Summary
Overview
Work History
Education
Work Availability
Skills
Timeline
OfficeManager
Joshua Jones

Joshua Jones

Chef/ Line Cook
Ketchum,ID

Summary

Expert chef proficient in line cooking and banquets. Prepares food, mixes ingredients and maintains clean food prep areas. In-depth knowledge of various cooking equipment, including knife skills and automated equipment. Outstanding customer service and communication skills.

Diligent chef possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to meeting every preparation and service need.

Dependable chef with expertise preparing all foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in leadership and multitasking.

Energetic chef with 15 years of experience preparing appetizing menu items at fine dining restaurans. Multi-talented at cooking wide variety of items using knives and other kitchen tools. Service-oriented and skilled at fulfilling special requests.

Motivated chef offering over 15 years of experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills.

Talented line Cook with 15 years of experience in fast pace environment. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.

Organized individual possessing excellent memorization and communication skills. Proficient in preparing raw food and ingredients for chefs and private clients. Detail-oriented professional with superior knife skills and strong sense of taste and smell. Handles criticism well and quickly learns from challenges.

Flexible chef willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Bringing 15-year background in maintaining kitchen sanitation, preparing basic components of dishes and working with team of 5 cooks.

Energetic culinary professional with blend of creativity, passion for food and exceptional cooking skills. Work well as dynamic leader in high-pressure fine dining and casual dining restaurant settings.

Dependable Fry Cook possessing 10 years of hands-on experience working in fried food establishments. Consistently accurate and thorough at measuring ingredients, cleaning and stocking workstations, following portion control standards and checking prepared dishes against quality and quantity requirements.

Punctual Fry Cook holding 15 years of experience working in the food industry and ensuring customer loyalty by quickly satisfying customer and management needs. Superb multitasking skills with the ability to work on multiple orders simultaneously.. Strong organizational, leadership and management skills.

Detail-oriented chef with training in american,mexican, asian, and exotic cuisine. Excellent knife skills with dedication to innovative and modern dishes pleasing to all senses. Known for working quickly and efficiently in high-pressure situations.

Level-headed chef with 15 years of experience in all types kitchens. Proven history of streamlining kitchen procedures for maximized efficiency and speed. Great attention to detail with innovative meal-planning skills and professional training.

Skilled at any pace Chef with 15 years of culinary experience. Strong leadership and team-building capabilities. Recognized for American cuisine, including bbq and home cooked meals.

High-performing Chef offering 15 years of restaurant experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams.

Chef with over 15 years of successful experience in hardworking and proficiency. Recognized consistently for performance excellence and contributions to success in restaurant industry. Strengths in communication and leadership backed by training in field of expertise.

Overview

2
2
years of post-secondary education
15
15
years of professional experience

Work History

Line Cook

Limelight
Ketchum, ID
10.2019 - Current
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • 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.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Grilled meats and seafood to customer specifications.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Communicated closely with chef adam to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Performed routine cleaning procedures across kitchen through cleaning line and walk in.
  • Distributed food to team members with efficiency in high-volume environment.
  • Collaborated with other local chefs to collect information about specific customer desires and dietary needs.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Handled portion control activities according to specified instructions provided by chef.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Fried, grilled and baked foods such as chicken, steak and dessert cakes.

Caterer

Jonesy's Catering
Ketchum, ID
05.2016 - Current
  • Performed basic electrical work and plumbing repairs such as installing new toilets, removing electrical wires, unclogging drains and maintaining gutters.
  • Provided facility inspection and maintenance to achieve superior levels of cleanliness and upkeep.
  • Investigated and corrected mechanical problems with machinery such as fryer and sink.
  • Sourced food ingredients from local markets and food suppliers to acquire items needed for food preparation.
  • Sourced and selected food and beverage suppliers for contracted events to maintain high standard of service.
  • Set up and disassembled food service stations, equipment and furniture per contract specifications.
  • Served catering guests by fulfilling orders, communicating requests to kitchen staff and routinely inquiring about customer satisfaction.
  • Collaborated with clients to plan event venues, menus and budgets.
  • Created numerous appetizer, entree and dessert options to enable creation of customized menus.
  • Designed catering menus containing ethnic food options to meet needs of diverse customer base.
  • Replenished banquet stations and verified food temperatures and cleanliness of service areas.
  • Offered vegetarian versions of frequently ordered entrees to appeal to health conscious customers.
  • Researched menu options for customers with food allergies or special dietary preferences to accommodate varied dietary needs.
  • Communicated with event coordinators and facility management to obtain appropriate catering accommodations.
  • Conducted walk-throughs of event areas to perform final inspections with customers and verify satisfaction of arrangements and provisions.
  • Transported meal and beverage trays from kitchen and bar areas to serve guest tables.
  • Tested all recipes before inclusion in catering menu to verify accuracy of ingredients and preparation methods.
  • Created catering menu based upon client specifications, event type, dietary needs and budget.
  • Observed federal and local kitchen safety regulations to prevent food borne illnesses.
  • Prepared dishes for catering events or during high-volume shifts.
  • Ordered food items and supplies needed to fulfill catering jobs.
  • Cleaned and organized kitchen stations to promote team efficiency.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Monitored dietary restrictions and served guests with special needs.
  • Provided friendly, courteous service to create memorable moments for guests.
  • Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
  • Served appetizers, entrees and refilled beverages for events up to 100 guests.
  • Operated standard kitchen equipment with focus on safety and sanitation.
  • Delivered catered food and supplies to facility for on-time set-up.
  • Returned reusable goods and serving equipment for inventory and restock.
  • Fostered enjoyable event atmosphere through friendly guest interactions
  • Cleared dishes and glassware quickly following each course.
  • Adhered to company quality constraints and industry best practices for guest satisfaction.
  • Maintained flexible work schedule including evenings, weekends and on-call to meet event needs.
  • Presented food and beverages on buffet tables and drink stations to meet contract specifications and level of event formality.
  • Executed synchronized meal service simultaneously serving multiple guests with speed and efficiency.
  • Arranged linens and table settings according to seating plan and event theme.

Line Cook/ Banquet Cook

Sun Valley Ski Resort
Sun Valley, ID
08.2011 - 10.2015
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Fried, grilled and baked foods such as steak, fish and chicken.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Collaborated with chefs to collect information about specific customer desires and dietary needs.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Distributed food to team members with efficiency in high-volume environment.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Grilled meats and seafood to customer specifications.
  • Transitioned between lunch and dinner service by swapping out food for the line.
  • Performed routine cleaning procedures across kitchen through deep cleaning the kitchen seasonally.
  • Communicated closely with chefs to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Handled portion control activities according to specified instructions provided by chef.

Line Cook Supervisor

Buffalo Wild Wings
Twin Falls, ID
08.2010 - 10.2011
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Collaborated with chefs to collect information about specific customer desires and dietary needs.
  • Fried, grilled and baked foods such as Type, Type and Type.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Distributed food to team members with efficiency in high-volume environment.
  • Performed routine cleaning procedures across kitchen through cleaning the line regularly.
  • Transitioned between lunch and dinner service by swapping out items on the line.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Handled portion control activities according to specified instructions provided by chef.
  • Managed 5-person staff, supervised preparation of fried foods and explained steps for readying specialty items, including tacos and burgers food.

Baker

Atkinson Market
Ketchum, ID
04.2008 - 06.2009
  • Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls and coffee cakes.
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Established and maintained positive vendor relationships.
  • Replenished and rotated food items, following correct food cooling and storage procedures.
  • Iced and airbrushed cakes and other pastries for customized orders.
  • Mixed, proofed, shaped and baked dough for baguettes, bagels and other breads.
  • Developed new products based on seasonal ingredients, holidays and dessert trends.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Prepared assortment of chocolate bark, truffles and other hand dipped and molded chocolates.
  • Filled out inventory and production sheets and informed head baker of stock levels.
  • Cleaned and maintained kitchen equipment and oven.
  • Cut, peeled and prepped seasonal fruit for pie fillings.
  • Set heat and humidity temperatures for proof box.
  • Established merchandising, sales and profit objectives.
  • Resolved customer concerns with positive approach and constructive strategies.
  • Established new menu of vegan-friendly, whole grain pastry items.
  • Complied with all health and safety codes.
  • Packaged and labeled baked goods with accurate descriptions and ingredients.

Line Cook

Wiseguy Pizza
Hailey, ID
12.2007 - 11.2008
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • 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.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Handled portion control activities according to specified instructions provided by chef.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

Line Cook

Pizza Hut
Greenville, NC
06.2004 - 07.2006
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • 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.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Distributed food to team members with efficiency in high-volume environment.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Handled portion control activities according to specified instructions provided by chef.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.

Education

Bachelor Of Business - Business Management / Entrepreneurship

College Of Southern Idaho
Twin Falls, ID
12.2020 - Current

Diploma - General Studies

D. H. Conley
Greenville North Carolina
09.2004 - 06.2006

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Skills

Garnishing

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Timeline

Bachelor Of Business - Business Management / Entrepreneurship

College Of Southern Idaho
12.2020 - Current

Line Cook

Limelight
10.2019 - Current

Caterer

Jonesy's Catering
05.2016 - Current

Line Cook/ Banquet Cook

Sun Valley Ski Resort
08.2011 - 10.2015

Line Cook Supervisor

Buffalo Wild Wings
08.2010 - 10.2011

Baker

Atkinson Market
04.2008 - 06.2009

Line Cook

Wiseguy Pizza
12.2007 - 11.2008

Diploma - General Studies

D. H. Conley
09.2004 - 06.2006

Line Cook

Pizza Hut
06.2004 - 07.2006
Joshua JonesChef/ Line Cook