Summary
Work History
Education
Skills
Timeline
GeneralManager
Nicholas Adams

Nicholas Adams

Ames,IA

Summary

Executive Chef with a strong work ethic and expertise at Northridge Village. Proven track record of enhancing customer satisfaction through innovative menu creation and effective kitchen management. Skilled in food safety and cost control, consistently delivering high-quality dishes while fostering a collaborative team environment.

Work History

Back of House Manager/Head Chef

Walton Golf Club
08.2014 - 12.2015
  • Followed operational procedures and enforced product standards, quality and consistency.
  • Ensured timely preparation of delicious meals by coordinating with front-of-house staff for smooth service flow.
  • Improved kitchen efficiency by streamlining processes and optimizing workflow.

Executive Chef

Honey Creek Resort
03.2012 - 12.2015
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

Executive Chef

Northridge Village
05.2023 - Current
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Owner/Chef

Crazy Lou’s
10.2020 - 04.2023
  • Managed day-to-day business operations of our food truck and catering business
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.

Head Chef

Appanoose Rapids
01.2016 - 01.2018
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Created recipes and prepared advanced dishes.

Education

Culinary Arts -

Indian Hills Community College
Ottumwa, IA

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • Strong work ethic
  • Kitchen management
  • Safe food handling
  • Food prep planning

Timeline

Executive Chef

Northridge Village
05.2023 - Current

Owner/Chef

Crazy Lou’s
10.2020 - 04.2023

Head Chef

Appanoose Rapids
01.2016 - 01.2018

Back of House Manager/Head Chef

Walton Golf Club
08.2014 - 12.2015

Executive Chef

Honey Creek Resort
03.2012 - 12.2015

Culinary Arts -

Indian Hills Community College

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Nicholas Adams