1. Jim Connolly
20 Morning Glory Drive, Ocean NJ, 07712
(201) 654 5158, chefcon2262000@yahoo.com
Chef with 27 years of experience in kitchen management, hot food production, a la carte, hotel, corporate
dining, catering and culinary instruction.
Education and Certifications
 Certificate of Completion “Introduction to the Teaching Profession,” (October 2014)
 ServSafe® Food Production Manager Certificate, (2013)
 Graduate of The Academy of Culinary Arts, Mays Landing, NJ (1988): Associates Degree,Applied Science
 Completed VegetarianCuisine Continuing Education Course, CIA, Hyde Park, NY (1996)
 Competed in the New York Food Show for 4 years
 Graduate, Morris County Vo-Tech Culinary Program and Morris Catholic H.S. Denville, NJ (1986)
Experience
Chef Instructor Substitute, Culinary Education Center, Monmouth County Vocational High School, Asbury Park,
NJ Sept 2014-Present
Instructed students in baking fundamentals and production. Completed long-term substitute teaching assignmentin Dining Room
Management. Lectured class using PowerPoint, the Presenting Service textbook as well as my personal professional experience.
Taught Hot Food Production, as well as “ServSafe®”.
Chef Instructor, Star Career Academy, Newark, NJ: Sept. 2013-April 2014
Wrote quizzes/tests and graded students on practical performance exams in classes ofup to 25 students.Conducted practical
demonstrations on Mother Sauces,knife skills and cooking techniques. Supervised,assisted,expedited and mentored students for
required service production days. Prepared lesson plans for lecture and kitchen production using rouxbe.com and On Cooking text.
Substituted for other chef instructors as needed,adhering to the curriculum ofthe day. Instructed ServSafe® Food Production Manager
Certification course.
Chef Manager, Stevens Institute, Delta Tau Fraternity, Hoboken, NJ: 2004-2013
Designed menu,prepared 500 meals per week under strictbudget. Prospected and hired food distributors.Ordered all food, pa per and
cleaning products. Cleaned and sanitized all equipment. Planned and produced any special catering events,on- or off-premise.
Purchased anyneeded equipmentwithin budget.
Corporate Dining Chef, Sodexho Food Service/Sullivan & Cromwell, NYC: 1999-2003
Created,designed and implemented popular daily Display Cooking menu. Worked as ReliefChef for a.m. and p.m. shifts. Produced
catering for dinners and cocktail parties. Assisted Executive Chef with the Partners Luncheon on weekly basis. Ordering and inventory
management.
Head Catering Chef, Sodexho Dining/TIAA-CREF, NYC: 1998-1999
Responsible for all food production for catering departmentwith $2 million-plus annual sales. Heavy schedule ofcocktail events
featuring homemade hors d’oeuvres and stations. Responsible for all ordering. Worked with and directed one assistant.
Chef, Sodexho Dining (Various Accounts), North Jersey: 1991-1996
 Designed menu. Directed 7 employees on production for corporate cafe. Performed all ordering,inventory and hot food
production. Created and executed all catering events.
 Responsible for hot food production, increased quality in high-volume corporate café serving 2,000 clients per day.
 Head Chefof facility with two satellite locations. Planned and instituted Healthy Choice Menu. Managed kitchen staff
of 9, handled all ordering and inventory.
 Experience running a P&L accountmaintaining a 33% food cost. Managed staff, ordering and improved quality.
 A la carte Chef for Executive Dining Room,daily specials; promoted to Senior Chef.
Headquarters Plaza Hotel, Morristown, NJ: 1989-1991
Gained experience as Saucier, Garde Manger and Roundsman. Valuable experience working in 4-star restaurant. Learned line work
as BreakfastReliefCook. Broiler and buffet experience. Began creating menus and specials for hot food in a la carte dining room.
Caesars Atlantic City (NJ): 1987-1989
Completed Apprenticeship Program. Valuable experience in high-volume hotel. Worked as broiler cook at steakhouse. Dailybuffet
experience,catering and relief cook.