Jimmy Carter

Kitchen Manager

Location 15h@2xCharleston, SC

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Summary

Culinary professional with over 10 years of increasing and diverse experience primarily in the fine dining segment of the Atlanta, GA and Charleston, SC markets with a track record of success that includes menu development, controllable expense management and food preparation in award winning restaurants. Dynamic, high energy, results oriented team... Read more

Culinary professional with over 10 years of increasing and diverse experience primarily in the fine dining segment of the Atlanta, GA and Charleston, SC markets with a track record of success that includes menu development, controllable expense management and food preparation in award winning restaurants. Dynamic, high energy, results oriented team leader with a history of exceeding organizational and customer expectations.

My Dream Job is To own my own restaurant(s). Starting in Charleston, SC. Doing French/southern-coastal small plates, with chef driven concepts.

Work Experience
  • Kitchen Manager

    The Tin Kitchen
    Mar. 2016 to Sep. 2016 (6 months)

    See Details

    Role & Tasks:

    Charlotte's #1 Food Truck
    Responsible for entire truck service, including but not limited to; preparation of the entire truck, execution of service (cashier, lead, sautee), and full closing procedures (counting/closing drawers and safe, keeping the truck to/over health code standards, and closing of the commissary/main kitchen)

    Awards:
    #1 Food truck consistently for 4 years
  • Chef de Cuisine

    Barony TavernCharleston, SC, US
    Feb. 2015 to Mar. 2016 (1 year)

    See Details

    Role & Tasks:

    Integral part of the opening team of a brand new restaurant. Responsible for all aspects of the restaurant, while being over seen by Chef Robert Carter. Responsibilities include but aren't limited to; setting up policies, procedures, menu writing & costing, scheduling, all ordering, and daily service preparation & execution for the restaurant. Open from 6am-11pm daily.
    Along with all banquet, food service, and room service for the Renaissance Marriott while maintaining and exceeding their standards.

  • Sous Chef

    Eli's TableCharleston, SC, US
    Apr. 2014 to Feb. 2015 (10 months)

    See Details

    Role & Tasks:

    Pm Sous Chef
    Responsible for preparation and execution of fine dining dinner services.
    Policy and procedure, Line up, ordering, specials, and staff evaluations.

    Awards:
    Apart of the team that took the restaurant from #120 on trip advisor to #24* *highest we climbed while I was there.
Education
Skills

Advanced Knife Handling

Molecular gastronomy

Off-site Event Management

On-site Special Events

Chopping

Ordering / Purchasing

Commissary

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance

Portioning

Expediting

Purveyor/Local Farmer Relationships

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Servesafe Certified

Food Cost Optimization

Show Piece Work

Smoking

Food Safety Knowledge

Sous-vide

Food Styling

Staff education / motivation

Frying

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Kosher Preparation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

Languages
Spanish Basic
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