Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Vance G. James Jr

Newburgh,NY

Summary

Aspiring to contribute my expertise of culinary arts to achieve a positive customer experience. Dedicated Head Cook passionate about creating memorable meals. Knowledgeable in cooking and prepping. Offering successful career history comprising more than 23 years.

Overview

17
17
years of professional experience
1
1
Certification

Work History

BOH Line Cook

The Little Beet Table
06.2022 - 04.2025
  • Ensured consistent taste and quality by adhering to standardized recipes and carefully measuring ingredients.
  • Consistently met high volume demands while maintaining impeccable quality control standards for all dishes prepared.
  • Utilized strong organizational skills to manage multiple priorities simultaneously under pressure during busy shifts.
  • Raised the level of presentation quality by focusing on detail-oriented plating techniques for each dish served.
  • Maintained high standards of cleanliness, resulting in a consistently top-rated health inspection score.
  • Trained new hires, fostering a positive team environment and contributing to overall staff development.
  • Efficiently rotated through various stations within the kitchen, demonstrating adaptability and strong proficiency at each position.

Lead Cook

OTG Management, JFK International Airport
01.2013 - 06.2022
  • Serves as lead cook and supervises 4 – 5 line cooks and 1 kitchen expeditor
  • Fine tunes volume and portions of meals based on the fast-changing volume of customers
  • Rotates approximately 150 dishes per shift in accordance with the FIFO system
  • Ensures individual Mise en Place setup is completed for each shift and line cook
  • Resolves customer satisfaction requests to ensure excellent service.

Line Cook

OTG Management
11.2007 - 01.2013
  • Used a variety of cooking methods (grilling, frying, sauteing, etc) to prepare dishes
  • Cleaned and sanitized working stations to prevent foodborne illnesses
  • Verified internal food temperatures are safe for consumption
  • Communicated with team members to effectively

Education

Culinary Arts

Star Career Academy of New York
2008

Culinary Arts

Art Institute of New York City
2006

High School Diploma -

Metropolitan Corporate Academy
Brooklyn, NY
06.2002

Skills

  • Equipment Purchasing
  • Instruction and Delegation
  • Current in Culinary Trends
  • Special Events and Catering
  • Staff Supervision and Coordination

Certification

Qualifying Certificate and Food Protection: 10-01911 (Issued 01/2010) Kitchen Sanitation & Food Safety Interpersonal Skills Supply Management Supervision Food rotation & Recipe Planning Food presentation

Timeline

BOH Line Cook

The Little Beet Table
06.2022 - 04.2025

Lead Cook

OTG Management, JFK International Airport
01.2013 - 06.2022

Line Cook

OTG Management
11.2007 - 01.2013

Culinary Arts

Art Institute of New York City

Culinary Arts

Star Career Academy of New York

High School Diploma -

Metropolitan Corporate Academy

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