Sous Chef
Roderick Brown
Mellow Mushroom
Jacksonville,FL
Work Preference
Work Type
Full Time
Location Preference
On-Site
Location:
Jacksonville, FL
Open to relocation:
Yes
Minimum Desired Compensation
$65000/yr
16
Years of experience
1
Certification
Assisted in acquiring support talents through effective correspondence generation. Processed bank deposits and managed money transactions accurately. Maintained organized files and supported budget management. Provided courteous management of employee schedules and operations. Facilitated efficient daily operations of the support team. Developed skills in precise computer data entry and system utilization. Delivered superior customer service through telemarketing and cashier roles. Operated forklifts and contributed to management and supervisory tasks. Communicated effectively with proven diplomacy skills.
Work History
Executive Sous Chef
4 Months- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Line Cook
5 Months- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Assistant Kitchen Manager
1 Year 3 Months- Assisting in managing kitchen operations, ensuring adherence to safety and sanitation standards.
- Collaborate with culinary team to streamline food preparation processes and improve efficiency.
- Support inventory management by tracking stock levels and assisting with ordering supplies.
- Train new staff on kitchen protocols, equipment usage, and food handling procedures.
- Monitor food quality and presentation to maintain restaurant's high standards.
- Implementation of daily prep lists to enhance workflow and organization within the kitchen.
- Assisting in scheduling staff shifts to optimize coverage during peak service hours.
- Manage daily kitchen operations, delegating tasks among staff members to optimize workflow and maintain high-quality standards.
- Conduct daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Maintain a clean and safe work environment, conducting regular inspections to ensure compliance with health and safety regulations.
Line Cook
3 Years 10 Months- Monitored inventory levels and assisted in ordering supplies to minimize waste and ensure availability.
- Implemented time-saving techniques for food preparation, reducing service wait times during peak hours.
- Conducted quality checks on food items before serving, maintaining high standards of presentation and flavor.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Line Cook
2 Years 10 Months- Prepared high-quality dishes according to standardized recipes, ensuring consistency and taste.
- Maintained cleanliness and organization of kitchen stations, adhering to safety and sanitation standards.
- Collaborated with team members to streamline food preparation processes, enhancing overall efficiency.
- Trained new staff on cooking techniques and kitchen procedures, fostering a collaborative work environment.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Line Cook
1 Year 4 Months- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Grilled meats and seafood to customer specifications.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
Line Cook
2 Years 10 MonthsQSR Manager
7 Years- Managed daily operations to ensure compliance with company policies and procedures.
- Trained and mentored team members on best practices in customer service and food safety.
- Implemented inventory management systems to optimize stock levels and reduce waste.
- Developed staff schedules to maximize productivity during peak hours and minimize labor costs.
- Analyzed sales data to inform product placement strategies and promotional initiatives.
- Led training sessions on new products and services, enhancing team knowledge and customer engagement.
- Increased sales revenue with targeted marketing campaigns and promotional offers tailored to the local market.
- Launched new menu items based on market trends and customer feedback to attract diverse clientele.
- Elevated brand reputation through community outreach initiatives like sponsoring local sports teams or participating in charity events.
- Managed financial aspects of the restaurant, including budgeting, forecasting, and analyzing profit margins to drive business growth.
Education
Some College Coursework Completed
Skills
Waste reduction
Food preparation
Food safety compliance
BOH operations
Customer service
Multitasking and organization
Cost control
Scheduling staff
Ordering supplies
Purchasing
Problem-solving
Certification
- Food Manager Servsafe (2026)
- Food Handlers Servsafe (2026)
- (Renewed)
Timeline
Executive Sous Chef
Wyndham Hotel
06.2026 - CurrentRead More
Line Cook
Tommy Bahama Restaurant
05.2026 - CurrentRead More
Assistant Kitchen Manager
Mellow Mushroom
07.2025 - CurrentRead More
Line Cook
Bjs Restaurants Inc
09.2022 - 07.2025Read More
Line Cook
Texas Roadhouse
02.2022 - 12.2025Read More
Line Cook
Millers Ale House Bar and Grill
09.2021 - 01.2023Read More
Line Cook
Longhorn Steakhouse
03.2018 - 01.2021Read More
QSR Manager
Circle K
01.2011 - 01.2018Read More
PJC- Pensacola Junior College
Some College Coursework Completed
Read More