Jordan Hendricks
Phoenix,AZ
Summary
Proven leader and culinary expert, adept at kitchen management and meal preparation, honed through diverse roles from the United States Marine Corps to Desert Diamond Casino. Excelled in reducing food waste and enhancing team efficiency, achieving near-perfect customer satisfaction. Skilled in food safety and fostering a collaborative environment, consistently delivering high-quality dishes under pressure. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure chef position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
17
17
years of professional experience
Work History
Lead Cook
Estancia Gulf Resort And Club
10.2014 - Current
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.
- Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
- Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Established a strong working relationship with local vendors to secure premium ingredients at competitive prices, resulting in cost savings without sacrificing quality.
- Streamlined prep work by organizing kitchen stations effectively and training junior staff on best practices for efficient workflow.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
Cook 1
Desert Diamond Casino
06.2021 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Lead Cook
Desert Diamond Casino
11.2021 - Current
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Taught kitchen staff safety protocols and restaurant standards.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
Assisant Sous Chef
Desert Diamond Casino
06.2021 - Current
- Strengthened teamwork among kitchen staff by fostering an atmosphere of mutual respect and supportiveness.
- Developed culinary skills of junior staff through hands-on training and mentoring.
- Provided outstanding customer service, addressing guest concerns promptly and professionally.
- Increased efficiency by delegating tasks to appropriate staff members based on their skill sets and workload capacity.
- Reduced food waste by implementing inventory control measures and utilizing leftover ingredients creatively.
- Proactively identified potential bottlenecks in the cooking process, implementing solutions to maintain smooth workflow.
- Maintained high sanitation standards by regularly cleaning workspaces, equipment, and utensils.
- Supported Sous Chef in managing daily kitchen operations, ensuring timely meal preparation for guests.
- Contributed to a positive work environment by maintaining open communication with team members.
- Ensured consistent food quality by closely monitoring preparation and presentation standards.
- Demonstrated versatility in preparing various types of cuisine, adapting to changing menu requirements as needed.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
Sous Chef
Thirsty Lion Pub & Grill
10.2020 - 10.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Monitored food and labor costs to verify budget targets were met.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Sous Chef
Thirsty Lion Gastropub Grill
08.2014 - 10.2019
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- 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.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Collaborated with staff members to create meals for large banquets.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
Line Cook Trainer
Yard House
09.2013 - 05.2016
- Managed ordering processes, maintaining appropriate stock levels while minimizing spoilage risks.
- Streamlined kitchen communication by implementing effective ticketing systems and prioritizing tasks.
- Enhanced kitchen efficiency by streamlining prep work and ingredient organization.
- Implemented time-saving measures during food preparation, enabling swift adaptation to sudden increases in order volume or special requests from customers.
- Increased customer satisfaction by consistently producing high-quality dishes with prompt service.
- Conducted regular employee evaluations, providing constructive feedback for skill development and goal setting.
- Assisted in creating specialized menus for dietary restrictions, accommodating a wider range of customer needs without sacrificing quality or taste.
- Facilitated cross-training among employees to increase versatility in handling various stations within the kitchen.
- Participated in catering events, showcasing the restaurant''s culinary expertise while expanding its reach into local markets.
Infantry Squad Leader
United States Marine Corps
08.2007 - 08.2014
- Managed logistical requirements for the squad, ensuring appropriate equipment allocation and maintenance schedules were followed.
- Maintained a high level of discipline and professionalism in the squad, leading by example at all times.
- Improved squad performance by implementing rigorous training and evaluation methods.
- Mentored junior soldiers on career progression opportunities within the Infantry field, providing guidance on promotion paths and required qualifications for advancement.
- Developed cohesion among team members through regular team-building exercises and open communication.
- Identified issues between soldiers and successfully resolved problems through active listening and interpersonal communication.
- Coordinated with higher command echelons for resource allocation, sharing valuable intel from ground-level observations to inform decision-making processes.
- Responded to emergencies with speed, efficiency, and knowledgeable assistance.
- Supervised and led squad of 15 Marines, setting high standard of efficiency, loyalty, and integrity.
- Enhanced overall unit readiness by conducting individual skill assessments and providing targeted coaching.
- Determined necessity and type of additional resources and change of approach and techniques.
- Collaborated with other squad leaders to develop cohesive strategies for joint missions and training exercises.
- Briefed leaders on readiness, equipment status, and enemy locations to enable sound decision making.
- Evaluated subordinates'' job performances using objective criteria to recommend promotions or disciplinary actions when needed.
- Conducted regular physical fitness tests to ensure optimal performance levels among squad members during strenuous activities or combat situations.
- Instructed team members in reconnaissance techniques such as map reading, compass use, navigation skills enhancing their situational awareness abilities.
- Maintained current in-depth knowledge of team member strengths and weaknesses to most effectively plan battle strategy.
- Operated heavy equipment, fire equipment and mobile Incident Command Center vehicle.
- Executed reasoned and efficient decision-making to foster troop discipline and unity.
Education
High School Diploma -
Arcadia High School
05.2007
Skills
- Meal Preparation
- Kitchen Management
- Food Safety
- Kitchen Organization
- Training Management
- Menu development
- Food inventory management
- Scheduling
- Employee Supervision
- Allergen safety
- Food presentation
- Ingredient Preparation
- Large-scale food preparation
- Cost Reduction
- Emergency protocols
- Cooking techniques
- Kitchen Sanitation
- Recipe creation
- Work Delegation
Timeline
Lead Cook
Desert Diamond Casino
11.2021 - Current
Cook 1
Desert Diamond Casino
06.2021 - Current
Assisant Sous Chef
Desert Diamond Casino
06.2021 - Current
Sous Chef
Thirsty Lion Pub & Grill
10.2020 - 10.2022
Lead Cook
Estancia Gulf Resort And Club
10.2014 - Current
Sous Chef
Thirsty Lion Gastropub Grill
08.2014 - 10.2019
Line Cook Trainer
Yard House
09.2013 - 05.2016
Infantry Squad Leader
United States Marine Corps
08.2007 - 08.2014
High School Diploma -
Arcadia High School
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