Jarod Unger has over 10 years of experience in culinary arts and kitchen management. He received his Associate Degree in Culinary Arts from Le Cordon Bleu College of Culinary Arts in 2010. His experience includes positions as Kitchen Manager at Levity Live Improve Comedy Club, Chef/Kitchen Manager at Bellerose Senior Living, and Sous Chef at Stevie's Aviation Catering. He is skilled in all aspects of meal preparation, kitchen operations, inventory management, and staff supervision.

1. JAROD UNGER
2740 Flint Ave • San Jose, CA 95148 • USA
6692166695 • ungerjarod90@gmail.com
EDUCATION:
Le Cordon Bleu College of Culinary Arts
Associate Degree in Culinary Arts San Francisco 2008 - 2010
Received the Culinary Oppertunites Scholarship Award.
Externship will begin April 2009 / Graduate Candidate
425 Barneveld Avenue
San Francisco, CA 94124
COMBINED AREAS OF STUDY
◦ Nutrition
◦ Food History & Science
◦ Intro to Table Service
◦ Restaurant Service
◦ Catering/Event Management
◦ Facilities Management
◦ Hospitality Operations & Management
◦ Hospitality Leadership
◦ English & Communication
◦ College Math
EMPLOYMENTEXPERIENCE:
Levity Live
Improve Comedy Club
Kitchen Manager San Jose, Ca March 2019 to Present
◦ Responsible for overall running of the kitchens.• Oversee kitchen and additional staff.•
Responsible for cost and quality control, production and food cost.• Responsible for food orders
and inventory.
◦ Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.
◦ Directly supervised the Cooks, and the Assistant Cooks/Dishwashers.
◦ Reported directly to the Director of Operations during a weekly meeting.
◦ Responsible for ordering all food and supplies and adhering to an approved expense budget.
◦ Maintained accurate records of all foods purchased and/or stored in a method to
◦ maintain in good standings with the Department of Health.
Bellerose Senior Living San Jose, CA May 2017 to October 2017
Assisted living facility
Chef/Kitchen Manager
◦ Responsible for meal planning and diet for 28 residents• Responsible for cost and quality control,
production and food cost.• Responsible for food orders and inventory.Responsible for all aspects
of meal preparation, clean-up, and general upkeep of the kitchen.Directly supervised the Cooks, and
the Assistant Cooks/Dishwashers.Reported directly to the Director of Operations during a weekly
meeting.Responsible for ordering all food and supplies and adhering to an approved expense
budget.Maintained accurate records of all foods purchased and/or stored in a method tomaintain in
good standing with the Department of Health.

2. Stevie's Aviation Catering San Jose, Ca March 2013 to June 2015
A boutique aviation caterer
Sous Chef
• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.
• Directly supervised the Cooks, and the Assistant Cooks/Dishwashers.
• Reported directly to the Director of Operations during a weekly meeting.
• Responsible for ordering all food and supplies and adhering to an approved expense budget.
• Kept accurate records of all foods purchased and/or stored in a method to maintain in good standings
with the Department of Health.
• Responsible for maintaining accurate inventory of all
ACTIVITIES & SKILLS:
◦ Successful leader, equally effective as member of a team.
◦ Highly organized; able to multi-task and accomplish multiple objectives.
◦ Professional demeanor and attentive to detail.
AWARDS & CERTIFICATIONS:
◦ ServSafe Food handlers