Jonathan Ivy is seeking a management position in the restaurant and hospitality industry. He has experience as a banquet chef, line cook, and executive chef. His skills include maintaining cleanliness and safety standards, organizing food supplies, operating kitchen equipment, cooking meals according to dietary requirements, directing kitchen staff, and creating seasonal menus. He holds an Associate's degree in Culinary Arts and certifications in ServSafe, human resources, food production, cost control, customer service, nutrition, and hospitality and restaurant marketing.

1. Jonathan W. Ivy
919-760-3415
jivy@student.lecoleculinaire.com
OBJECTIVE
To obtain a management position in the restaurant and hospitality industry, where my past experience and skill sets
can be used to better a company.
SKILLS SUMMARY
Banquet Chef / Sous Chef
• Maintained cleanliness to ensure work areas equipment and utensils were cleaned and in orderly fashion.
• Followed all safety and food regulations per company and policy procedures.
• Organized food and supplies,and rotated stock as needed to ensure freshness of ingredients.
• Staged and prepped ingredients in commercial kitchen to maintain an organized food production process.
• Operated various commercial kitchen equipment such as; flat top, grill, deep fryers, deck ovens and
automatic dough processors,
Line Cook
• Cleaned, cut and cooked meat, fish and poultry.
• Cooked food according to menus, special dietary and nutritional restrictions, and portion control
requirements.
• Cleaned and inspected galley equipment, kitchen appliances and work areas to ensure sanitation standards
and functional operation.
• Apportioned and served food to facility residents,faculty and patrons.
• Directed activities of one or more workers who assisted in preparing and serving meals.
Executive Chef
• Supervised and coordinated activities of cooks and workers engaged in food preparation.
• Instructed cooks and other workers in the preparation, cooking, garnishing, or presentation of food.
• Estimated cost of required supplies, such as food and equipment.
• Checked the quality of raw and cooked foods to ensure that standards are met.
• Created seasonalmenus according to dietary standards and guidelines.
EMPLOYMENT HISTORY
American Cruise Lines, Guilford, CT:Sous Chef 7/2015 to present
Marriott City Center, Raleigh, NC: Banquet Chef 10/2014 to 6/2015
WaltonwoodsSeniorLiving, Cary, NC: Line Cook 6/2014 to 10/2014
A.R.C.H. House, Granite City, IL: Executive Chef 1/2014 to 6/2014
EDUCATION/ TRAINING
L’Ecole Culiniare,St. Louis, MO; Associates Degree; Culinary Arts
Certifications; ServSafe, Human Resource Management, Food Production, Cost Control, Customer Service,
Nutrition, Hospitality and Restaurant Marketing - FromNational Restaurant Association