Jevon Rice


Culinary arts professional with extensive educational and professional training. Leadership demonstrated through practice; success implemented through action. Intrinsic desire for achievement and professional excellence delivered holistically, from plate to person.

Culinary Qualification and Skills

  • Participated in a 20-week classroom and hands-on culinary arts certification program
  • Able to adjust and adapt to quick changes and functions within the restaurant setting
  • Extensive experience working in a fast paced service environment
  • Experience and passion for training new employees and staff
  • Superb customer service skills


June to Oct 2018

Culinary at Rochester Educational Opportunity Center

• Prepped various cook stations based on class rotation
• Served in one of the work stations to facilitate food order including baking, salad prep, pizza prep, char grill, flat grill, saucier, dining room assistant, and expediter
• Prepared homemade soups from scratch and salad dressings based on recipes
• Expedited orders based on the customer’s request
• Assisted classmates and restaurant patrons to ensure a quality visit and return customers
• Closed and cleaned work stations to ensure they are sanitized and prepared for the next day
• Maintained kitchen hoods, exhaust system, and drains to ensure proper ventilation and drainage throughout each


4/2018 to current

B.O.H operator at Unos

• Maintained/coordinated inventory management
• Preparation and service with emphasis on individualistic and holistic satisfaction
• Responsible for consistent organizational fluency in products and service, while collaborating and supporting in a positively functioning team environment.
•Perform all duties, up to and including: FOH, BOH, maintenance, service, training


Grill / Sautee Cook at Texas Road House

•Coordinated with all FOH/BOH staff to coordinate proper ordering/service standards
• Trained all stations, facilitated company/legal standards of operation


Grill / Broil Cook at Outback Steakhouse

•Trained new employees on grill station and peak hour demands ( keeping sweet and regular potatoes baked through certain demanding hours of the day all while cooking steaks, chicken, sides, tomahawks, to correct temperatures and maintaining a safe and clean work environment).
•Demonstrated/maintained product and service consistency in seamless collaboration

  • Culinary
  • Updated 4 years ago

To contact this candidate email

Contact using webmail: Gmail / AOL / Yahoo / Outlook

Not found