Lowonda Jeffries
Vallejo
Summary
Sous chef with over 5 years of experience in high-volume culinary environments. Expertise in leading kitchen operations, training staff, and executing scratch-made cuisine while ensuring food quality and sanitation standards. Proficient in inventory control, menu execution, and optimizing kitchen workflows. Certified ServSafe Food Protection Manager with a focus on seasonal ingredients and building high-performing teams.
Overview
2027
2027
years of professional experience
Work History
Career Transition & Relocation
Planned Career Break
2023 - Current
- Relocated to California and took an intentional career break to focus on family responsibilities and personal transition.
- Ready to return to a chef-driven kitchen environment with prior Sous Chef experience, strong operational knowledge, and a background in scratch cooking.
Sous Chef
Hidden Glen Golf Club
Cedarburg
04.2021 - 04.2023
- Directed daily kitchen operations, ensuring efficient workflow, consistent execution, and high standards of food quality during service.
- Led, trained, and supported kitchen staff through coaching, station organization, and hands-on leadership.
- Managed daily prep planning and production schedules to ensure all stations were properly stocked and service-ready.
- Assisted with menu planning, inventory management, ordering, and product utilization to improve kitchen efficiency and reduce waste.
- Maintained strict food safety, sanitation, and storage standards in alignment with ServSafe requirements.
- IImproved kitchen efficiency by implementing stronger organization, prep systems, and workflow strategies.
Lead Line Cook
Riverclub of Mequon
Mequon
01.2020 - 04.2021
- Managed and executed multiple stations with advanced proficiency in sauté and high-volume service environments.
- Prepared scratch-made proteins including house-made bacon, roasted turkey breast, smoked pulled pork, meat fabrication, and seafood preparation.
- Supported inventory rotation, product organization, and proper storage procedures to maximize freshness and minimize waste.
Line Cook
Miller Park
Milwaukee
12.2018 - 03.2020
- Executed high-volume food production while maintaining accuracy, quality, and presentation standards.
- Prepared ingredients using a variety of cooking techniques while supporting daily kitchen operations.
- Worked collaboratively with kitchen teams to meet service demands in fast-paced environments.
Education
Associate of Applied Science - Culinary Arts
Milwaukee Area Technical College
Milwaukee, WI01-2020
Skills
Sous Chef / Kitchen Leadership
Servsafe Manager Certified
Inventory Management & Ordering
Menu Development
Scratch Cooking & Recipe Execution
Food Safety & Sanitation Compliance
High-Volume & Event Service
Mise en Place and Prep Systems
Meat Fabrication
Timeline
Sous Chef
Hidden Glen Golf Club
04.2021 - 04.2023
Lead Line Cook
Riverclub of Mequon
01.2020 - 04.2021
Line Cook
Miller Park
12.2018 - 03.2020
Career Transition & Relocation
Planned Career Break
2023 - Current
Associate of Applied Science - Culinary Arts
Milwaukee Area Technical College