Jonathan Gonzales
2075 Fifth St., Santa Fe
Summary
With over 30 years experience in the hospitality industry, I am seeking a challenging, growth-oriented position in the culinary industry in which academic training, work experience, and a commitment to excellence will have valuable application.
Overview
24
24
years of professional experience
Work History
Sous Chef
Albuquerque Country Club
Albuquerque, NM
05.2023 - 10.2026
- Supervised kitchen operations, ensuring high standards of food quality and safety compliance.
- Developed and implemented seasonal menus, enhancing guest dining experiences through innovative culinary creations.
- Trained and mentored junior staff in cooking techniques and kitchen best practices, fostering team development.
- Managed inventory control, optimizing food costs while minimizing waste through strategic purchasing decisions.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Sous Chef
Deniki Outdoors
King Salmon, AK
05.2023 - 10.2023
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Improved performance of team members resulting in high-quality meals produced daily.
Sous Chef/Cook
Norwegian Cruise Line
Miami, FL
03.2023 - 09.2023
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
Cook
Los Poblanos Historic Inn and Resort
Albuquerque, NM
10.2022 - 05.2023
- Monitored food products, driving quality, freshness and integrity.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Improved performance of team members resulting in high-quality meals produced daily.
Personal Chef
Blue mountain
Belen, NM
10.2020 - 10.2022
- Menu development and production
- Prepared various dishes using different cooking methods to bring out the flavor, texture and taste of all kinds of foods.
Line Cook
Sassella
Santa Fe, New Mexico
11.2021 - 03.2022
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
Line Cook
Horno Restaurant
Santa Fe, NM
05.2021 - 10.2021
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Kept stations stocked and ready for use to maximize productivity.
Sous Chef
New Mexico Fine Dining
Santa Fe, NM
03.2019 - 12.2019
- Supervised all kitchen food preparation in demanding, high-volume environment.
Sous Chef
Ski Santa Fe
Santa Fe, NM
10.2018 - 04.2019
- Cost and maintain recipe standards and standards for all stations
- Maintained a high level of integrity with staff. Led by example.
Sous Chef
Angel Fire Resort: Country Club
Angel Fire, NM
11.2014 - 10.2018
- Menu development, costing & production
- Managed up to 25 employees
- Assist executive chef in all areas of kitchen
- Performed mise en place daily to efficiently prepare signature dishes.
Cook/Terra
Four Seasons Hotels and Resorts
Santa Fe, NM
02.2013 - 10.2014
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Primary responsibility to serve highest quality dishes consistently
Sous Chef
Harry’s Roadhouse
Santa Fe, NM
04.2003 - 01.2013
- Responsible for cost, quality control, and production
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Ability to lead team with and without presence of chef
Education
Culinary Arts
Le Cordon Bleu College Of Culinary Arts - Austin
Austin, TXSkills
- Culture and cuisine expertise
- Food allergy awareness
- Kitchen preparation
- Bilingual
- Attentive to detail
- Customized menus
- Management experience
Timeline
Sous Chef
Albuquerque Country Club
05.2023 - 10.2026
Sous Chef
Deniki Outdoors
05.2023 - 10.2023
Sous Chef/Cook
Norwegian Cruise Line
03.2023 - 09.2023
Cook
Los Poblanos Historic Inn and Resort
10.2022 - 05.2023
Line Cook
Sassella
11.2021 - 03.2022
Line Cook
Horno Restaurant
05.2021 - 10.2021
Personal Chef
Blue mountain
10.2020 - 10.2022
Sous Chef
New Mexico Fine Dining
03.2019 - 12.2019
Sous Chef
Ski Santa Fe
10.2018 - 04.2019
Sous Chef
Angel Fire Resort: Country Club
11.2014 - 10.2018
Cook/Terra
Four Seasons Hotels and Resorts
02.2013 - 10.2014
Sous Chef
Harry’s Roadhouse
04.2003 - 01.2013
Culinary Arts
Le Cordon Bleu College Of Culinary Arts - Austin
References
- Jillian Smothers- Food & Beverage DIrector/Angel Fire Resort (904) 599-9040 ext.3121
- Harry Shapiro Owner/chef Harry's Roadhouse (505) 989-4629
- Chef Kevin Macaffery Executive Chef Angel Fire Resort (904) 599-9040 ext 312
- Alicia Griego District Sales Representative Ben E. Keith Nm Division o: 505.944.2900 E;argriego@benekeith.com
Experience
["Chefs and Head Cooks"],[],["Chefs and Head Cooks"],["Chefs and Head Cooks"],["Chefs and Head Cooks"],["Cooks, Private Household"]
Education and Training
other