Jared Crader - Executive Sous Chef Resume Simple
SUMMARY
I am a highly motivated, energetic, and hardworking individual with a blend of creativity, passion for food and beverage management. I have a passion for the culinary arts.
SKILLS
  • million, culinary, restaurant, p l, supervision
  • culinary, restaurant, p l, million
WORK EXPERIENCES
  • 2017-12-272017-12-27

    Executive Sous Chef

    Tyler Junior College

    • Responsible for all culinary aspects of the operation including: P&L, labor, and cost controls. Daily specials.
    • Maintaining a $2.2 million dollar food and beverage sales of the restaurant. Trained and mentored new staff.
    • Daily supervision of all BOH staff, including two Sous chefs, two cooks, and 3 utility workers. Developed and implemented new seasonal menus.
    • Created and implemented new menu items, specials, and recipes. Instructed staff on proper use of equipment and procedures.
    • Created daily specials and implemented new menu items, including wine dinners, tasting menus, and seasonal menus. Assisted in the development of new menus.
    • Supervised all kitchen operations, including purchasing, inventory, menu planning, and staffing. Created menus for private dining and banquet events.
  • 2017-12-272017-12-27

    Executive Chef

    Progrexion

    • Opened a new restaurant concept, designed to rave reviews from the culinary perspective. The company has a 3.
    • Created and implemented a monthly P&L statement to track food cost of $5.3 million. Labor and food costs for the month.
    • Responsible for all aspects of kitchen operations including: Food cost, labor, purchasing, inventory, and profit and loss.
    • Created and implemented all new menus, recipes, and staff training. Supervised a team of 15 cooks and dishwashers.
    • Managed all aspects of culinary operations including: Food service, kitchen, equipment maintenance, and purchasing. Maintained inventory and cost control.
    • Created a menu and trained staff for a variety of cooking techniques. Named one of the top thirty new chefs in the greater Charlotte area.

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