Jeff Strain

Line Cook

Location 15h@2xSan Carlos, CA

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Summary

My desired goal is to become a Chef or even a Restauranteur of a Steakhouse. I like Chicago and Chicago Style Steakhouse and would be interested in learning the business. I would like to better understand "dry aging" techniques and like to learn all the sides, salads, other meats, fish, etc. that goes on in a steakhouse. I was able to experience... Read more

My desired goal is to become a Chef or even a Restauranteur of a Steakhouse. I like Chicago and Chicago Style Steakhouse and would be interested in learning the business. I would like to better understand "dry aging" techniques and like to learn all the sides, salads, other meats, fish, etc. that goes on in a steakhouse. I was able to experience on occasion Morton's style steakhouse dining and having traveled to Chicago on a number of occasions was introduced to its many traditional steakhouses. I grew up in California and respect their Steakhouse tradition. I am a Culinary School Graduate of San Francisco with an Associates Degree in Culinary Arts. I have about 10+years experiences in restaurants, catering, spa cuisine, country club buffets and even have been a personal chef.

My Dream Job is Working as a Chef in a Chicago Steakhouse.

Work Experience
  • Line Cook

    miraval Spa and Resort
    Dec. 2003 to Feb. 2005 (1 year and 2 months)

    See Details

    Role & Tasks:

    Prepared daily soup. Ran a position on the line. Cooking a hot meal (usually a fish dish) or a cold sandwich or wrap. Prepared meals for guests, staff and directors.

Education
  • Culinary Arts
    California Culinary Academy, Le Cordon Bleu, San Francisco
    Jan. 2003 to Mar. 2004

    See Details

    Associates Degree • GPA: Over 3.00

    Summary

    I VERY MUCH ENJOYED MY TIME A THE CALIFORNIA CULINARY ACADEMY IN SAN FRANCISCO. I LOVE LEARNING AND WORKING WITH THE CULINARY ARTS. IT TOOK ME A WHILE TO REALLY REALIZE HOW FORTUNATE I WAS TO ATTEND THIS CULINARY SCHOOL.

    Awards
    I did earn one award accommodation at Le Cordon Bleu, San Francisco Culinary Academy while working at Project Open Hand (a food service that delivers meals to San Franciscans that can not leave their homes for meals and need their meals delivered. They m
Skills

Advanced Knife Handling

Charcuterie

Cheese course

Chopping

Pasta Cooking

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Expediting

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Food Safety Knowledge

Staff education / motivation

General knife handling

Ticket Management

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

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