Jake Keller

Lead Line Cook

Location 15h@2xSalt Lake City, UT

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Work Experience
  • Lead Line Cook
    Tradition
    Apr. 2017 to Present (1 year)

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    Role & Tasks:

    Measures ingredients and prepares them in accordance to chef’s specifications.
    Set up cold line stocking all produce and meat, checking for for freshness and serving size.
    Organise and consolidate all items in walk-in and freezer ensuring product is dated and rotated.
    Clean and sanitize all working surfaces including line and prep tables
    Create original specials working with ingredients in season to produce new and exciting dishes for our customers
    Train and teach new kitchen staff recipes and cooking skills.
    Run the kitchen during service calling all tickets to line cooks.

  • Line Cook
    The Copper Onion
    Nov. 2015 to Apr. 2017 (1 year and 5 months)

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    Role & Tasks:

    Prepares different types of food from the menu, following carefully the recipes.
    Make a diverse range of products from scratch daily
    Keeps track of ingredient quantities and ensures there are always enough for the day/week.
    Cleans and sanitizes the working surfaces, tools, utensils and working area.
    Prepare proteins for cooking by slicing and cutting appropriately.
    Chop, dice and slice raw vegetables and cheese always keeping line and cold tables stocked.
    Communicate with Front of the house on needs and menu changes and daily specials.

  • Line Cook
    Uinta Brewing CoSalt Lake City, UT, US
    May. 2015 to Sep. 2016 (1 year and 4 months)

    See Details

    Role & Tasks:

    Measures ingredients and prepares them in accordance to chef’s specifications.
    Prepares different types of food from the menu, following carefully the recipes.
    Keeps track of ingredient quantities and ensures there are always enough for the day/week.
    Cleans and sanitizes the working surfaces, tools, utensils and working area.
    Prepare meat for cooking by slicing and cutting appropriately.
    Chop, dice and slice raw vegetables and cheese always keeping line and cold tables stocked.
    Communicate with Front of the house on needs and menu changes and daily specials.

Skills

Chopping

Food Handlers Certificate

Sous-vide

Frying

General knife handling

Gluten Free

Grilling

Kitchen Cleaning/Sanitation

Vegetable Breakdown

Vegetable cookery

Advanced Knife Handling

Over 300 covers a night

Expediting

Dressings

Fish Cookery

Saute

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