Jon Watkins

Sous Chef

Location 15h@2xKansas City, MO

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Work Experience
  • Sous Chef

    Blvd TavernKansas City, MO, US
    May. 2015 to Present (1 year and 7 months)

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    Role & Tasks:

    Handling all ordering with multiple vendors, management of staff and quality of food, oversight of multiple cooks operating at one time, development of dishes in a 100% from scratch kitchen, making sure all safe sanitation and food handling operations occur constantly, management of all food products in the restaurant.

    Awards:
    Best new restaurant in kansas city 2016, pitch magazine
  • Executive Chef

    Baked in Kansas CityKansas City, MO, US
    Mar. 2014 to Apr. 2015 (1 year and 1 month)

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    Role & Tasks:

    Handling all scheduling, ordering, and staff delegation of the restaurant, minor experience in baking bread and French pastries. Keeping up with safety and sanitation guidelines, designing the menu and detailed recipes, keeping the work environment organized and efficient for all co-workers and employees

  • Chef de Partie

    801 fish
    Jun. 2013 to Mar. 2014 (9 months)

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    Role & Tasks:

    Lots of various fish butchering, oyster shucking, working a French top stove, cooking of all proteins for main course, Handling all responsibilities of very expensive seafood for all main courses.

  • Sous Chef

    Mestizo
    Jan. 2011 to Jun. 2013 (2 years and 5 months)

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    Role & Tasks:

    Butchering of fish, chicken, beef, and pork, management of labor and food cost, inventory of restaurant, management of food quality, expediting during high volume service, running every station in the restaurant at maximum proficiency.

Skills

Advanced Knife Handling

Charcuterie

Chopping

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking

Dressings

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Expediting

Purveyor/Local Farmer Relationships

Receiving/Organizing

Fish Cookery

Fish butchery

Saute

Scheduling

Food Budgeting

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Sous-vide

General knife handling

Ticket Management

Up to 100 covers a night

Up to 200 covers a night

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

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