Jimmy Bass
Oregon City,OR
Summary
Adept at leading high-volume kitchens, I enhance customer satisfaction by innovating menus and implementing stringent food safety management. My leadership and menu development skills, coupled with a dedicated work ethic, drove significant improvements in team performance and operational efficiency, showcasing a blend of hard and soft skills vital for culinary excellence.
Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.
Overview
22
22
years of professional experience
Work History
Executive Chef /Sous Chef
The Springs Living
03.2017 - 03.2024
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- 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.
Banquet Chef
Pacific University Oregon
11.2015 - 03.2017
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Led pre-event tastings with clients, providing personalized attention and building trust in the culinary experience provided for their guests.
- Continuously researched and experimented with new culinary techniques, staying current on industry trends to ensure competitive offerings at events.
Sous Chef
Oregon Golf Club
01.2015 - 10.2015
- 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Lead Cook/Sous Chef
Mary's Woods at Marylhurst
10.2001 - 03.2014
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
- Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
Education
GED -
West Albany High School
Albany, OR06-1996
Skills
- Food Safety Management
- Menu planning
- Cost control
- Menu development
- Dedicated Work Ethic
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Customer service
- Kitchen staff management
- Food prep planning
- Vendor relationship management
Timeline
Executive Chef /Sous Chef
The Springs Living
03.2017 - 03.2024
Banquet Chef
Pacific University Oregon
11.2015 - 03.2017
Sous Chef
Oregon Golf Club
01.2015 - 10.2015
Lead Cook/Sous Chef
Mary's Woods at Marylhurst
10.2001 - 03.2014
GED -
West Albany High School
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