Summary
Overview
Work History
Education
Skills
Timeline
Waitress

Jordan Atwood

Bozeman,MT

Summary

I have worked in in restaurants my entire life and have experience in every facet of food service. I took a brief hiatus to study sustainable food systems in school in order to better understand the production side of the food system and am currently running my own business as a private chef/caterer.

Overview

16
16
years of professional experience

Work History

Private Chef

Self Employed
12.2021 - Current
  • Created customized menu's based on client dietary restrictions and preferences.
  • Shopped for ingredients.
  • Executed dinners in the clients home


Animal Operations Manager

Gallatin Valley Botanical
04.2020 - Current
  • Supervised operations staff and kept employees compliant with company procedures.
  • Developed systems and procedures to improve operational quality and team efficiency.
  • Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.

Private Chef

Freestone Kitchen
12.2021 - 03.2023
  • Prepared and cooked over 4 meals per week for Freestone Kitchen.
  • Executed meals in the clients home.


Cook/Bartender

Bridger Bowl Ski Area
12.2021 - 03.2023
  • Served high customer volumes during special events and weekends.
  • Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
  • Kept bar presentable and well-stocked to meet customer needs.
  • Followed alcohol awareness procedures for preventing excessive guest intoxication.

Line Cook

Saffron Table
02.2019 - 04.2020
  • Prepared multiple orders simultaneously during peak periods.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Developed knowledge of all menu items and worked on every station in the kitchen

Sous Chef

Rainbow Ranch Lodge
12.2016 - 10.2018
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Ordered all food for the restaurant
  • Developed daily specials and worked with the chef on menu development

Server/Bartender

Big Sky Resort
11.2012 - 03.2017
  • Served food and beverages promptly with focused attention to customer needs.
  • Worked with POS system to place orders, manage bills, and handle complimentary items.
  • Cultivated warm relationships with regular customers.
  • Maintained clean and organized dining areas to uphold restaurant hygiene standards.

Line Cook

Shorts Brewing Company
05.2015 - 09.2015
  • Prepared multiple orders simultaneously in a fast paced environment.
  • Opening and closing of multiple stations in the kitchen.
  • Expedited kitchen staff to push out quality food to our serving staff.

Line Cook

Tahquamenon Falls Brewery And Pub
06.2007 - 10.2013
  • Worked in multiple stations in a fast paced kitchen.
  • Plated and presented all dishes to match established restaurant standards.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Set up and prepared cooking supplies and workstations during opening and closing.

Education

Bachelor of Science - Sustainable Food And Bio-energy Systems

Montana State University - Bozeman
Bozeman, MT
12.2020

Skills

  • Fine dining expertise
  • Hygiene policy implementation
  • Food service safety training
  • Hardworking, efficient, and versatile
  • Knife skills
  • Capable and willing to work many hours at a time in fast paced environment
  • Ability to push myself and others in getting the task done
  • Positive attitude and work ethic
  • Easy going but firm and assertive
  • Desire to pick up new traits and build on existing
  • Experience in menu development

Timeline

Private Chef

Self Employed
12.2021 - Current

Private Chef

Freestone Kitchen
12.2021 - 03.2023

Cook/Bartender

Bridger Bowl Ski Area
12.2021 - 03.2023

Animal Operations Manager

Gallatin Valley Botanical
04.2020 - Current

Line Cook

Saffron Table
02.2019 - 04.2020

Sous Chef

Rainbow Ranch Lodge
12.2016 - 10.2018

Line Cook

Shorts Brewing Company
05.2015 - 09.2015

Server/Bartender

Big Sky Resort
11.2012 - 03.2017

Line Cook

Tahquamenon Falls Brewery And Pub
06.2007 - 10.2013

Bachelor of Science - Sustainable Food And Bio-energy Systems

Montana State University - Bozeman

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Jordan Atwood