Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Julius Rivers

Jacksonville,FL

Summary

Dynamic culinary professional with extensive experience at The Sugar Factory, excelling in food preparation and inventory management. Recognized for enhancing kitchen efficiency and achieving high customer satisfaction through exceptional teamwork and attention to detail. Proficient in recipe execution and committed to maintaining high hygiene standards in fast-paced environments.

Overview

2026
2026
years of professional experience
1
1
Certification

Work History

Prep Chef

Chophouse at Nocatee
  • Prepared ingredients by washing, chopping, and measuring for various menu items.
  • Maintained cleanliness and organization of kitchen workspace to ensure safety standards.
  • Supported chefs by managing inventory levels and restocking supplies as needed.
  • Collaborated with kitchen staff to streamline food prep processes and improve efficiency.
  • Followed recipes accurately to produce consistent quality dishes under supervision.
  • Learned proper food handling procedures to minimize waste and maintain freshness.
  • Contributed to a positive working environment through effective communication and teamwork practices.
  • Demonstrated strong time management skills by prioritizing tasks efficiently during high-pressure situations.
  • Maintained high standards of food quality and presentation through consistent adherence to recipes and plating guidelines.
  • Reduced food waste by implementing proper storage techniques and inventory management systems.
  • Ensured compliance with all health department regulations, resulting in consistently passing inspections with flying colors.
  • Assisted with ordering supplies and managing inventory levels, ensuring adequate stock was available for daily operations without excessive waste or spoilage costs incurred.
  • Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
  • Coordinated with front-of-house staff to address any service-related issues promptly, contributing to overall guest satisfaction levels consistently maintained throughout tenure at establishment concerned hereunder henceforth therewithal.
  • Exhibited flexibility in adapting to menu changes and special event preparations as needed, ensuring a seamless dining experience for all guests involved therein.
  • Operated various kitchen equipment safely and effectively, minimizing accidents and downtime.
  • Assisted head chef in creating innovative menu items, resulting in increased customer satisfaction and repeat business.
  • Received praise from customers for outstanding attention to detail in preparing visually appealing plates that met dietary restrictions as needed.
  • Maintained strict hygiene standards to avoid cross-contamination during cooking and plating.

Lead Line Cook

The Sugar Factory
02.2023 - 10.2025
  • Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
  • Developed and executed daily menus, showcasing seasonal ingredients and culinary trends.
  • Trained new line cooks on proper cooking techniques and kitchen equipment usage.
  • Coordinated food preparation activities to optimize efficiency during peak service hours.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Grilled meats and seafood to customer specifications.
  • Handled portion control activities according to specified instructions provided by chef.
  • Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
  • Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Plated and presented all dishes to match established restaurant standards.
  • Trained and assisted new kitchen staff members.
  • Communicated with management on food inventory stock to request order placement.

Sou Chef

Bar Agricole
06.2021 - 09.2022
  • Prepared high-quality dishes following menu specifications and culinary standards.
  • Collaborated with kitchen team to ensure timely service during peak hours.
  • Assisted in inventory management, ensuring proper stock levels and organization.
  • Trained junior kitchen staff on food preparation techniques and safety protocols.
  • Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
  • Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
  • Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
  • Assisted with menu development and planning.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Worked closely with front-of-house staff to facilitate excellent customer 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.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Lead Grill Cook

Revery
03.2017 - 2021
  • Operated and maintained grill equipment to ensure consistent food quality.
  • Managed food preparation timelines for efficient service during peak hours.
  • Trained junior staff on grilling techniques and kitchen safety protocols.
  • Implemented portion control measures to minimize waste and optimize ingredient usage.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Created innovative recipes to increase customer satisfaction.
  • Modified recipes according to dietary requirements.
  • Developed deep understanding of menu items and ingredients.
  • Utilized problem-solving skills to address customer complaints.
  • Followed recipes and cooking techniques for consistent results.
  • Verified accurate portioning of food items and garnishes.
  • Worked closely with other kitchen staff to facilitate timely completion of orders.

Education

Associate Of Arts - Culinary

The Art Institute
San Francisco, CA
11.2018

Skills

  • Equipment sanitation
  • Food preparation
  • Knife skills
  • Vegetable prep
  • Dough handling
  • Cooking techniques
  • Cutting techniques
  • Sanitation practices
  • Stock rotation
  • Food presentation
  • Food storage
  • Allergen awareness
  • Ingredient measuring
  • Sauce making
  • Temperature control
  • Garnishing techniques
  • Menu planning
  • Fish filleting
  • Batch cooking
  • Ingredient inspection
  • Recipe reading
  • Recipe preparation
  • Workstation organization
  • Cutting and slicing techniques
  • Meat trimming
  • Dish preparation
  • Safe food handling procedures
  • Basic cooking methods
  • Cleanliness and sanitation
  • High hygienic standards
  • Measuring and portioning
  • Hygiene practices
  • Meal preparation
  • Bulk food preparation
  • Inventory supervision
  • Inventory management
  • Sanitation
  • Portion control
  • Recipe development
  • Cold food preparation
  • Ordering and receiving
  • Interpersonal communication
  • Professionalism
  • Kitchen station restocking
  • Meat cutting
  • Goal setting
  • Floor vacuuming
  • Analytical thinking
  • Interpersonal skills
  • Coaching and mentoring
  • Food preservation and storage methods
  • Food portioning and packaging
  • Nutritional knowledge
  • Self motivation
  • Equipment operation
  • Safety management
  • Task prioritization
  • Vegetable and fruit preparation
  • Cash register operation
  • Team building
  • Chopping vegetables
  • Team coordination
  • Safe handling
  • Relationship building
  • Safe food handling
  • Customer engagement
  • Kitchen sanitation
  • Kitchen staff support
  • Decision-making
  • Dishwasher operation
  • Team contribution
  • Verbal and written communication
  • Adaptability and flexibility
  • Effective communication
  • Active listening
  • Creative thinking
  • Team leadership
  • Team collaboration
  • Organizational skills
  • Reliable and punctual
  • Excellent communication
  • Workplace safety
  • Reliability
  • Multitasking Abilities
  • Multitasking
  • Cleaning and sanitizing
  • Sweeping and mopping
  • Problem-solving abilities
  • Flexible and adaptable
  • Attention to detail
  • Teamwork and collaboration
  • Customer service
  • Problem-solving
  • Teamwork
  • Catering experience
  • Stock control
  • Recipe execution
  • Kitchen assistance
  • Ingredient set up

Certification

Associate of the arts(Culinary degree)

ServSafe manager certification

Timeline

Lead Line Cook

The Sugar Factory
02.2023 - 10.2025

Sou Chef

Bar Agricole
06.2021 - 09.2022

Lead Grill Cook

Revery
03.2017 - 2021

Prep Chef

Chophouse at Nocatee

Associate Of Arts - Culinary

The Art Institute

Similar Profiles

CREATE PROFILE