Jennifer Jewell
Louisville
Summary
Dynamic and detail-oriented professional with extensive experience in culinary management and medical assisting. Proven ability to develop allergy-friendly menus while ensuring food safety and quality. A reliable team player with excellent communication skills, adept at training staff and enhancing customer satisfaction in fast-paced environments.
I'm an organized, independent worker with strong time management skills. I'm able to work well in a team setting. I tend to be detail-oriented and am able to learn new tasks quickly and effectively.
Overview
19
19
years of professional experience
Work History
Medical Assistant
Pain Management Consultants
01.2024 - Current
- Obtained client medical history, medication information, symptoms, and allergies.
- Directed patients to exam rooms, fielded questions, and prepared for physician examinations.
- Performed medical records management, including filing, organizing and scanning documents.
- Answered telephone calls to offer office information, answer questions, and direct calls to staff.
- Helped improve patient outcomes by educating and advising on relevant treatments and care.
- Prepared lab specimens for diagnostic evaluation.
Sous Chef / Cook Supervisor
Masonic Homes of Kentucky
02.2020 - Current
- Apportioned and served food to facility residents, employees, or patrons.
- Assisted co-workers.
- Checked the quantity and quality of received products.
- Developed a variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and low sugar foods.
- Complied with state regulations for food preparations.
- Maintained contact with kitchen staff, management, serving staff, and residents to learn likes and dislikes.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Evaluated food products to verify freshness and quality.
Executive Sous Chef
Norton Brownsboro Hospital
07.2019 - 02.2020
- Apportioned and served food to facility residents, employees, or patrons.
- Assisted co-workers.
- Checked the quantity and quality of received products.
- Developed a variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and low sugar foods.
- Complied with state regulations for food preparations.
- Maintained contact with kitchen staff, management, serving staff, and residents to learn likes and dislikes.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
Executive Chef
Pizza Bar
05.2018 - 06.2019
- Assisted in the re-branding of BirraCibo to Pizza Bar.
- Creating order guides, storage locations, and cleaning templates.
- Solely responsible for the entire kitchen.
- Weekly US Foods, Creation Gardens, Acorn, Staples, and inform purchasing.
- Interviewing potential new team members, termination, and proper corporate filing of separation paperwork.
- Guiding health inspector through venue during 6-month review of operations.
- Working side by side with marketing members and events coordinators to ensure food and party areas are approved.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Performed administrative tasks such as inputting invoices and weekly inventory.
- Maintaining under 26% weekly food costs per corporate standards as well as maintaining staff labor percentage under 10% daily.
- Obtaining feedback on food and service quality as well as handling customer complaints, problems, suggestions, or specific dietary needs.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Coordinated employee schedules and developed staff teams to boost productivity.
Executive Chef
BirraCibo
02.2017 - 05.2018
- Weekly food purchasing from US Foods and Creation Gardens.
- Maintain proper food and labor costs according to ECI's corporate company standards.
- Training Sous Chef to be in control during absence of other management.
- Maintain inventory levels and conduct full weekly inventory every Sunday evening.
- Schedule and oversee necessary maintenance and repairs on kitchen appliances.
- Respond personally to guests questions, complaints of dietary needs.
- Delegating tasks to hourly team members and maintaining fast but accurate speed of service.
- Ensuring food temperatures are below 40* or above 140*.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Sous Chef
BirraCibo
08.2016 - 02.2017
- Made weekly schedules using an online forum - Hotschedules.
- Began learning the proper interviewing process when hiring new team members as well as training them.
- Knowledge in opening and closing the venue to proper corporate standards.
- Worked side by side the Executive Chef to implicate cleaning lists, temperature logs, and training sessions with hourly team members.
- Ensure the line and equipment were set and ready to go for service.
- Maintain order and discipline in the kitchen during work hours.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Utilized culinary techniques to create visually appealing dishes.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed close relationships with suppliers to source best ingredients.
Prep Cook
BirraCibo
02.2016 - 08.2016
- In charge of working alone and ensuring that daily prep items made from scratch were prepared according to their recipes.
- Prep items included pizza dough, dressings, cooked, and portioned proteins, sliced meats and cheeses for charcuterie boards, al dente pasta, tomato and pizza sauce, as well as catering items for large parties within our venue.
- Observe and tested foods to determine that they were prepared properly using methods such as tasting, smelling, or piercing them with utensils and thermometers.
- Performed regular cleaning of the equipment that was utilized daily.
- Assisted line cooks in completing checks when they needed help.
- Worked harmoniously and professionally with other co-workers and management to ensure guests had the best experience possible.
- Trained and assisted new kitchen staff members.
Cook
Masonic Homes
10.2012 - 08.2016
- Responsible for opening and closing the kitchen.
- Created daily soups and lunch specials.
- Assisted the executive with new menu item ideas.
- Communicated with residents about likes, dislikes, and what they would be thrilled to see happen food wise.
- Catered private parties, events, weekly buffets, and dinners.
- Helped the FOH clear tables, fun food, and explain dishes to those who required such.
- Responsible for desserts 90% of the time, from catering to personally ordered.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Prep Cook
Gordon Biersch
06.2011 - 02.2016
- Responsible for daily soups and basic opening prep (bacon, potatoes, etc).
- Signed off on produce orders when receiving.
- Trained over 2 dozen individuals who were new hires and assisted new kitchen staff members.
- Assisted those who were crunched for time and were overwhelmed.
- Adjusted recipes if incorrect and communicated to management the necessary changes.
- Cut down multiple proteins daily.
- Portion control.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Suggested actionable improvements to streamline training procedures.
- Measured and mixed ingredients according to precise recipes for best results.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
Line Cook
RIRI Irish Pub
03.2011 - 05.2012
- Maintained contact with kitchen staff, management, serving staff, and customers.
- Consistently adhered to quality expectations and standards. Ensured minimal product shrink and coordinated secondary usage of product managed food and produce receiving process with 100% accuracy.
- Responsible for daily set up of three stations.
- Helped to cater private dining parties and special events.
- Singed off on produce and truck deliveries.
- Assisted in training new hires.
- Grilled meats and seafood to customer specifications.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Hostess / To-Go / Cook
O'Charley's
08.2009 - 03.2011
- Routinely cleaned table linens, table settings, glassware, windowsills, carpets, counters, floors, storage areas, and service refrigerators.
- Correctly calculated charges, issued bills, and collected payments.
- Maintained a professional tone of voice and words at all times, including during peak rush hours.
- Greeted guests and communicated about wait time.
- Politely answered phones promptly and recorded and confirmed reservations.
- Guided guests through the dining rooms and provided needed assistance.
- Completed opening and closing checklists according to set standards.
- Open and closed the restaurant in BOH and FOH, setting up and breaking down of the line, as well as stocking.
- Answered customer questions about hours, seating, and menu information.
- Supported servers, food runners, and bussers with keeping dining area ready for every guest.
- Worked with front of house staff to move tables and adjust seating to accommodate groups with special requests.
- Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
Assistant Dietary Manager / Head
Signature Healthcare
02.2010 - 11.2010
- Apportioned and served food to facility residents, employees, or patrons.
- Assisted co-workers.
- Checked the quantity and quality of received products.
- Developed a variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and low sugar foods.
- Complied with state regulations for food preparations.
- Maintained contact with kitchen staff, management, serving staff, and residents to learn likes and dislikes.
- Monitored production to check safety, standardized production and appropriate portioning.
Shift Leader
Subway
04.2006 - 03.2010
- Assisted guests with making menu choices in an informative and helpful fashion.
- Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods.
- Managed closing duties, including restocking items and reconciliation of the cash drawer.
- Trained all new hires and assisted with ordering.
- Resolved customer complaints and issues and offered thoughtful solutions to maintain customer satisfaction.
- Trained new employees and delegated daily tasks and responsibilities.
- Enforced company policies and regulations with employees.
- Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
Education
Associate of Arts - Baking And Pastry Arts
Sullivan University
Louisville, KY04-2009
Skills
- Patient-focused care
- Check and out coordination
- Customer service
- Reliable team player
- Highly responsible, patient, and efficient
- Works well under pressure
- Upbeat, outgoing, and positive
- Food safety understanding
- Great communication skills
- Excellent time management skills
- Knowledgeable of Aloha, Squirrel, UltiPro, and CTUIT systems
- Medical records management
Timeline
Medical Assistant
Pain Management Consultants
01.2024 - Current
Sous Chef / Cook Supervisor
Masonic Homes of Kentucky
02.2020 - Current
Executive Sous Chef
Norton Brownsboro Hospital
07.2019 - 02.2020
Executive Chef
Pizza Bar
05.2018 - 06.2019
Executive Chef
BirraCibo
02.2017 - 05.2018
Sous Chef
BirraCibo
08.2016 - 02.2017
Prep Cook
BirraCibo
02.2016 - 08.2016
Cook
Masonic Homes
10.2012 - 08.2016
Prep Cook
Gordon Biersch
06.2011 - 02.2016
Line Cook
RIRI Irish Pub
03.2011 - 05.2012
Assistant Dietary Manager / Head
Signature Healthcare
02.2010 - 11.2010
Hostess / To-Go / Cook
O'Charley's
08.2009 - 03.2011
Shift Leader
Subway
04.2006 - 03.2010
Associate of Arts - Baking And Pastry Arts
Sullivan University
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