John Mickey
Summary
I have worked in the culinary field in a variety of settings- starting out as a dishwasher and progressing over time to executive chef. These experiences have provided the basis of enhanced culinary technique and a deep appreciation and respect for fellow workers. It is also a joy to see the gravitas of a meal well prepared.
Overview
38
38
years of professional experience
Work History
Ranch Cook
Ladder Ranch
05.2022 - 10.2022
Prepped,cooked and cleaned up for breakfast,lunch and dinner service 6 days a week. Meals were served buffet style for up to 20 people.
Passenger Services Manager
Lancaster & Chester Railway
05.2001 - 05.2012
Booked private car vacation trips. Performed chef,porter and maintenance duties on the rail voyages.
Food Service Manager
Wachovia Bank
06.1988 - 06.1999
Managed corporate private dining and employee food services. Procured food supplies and cooked for both outlets. Off-premise catering also a part of duties.
Sous Chef
Charlotte Country Club
06.1984 - 06.1988
- Trained and managed kitchen personnel and supervised related culinary activity.
- Coordinated with team members to prepare orders on time.
- Acted as head chef when required to maintain continuity of service and quality.
- Assisted with menu development and planning.
Education
Bachelor of Science - Early Childhood Education
Colorado State University
Fort Collins, CO08.1978
Skills
- Food Preparation
- Food Presentation
- Product Selection
- Kitchen Operations
- High-Volume Production Capabilities
- Safe Food Handling
- Cooking Procedures
- Washing and Storing Dishes
- Cleaning and Organization
Timeline
Ranch Cook
Ladder Ranch
05.2022 - 10.2022
Passenger Services Manager
Lancaster & Chester Railway
05.2001 - 05.2012
Food Service Manager
Wachovia Bank
06.1988 - 06.1999
Sous Chef
Charlotte Country Club
06.1984 - 06.1988
Bachelor of Science - Early Childhood Education
Colorado State University