RUSSELL JONES
Charlotte,NC
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Well-versed in any facet of the industry, from casual, to large scale, to private clubs.
Overview
12
12
years of professional experience
Work History
Executive Sous Chef
Charlotte City Club
2021.08 - Current
- Increased member satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Effectively ran an operation at 85% food cost.
Production Chef
Charlotte Regional Visitors Authority
2019.03 - 2021.08
- Carried out supervisory responsibilities in accordance with company policies and applicable laws.
- Delegated jobs within the kitchen depending on restaurant traffic and employee skill.
- Took full responsibility over inventory. Updated system and kept up with real-time pricing.
- Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
- Developed Standard Operational Procedures for the organization, utilizing Microsoft Office and Excel.
- Involved with every event in the Convention Center, from conception to execution.
Lead Cook
Charlotte Regional Visitors Authority
2018.01 - 2019.03
- Supervised the line cooks for safety and order accuracy.
- Taught kitchen staff safety protocols and restaurant standards.
- Inventoried and restocked items throughout day.
- Developed and maintained positive working relationships with others to reach business goals.
- Oversaw production of all parties at the Charlotte Convention Center.
- Developed recipes for large-scale batch cooking.
- Produced superior quality sauces and soups for all events.
- Assisted with production of events up to 5,000 people, all running in different quantities at usually the same time.
QCDirect Kitchen Manager
Queen City Catering Co.
2017.06 - 2017.12
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Coordinated and organized all restaurant inventory.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Helped general management develop prices based on inventory costs and portion sizes.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maximized quality assurance by completing frequent checks of the line.
- Purchased food and cultivated strong vendor relationships.
Corporate Chef
Aladdin Food Management
2015.08 - 2017.06
- Managed 15 staff members with diligence and understanding.
- Planned menus and recipes for numerous catering events.
- Directed the operation and organization of all food-related events, including the presentation and serving of food.
- Ensured FIFO system with all ingredients labeled and stored properly.
- Maintained system of control for storage temperatures and proper functioning of kitchen equipment.
- Responsible for the preparation of food for over 1,500 children and faculty.
- Seasoned and prepared food according to recipes or personal judgement and experience.
Assistant Banquet Chef
Charlotte City Club
2015.01 - 2015.08
- Earned promotion for Chef Tournade to Assistant Banquet Chef.
- Planned and prepared food for events, holiday meals, luncheons, and other social events.
- Weighed, measured, and mixed ingredients according to recipes using all assets of the kitchen.
- Created and explored new cuisines.
- Assisted Executive Sous Chef with production for up to 30 events per week.
Chef Tournade
Charlotte City Club
2014.03 - 2015.01
- Cleaned and prepared various foods for cooking and serving.
- Managed food and produce receiving process with 100% accuracy.
- Frequently switched between positions as cold food prep, soup stations, and relief for mid-shift to support changing needs of high volume kitchen.
- Executed various kitchen stations and assisted with meat, seafood, saute and pantry.
Prep Cook
Aladdin Food Management
2013.02 - 2014.03
- Systematically tasted and smelled all prepared dishes, and observed color, texture, and garnishes.
- Consistently kept a clean and safe environment by adhering to all sanitation and safety requirements.
- Practiced scratch-made food procedures.
- Recorded temperatures of all food products as required by corporate rules and procedures.
- Prepped food for over 800 children and 100 faculty members on a daily basis.
Education
High School Diploma - General Education
Jay M. Robinson High School
Concord, NC2011
Skills
- Focused and disciplined
- Conflict resolution
- Inventory management
- High volume production capability
- Sound decision making
- Critical thinking/problem solving
- Excellent knife skills
- Fine-tuned palate
- Kitchen Management
- Menu development
- Food pairing
- Team Leadership
Accomplishments
- Currently working in a five-star Platinum Club of the World.
- As Assistant Banquet Chef, provided exceptional food for many fine dining events.
- As Corporate Chef for Aladdin Food Management, drastically increased the quality of menu items and caterings.
- Executed all of the food for the Republican National Convention during the COVID-19 Pandemic.
- As Executive Sous Chef of the Charlotte City Club, worked directly with the Executive Chef to cultivate a positive culture and work environment for the culinary team. Aided in developing an efficient department with clear goals and expectations.
- Set Standard Operating Procedures in place in a place where there were none. Held entire team accountable to upholding these SOPs.
Timeline
Executive Sous Chef
Charlotte City Club
2021.08 - Current
Production Chef
Charlotte Regional Visitors Authority
2019.03 - 2021.08
Lead Cook
Charlotte Regional Visitors Authority
2018.01 - 2019.03
QCDirect Kitchen Manager
Queen City Catering Co.
2017.06 - 2017.12
Corporate Chef
Aladdin Food Management
2015.08 - 2017.06
Assistant Banquet Chef
Charlotte City Club
2015.01 - 2015.08
Chef Tournade
Charlotte City Club
2014.03 - 2015.01
Prep Cook
Aladdin Food Management
2013.02 - 2014.03
High School Diploma - General Education
Jay M. Robinson High School
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