Jakob Kilgore

Jakob Kilgore VA Resident and Experienced Cook

To Whom it May Concern,

My name is Jakob Kilgore and I am 29 years old. I have nearly 14 years of experience in a variety of kitchens from fine dining to institutional. My goal this winter is to find full time seasonal work with employee housing. If anyone has questions or would like to reach out to me, my phone number is 8046514596 and my email is [email protected]

Thank you,

Jakob

Phone Number
8046514596

Education

High School Advanced Diploma @ Cosby High School
Sep 2006 — Jun 2010

Earned some college credit in Culinary Arts through the county's Technical Center 2008-2009

Experience

Lead Cook and Sous Chef @ Casa Del Barco (Housepitality, Inc.)
Apr 2019 — Current

Under the direction of our Chef De Cuisine, I help guide our kitchen crew in following recipes, maintaining a clean and safe work environment, serving the best quality in an efficient manner, keeping up with our inventory and product ordering, and making sure our checklists and procedures are completed.

Line Cook @ Can Can Brasserie
Aug 2016 — Apr 2019

This is a fine dining establishment in the heart of Richmond, VA. Very fast paced and high capacity. Everything was made from scratch. I developed very strong knife skills, sauce work, butchered and portioned proteins, plate presentation, and leadership.

Sous Chef @ Shockoe Steakhouse
Dec 2015 — Jul 2016

At this position, I essentially ran the operation. I worked all stations, did vast majority of prep work, opening and closing procedures, inventory, maintaining a clean and safe work environment by myself or with very little help.

Prep Cook, Sushi Chef, Teppenyaki Cook, Food Production Supervisor @ Virginia Tech Dining Services
Aug 2012 — Dec 2015

Virginia Tech is one of the nation's top dining programs for colleges and universities. Here I started out as a prep cook for the main kitchen and then moved my way up to working in a shop that served Japanese Cuisine. There my team and I served upwards of one thousand people daily. I personally took charge of our lunch service and the full scale sushi bar.

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