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Jonathan P

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Davie, Florida
Active over a week ago

Chef in Davie, Florida

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Hi, my name is Jonathan Pierson, I am a recent transplant from N.Y looking to stay in the south,and get away from seasonal work. I am originally from New Orleans,and have been all over the world .I have a lot of experience ,and looking to plant my feet and take care of my family I enjoy the industry and look forward to speaking to you.Please find enclosed my resume showing some of my education, experience or background. I have many years experience in restaurant management, and I'm well versed in all area of the restaurant.I have more references if needed Richard Angulo 954-445-... Victor Rodriguez 305-456-... Frank Esposito 518-792-... Tony Destratus 518-321-... Angel Figeroa 518-505-... Chuck McMahon Exec Chef Canoe Island 248-921-... Thank you for your time and consideration. Sincerely, Jonathan Pierson 518-742-... EXPERIENCE East Coast Eatery , Plantation April 2015-present · Chef · Responsible for the daily breakfast and lunch Cate’s Italian Garden,Bolton Landing,NY seasonal 2013 and 2014 ·Serving casual fine dining, wine and dinners Canoe Island Lodge,Diamond Point,NY seasonal 2012 · Lead Line cook · Responsible for the daily breakfast Private Chef,N.O,LA ,NY,CO,CA. ·Owner/Chef taking care of multiple clients from 300-400 people and as small as 1 person by myself,also teaching classes to ladies groups basics of culinary,and cajun/creole cooking. Café on the park, Hudson Falls,NY 2011-201... ·Owner/Chef Drake's Restaurant, Schroon Lake, NY seasonal 2011 ·General Manager /Executive Chef Thousand Acres Restaurant, Stoney Creek, NY seasonal · Executive Chef Oasis Café, Lake George, NY seasonal · General Manager /Chef J.T. Kelly’s, Fort William Henry Resort: Lake George, NY 2008 · Head chef. · Supervised a kitchen staff of 5 cooks. · Recruited and managed personnel. · Established operating budget, menu, and prices. Pig & Whistle: Millington, TN 2006 · Bartending. · Maintained and replenished inventory. Old Chicago: Broomfield, Colorado 2005 - 2... · Head server. · Supervised a serving staff of 60. Independent Contractor Mandeville, LA 2002 - 2... · Traveled to 5 different states establishing and stabilizing new and existing restaurants under contract. · Recruited restaurant management. · Fully staffed restaurant personnel. · Established menus and food cost not to exceed 30%. Copa Casino: Gulfport, MS 2002 - 2... · Executive Sous Chef in charge of buffet that served over 5,000 patrons for lunch and dinner. · Opened new casino and restaurant. Grand Casino: Gulfport, MS 2000 – 2... · Head chef for three restaurants served over 7,000 people per day. · Supervised a kitchen staff of 5 managers, 20 cooks, 8 bakers and 9 dishwashers. Morrison Healthcare (Food service for Methodist Hospital): Metairie, LA 1998 - 2... · Assistant Executive Chef in charge of cooking and ordering. · Supervised a kitchen staff of 15 cooks. EDUCATION · Graduate of Sclafani’s School of Restaurant Management and Culinary, Metairie, Louisiana · University of New Orleans,2 year degree Bussiness and Culinary

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