Jai Campbell


Location 15h@2xNapa, CA

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To obtain a challenging career utilizing my experience in the food service profession.

To obtain a challenging career utilizing my experience in the food service profession.

My Dream Job is Chef at The French Laundry

Work Experience
  • Commis
    Ad HocYountville, CA, US
    Jan. 2017 to Present (1 year)
  • Executive Chef
    The Dapper PigEvansville, IN, US
    Mar. 2015 to Jul. 2016 (1 year and 4 months)
  • Chef de Cuisine
    Evansville Country Club, Evansville,IN.
    Dec. 2014 to Jan. 2015 (1 month)
  • Sous Chef
    Evansville Country Club, Evansville,IN.
    Mar. 2014 to Dec. 2014 (9 months)
  • Executive Chef
    Tin Man Brewing CompanyEvansville, IN, US
    Oct. 2013 to Nov. 2014 (1 year and 1 month)
  • Catering Chef
    The Hadi Shrine, Evansville,IN.
    Jan. 2012 to Oct. 2013 (1 year and 9 months)
  • Executive Chef
    The Summit Country Club, Owensboro,KY.
    Nov. 2008 to Jan. 2012 (3 years and 2 months)
  • Sous Chef
    Owensboro Country Club, Owensboro, KY.
    Sep. 2006 to Nov. 2008 (2 years and 2 months)
  • Line Cook/Bartender
    Lynagh’s Irish Pub, Lexington,KY.
    Jul. 1998 to May. 2002 (3 years and 10 months)
  • Line Cook
    Le Papillon, Marseille, France
    Jun. 1996 to Aug. 1996 (2 months)
  • Line Cook
    The Greenbrier Pub, Kensington, London, UK
    Mar. 1995 to Jun. 1995 (3 months)
  • Chemistry, Psychology, Statistics
    University of Kentucky, Lexington, KY
    Aug. 1997 to Dec. 2002
  • Comprehensive Studies
    Owensboro High School, Owensboro,KY
    May. 1989 to Sep. 1993
  • General Studies
    Toronto French School, Toronto, Ontario
    Aug. 1982 to May. 1993

Advanced Knife Handling

Molecular gastronomy


Off-site Event Management

Cheese course

On-site Special Events


Ordering / Purchasing


Ordering / Receiving

Culinary Menu / Recipe Development

Pasta Cooking


Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance



Purveyor/Local Farmer Relationships

Family Meal


Fish Cookery

Sauce Development

Fish butchery


Food / Beverage Pairing


Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate


Food Safety Knowledge

Food Styling

Staff education / motivation


General knife handling

Ticket Management

Up to 100 covers a night


Up to 200 covers a night


Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Wood Fire Cooking

Ability To Lift 40+ Lbs

Beer Knowledge

Craft Cocktail knowledge

Food & Wine Pairings

Wine Knowledge

POS Maintenance

Classic Food / Wine Service

Classic Wine Service Knowledge

Menu development

Conflict Resolution

Customer service

POS Systems

Event Management / Organization

Experience in a Fine Dining Establishment

Staff Management of 20

Experience in a High Volume Environment

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge


Profit And Loss

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Social Media

Food Safety Knowledge

Staff Education / Motivation

Vendor Management


Microsoft Office

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