John Rogers
Tigard,OR
Summary
Customer-focused Chef with six years of experience enhancing dining experiences. Skilled in balancing guest expectations with financial and operational needs while ensuring consistent food quality and presentation. Committed to fostering a collaborative team environment that respects the craft and prioritizes exceptional service.
Overview
13
13
years of professional experience
Work History
Executive Chef
Papa Haydn
Portland, OR
09.2020 - Current
- 6 years of executive chef experience leading daily culinary operations in a high-volume, upscale restaurant environment.
- Developped and executed seasonal menus with a focus on Pacific Northwest ingredients, scratch cooking, and modern upscale cuisine.
- Led and mentored my culinary team, including hiring, training, scheduling, performance management, and kitchen development.
- Managed food and labor costs, including purchasing, inventory, recipe costing, and portion control to maintain profitability.
- Created and curated seasonal menus for special events, prix fixe holiday dinners, brunch, private parties, catering gigs, and large-scale celebrations.
- Built relationships with local proveyers and specialty suppliers to source seasonal ingredients.
- .Experienced in producing large-scale recipes and high-volume service while maintaining consistency, quality, and presentation.
Sous Chef
Papa Haydn West
Portland, OR
09.2018 - 09.2020
- Developed menus in collaboration with head chef Elmer Santos and ran weekly specials highlighting seasonal local ingredients.
- Oversaw a high-volume kitchen, including hiring, training, ordering, inventory, and costing recipes.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- 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.
Sous Chef
Papa Haydn
Portland, OR
03.2016 - 08.2018
- Developed seasonal menus with head chef Chancy Padgett and led the culinary team in executing menu items in a high-volume fast paced restaurant.
- Developed weekly brunch menus to highlight seasonal and local ingredients, as well as running weekly specials on weekend nights.
- Ran sauté during peak business hours while managing the expo line, and ensuring dishes were served as per the chef's standards.
- Coordinated daily prep work, optimizing workflow efficiency during peak service hours.
- Assisted with inventory, hiring and training as well as performance reviews for staff members.
Line Cook
Papa Haydn
Portland, OR
08.2013 - 03.2016
- Prepared and cooked menu items following established recipes and kitchen standards to maintain consistent food quality.
- Maintained cleanliness and organization of kitchen work areas and equipment to ensure ready-to-use setup for daily service.
- Collaborated with team members to meet service demands during peak hours.
- Adhered to food safety regulations, minimizing risks of contamination.
- Operated kitchen equipment safely and efficiently while performing daily tasks.
Education
Batchelor of Fine Arts - Acting
Western Oregon University
Monmouth, OR07-2020
Skills
- Cost management
- Cost control
- Inventory control
- Kitchen management
- Recipe development
- Vendor management
- Staff management
- Food pairing
Timeline
Executive Chef
Papa Haydn
09.2020 - Current
Sous Chef
Papa Haydn West
09.2018 - 09.2020
Sous Chef
Papa Haydn
03.2016 - 08.2018
Line Cook
Papa Haydn
08.2013 - 03.2016
Batchelor of Fine Arts - Acting
Western Oregon University
2021 and 2022 Best appetizer at LUXE Battle of the Chefs
Competed with local chefs for best appetizer, best entree and best cocktail.