This document is a resume for Elizabeth Nickerson-Jackson that summarizes her culinary experience and education. She has over 10 years of experience in kitchen management and culinary roles at hotels, restaurants, and event venues. Her most recent role is as Sous Chef at Chesapeake Energy Arena where she oversees multiple kitchens and catering operations.

1. Jackson-Nickerson
1Elizabeth Nickerson-Jackson
14300 N. Pennsylvania Ave. #162
Oklahoma City, Ok. 73134
(405) 568-6615
culinaryliz@yahoo.com
OBJECTIVE: To obtain employment that is challenging where I will be able to benefit
my employer through the effective use of my skills and management
experience.
SUMMARY: Internship at Sheraton Hotel
Phi Theta Kappa graduate with an A.A.S. in Culinary Arts.
EDUCATION: Associates of Applied Science in Culinary Arts (2003 to 2005)
Oklahoma State University Okmulgee, Oklahoma
Associates of Applied Science in Information Technology
(2009 to 2010)
University of Phoenix Oklahoma City, Oklahoma
EXPERIENCE: Kitchen Intern, January 2005 to February 2006
Sheraton Hotel in Oklahoma City, Oklahoma
• Line cook (Breakfast and Lunch)
o Setup and breakdown of buffet for breakfast and
lunch
• Garde Manger Chef
o Plated salads and desserts
o Develop new bound salads
o Fill banquet orders
o Help plate entree for banquets
o Assisting in carving, pasta, and omelet station for
banquets
Grand Cru Restaurant, February 2006 to July 2006
Columbia, Missouri
• Kitchen Manager/Executive Chef
o Managed the ordering, scheduling, and hiring
o Drafted menus for buffets and banquets
o Fabricating Steaks (Striploin, Tenderloin, Inside
Round, Sirloin)
o Front line Expo
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2. Jackson-Nickerson
Jack’s Gourmet Restaurant and Catering, 2006 to 2007
Columbia, Missouri
 Serving as temporary Executive Chef
 Serve as a front line cook for dinner service
 Fill/Serve catering orders for the restaurant
 Keep walk-ins organized and clean
Waterford Marriott, Dec. 2007 to October 2008
Oklahoma City, Oklahoma
• Lead Line Cook
o Prepared all breakfast buffet items
o Prepared Concierge food
o Setup/Breakdown of breakfast and lunch on hot line
o Setup of pantry station
o Develop two new soups daily
o Keep daily HACCP temperature logs on all walk-ins, reach-ins
and hot line items
• Omelet Cook
o Setup and Breakdown of Breakfast and Lunch Buffets
o Monitoring food quality
o Prep all concierge trays (fruit, cheese, and meat)
o Prep all omelet station items
o Prepare two bound salads daily
o Keep daily HACCP temperature logs for buffet
• Banquet Cook
o Fill Daily Banquet orders
o Plate salads and desserts for banquets
o Create Fruit, Cheese, and Crudité Displays
Chesapeake Energy Arena, October 2008 to Present
Oklahoma City, Oklahoma
• Sous Chef
oManage and oversee the main kitchen, in addition to, Old NO. 7
restaurant
oHelp to maintain low food cost
oCreate and execute new menus for Employee meals for Thunder
games.
oManage daily HACCP temperature logs
o Maintain proper sanitation procedures for both kitchens
• Banquet Sous Chef/Administrator
oCreate schedules for kitchen staff and manage staff for the kitchen
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3. Jackson-Nickerson
oCheck in all orders for the kitchen, in addition to, logging all of the
invoices.
oPlace orders for all restaurants/kitchens/caterings and completing
purchase request to go with the orders
oConduct end of month inventory for the Chesapeake Arena and Cox
Convention Center
oManaging equipment repairs that are needed and keeping up to date
on the status of repairs
oExecute caterings that the company has, in addition to, filling suite
orders that are received for Thunder events
oFluent in the use of E-Time for all scheduling needs and ADP Time
& Attendance
oFluent in the use of Etaec software for all orders that come in at the
Cox Convention Center and Chesapeake Arena
oFluent in the usage of Microsoft word, excel, and outlook
oCaterings at the Chesapeake Arena are:
 Backstage for concerts or special events
 Catering that are located in the Cox Convention Center
 Various Thunder related events
 Savor Café’s that are for special events
o Oversee the concession stands that use cooks and scheduling the
staff according to events
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