Chef in Bethel, Connecticut
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Head Chef
Jon Jay Sheehan
10 Chipmunk Terrace Bethel, Connecticut 06801 Work (475) 28...[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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