1. Jimmy Cox 6414 E. Holly Street Scottsdale, AZ 85257
Cell- 480-304-0103 smokeandspice@cox.net
Education
Associates Degree in Culinary Arts
5/1993 Culinary Institute of America Hyde Park, NY
 Top culinary school in the United States.
 Two year program covering all aspects of culinary arts.
Employment
Executive Chef
1/2008 to Present Embassy Suites Biltmore Phoenix, AZ
 Responsible for all food and beverage for catering and the
Omaha Steakhouse restaurant, lunch & dinner and room service.
 Implemented banquet, restaurant and bar menus.
 Developed all kitchen S.O.P. insuring accountability and
consistency.
 $1.3 million in total sales.
 100% compliant with all inspections including; EcoSure, Q.A. &
Maricopa County.
Executive Sous Chef/Banquet Chef
7/2005 to 1/2008 Sassi Ristorante Scottsdale
 Executed and delegated all events for weddings and banquets
for multi-course menus.
 Worked close with Executive Chef to receive and prepare only
the finest ingredients for our guests.
 Responsible for all B.E.O.S, preparation, ordering, training and
schedules.
 $3.5 million annual sales.
Banquet Chef/Restaurant Chef
9/2002 to 6/2005 Sheraton Wild Horse Pass Resort & Spa,
Chandler, AZ
 Successful member of the Grand Opening Team for the 500
room, three meal/24 hour restaurant.
 Promoted to Banquet Chef, 100,000 square feet of
indoor/outdoor event space.
 Managed food quality, inventory, kitchen logs, recipes specs and
desert cowboy events.
Restaurant Chef
3/2001 to 8/2002 Double Tree Paradise Valley Resort, Scottsdale
 Directed all food related operations for restaurant and
coordinated with Banquet Chef for efficient execution.
 Responsible for menu planning, food ordering, training and
schedules.
 Implemented master recipe book and production sheets for
associate accountability.
 Completed all Hilton Management training programs.
Past Work History

2. The Fairmont Hotel, Pyramid Room & The Four Seasons Resort, TX