Jimmy Atwood
Big Sandy,TX
Summary
Dynamic culinary professional with extensive experience at UT Health East Texas, excelling in food preparation and kitchen organization. Proven ability to enhance customer satisfaction through high-quality dish presentation and effective multitasking. Skilled in food safety compliance and waste reduction, fostering a collaborative team environment to achieve operational excellence.
Hardworking and enthusiastic cook 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.
Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation, and stock management. Efficient multitasker with talents in recipe management and development.
Hardworking and enthusiastic 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.
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized, and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Dependable cook successful providing fast, high-quality customer service to guests in restaurant settings. Adaptable professional with expertise in personnel development, team collaboration and resolving issues with customers, waitstaff and management.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Cook
UT Health East Texas/Sodexo USA
03.2024 - Current
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Grill Cook
Jimmy Egg
05.2022 - 02.2024
- Cleaned and maintained kitchen equipment regularly.
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
- Effectively communicated with fellow team members to coordinate dish preparation during peak service hours.
Line Cook
UT Health Henderson
04.2021 - 03.2022
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Front Line Cook
Denny's Diner
01.2021 - 03.2021
- Demonstrated flexibility in adapting to changes in menu offerings or daily specials as required by management or availability of ingredients.
- Ensured consistency across batch production by following standardized recipes and portion control guidelines.
- Exhibited strong multitasking abilities by simultaneously managing multiple orders during peak service hours.
- Meticulously followed health and safety guidelines, contributing to a clean and sanitary kitchen workspace.
Fried Cook
Chicken Express - Katy
10.2020 - 02.2021
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
Line Cook/Cook
HCA Houston Healthcare Conroe/ SODEXO
06.2020 - 08.2020
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
Sous Chef
Blue Cross Blue Shield of NC/Sodexo
11.2019 - 04.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Line Cook
Ruby Tuesday
06.2019 - 10.2019
- Grilled meats and seafood to customer specifications.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
Front-line Cook
Noodles & Company
03.2019 - 05.2019
- Reduced food preparation time while maintaining quality through effective mise en place organization.
- Collaborated with team members to accurately fulfill complex orders within tight timeframes.
- Increased efficiency in the kitchen through regular maintenance and cleaning of cooking equipment.
- Assisted with training new hires on kitchen procedures, safety protocols, and recipe execution.
- Managed proper storage of perishable ingredients according to established guidelines, minimizing spoilage risks.
- Mastered diverse menu items, adapting to the specific needs of customers with dietary restrictions or allergies.
Stalker /unstacked
Borden Dairy
03.2015 - 01.2018
- Used barcode scanners and other technology to track and document cargo information.
- Handled packages with care while transporting from truck to loading dock.
- Unloaded packages with care and placed in proper staging area.
- Operated pallet jacks and forklifts to aid in safe transport of heavy items.
- Assisted other team members in navigating large loads.
Night Shift Cook
Oil Rig\sodexo
08.2010 - 02.2015
- Prepared high-quality meals for customers by following standardized recipes and adhering to presentation standards.
- Enhanced team efficiency by streamlining nightly kitchen tasks and delegating responsibilities to staff members.
- Collaborated with fellow cooks to create new menu items that catered to diverse dietary needs.
- Supported management in implementing cost-effective measures by monitoring portion sizes and reducing unnecessary waste in the kitchen.
- Upheld proper food storage practices, preserving freshness and preventing contamination.
- Utilized strong multitasking skills under pressure in order to prepare multiple orders at once while maintaining consistent quality.
- Assisted with menu planning based on seasonal ingredients, supporting local suppliers while offering variety to customers.
Dishwasher/Patient Care Cook
ST. Luke's Health-The Woodlands Hospital/Sodexo
08.2007 - 01.2010
- Followed supervisor instructions to complete tasks on time.
- Kept kitchen areas neat and clean by removing trash and organizing supplies.
- Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
- Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
Education
High School Diploma - Management And Business Operation Associate
Augusta Escoffier School of Culinary Arts
Boulder, CO05-2025
Associate of Arts - Associate Degree (Expected Graduation Jul 2024)
Augusta Escoffier School of Culinary Arts
Boulder, CO05-2025
High School Diploma -
Splendora High School
Splendora, TX03-2001
Skills
- Multitasking and organization
- Problem-solving
- Food handling
- Time management
- Sanitation
- Cooking
- Hospitality service expertise
- Cleaning and organization
- Kitchen organization
- Customer service
- Food preparation
- Food trends awareness
- Food plating
- Frying
- Allergen awareness
- Kitchen equipment operation and maintenance
- Food waste reduction
- Sauce making
- Pastry making
- Food pairing
- Grilling
- Knife skills
- Food handler certification
- Surface cleaning
- Food storage
- Food presentation
- Health and safety compliance
- ServSafe certified
- Food safety oversight
- Culinary art
- [Type] cooking
Certification
Seasoning Expertise
Local Food Sourcing
Supply Ordering
Grill Cleaning
Food Handler Certification
Staff Training
Customer Service
Grill Mastery
Food Storage
Knife Skills
Food Plat
Languages
English
Full Professional
Timeline
Cook
UT Health East Texas/Sodexo USA
03.2024 - Current
Grill Cook
Jimmy Egg
05.2022 - 02.2024
Line Cook
UT Health Henderson
04.2021 - 03.2022
Front Line Cook
Denny's Diner
01.2021 - 03.2021
Fried Cook
Chicken Express - Katy
10.2020 - 02.2021
Line Cook/Cook
HCA Houston Healthcare Conroe/ SODEXO
06.2020 - 08.2020
Sous Chef
Blue Cross Blue Shield of NC/Sodexo
11.2019 - 04.2020
Line Cook
Ruby Tuesday
06.2019 - 10.2019
Front-line Cook
Noodles & Company
03.2019 - 05.2019
Stalker /unstacked
Borden Dairy
03.2015 - 01.2018
Night Shift Cook
Oil Rig\sodexo
08.2010 - 02.2015
Dishwasher/Patient Care Cook
ST. Luke's Health-The Woodlands Hospital/Sodexo
08.2007 - 01.2010
High School Diploma - Management And Business Operation Associate
Augusta Escoffier School of Culinary Arts
Associate of Arts - Associate Degree (Expected Graduation Jul 2024)
Augusta Escoffier School of Culinary Arts
High School Diploma -
Splendora High School