Innovative Chef known for high productivity and efficiency in task completion. Skilled in menu development, inventory management, and culinary arts. Excel in time management, teamwork, and adaptability, ensuring smooth kitchen operations and exceptional dining experiences. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Hi, I’m
Jonathan Colter
Executive chef
San Francisco,CA
Summary
Work History
GoGoGourmetSan Francisco, CA
Small Business Owner/Operator
06.2022 - Current
Job overview
- Selling bottled water, soft drinks, smoked turkey legs, uncrustables and chips
- Ensured compliance with applicable laws and regulations while running the business.
Pandemic l/medicalSan Francisco, CA
Unemployed
08.2020 - 04.2023
Job overview
- Unemployed due to the pandemic
- Develop severe arthritis in left knee had complete knee replacement
Evergreen Lodge at YosemiteGroveland, CA
Banquet Sous Chef
04.2019 - 08.2020
Job overview
- Created and prepared staff meals while keeping staff morale at the highest level through creativity.
- Promoted to Banquet Sous Chef with in 60 days of employment.
- Developed menus and recipes for special banquet events.
Patti HallCarmel-by-the-Sea, CA
Private Chef
02.2017 - 01.2019
Job overview
- Prepared breakfast lunch and dinner for family of 6 including holiday events, family parties , birthdays special events while paying attention to detail on dietary requirements
- Hands-On purchasing from local markets
Sun Valley ResortSun Valley, ID
Sous Chef
05.2016 - 02.2017
Job overview
- Konditorei was the first in the ski industry to achieve 3-Star Certification by the Green Restaurant Association
- Performed weekly inspections of all equipment for safety compliance.
- Supervised cooks and other kitchen personnel during meal services.
Green FlashCaptiva Island, FL
Server
10.2015 - 04.2016
Job overview
- Helped the Green flash team improve over-all guest satisfaction by 12%
- Improved guess tickets average by 8% not just by upselling but selling cordials and coffee with desserts
- Promoted desserts, appetizers, and specialty drinks to optimize sales.
Grady's Fish campNorth Captiva Island, FL
Executive Chef
09.2011 - 05.2015
Job overview
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Cliff & Georgette WilliamsNorth Captiva Island, FL
Private Chef
05.2013 - 04.2014
Job overview
- Manage all food and beverage operations for private family parties
- Taught the kids how to prepare their own healthy nutritional meals for their families in the future
- Maintained cleanliness and safety standards within the kitchen area at all times.
- Assisted in the selection of wines to compliment meal courses.
SelfCaribbean, Virgin Islands
Beach Bum
02.2011 - 05.2013
Job overview
- Fishing, scuba diving being lazy
- Volleyball, Golf
Yellowtails cafeKey West, FL
Executive Chef/Owner
05.2006 - 02.2011
Job overview
- Build a design 50 Seat Cafe from the ground up
- $600,000 gross sales 1st year
- $2.5m gross sales 5th Year
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Negotiated with vendors to gain optimal pricing on products resulting in substantial increase in profit margin.
Aufull Authors Key West, Florida
Kitchen Manager
05.2003 - 01.2006
Job overview
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Distributed food to service staff for prompt delivery to customers.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
Education
School of Hard KnocksUnited States
Master of Arts from Culinary Arts
10-2035
University Overview
- Member of the American Culinary Federation
- Overcoming hospitality industries daily challenges.
- Professional Development
Walt Disney WorldOrlando, FL
Associate of Science from Culinary Arts
08-1986
University Overview
- Spent one year in magic Kingdom one year in Epcot one year in the hotels rotating kitchens every two weeks
- Hot and cold buffets
Skills
- Banquets and catering
- Food spoilage prevention
- Recipes and menu planning
- Sanitation coordination
- Inventory control
- Kitchen equipment operation and maintenance
- Kitchen staff management
- Restaurant operations
- Food preparation techniques
- Creative thinking
- Food presentation
- Cost control
- Allergy awareness
- Vendor relationship management
- Strong work ethic
- Customer service
- Inventory Management
- ServSafe certification
- Advanced knife skills
- Attention to detail
- Quality assurance
- Verbal and written communication
- Staff hiring
- Kitchen management
- Budgeting and cost control
Certification
- ServSafe
- Food Handler Certification
- TABC Certificate
- Sexual harassment prevention
- Conflict resolution
Additional Information
Additional Information
- Director of food and beverage/ Pinecrest golf and tennis club Longview, TX, Executive chef /Raffles St Thomas US Virgin Island, Line cook /Little Palm Island resort, Little Toarch Key FL, Server/Pebbles Orlando, FL, Kitchen manager/Hooters Atlanta, GA, Kitchen manager/Heaven's Marshfield, MS, Banquet server/South seas plantation Captiva, FL, Am pantry/ Chadwicks/South seas plantation Captiva, FL, Kitchen manager/ Bishop's buffet Panama City, FL, Lead line cook /Will's landing Sanibel, FL, Line cook F&B Oyster company Sanibel, FL, Line cook/ Lazy flamingo Sanibel, FL, Line cook / Bubble room Captiva, FL, Line cook/ Cashier's golf and tennis club Cashiers, NC, Line cook /Sapphire valley resort Sapphire valley, NC, Line cook /Hyatt hotel Fort Lauderdale FL, Dishwasher/ Timbers Sanibel, FL, Dishwasher / Mucky Duck Captiva
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