of Art - Culinary
ART INSTITUTE OF ATLANTA
Atlanta, GALevel 3 Award in Wine - Wine & Spirits
WSET
Atlanta, GAServSafe
Bachelor of Arts - Psychology
MARSHALL UNIVERSITY
Huntington, WV06.1996
Skills
- Food Sanitation & Safety
- Menu Design & Execution
- Customer Service
- Communication Skills
- Client Relationship Building
- High Productivity
- Leadership & Training
- Cooking Class Instructor
- Global Cuisine Knowledge
- Strong Work Ethic
- Allergen Awareness
- ServSafe Certification
- Kitchen Staff Management
- Vendor Relationship Management
- Special Events
- Food Pairing
- Dietary Restrictions
- Fine Dining
References
- CONNIE COLLINS, Personal Chef Client, 404-372-9814
- CATHLEEN CHARTIER, Café Manager, The Lovett School, 404-569-7538
- LANE CHAPMAN, Alpha Delta Pi House Manager at Georgia Tech, 404-932-2444
Certification
- WSET LEVEL III,
Timeline
Executive Chef
Alpha Gamma Delta Sorority @ Georgia Tech
01.2022 - Current
CAFÉ CHEF
THE LOVETT SCHOOL
01.2020 - 12.2021
CHEF/OWNER
PAYITFORKWARD FOOD TRUCK
06.2018 - 12.2020
SORORITY HOUSE CHEF
CHEF'S MENU LLC
08.2014 - 05.2018
CULINARY DIRECTOR/CHEF
VINO VENUE
05.2012 - 07.2014
CONTRACT CATERING CHEF
CSX TRANSPORTATION
02.2006 - 03.2012
CHEF/OWNER
CULINARY ARTISTRY PERSONAL CHEF SERVICE
10.2003 - Current
Associates of Art - Culinary
ART INSTITUTE OF ATLANTA
Level 3 Award in Wine - Wine & Spirits
WSET
ServSafe
Bachelor of Arts - Psychology
MARSHALL UNIVERSITY