Jay S

Head Chef
Bethel, Connecticut
Last seen over a week ago
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Chef in Bethel, Connecticut

Head Chef Jon Jay Sheehan 10 Chipmunk Terrace Bethel, Connecticut 06801 Work 475-289-...[email protected] OBJECTIVE Graduate from The Culinary Institute of America looking for full time employment in lowerFairfield County. CULINARY EXPERIENCE Culinart Incorporated 41 Eagle Road, Danbury, Connecticut Chef Manager - Branson Ultrasonic January 2011 to Present  Create Weekly Menu.  Prepare and cook all breakfast and lunch hot food for 200 corporate employees.  Prepare all food and soups from scratch.  Prepare baked deserts.  Provide all catering needs as requested.  Perform all ordering and receiving tasks.  Perform monthly inventory.  Provide various culinary promotions.  Generate all weekly and monthly sales reports.  Configure and design client’s annual employee picnic.  Ensure HAACP guidelines are followed. Serve Safe certified.  Train all new employees.  Act as instructor for Culinary Externs. The Patina Group – Cucina and Company 30 Rockefeller Plaza, New York City Sous Chef (Holiday Seasonal Position) November 2010 to January 2011  Seasonal position.  Assist in the preparation and insure setup of restaurant production line.  Oversee and insure the quality of all food leaving the pass during restaurant lunch and dinner service.  Act as expeditor for lunch and dinner service in absence of Executive Sous Chef.  Expedite 350 to 850 covers per day.  Provide assistance on the line when needed.  Provide daily inventory for ordering purposes.  Assist in the final production for the retail portion of the restaurant for lunch service.  Insure that all sanitation policies are followed. Jay Sheehan Legends Hospitality Management LLC Yankee Stadium, Bronx, New York Chef Manager Executive Suite Level February 2009 to November 2010  Member of management team that spearheaded the opening of the new Yankee Stadium.  Insured the correct set up and configuration of one of three kitchens on the luxury suite level.  Utilize only fresh ingredients, making all sauces, condiments and dressings from scratch. No prepared foods.  Manage twenty employees servicing 67 luxury suites up to 1,800 customers per game including seven suites for catering events on a game by game schedule.  Schedule workforce.  Service off-day catering events such as The Bronx Ball, Chamber of Commerce events, concerts, sporting events and weddings, etc.  Responsible for ordering all necessary materials for daily operation.  Menu costing.  Create special menu items which corresponds with the region of the visiting team.  Supervise the preparation of components and creation of finished dishes.  Perform inventory requirements following each home stand.  Insure that all HAACP guidelines are followed.  Attend all weekly menu development meetings. Spinning Wheel Inn Redding, Connecticut Executive Chef February 2008 to January 2009  Responsible for ala carte dinner service and all banqueting and catering events.  Coordinate action stations for brunch service.  Oversee menu development which changes on a weekly basis.  Changed the dining service from fine dining to a more casual price friendly menu  Create daily specials.  Coordinate all ordering from purveyors for all facets of the operation.  Meet with local farmers for freshest seasonal produce available.  Manage, train and schedule kitchen staff.  Reviewed by Danbury News-Times with a favorable rating. Redding Country Club Redding, Connecticut Chef de Partie – Seasonal Position August 2007 to December 2007  Responsibilities included preparation and production of hot and cold dishes for lunch and dinner service.  Created daily specials for lunch service.  Prepared and assembled salads, appetizers, desserts and entrees for banquet and dinner service.  Assisted in food preparation for lunch, dinner and special functions both ala carte and batch cooking.  Grill station cook for dinner service.  Station cook for interactive buffets. Silver Spring Country Club Ridgefield, Connecticut Roundsman / Chef de Partie - Seasonal Position April 2007 to August 2007 July 2006 to October 2006 May 2005 to August 2005  Responsibilities included preparation and production of hot and cold dishes for lunch and dinner service.  Create daily specials for lunch service.  Prepare and assemble salads, appetizers, desserts and entrees for banquet service.  Assisted in food preparation for lunch, dinner and special functions both ala carte and batch cooking.  Outdoor grill station cook Sunday Night Bar-B-Q.  Station cook for interactive buffets. Sodexho Danbury, Connecticut Kitchen Supervisor – Western Connecticut State University January 2007 to April 2007  Supervise eight employees in a food court format preparing food to order.  Observe all facets of operation.  Insure all HAACP precautions are observed.  Perform weekly inventory.  Fulfill all daily documentation requirements. La Zingara Ristorante Bethel, Connecticut Commis November 2004 to May 2005  Responsibilities included the prepping of food for evening or next day service.  Fabricated certain meat cuts and drawn fish.  Assisted during heavy service periods on the salad, appetizer or dessert station.  Assisted during outside special events or social catering functions.  This position was a pre-requisite prior to enrollment at The Culinary Institute of America. EDUCATION The Culinary Institute of America Hyde Park, New York Graduate- Associate Occupational Services Program 12/21/06 Group Leader First Term Joseph P. Tonetti Jr. Scholarship – Connecticut Club Managers Association Second Term Student Government Scholarship Third Term City Meals on Wheels – Chef Assistant 06/21/06 Dean’s List Fourth Term Viktor Bauman Memorial Scholarship Fourth Term Student Judicial Committee 06/28/06 to12/21/06

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1100-119 Spadina Ave

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