Jarad Adams Email & Phone Number

Illinois, United States

Illinois, United States

Facility optimization through energy management system analytics, utility data automation, energy modeling and monitoring based commissioning.

Urbana-Champaign, Illinois Area

From pre-project planning to post project verification I help qualify our customers and find the best value for their energy efficiency projects.Benchmarking | Utility Incentives | Energy Management | Building Automation Systems

Springfield, Illinois Area

Consultative selling of turn-key residential and commercial solar panel systems.

Charlottesville, Virginia Area

Energy Modeling | Prepare Documentation & Reports | Data Collection | HVAC | Energy Efficiency | Utilities

Charlottesville, Virginia Area

In an offshoot of my experience in sales with reclaimed lumber, my goal was to grow an eCommerce resource with a product line of antiques and architectural salvage pieces.

Waynesboro Virginia

Sales and manufacturing support for reclaimed lumber and architectural salvage.

Executive Sous-Chef promoted to Executive Chef (Dec. 2014) for the restaurant serving modern American cuisine in an acclaimed Relais & Chateau Property. Led a team that maintained a four-star Forbes rating. $600k in restaurant revenues annually, with another $1.2 million in banquet and catering revenue. Hire, train, and direct eight cooks and chefs. Plan.

Executive Sous-Chef for the restaurant serving modern American cuisine in an acclaimed Relais & Chateau Property. Maintained four star Forbes ratings. Maintain a consistent 30% food cost. Hire, train, and direct six-ten cooks and chefs. Plan menus, assure quality control, and minimize waste. Execute banquets using BEO format..

Charlottesville, Virginia Area

Created breakfasts, brunches and lunches for our hotel guests. Supported the P.M. staff.

Stanardsville VA

Opening team member of a 35 seat casual American restaurant and catering company, designed menus, recipe development, and implemented staff culinary training, developed operating systems, improved service standards, inventory, and cost control. Managed food cost to 23% within three months of opening. Organized and executed catering events gaining yearly.

Opening team member of a turn-key 110 seat upscale steakhouse. Recipe standardization, menu development, ordering & inventory, filled in for executive chef in his absence, filled in for the pastry chef in her absence, reorganized a busy bar station to maximize space and improve efficiency. Implemented techniques to improve food cost. Worked with different.

Staunton VA

Strengthened a fine dining, farm to fork restaurant in its infancy. Started as the sous-chef and advanced to Chef de Cuisine. As the sous-chef, I polished my palate and technique and further developed my voice in the kitchen. Directed daily kitchen operations, trained staff through mentorship. Brought the pastry program in-house and increased dessert sales.

Harrisonburg VA

Rapidly grew from dishwasher to sous-chef within three years in a fine dining environment. My culinary foundation was set in the eight years that I worked here. Grew into preparing and directing BOH off premise catering. Trained under a 26-year pastry veteran developing bread baking and pastry foundations. Filled in for the chef in his absence. Assisted.

Associate Of Science (As), Mechanical Engineering, 3.08 Gpa

Diploma, College Preparation

Activities and Societies: Future Business Leaders of America, Technology Student Association.