Justin Rhodes has over 15 years of experience in culinary and hospitality roles. He has held positions as a sous chef, kitchen manager, and event planner at various restaurants and hotels. Rhodes received his Associate of Science in Culinary Arts in 2005 and Bachelor of Science in Culinary Management in 2006 from the Art Institute of California in Los Angeles. He has strong computer, organizational, and training skills.

1. Justin Rhodes 3164 Trinity Dr.
Ventura, CA 93003
Cell: (310) 613 – 1312
wulfenite957@gmail.com
Work Experience:
Real Landscaping, 1/16-6/16
 Specialized in high end gardening and landscaping
 Knowledge of power tools and other equipment
 Execution of detailed planned layouts
Hyatt Bellevue Regency, 4/11-1/16
 Planned, organized and supervised shifts for day’s production
 Responsible for timely preparation of parties ranging from 10-1200 guests
 Developed skills in dealing with different departments in the company
 Organization and presentation of plated items for guest and buffets
 Customer service with guests that included dietary needs or allergy concerns
 Knowledge and use of large production machinery: Steam kettle, standing ovens, tilt skillet, large slicers, etc.
 Trained and evaluated new hires
Watermark Steak and Seafood, 6/08 – 7/10
* Sous Chef
* Organized grand opening of restaurant along with a consulting group that included menu development, researching and
ordering of new equipment, kitchen layout, staffing, storage, ordering plates
* Responsible for ongoing staffing, and training of shift cooks.
* Responsible for two kitchens within the restaurant
* Developed ordering procedures with pars, and scheduling with my manager
* Checked in and organized product orders
Westside Cellar, 6/06 – 5/08
* Menu planning and special event playing
* Responsible for proper station production during service
* Ordering of items and inventory control of products daily
* Responsible for ordering quantity and organizing products
Guard Dogs Eyewear 2001-2003
 Responsible for the shipping and receiving part of the company
 Organized and produced products to be shipped
Milano’s Italian Restaurant 6/96 – 4/97
* Pizza and pantry cook
* Responsible for production of stations during service
* Prep work for all stations
Education:
Culinary degrees from the Art Institute of California- Los Angeles, CA

2. Associate of Science in Culinary Arts: May 8, 2005
Bachelor of Science in Culinary Management: September 5, 2006
Skills:
Computer skills: facilities designs, excel, power point, and word programs, purchasing, accounting, menu design and costing,
analysis of income statements.
Organization: managing of groups of people for the job, preplanning and brainstorming for projects, interaction between different
departments in the company
Teamwork: having managed groups of people I know how to be a part of a team
Training: Numerous jobs I have been responsible for training and hiring of new people