Jacob Lee

49 Greenwood Ter. Apt A-1 Montpelier, VT 05602 (501)-247-7565 jacob.lee@student.neci.edu

   To obtain and successfully complete a second year 700 hour paid internship between April and September 2013 To further my education of the culinary arts by studying under a skilled chef To become an integral part of any operation in which I am involved Eight Years of Fine Dining Kitchen and Front-Of-House Experience Extensive Training and Teaching Experience Serve Safe Certified Proficient Pastry, Meat Fabrication, and Knife Skills AOS Culinary Student at the New England Culinary Institute New England Culinary Institute AOS Culinary Student Expected Graduation September 2013  Campus Involvement -Peer Tutor -Student Ambassador Parkview Arts and Science Magnet High School Science Magnet Student Graduated May 2007



Professional Experience:

New England Culinary Institute on Main Street, Montpelier, VT
Server, Maître d', Server Support  Training New Students Every Three Weeks  Fine Dining Customer Service  Banquet and Catering  Private Party and Wine Dinner Functions

July 2011 – Present

Sonoma Station, Richmond, VT

Kitchen Staff  First Year Culinary Internship  Only Myself and Chef/Owner in Kitchen  Garde Manger, Pastries, Breads, Ordering, Hot Apps, Vegetarian Entrees, Fry Station

April – October 2012

Bordino’s LLC , Fayetteville, AR

November 2007 – July 2011

Lead Expeditor, Line Cook, Prep Cook, Server Support  Co-Supervised 10 Cooks/Chefs and Two Food Runners  Managed Front of House Flow of Food  Created Training Checklists and Regimes  Trained Every New Employee of Front of House  Sauté, Pasta, Grill Hot Line  Bread and Pastry Prep References Please see attached Letters of Recommendation