Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

Jordan Kotzen

Boca Raton,FL

Summary

High-performing Chef offering 18 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Executive Sous Chef

Oceanic Restaurant Pompano Beach
02.2022 - Current
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Streamlined kitchen operations for increased efficiency and improved food quality.
  • Enhanced dining experience by creating innovative and visually appealing menu items.
  • Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
  • Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
  • Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.

Executive Sous Chef

Burt & Max's
01.2022 - 02.2022
  • Established food preparation procedures and guidelines to promote meal consistency and quality.
  • Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
  • Represented company at private House parties.
  • Inspected deliveries for accuracy and safety.
  • Enhanced dining experience by creating innovative and visually appealing menu items.
  • Streamlined kitchen operations for increased efficiency and improved food quality.
  • Developed and implemented staff training programs to elevate culinary skills and knowledge.
  • Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
  • Managed inventory control, reducing food waste and optimizing budget allocation.

Executive Chef

Josephs Classic Market
07.2020 - 01.2022
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Represented company at private House parties and off-site events, ranging from 4-200 ppl

Senior Kitchen Manager

Coopers Hawk Restaurant And Winery
06.2018 - 07.2020
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.

Executive Sous Chef

The Capital Grille
05.2017 - 06.2018
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Represented company at private House parties.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Sous Chef

The Capital Grille
11.2014 - 05.2017
  • Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Represented company at private House parties.

Lead Line Cook/Kitchen Supervisor

Pistache French Bistro
10.2012 - 10.2014
  • Adjusted established recipes to remove allergens or alter tastes for customer desires.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.

Kitchen Supervisor

The Ritz-Carlton Company LLC
07.2009 - 08.2012
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Adjusted established recipes to remove allergens or alter tastes for customer desires.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.

Education

Associate of Arts - Culinary Arts

Culinary Institute of America
Hyde Park, NY
2010

High School Diploma -

Mceachern High School
Powder Springs, GA
2006

Skills

  • Budgeting and cost control
  • Customer service oriented
  • Banquets and catering
  • Food preparation techniques
  • Purchasing
  • Resource management
  • Cleaning and sanitation
  • Food procurement
  • Team training
  • Portion and cost control
  • Quality Control and Oversight
  • Purchasing and Receiving
  • Food Preparing, Plating and Presentation
  • Current in Culinary Trends
  • Culinary Staff Management
  • Staff Recruiting and Hiring
  • Food Preparation and Safety
  • Professional Development
  • Coordinating Kitchen Staff
  • Cleaning and Sanitation
  • Staff Supervision and Coordination

Certification

  • ServSafe

References

Kelly Payne

( Director for Seasons 52 and Capital Grille, South east Division) (321)-332-4753


Danielle Cole

(G.M For Capital Grille Fort Lauderdale) (404)-640-9500


Chef Tracy Usry

(Executive Chef For LM Restaurants) (301)-751-3727


Armin

(G.M for Capital Grille Charlotte) (617)-293-9284


Sal,

(G.M for Josephs Classic Market) (516)-647-4326

Timeline

Executive Sous Chef

Oceanic Restaurant Pompano Beach
02.2022 - Current

Executive Sous Chef

Burt & Max's
01.2022 - 02.2022

Executive Chef

Josephs Classic Market
07.2020 - 01.2022

Senior Kitchen Manager

Coopers Hawk Restaurant And Winery
06.2018 - 07.2020

Executive Sous Chef

The Capital Grille
05.2017 - 06.2018

Sous Chef

The Capital Grille
11.2014 - 05.2017

Lead Line Cook/Kitchen Supervisor

Pistache French Bistro
10.2012 - 10.2014

Kitchen Supervisor

The Ritz-Carlton Company LLC
07.2009 - 08.2012

Associate of Arts - Culinary Arts

Culinary Institute of America

High School Diploma -

Mceachern High School

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