Jordan Blackwell
Louisa
Summary
Dynamic culinary professional looking to relocate with extensive experience as a Head Line Cook, excelling in food preparation and kitchen safety. Proven ability to enhance customer satisfaction through meticulous meal presentation and effective ingredient selection. Strong communication skills and a commitment to maintaining high food quality standards drive operational success.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Cafeteria Cook
Louisa County High School
08.2025 - Current
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Communicated with supervisor to discuss menu items, ingredients and nutritional values.
- Followed proper procedures for use of government-provided commodities.
- Monitored food temperatures throughout preparation and serving process.
- Cooked meals according to administrative policies, health code regulations and food service standards.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Excellent communication skills, both verbal and written.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Learned and adapted quickly to new technology and software applications.
- Worked effectively in fast-paced environments.
- Resolved problems, improved operations and provided exceptional service.
- Developed strong organizational and communication skills through coursework and volunteer activities.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Organized professional with expertise in managing resources and optimizing performance. Proficient in providing valuable insights and supporting decision-making processes. Committed to enhancing productivity and contributing to overall success.
Head Line Cook
Gordonsville Ice House
11.2022 - 05.2025
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Checked food temperature regularly to verify proper cooking and safety.
- Plated and presented all dishes to match established restaurant standards.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles, and cleaning floors during slow periods.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Followed company recipes and production standards to satisfy customers.
- Monitored food temperatures to meet quality and safety standards.
- Received and stored food supplies, raw materials and other ingredients.
- Provided excellent customer service by taking orders, answering questions and responding to customer complaints.
- Reduced customer waiting by batch cooking popular items during rush times.
- Communicated with management on food inventory stock to request order placement.
- Cleaned and sanitized work areas, utensils and equipment.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Trained and assisted new kitchen staff members.
- Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
- Learned new menu offerings and options easily to assist customers with selecting items.
- Operated grills, fryers and ovens to cook food items.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
Head Line Cook
Barbeque Exchange
01.2012 - 11.2022
- Inventory management, and supply ordering to maintain fully stocked kitchen.
- Suggested actionable improvements to streamline training procedures.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Checked food temperature regularly to verify proper cooking and safety.
- Plated and presented all dishes to match established restaurant standards.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles, and cleaning floors during slow periods.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Followed company recipes and production standards to satisfy customers.
- Monitored food temperatures to meet quality and safety standards.
- Received and stored food supplies, raw materials and other ingredients.
- Provided excellent customer service by taking orders, answering questions and responding to customer complaints.
- Reduced customer waiting by batch cooking popular items during rush times.
- Communicated with management on food inventory stock to request order placement.
- Cleaned and sanitized work areas, utensils and equipment.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Trained and assisted new kitchen staff members.
- Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
- Learned new menu offerings and options easily to assist customers with selecting items.
- Operated grills, fryers and ovens to cook food items.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
Education
High School Diploma -
Louisa County High School
LouisaSkills
- Special diets
- Kitchen safety
- Nutrition
- Energy efficiency
- Knife skills
- Portion control
- Ingredient selection
- Grilling techniques
- Food storage
- Food service regulations
- Meal presentation
- Food preparation
- Ordering supplies
- Allergy awareness
- Sanitation procedures
- Recipe development
- Cooking techniques
Certification
- ServSafe Manager- Certified June 2025
Timeline
Cafeteria Cook
Louisa County High School
08.2025 - Current
Head Line Cook
Gordonsville Ice House
11.2022 - 05.2025
Head Line Cook
Barbeque Exchange
01.2012 - 11.2022
High School Diploma -
Louisa County High School