This document provides a resume for Robert Jones, who has over 20 years of experience in the restaurant industry. He has worked in various roles and levels of restaurants, from fast food to fine dining. His experience includes management, culinary skills like meat fabrication, and business operations like scheduling and cost controls. His resume lists his education in culinary arts and various certifications. Recent work experience includes positions at Villa Antonio Winery, SportService St. Louis/Delaware North Companies, and Busch Stadium, where he oversaw kitchens, staff, and food production for large events.

1. Robert Jones
8929 Chapel Hill CT.
Hillsboro, Mo 63050
(636)209-2405 Cell
Chefrjones1@hotmail.com
I have been in the industry for over 20 years. I started out as a dishwasher and worked my way up
into Management and even a partnership in my own restaurant. I have worked in every facet of the
restaurant industry from Fast Food, Casual Dining, to Fine Dining, buffets, ala carte, banquets, and
catering; I have experience with fabricating most proteins including seafood. I have managed from 3
to 120 employees. I have worked in small venues that sat 60 guests and was at a slower pace casual
dining ala carte and formal banquettes, to medium scale venues that sat from 120 to 200 guests that
was at a quick paced casual dining, and casual dining buffets, and banquets. I have also worked in
very large scale venues that sat up to 50,000 guests per day. I have experience using Microsoft Office
to create menus, inventories, cost outs, scheduling, payroll, purchasing, and receiving of product. I
have been responsible for the training of employees, and for maintaining food safety policies and
procedures. I have created programs for HACCP, Food Safety and Sanitation, Food Production, and
well as food cost controls to regulate the food cost and Labor cost. I obtained my Associates Degree
in the Culinary Arts, and have multiple certifications from the National Restaurant Association .
Skills
Meat Fabrication, Microsoft Word, Microsoft Excel, Microsoft Office, Knife Skills, Conflict Management, Team
Development, Training, Motivation, Team building, Communication, Delegation, Attention to Detail, Food Production,
Cost Controls (Fixed, and Variable). Leadership, Multi-tasking, Menu Writing, Recipe Development, Menu Development,
Menu Costing, Standardize Recipes, Scheduling. Ice Sculpting, Garde Manager, Baking, Plate Presentation, Food
Presentation.
Certifications and Awards
ACF- Certified Culinarian, Team Worker Award- St. Louis Cardinals, NRA- Serve Safe, NRA-
Controlling Foodservice Costs, NRA- Food Production, NRA- Human Resources Management and
Supervision, NRA- Restaurant Marketing, NRA- Customer Service, NRA- Nutrition, NRA-
Hospitality and Restaurant Management, L’Ecole Culinaire Top Student Scholarship, Deans List,
Directors List.
Education
L’Ecole Culinaire Institute, Degree of Associate of Occupational Studies in Culinary Arts 7-
2009 to 3-2011
Experience
Villa Antonio Winery Chef
6-15-2015/11-30-2015
Italian cuisine/ Casual lunch menu sat 150 guests outside/ Formal White tablecloth, Buffet
Banquettes sat 300 guests.
I created Inventory list, weekly inventory, prepared food from scratch, created new menu items for the lunch menu, created
daily prep list, oversaw food production, responsible for 3 to 15 employees for the lunch crowd and for banquettes,
standardized recipes, created order list, create menus for private plated dinners. I Utilized Conflict Management skills with

2. disputes between employees and with guests to defuse the situation to keep guests experiences the best we could possible give
them. Utilized time management skills to ensure customer satisfaction with the best quality product. Fabrication of pork
tenderloins, and pork butt.
Delegated job duties to assigned employees. Coached employees on guest interaction. Used knife skills in food preparations.
Trained employees on Proper Knife Skills.
SportService St. Louis/ Delaware North Companies
8-20-2009/1-1-2015
Cardinals Nation/Assistant Sous Chef
2-14-2014/1-1-2015
Lunch, Dinner, Late Night Appetizers and Sunday Brunch, Catering, and Game Day Menus
Restaurant has 450 indoor and outdoor seating, 350 banquette seating and 350 stadium style seating
or 800 guests at once
Business Casual dining restaurant and Casual to Formal dining banquettes
Completed company training Management Guest Path and Alcohol Policies and Procedures.
Assisted with set up for both the restaurant and banquette kitchens with equipment, shelving, storage for the walk-in coolers
and walk-in freezers. Assisted with the training of the culinary staff on recipes as well as the methods of preparation,
storage handling and plate presentation of all the menu items .Assisted in assuring strict adherence to the quality,
consistantcy of proper plate and pan presentations set forth by the District Chef. Ensured that all Culinary staff adhered to
all company policies, procedures, food safety, and sanitation standards. Maintained clean kitchens, buffets, and banquette
areas enforcing the Missouri States Health Codes on all 3 floors. Performed weekly and daily inventories in Restaurant and
Banquettes. Placed the product orders with superiors from the inventory lists. Assisted in controlling food cost by identifying
food waste and opportunities for improvement of the food and labor costs. Used disciplinary tactics and techniques when
necessary to ensure company policies and procedures were followed. Expedited food for the Ala Carte menu for the Sunday
Brunch Buffet, and as well as the Banquette Buffet, Action Stations and Catering to ensure the hottest, freshest, and best
quality of food possible. Assisted the Executive Chef in creating new menu items for the restaurant and the implementation
of the approved items. Oversaw the training of the hourly culinary staff on the recipes for the preparations as well as the
plating of each new menu item. Organized the kitchen utensils, pots, pans, storage containers, and paper products for
optimal access and use to ensure customer satisfaction with timely food service at the lowest possible labor cost. Oversaw
training of the FOH staff on all new menu Items. Ensured internal temperatures of hot product on the line stayed above the
danger temperature zone by completion of line checks throughout the day. Ensured that the cold product was below the
danger temperature zone by completion of Temperature logs throughout the day. Ensured that product that was being
prepared and was not setting in the Danger Temperature Zone for more than an hour before use. Utilized effective
Communication, and Office skills through use of preparatory, cleaning, and production lists. Resolved conflicts and disputes
between employees; defusing escalating situations using Conflict Management Skills. Utilized effective Time Management
skills through creating firing time lines, prep lists using Microsoft office and Excel, to ensure the guest’s received the best
quality product possible. Fabricated Seafood, Pork, Beef. Found out what motivated each employee to give their best and do
their best work. Listened and counseled employees on issues concerning work and personal issues affecting them. Responsible
for ensuring that the dessert station, buffets, and action stations were set up according to what was being served. Assisted in
preparing and making desserts from scratch for catering and baseball games. Create restaurant Chef Specials with unused
food products left from the catering and banquettes menus to ensure the lowest possible food cost and waste. Trained
employees to work together as a team through cross training. Identified Problems that needed to be fixed and designated
these problems to teams of employees with identified specific skill sets for that specific problem.
Busch Stadium/SportService St. Louis
Suites Kitchen Supervisor
2-13/1-14
Casual dining 40 Party Rooms w/30-60 guests each, Business Casual to Fine Dining 30 Company Box
Seats w/60 guests each

3. Delegated and produced food for up to 4,200 guests, all with different menu packages. Oversaw Food safety and sanitation,
Plating and panning assignments, as well as food presentation. Assisted with the logistics of moving prepared foods to their
designated Kitchens. Ensured that 120 cooks, 40 to 60 utility personnel complied with all company policies and procedures.
Ensured employees complied with all guest path policies and procedures to ensure guest satisfaction and excellent experiences
one guest at a time. Write out and assign prep lists and job duties to assigned staff. Oversaw the cleaning of kitchens and
coolers. Assisted with annual inventory for entire stadium. Assisted with the disciplinary actions with write ups and
counseling’s. Resolved conflicts between employees using conflict management skills to defuse escalating situations. Used
time management skills through creating firing time lines, prep lists using Microsoft office and Excel, to ensure guests
received the best quality product as possible. Oversaw the opening and closing of all the kitchens. Assisted with putting stock
away dated and labeled. Oversaw the transfer of products from the commissary. Chose the panning assignments for business
casual and fine dining box seats. Created the food presentations for the box seats. Fabrication of meat and Seafood.
Identified improvements concerning food waste, and food preparations. At end of each home stand I would gather all the
useable left over product that had not left the security of my kitchen and repan it wrap, label, and date when it was made
and gave it to an organization helping the homeless. Motivated employees through coaching them. Identified Problems that
needed to be fixed and designated these problems to teams of employees with identified specific skill sets for that specific
problem. Responsible for setting and tearing down catering events.
Busch Stadium/SportService St. Louis
Concession and Red Bird Club Supervisor
2-12/2-13
Casual Ala Carte Menu/ 40,000 Concessions guests, 3,500 Red Bird Club Guests
Oversaw up to 110 cooks and ensured they complied with all company policies and procedures and guest path policies and
procedures. Oversaw the production for all 30 concession stands to ensure they met with company standards. Oversaw
production for all the Action Stations on both the concourse and in the Red Bird Club and ensured that it met with company
standards and recipes. Oversaw production and produced product for the new Concept Stands and ensured that they met
with company standards and all new recipes were followed. Fabricated Brisket and Pork Butt for Smoking. Ensured that
the HACCP procedures were followed through the creation of check lists. Delegated what product was to be smoked in each
smoker for entire stadium. Oversaw the logistics for the transportation of product to all the kitchens, and action stations on
the concourse. Resolved conflicts between employees by defusing escalating situations by separating them and listening to
them and finding common grounds. Used Time Management skills through time lines and prep lists that I created using
Micro-soft Office. Ensured compliance of all food safety and sanitation policies and procedures. Ensured strict adherence to
company recipes to ensure consistency and correct food cost. Assisted my Chef in creating menu items for certain catering
events. Designated and oversaw the stocking of Kitchens and Stations. Ensured that FIFO was used properly. Trained
employees on all new recipes and oversaw their implementation. Coordinated with Other Kitchens for Special Events.
Busch Stadium/SportService St. Louis
Champions Club/ Lead Cook Business Casual Dining
3-11/2-12
All Inclusive 350 Outdoor Seating and 150 Indoor Seating/ Buffet with 4 Action Stations
Assisted in Writing Menus for each team through the WORLD SERIES. Responsible for all food production, Panning
assignments, and food presentations to ensure quality and consistency. Designated job duties to 15 employees according to
their skills. Created Prep lists and standardized recipes using Micro-soft Office. Completed daily and weekly inventories and
placed product orders from the inventory lists. Used Time Management by using firing time lines and prep lists to ensure the
freshest and best quality of product. Responsible for setting up the displays for the action stations and buffets. Responsible
for Dessert station display and presentations. Oversaw and produced food from scratch for catering events in the champions
club up to 500 guests. Oversaw opening, closing, and cleaning of kitchen after each game and each catering event. Performed
cost outs on menus to ensure staying within the budget. Created Standardized recipes to maintain budget constraints.
Created panning assignments.
Edward Jones Dome/SportService St. Louis
Supervisor of Club Level / Ala Carte Menus
6-11/12-13
Oversaw Production for all the action stations on the club level. Delegated Production for 20 cooks on the club level.
Ensured strict adherence to company policies and procedures. Ensured strict adherence to Food Safety and Sanitation.
Ensured Strict adherence to company recipes and ensured food and labor costs. Fabricated Meat and Seafood to company

4. specs. Responsible for set up and displays of the action stations. Utilized time management skills through prep list, firing
time lines, and station inventory lists. Produced Fine dining menu for owners box. Resolved Conflicts and disputes with
employees using conflict management skills. Produced food from scratch. Worked with logistics with getting prepared food to
their designated stations and properly stored. Organized coolers and freezers for optimal use to cut down on labor costs.
Ensured strict adherence to recipes to ensure consistency and company policies. Trained Culinary Staff on recipes and menu
items. Trained culinary staff on food preparations and presentations. Coached employees on guest interactions. Enforced
guest path policies and procedures.
Busch Stadium/SportService St. Louis
Bank of America/Champions Club Cook
8-09/3-11
Business Casual dining/ all Inclusive Clubs
Produced food to recipe specifications. Created Dessert Presentations and Displays. Cleaned Kitchens according to company
standards. Decorated the buffets and 1 action station for each home game. Fired food in accordance to the firing time line
designated by the Chef. Made sure food maintained an internal temperature above the Temperature Danger Zone.