Open To Work
John Banks Jr
Great Mills,MD
Summary
Dynamic Chef Instructor with a proven track record in menu planning, hands-on training, and maintaining food safety compliance in high-volume service environments.
Overview
14
14
years of professional experience
Work History
Chef Instructor
Seafarer's Harry Lundenberg School of Seamanship
Piney Point, Maryland
02.2023 - Current
- Led monthly stewarding on Freedom Star ship, planned menus, and managed galley students to ensure smooth kitchen operations.
- Lead hands on kitchen training, conducting cooking demonstrations and developing lectures on culinary techniques.
- Develop detailed lesson plans for various subjects to enhance student learning.
- Evaluated student performance in daily galley operations, providing feedback to enhance culinary skills and learning outcomes.
- Established safe, sanitary learning environment compliant with health department sanitation standards while overseeing inventory and equipment management.
Food & Beverage Manager
Hilton Garden Inn Hotel
Solomons, Maryland
01.2019 - 01.2023
- Managed daily operations of food and beverage department at Hilton Garden Inn.
- Supervised staff to deliver exceptional service and enhance guest satisfaction.
- Coordinated with suppliers to optimize inventory levels and ensure product quality.
- Monitored compliance with health and safety regulations in food preparation areas.
- Created menus that reflect seasonal ingredients and hotel standards.
- Organized special events, including banquets and catering services, to create memorable guest experiences.
- Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
Head Cook
Swan Point Yacht Club
Newburg, Maryland
10.2012 - 04.2019
- Led kitchen team as lead cook, training and mentoring less experienced cooks to enhance overall culinary skills.
- Supervised kitchen staff and coordinated daily meal preparation, ensuring high-quality dining experiences at a premier yacht club.
- Collaborated with event planners to create customized catering options for special events.
- Monitored food presentation to maintain high standards of visual appeal and taste.
- Managed inventory and ordered supplies, maintaining consistent kitchen operations and quality standards.
- Ensured food safety standards were met during all stages of meal preparation.
- Prepared meat and produce by cutting, chopping, and slicing for cooking.
Education
High School Diploma -
College of Southern Maryland
Leonardtown, MDSkills
- culinary techniques
- Cooking techniques mastery
- menu planning
- Grilling techniques
- Knife skills
- Creative plating
- inventive presentation
- food safety compliance
- Sanitation guidelines
- kitchen inventory management
- high volume food service
- hands-on training
- customer satisfaction
- Leadership and adaptability
- strong verbal communication
- Leadership and strong adaptability
Work Preference
Job Search Status
Open to workWork Type
Full TimeSalary Range
$85000/yr - $200000/yrTimeline
Chef Instructor
Seafarer's Harry Lundenberg School of Seamanship
02.2023 - Current
Food & Beverage Manager
Hilton Garden Inn Hotel
01.2019 - 01.2023
Head Cook
Swan Point Yacht Club
10.2012 - 04.2019
High School Diploma -
College of Southern Maryland