Jonathan Covert
Salina
Summary
Results-driven Culinary Professional specializing in food safety, inventory management, and menu development. Experienced in coordinating meal preparation and training kitchen staff to deliver high-quality service. Proven ability to thrive in fast-paced environments while mastering new skills and embracing challenges.
Overview
3
3
years of professional experience
Work History
Line Cook
Daimaru Steakhouse
Salina
01.2025 - Current
- Coordinated meal preparation activities for efficiency during peak service hours.
- Trained new line cooks in culinary techniques and kitchen protocols.
- Maintained cleanliness and organization of workstations to promote efficient workflow during service.
- Supervised kitchen staff to maintain food safety standards and enhance service quality.
- Monitored inventory levels and coordinated supply ordering to ensure uninterrupted kitchen operations.
Head Chef
Barolo Grille
Salina
05.2023 - Current
- Developed seasonal menus highlighting fresh, local ingredients for diverse clientele.
- Supervised kitchen staff, providing training and guidance on cooking techniques.
- Managed kitchen operations to ensure efficient meal preparation and service.
- Monitored food production to guarantee quality standards were met.
- Ensured compliance with food safety regulations and sanitation standards consistently.
- Oversaw food presentation and plating to enhance dining experience for guests.
- Collaborated with suppliers to source quality ingredients and maintain inventory levels.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs to inform budgeting and resource allocation.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes to provide actionable recommendations for cost management.
- Established portion control guidelines to reduce waste and maximize profits.
- Maintained kitchen equipment, ensuring proper functioning and safety protocols were followed.
- Organized special events including banquets and catering services to enhance customer experience. such as banquets and catering services.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Improved performance of team members resulting in high-quality meals produced daily.
Education
High School Diploma -
Salina Central High School
Salina 05-2007
Culinary - Culinary Arts
Le Cordon Bleu
St. Louis Skills
- Food preparation
- Recipe execution
- Food safety
- Kitchen safety
- Inventory control
- Menu development
- Planning
- Problem solving
- Decision-making
- Attention to detail
- Effective communication
Timeline
Line Cook
Daimaru Steakhouse
01.2025 - Current
Head Chef
Barolo Grille
05.2023 - Current
High School Diploma -
Salina Central High School
Culinary - Culinary Arts
Le Cordon Bleu