Jordan Andrews
Eureka
Summary
I’m a highly motivated, friendly, fast paced, hard working individual who will do all that I can to help your business thrive. I am a graduate of Laguna Culinary Arts and I am serv-safe certified. I am familiar with large volume cooking, in addition to what is required to efficiently serve any style of food to any given number people, with experience up to 2,500. I am also well versed in offsite catering and I am capable of working long, strenuous hours and thrive in a busy atmosphere. I also travel with tools and I have reliable transportation.
Overview
15
15
years of professional experience
Work History
Line Cook
The Heights Casino
Trinidad, CA
03.2026 - Current
- **Executed daily inventory checks to ensure all ingredients met quality standards and availability.**
- **Coordinated with front-of-house staff to accommodate special dietary requests from guests effectively.**
- **Prepared sauces and dressings from scratch, enhancing flavor profiles for seasonal menu items.**
Sous Chef
Bear River Casino Resort
Loleta, CA
09.2025 - 03.2026
- Coordinated inventory management, optimizing stock levels to reduce waste while meeting kitchen demands efficiently.
- Executed training programs for kitchen staff, fostering skill development and promoting a culture of excellence.
- Oversaw daily kitchen operations, managing schedules to align staffing with peak service times effectively.
- Created seasonal menus featuring locally sourced ingredients, enhancing flavor profiles and supporting sustainable practices.
- Monitored food safety protocols, ensuring compliance with health regulations in all aspects of kitchen operations.
- Developed relationships with local suppliers, negotiating terms to secure high-quality ingredients at competitive prices.
- Executed extremely successfully holiday buffets with cover counts exceeding 600.
Chef
Timber Ridge Assisted Living
Eureka, CA
02.2025 - 09.2025
- **Developed specialized dietary meals to accommodate residents' health requirements and preferences.**
- **Coordinated with dietary staff to educate on meal options for residents with allergies or restrictions.**
Sauté & Grill Cook
Ingomar Club
Eureka, CA
10.2024 - 04.2025
- **Executed daily inventory checks to ensure all ingredients met quality standards and availability.**
- **Coordinated with front-of-house staff to accommodate special dietary requests from guests effectively.**
- **Prepared sauces and dressings from scratch, enhancing flavor profiles for seasonal menu items.**
Sous Chef
Moonstone Grill
Trinidad, Ca
01.2024 - 08.2024
- Led menu development sessions, collaborating with culinary team to enhance guest dining experiences and satisfaction.
- Directed food preparation processes, maintaining quality standards and ensuring consistency across all dishes served.
- Designed plating presentations that elevated the visual appeal of dishes, contributing to an exceptional dining experience.
- Trained kitchen staff to perform various preparation tasks under pressure.
Line Cook
Blue Lake Casino Hotel
Blue Lake, CA
06.2024 - 07.2024
- **Executed daily inventory checks to ensure all ingredients met quality standards.
Lead Line Cook
Fig 313
San Clemente, CA
11.2023 - 01.2024
Sauté Cook
ANQI
Costa Mesa, CA
08.2023 - 11.2023
Sous Chef
Sea Bluffs Ivy Living at Oakmont
Dana Point, CA
05.2023 - 08.2023
Saucier
24 Carrots Catering and Events
Costa Mesa, CA
11.2022 - 02.2023
- As Saucier, I effectively communicated the needs of my station to our purchasing director to maintain proper pars on stocks and prepare finished sauces for use by both the corporate and social teams. I also attended offsite events on weekends to assist our chefs with providing a flawless service to our guests.
Lead Line Cook
Alonti Catering Kitchen
Laguna Hills, CA
11.2021 - 09.2022
Prep / Line Cook
Jimmy’s Famous American Tavern
Dana Point, CA
08.2021 - 11.2021
Sous Chef / Catering Lead
Hannahs Restaurant And Bar
Rancho Santa Margarita, CA
03.2021 - 07.2021
Line Cook
The Ranch At Laguna Beach
Laguna Beach, CA
10.2020 - 03.2021
- As a closing line cook, I played a lead role in the day to day operations on the line at The Lost Pier Cafe. When our opening cooks would clock out, I would absorb their stations. I’d directly communicate with our guests in regards to declared allergies and how we could safely accommodate them. I was given the opportunity to create daily specials to help keep things exciting for our regulars in addition to minimizing food cost and spoilage. In the event in which there were no tickets hanging, I doubled as a prep cook, a server, food runner, bar back, a barista, in addition to spending time in our three stage sink.
Saucier
The Ritz-Carlton
Laguna Niguel, CA
09.2016 - 02.2021
- As Saucier I maintained our inventory of mother sauces and stocks to supply all outlets of the culinary department, in addition to the production of all finished sauces and soups for both plated and buffet style banquet events. Part of my daily routine was the ordering of dry goods, produce, bones and alcohol to ensure proper mis en place for future projects. I maintained the HACCP logs for the banquet kitchen and ensured proper storing/heating/cooling procedures are adhered to. I provided input and assisted in new menu development for the banquet kitchen. I was also given the privilege of creative control in regards to recipe standardization and development of sauces.
Cook I Banquets Kitchen
01.2015 - 09.2016
- As a Cook I in the banquet kitchen I was responsible for the planning of daily timelines based off of banquet event order forms and maintained constant communication with FOH leaders to ensure guest satisfaction and timeliness of service. I was also responsible for executing menu tastings for future events, ordering produce, time management, training new employees, preparation and firing of all menu items, maintaining an organized and clean work environment and auditing recipes.
- Previous Positions:
- Cook II Banquets Kitchen (starch and veg)
- Cook III Banquets Kitchen (hors d’oeuvres)
- Cook III Pool / Market Place
Sous Chef
Looking Glass House
Eureka, CA
07.2011 - 06.2012
- Menu Planning / Ordering / Grill & Sauté
- Out of Business 2014
Education
Flavor
Laguna Culinary Arts
Laguna Beach, CA06.2013
Timeline
Line Cook
The Heights Casino
03.2026 - Current
Sous Chef
Bear River Casino Resort
09.2025 - 03.2026
Chef
Timber Ridge Assisted Living
02.2025 - 09.2025
Sauté & Grill Cook
Ingomar Club
10.2024 - 04.2025
Line Cook
Blue Lake Casino Hotel
06.2024 - 07.2024
Sous Chef
Moonstone Grill
01.2024 - 08.2024
Lead Line Cook
Fig 313
11.2023 - 01.2024
Sauté Cook
ANQI
08.2023 - 11.2023
Sous Chef
Sea Bluffs Ivy Living at Oakmont
05.2023 - 08.2023
Saucier
24 Carrots Catering and Events
11.2022 - 02.2023
Lead Line Cook
Alonti Catering Kitchen
11.2021 - 09.2022
Prep / Line Cook
Jimmy’s Famous American Tavern
08.2021 - 11.2021
Sous Chef / Catering Lead
Hannahs Restaurant And Bar
03.2021 - 07.2021
Line Cook
The Ranch At Laguna Beach
10.2020 - 03.2021
Saucier
The Ritz-Carlton
09.2016 - 02.2021
Cook I Banquets Kitchen
01.2015 - 09.2016
Sous Chef
Looking Glass House
07.2011 - 06.2012
Flavor
Laguna Culinary Arts