Hi, I'm Jake, a Culinarian from Utah
Hi, I'm Jake, a Culinarian from Utah
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As a local my ambition is to build a career as a Chef in Utah. I am striving to break the stereotypes associated with sustainable and healthy food.
I enjoy cooking with local products and creating seasonal dishes. I believe strongly that everyone has something they can teach me, and the only way for me to grow is to remain a student for life.
Balsamic Glazed Pork Loin, Fall Vegetables, Fondant Potatoes
Work History
- Sous Chef, University
August 2021 to Current
- Sous Chef, Hospital
February 2017 to June 2021
- Deli Chef, Grocery Store
November 2016 to February 2017
- Collections Specialist, Financial Institution
November 2014 to November 2016
- Cook, Dieticians Assistant, Hospital
March 2012 to November 2014
- First Assistant Manager, Papa John's Pizza
March 2011 to March 2012
Education
» A.A.S in culinary arts
SLCC culinary institute
2019, Honors
» High School Diploma
2010
» Serve Safe Certification
Experience
Cafeteria production: preparing soups, entrees, and sides for 600 to 1200 people daily.
Ordering and inventory management: Submitting orders online and over the phone. Creating and maintaining par levels for multiple ordering systems and vendors.
Catering: producing and delivering caterings for large parties and upscale dinners.
Menu development: Creating menus for room service, upscale events, catering, and cafeteria.
Patient production: Cooking for up to 180 patients following strict dietary guidelines and creating standardized recipes.
Cashiering: to include customer service, cash management and deposits.
Management/leadership: leading production meetings, orienting and training new staff, assisting with development of schedules and standard operating procedures.
Get in touch at Jacoblynnsmith@yahoo.com
Get in touch at Jacoblynnsmith@yahoo.com
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