Jonathan Ivy

Experience

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  Pergo

  Sept 1997 - Jan 2005

  Distribution Coordinator / Data Integrity Specialist
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  Arysta LifeScience

  Jun 2005 - Jul 2009

  Inventory Traffic Coordinator / Import Analyst
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  Red Hat

  Aug 2010 - Jan 2012

  Shipping Coordinator
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  SolFuzion International Cuisine

  Feb 2012 - now

  Owner

  Catering & Personal Chef

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  A.R.C.H. House

  Jan 2014 - Oct 2014

  Executive Chef

  Create Menus According to MyPlate.gov nutritional guidelines. Inventory Control, Online Order Placement, Cost Control,

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  Interstate Hotels & Resorts

  Oct 2014 - Jul 2015

  Banquet Chef

  • Oversees the work of the banquet kitchen staff. • Takes orders from the executive chef. • Helps maintain a safe and sanitary kitchen cleaning up spills and other potential hazards immediately. • Assists with training of newly hired kitchen staff. • Makes sure adequate numbers of kitchen staff are scheduled to properly handle each banquet. • Participates in employee evaluations and necessary disciplinary actions. • Meets with potential banquet clients to discuss menu options. • Develops menus based on client specifications and contracts. • Places orders for recipe ingredients including meats, fresh fruits and produce, herbs, spices and other supplies. • Supervises junior cooks and other members of the kitchen staff. • Ensures that all standards of safety are strictly observed. • Presents the finished product to the customer for approval. • Monitors the quality of the banquet meal during the event. • Evaluates client satisfaction. • Looks for ways to save the facility money while still providing top quality products and services for clients. • Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to formal dinners with multi-course meals that are individually plated. Show less

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  American Cruise Lines

  Jul 2015 - Feb 2019

  Sous Chef

  • Oversees the work of the banquet kitchen staff. • Takes orders from the executive chef. • Helps maintain a safe and sanitary kitchen cleaning up spills and other potential hazards immediately. • Assists with training of newly hired kitchen staff. • Makes sure adequate numbers of kitchen staff are scheduled to properly handle each banquet. • Participates in employee evaluations and necessary disciplinary actions. • Meets with potential banquet clients to discuss menu options. • Develops menus based on client specifications and contracts. • Places orders for recipe ingredients including meats, fresh fruits and produce, herbs, spices and other supplies. • Supervises junior cooks and other members of the kitchen staff. • Ensures that all standards of safety are strictly observed. • Presents the finished product to the customer for approval. • Monitors the quality of the banquet meal during the event. • Evaluates client satisfaction. • Looks for ways to save the facility money while still providing top quality products and services for clients. • Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to formal dinners with multi-course meals that are individually plated. Show less

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  Sheraton Hotels & Resorts

  Mar 2019 - now

  Kitchen Manager