Jeanette Thorpe

Jeanette Thorpe Email and Phone Number

Food Production Professional
Jeanette Thorpe's Location
Gresham, Oregon, United States, United States
About Jeanette Thorpe

One of my most challenging experiences was when I began a job unknowing the sanitation conditions were horrid. The work environment was hard and teamwork was nonexistent. Even though I was not in a management position I lead by example anticipating needs, gained the respect of my coworkers, and inspired change. I refuse to give up allowing myself to achieve most goals I set for myself. I tend to remain on the positive side, and am a team player. I enjoy my work, and put my personality in everything I do. I appreciate creativity, needing to think on my feet, and having to problem solve. One of my greatest strengths is the ability to remain focused. I have to stay in the zone while maintaining quality and paying attention to detail under stress. Making people happy and bringing joy to everyone involved is my passion.

Jeanette Thorpe's Current Company Details

Food Production Professional
Jeanette Thorpe Work Experience Details
  • Fairgrounds Cafe
    Sous Chef
    Fairgrounds Cafe Jan 2011 - Jan 2014
    Bath, Maine
    I was the Assisting Kitchen Manager with up to 6 kitchen personnel and 7 front room workers at one time. I maintained cleanliness in the work space. I organized daily food preparations and operation. I overcame hardships turning the dining experience for customers into a pleasant one. I earned the respect of coworkers showing my determination, hard work, and personal respect for my crew members.
  • Sunny Brook Village
    Executive Chef
    Sunny Brook Village Feb 2003 - Feb 2011
    I was in charge of all Human Resources for my staff. Responsible for labor and daily food costs, daily food operations and preparations. Also had to organize and maintain strict dietary restrictions for specific residents. To the tenets I was not just a chef, but companion. I was able to have remarkable, memorable, life changing experiences. I enjoyed crafting special requests for them. I know that I helped make their time there more enjoyable.
  • Courtyard Marriott
    Banquet Chef / Line Cook
    Courtyard Marriott Jul 2001 - Dec 2003
    Cromwell, Connecticut
    From salad to dessert, I was singularly responsible for all banquets in the hotel. Part of my responsibilities included cooking, setting up, and plating the guests. I was called upon to work the line when it was necessary. Some of my daily duties required me to assist the Chef with inventory, ordering and regular daily operations, like staff management.
  • Tessman’S Restaurant
    Executive Chef
    Tessman’S Restaurant Apr 2000 - Jun 2001
    Kensington, Connecticut
    From the beginning, I had a hand in the building, refurbishing and design of the restaurant. I designed the kitchen, ordered new equipment as well as repaired old equipment worth salvaging. I was responsible for all menu planning. Exclusively, I assembled food, and preparations from scratch including handmade breads and desserts.
  • Austin Airport Hilton
    Evening Sous Chef
    Austin Airport Hilton Aug 1996 - Dec 1999
    Austin, Texas
    As the evening sous chef, I was the only manager on duty during nights for the entire hotel. Not only would I maintain my kitchen staff, but I was supervisor for the remainder hotel staff. Some of my responsibilities included payroll, interviewing, and input on hiring employees. My daily obligations encompassed supervision of nightly kitchen operations, ordering banquets, and assisting Chef with menu planning as well as budgeting.
  • Headliners Club
    Pantry Cook
    Headliners Club Oct 1994 - Aug 1996
    Austin, Texas
    Common tasks included creating buffet items, preparing all salad items, garnishing, creating decorative fruit and cheese mirrors, as well as crudité. I learned how to utilize leftovers. I set up and prepared for lavish presentations for private members. I worked on food preservation for parties and weddings. I helped create and maintain banquets for political fundraisers and functions, which included cooking for all currently living presidents except President Obama.

Jeanette Thorpe Skills

Daily Operations Banquet Operations Fine Dining Casual Dining Dining Etiquette Private Dining Culinary Skills Culinary Management Staff Supervision Production Budgeting Operational Excellence Operations Management Food Service Food Safety Food Preparation

Jeanette Thorpe Education Details

Frequently Asked Questions about Jeanette Thorpe

What is Jeanette Thorpe's role at the current company?

Jeanette Thorpe's current role is Food Production Professional.

What schools did Jeanette Thorpe attend?

Jeanette Thorpe attended Crowder College.

What are some of Jeanette Thorpe's interests?

Jeanette Thorpe has interest in Human Rights, Animal Welfare, Environment, Health.

What skills is Jeanette Thorpe known for?

Jeanette Thorpe has skills like Daily Operations, Banquet Operations, Fine Dining, Casual Dining, Dining Etiquette, Private Dining, Culinary Skills, Culinary Management, Staff Supervision, Production Budgeting, Operational Excellence, Operations Management.

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