PHILBERT MCDONALD
Granger,IN
Summary
Chef with experience leading kitchen operations, developing menus, and managing culinary teams. Skilled in creating innovative dishes for diverse guest preferences while meeting food safety and quality standards. Proven record of improving kitchen efficiency through operational leadership.
Overview
1
1
Certification
11
11
years of professional experience
Work History
Sous Chef
University of Notre Dame
Notre Dame, IN
12.2025 - Current
- Oversaw daily kitchen operations, including station prep and line execution, to maintain culinary excellence and uphold food quality and safety standards.
- Supervised, trained, and mentored kitchen staff, creating a collaborative and efficient working environment.
- Collaborated with culinary leadership on menu development and dish feasibility, optimizing overall kitchen workflow.
- Trained culinary staff on food safety and station procedures
- Coordinated food preparation with executive chef and service teams
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Demi Sous Chef
University of Notre Dame
Notre Dame, IN
02.2025 - 12.2025
- Helped sous chef and executive chef manage daily kitchen operations, support station coverage, and keep food production moving efficiently.
- Checked meal preparation and presentation standards to support consistent quality across dining operations.
- Assisted with inventory tracking, prep list updates, sanitation compliance, and kitchen readiness.
- Supervised kitchen staff across Notre Dame campus dining service.
Cook Three
University of Notre Dame
Notre Dame, IN
02.2024 - 02.2025
- Executed high-volume food preparation and line cooking, maintaining quality, taste, and safety standards to enhance dining experience.
- Collaborated with culinary leadership to optimize kitchen operations and deliver seamless guest service.
- Prepared daily menu items for University of Notre Dame campus dining service.
- Operated ovens, grills, and steamers for consistent food preparation.
- Followed food safety and sanitation standards in the kitchen and serving areas.
Lead Event Cook
Milestone Senior Services
Kalamazoo, MI
07.2023 - 01.2024
- Prepared high-quality meals for catered events and daily operations, adhering to nutritional and dietary guidelines to meet client needs.
- Oversaw prep work and organized stations to ensure timely food production, which facilitated smooth service during events.
- Prepared resident meals following senior service menu standards and dietary needs.
- Followed food safety procedures for Milestone Senior Services' kitchen operations.
- Monitored food temperatures and held items according to health guidelines.
Line Cook
Jay's Lounge
Niles, MI
06.2022 - 07.2023
- Operated fast-paced line cook stations, delivering consistent taste, presentation, and timely preparation.
- Prepared grilled, fried, and sautéed menu items for Jay’s Lounge kitchen service.
- Followed Jay’s Lounge recipes, portioning standards, and prep lists during daily shifts.
- Maintained clean work areas while adhering to food safety and sanitation procedures, contributing to a safe dining environment.
- Collaborated with servers to ensure timely order fulfillment and customer satisfaction. and bartenders to fill tickets and support lounge orders.
Assistant Kitchen Manager
United States Naval Hospital Nutrition Department
06.2017 - 04.2022
- Oversaw daily kitchen operations, food preparation, and inventory management to ensure seamless service in large-scale institutional facilities.
- Executed food and supply inventory, liaised with distributors, and placed orders to sustain optimal stock levels.
- Maintained strict adherence to military and healthcare food safety, temperature control, and hygiene regulations.
Lead Line Cook
MWR Windjammer Cafe
10.2015 - 06.2017
- Planned menus and established portion sizes while training kitchen staff on new entrees and appetizers to enhance culinary offerings.
- Monitored temperature control, food handling practices, and sanitation routines across kitchen stations to maintain safety and quality standards.
- Estimated dish pricing and collaborated with Sous Chefs and Managers on feasibility and cost control to ensure profitability.
Education
Hospitality
Smart Skills Academic Centre
Port Antonio, JamaicaHigh School Diploma Program - Business Administration
Titchfield High School
Port Antonio, Jamaica07-2008
Skills
- Culinary Training
- Cost Control
- Team leadership
- Kitchen workflow
- Menu development
- Food safety compliance
- Inventory control
- Time management
- Problem solving
- Interpersonal Skills
- Vendor relations
- Employee scheduling
- Dietary Compliance
Personal Information
Title: Sous Chef | Culinary Candidate
Certification
Food Preparation (Levels 1 & 2) | HEART Trust/NTA, Core Coursework: Stocks & Sauces, Poultry, Seafood, Pastry, Garnish, Rice & Pasta, Sandwiches, Inventory Management, Customer Service, Supervisory Management., Certifications: Time Temperature Control & Food Handler Safety.
Timeline
Sous Chef
University of Notre Dame
12.2025 - Current
Demi Sous Chef
University of Notre Dame
02.2025 - 12.2025
Cook Three
University of Notre Dame
02.2024 - 02.2025
Lead Event Cook
Milestone Senior Services
07.2023 - 01.2024
Line Cook
Jay's Lounge
06.2022 - 07.2023
Assistant Kitchen Manager
United States Naval Hospital Nutrition Department
06.2017 - 04.2022
Lead Line Cook
MWR Windjammer Cafe
10.2015 - 06.2017
Hospitality
Smart Skills Academic Centre
High School Diploma Program - Business Administration
Titchfield High School