Jordan Dermond
CS-2 United States Coast Guard
Edgewater,FL
Summary
Resourceful United States Coast Guard E5 with 10 years of experience as Culinary Specialist providing food service and dining facility management. Accomplished in planning, preparing and serving balanced meals under strict deadlines and adhering to strict budget limitations. Focused on proper food handling, safety procedures and maintaining clean food service and dining environment. Meticulous Culinary Specialist eager to further skills in the food industry using background in the military and general management skills in opening and establishing two food service businesses while serving our country. Strong communication and interpersonal skills with good understanding of all facets of the food industry from the consumer, chef, supplier, marketing and business ends. Creative and dedicated to staying up-to-date with food trends. High-performing individual with solid background in culinary arts, management and communication. Detail-oriented team player with strong leadership and organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
11
11
years of professional experience
Work History
Culinary Specialist
United States Coast Guard
New Smyrna Beach, FL
06.2019 - Current
- Implemented food cost and waste reduction initiatives to save money.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Reduced spending by 22% by documenting inventory and purchases for budget management.
- Developed close relationships with suppliers to source best ingredients.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Inspected deliveries for accuracy and safety.
- Set up and broke down kitchen for service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Prepared and served food to approximately 30-200 personnel
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions
- Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations
- Developed close relationships with suppliers to source best ingredients
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
- Developed and remained accountable for safety, quality, consistency and adherence to standards
Food Service Officer
United States Coast Guard
Oak Island, NC
06.2015 - 05.2019
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Directed food preparation and cooking activities to meet health and safety standards.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Oversaw training of more than 14 team members at a time.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Collaborated with other departments to coordinate events and promotions.
- Tracked food production levels, meal counts, and supply costs.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
- Supervised food presentation and plating to enhance visual appeal.
- Set and oversaw weekly and special event menu plans.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
General Manager
Twin Lakes By The Sea LLC & Yums The Word LLC
Ocean Isle Beach, NC
04.2014 - 07.2018
- Trained new employees on proper protocols and customer service standards.
- Managed budget implementations, employee evaluations, and contract details.
- Developed and implemented strategies to increase sales and profitability.
- Implemented innovative programs to increase employee loyalty and reduce turnover.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Developed and maintained relationships with customers and suppliers through account development.
- Formulated policies and procedures to streamline operations.
- Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Introduced new methods, practices, and systems to reduce turnaround time.
- Assisted in recruiting, hiring and training of team members.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Provided strategic oversight of marketing and promotional campaigns to keep campaigns aligned with overall goals and objectives.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Analyzed market trends and competitor activities to create competitive advantages.
- Interacted well with customers to build connections and nurture relationships.
Duty Cook
United States Coast Gaurd
Oak Island, NC
08.2012 - 05.2015
- Trained and supervised cooking staff to expertly meet daily needs.
- Managed opening and closing shift kitchen tasks.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Developed relationships with local suppliers to obtain freshest ingredients available.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and served various food items in fast-paced, high stressed environment, while living onboard a 270ft vessel.
Education
Associate of Arts - General Studies
Brunswick Community College
Supply, NC08.2010
Some College (No Degree) - Management Certification
United States Coast Guard
USCGSkills
- Culinary Staff Management
- Specialty Culinary Techniques - Catering
- Budget & Food Supply Chain Management
- Inventory/Food Stock Management Adhered
- Proper Inventory and Storage Procedure
- Ensured all kitchen staff attended ServSafe Classes to Obtain Certification
- BOH Operations -Oversee proper preparation & plating
- Ensured proper food prep; kitchen safety procedures followed
- Perform Kitchen inspections for proper sanitation & equipment condition
- FOH - Dining Facility Management
- Hiring, Training and Development of Staff
- Ensured all employees had NC Responsible Alcohol Seller/Server Training Quarterly
- Menu Development to include special needs menu items
- Worked Directly with US Foods to develop menu design and Marketing
- Critical Thinking
- Multitasking
- Collaborative Relationships
- Organization and Prioritization
- Dining facility management
Accomplishments
- DHS outstanding Unit Award
- CG Achievement Medal
- CG Meritorious Unit Comm Ribbon
- CG Meritorious Team Comm RibbonG
- CG COMDT Ltr of Comm Ribbon x3
- Humanitarian Service Medal x2
- CG Special Operations Service Ribbon
- CG Good Conduct Medal x3
Timeline
Culinary Specialist
United States Coast Guard
06.2019 - Current
Food Service Officer
United States Coast Guard
06.2015 - 05.2019
General Manager
Twin Lakes By The Sea LLC & Yums The Word LLC
04.2014 - 07.2018
Duty Cook
United States Coast Gaurd
08.2012 - 05.2015
Associate of Arts - General Studies
Brunswick Community College
Some College (No Degree) - Management Certification
United States Coast Guard
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