1. Jeffery A. Shores
413 Mereamec way
Saint Charles, Mo 63303
jeffshores2000@hotmail.com
770-291-9758
SUMMARY OF QUALIFICATIONS
Manage, Staff training, Scheduling, budgeting, invoicing, Menu Prep/Recipe writing, Meat &
Seafood fabrication, Soup/Sauce/Stock preparations, Baking & pastry, Food safety.
Education / Certifications / Accomplishments
L`Ecole Culinaire, St Louis, Missouri Associate's Degree Culinary Arts, graduation date
November 2011.AFC's, ServSafe, Hospitality management ACF.Certified Culinarian.
Special Achievement Cert.: NRA's; ServSafe, Manage First, HR Management and
Supervision, Food service costs controls L`Ecole Dean's list; Top student scholarship, Perfect
attendance, Hep A shots. UAW Scholarship Cert., Paralegal Cert., John Marshall law, 1985.
Volunteer work: Culinary Assistant for the following events:
Taste of Saint Louis, 2010. Fox theater, Chef. Taste of L`Ecole with Chef J. Manley.
L`Ecole kitchen with a Mission Classes; Chefs Judy; Pizza time & Women night out.
Professional Experience
Penn Gaming Hollywood Casinos Maryland Heights, Mo. September 2015-Present
Working as a CookII under Executive Chef Manley(previous Instructor) Prepare foods, as a
Sous Chef, for the Premier Players Lounge. Creativity and on the fly preparation of a four
course buffet setting.
Kroger's Marketplace Chef's Bistro Gainesville, GA April 2013-December 2014
Sous Chef, supervising and training staff, monitoring FIFO, product rotations and storage,
assisting in Menu, recipe writing and staffing. Conducting sampling, Demo's and cleaning prior
too inspections. Customer service and inventory control.
Manpower / Johnson Control, Inc. Sycamore, Illinois. Nov 2013-December
2013
Production Line Supervisor managed a shift of forty-two United Auto Workers Assemblers. On
three team shift rotation. Responsibilities included training, work assignments.
Southern foods service @ Volkswagen Chattanooga, TN. July 2013-Sept 2013
Kitchen Supervisor on evening shift, duties; manage kitchen staff, prioritize tasks, follow
standardized menus and recipes, turned 300+plates in ninety minutes (including smart low fat
and calorie meals), prep for the next days production, oversee service and clean up. Offered
Sous Chef / Front of house management position.
Ameristar Casinos Saint Charles, Mo, June, 2011-Feb 2012
(10wk externship): Deli Cook-promoted to cook I, trained as SousChef, Casino floor deli,
supervised and trained Cooks and cashiers. Followed ServSafe, FIFO, Prep, and recipes.
Bela's Arts Cafe Saint Louis, Mo. July 2012- April 2014
Chef De`jour, Private catering, social events and corporate meetings, 50 seat cafe/ bistro, assist
in developing the menus, preparation, Managed front and rear of house, costing control,
managing/working all stations, overseeing sanitation and staffing.

2. Chrysler Motors Belvedere, Ill & Fenton, Mo. April 2001-June 2009
Team-leader/ shop steward alternate, Motor cars assembly. Trained and Supervised 8 persons
team, managed inventory, tracked and reduced errors per unit, improved safety and attendance.
Skilled in time management, pneumatic tools, auto-mechanical rebuilds, labor relations,
organization and leadership.
Jeffery A. Shores
Sous Chef. Kroger Store# 682.
To whom it may Concern
My Experience begings in High School, where I worked as a short order cook at Izola's Resturant and
Chances R in Chicago collectively for four years.
Since my graduation from Le Cole Culinarie Saint Louis I have worked as Chef, Sous Chef and cook in
various venues.
Volkswagen of American, in Chattanooga Tennessee. There I was hired as a lead cook, for the evening
shift. They wanted someone to lead the kitchen staff. My responsibilities included preparing foods the
proceeding day shift, following standardized recipes married with the Volkswagen flavor profile,
overseeing the cooking, prep and cleaning staff, maintaining Hepa and ServSafe as well as Volkswagen
Standards, train and supervisor the grill and deli persons. Within months of my employment, there I
was offered a position to supervise the entire evening shift crew, including the wait staff and cashiers.
(Please see attached resume)
When I took this position at Store 682, I considered moving to the area. Initially I was scheduled the
five o'clock am to one o'clock pm shift. The commute at that hour is not too bad. Since we have lost
yet another Chef, I have been scheduled at eight o'clock am to four o'clock pm, which put me into the
heart of the rush hour traffic, this doubles my travel time and put an unexpected burden upon my
vehicle, my finances and me. Unfortunately, I am sure I will not be able to continue this for very much
longer. I really enjoy working for the Kroger Company, and have learned a considerable many thing
from Chef Yolanda Williams.
I hope that you will able to help me to transition to a closer location.
Sincerely, Chef Jeffery A. Shores CC. /AFC