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Luis Jaramillo
Rockford,IL
Summary
Detail-oriented Culinary Professional with extensive experience in high-volume kitchen operations and food preparation. Expertise in food safety compliance, inventory control, and kitchen organization. Proven track record in senior living and healthcare dining environments, ensuring quality and efficiency under pressure. Committed to supporting kitchen leadership and training team members to enhance service delivery.
Overview
1
1
Certification
16
16
years of professional experience
Work History
Sous Chef
Rockford Country Club
Rockford, IL
05.2026 - Current
- Supervised kitchen staff, ensuring efficient workflow and high-quality food preparation.
- Developed seasonal menus emphasizing fresh, local ingredients to enhance member dining experiences.
- Trained new culinary team members on standard operating procedures and safety protocols.
- Collaborated with management to maintain inventory levels, reducing food waste and optimizing costs.
Chef
Independence Village
Rockford, Illinois
01.2025 - 04.2026
- Dedicated Chef with experience in senior living food service, preparing nutritious meals for up to 110 residents daily across breakfast, lunch, and dinner.
- Strong expertise in food safety, temperature control, sanitation standards, and proper cooking times to ensure meals are safe, healthy, and consistently well-prepared.
- Experience in operating ovens, fryers, grills, and preparing hot and cold foods, fried items, and a variety of daily menu options.
- Recognized for reliability, teamwork, attention to detail, and delivering quality meals with care and consistency.
- Managed kitchen inventory and ordered supplies regularly.
- Prepared diverse meals for residents with special dietary needs.
- Collaborated with staff to create seasonal menus for community events.
Restaurant Owner
Casa Brasa Restaurant
Quito, Ecu
02.2015 - 03.2020
- Created seasonal menus based on market trends, improving customer satisfaction and engagement.
- Managed inventory control, optimizing supply chain processes to reduce costs.
- Analyzed financial reports to identify areas for cost reduction and revenue growth opportunities.
- Managed payroll, daily deposits, and cost controls.
- Recruited, hired, and trained talented staff to fill vacancies.
Junior Sous Chef
Sheraton Hotels
Quito, EC, Pichincha
02.2010 - 10.2014
- Supervised culinary team to maintain high standards of food quality.
- Developed new dishes by combining ingredients based on customer preferences to enhance menu offerings.
- Trained new staff on kitchen procedures and safety protocols.
- Ensured cleanliness and organization of kitchen and workstations to support efficient operations.
- Managed daily kitchen operations to ensure efficient meal preparation.
Education
High School Diploma -
Universidad Tecnologica Equinoccial
Ecuador08-2000
Servsafe Foodservice Sanitation Manager - Comprehensive Food Safety Training
Rock Valley College
Rockford, IL06-2026
Skills
- Kitchen Leadership & Team Support
- High-Volume Food Production
- Hot Line & Cold Prep
- Grill, Fryer & Oven Operations
- Food Safety & Sanitation Standards
- Inventory & Stock Control
Accomplishments
- Culinary Arts Certificate with Honors
- Food Safety Certification Excellence
Languages
English
Professional
Spanish
Native/ Bilingual
Certification
- Food Handler
Timeline
Sous Chef
Rockford Country Club
05.2026 - Current
Chef
Independence Village
01.2025 - 04.2026
Restaurant Owner
Casa Brasa Restaurant
02.2015 - 03.2020
Junior Sous Chef
Sheraton Hotels
02.2010 - 10.2014
High School Diploma -
Universidad Tecnologica Equinoccial
Servsafe Foodservice Sanitation Manager - Comprehensive Food Safety Training
Rock Valley College