John Fitzgerald Email & Phone Number

Park City Ut

We bring the restaurant experience to your home, giving the best of both worlds. From in home cooking lessons to weddings or even meal prep for your family for a week.

Plymouth Ma

I manage 25 inmates who produce 1100 meals for lunch and dinner daily. My daily duties include but are not limited to making production and work schedules for inmate workers as well as working with the medical department to ensure proper diets are served. I report directly to the Food Service Director and Assistant Deputy Sheriff of the kitchen.

Providence, Rhode Island Area

Daily rounds cook. I worked all stations, wrote prep lists and made cleaning schedules. I made sure all ingredients were labeled and dated and stock rotated. I covered all shifts from brunch to late night closing shifts. Worked with the chef to make a weekly special board using locally sourced, seasonal ingredients.

Warren Ri

I was in charge of multiple medium scale catering events, including private parties, weddings and work luncheons. Menu creation, production and service were daily duties, as well as managing small teams during such functions. I also helped in production for two store fronts, including smoking large quantities of bbq, including briskets, ribs and whole hogs.

Cranston Ri

Participated in daily work at a brewery. I milled grain as well as weighed out hops for production of beer on a large scale, up to 22 barrels. I helped complete orders by filling kegs, bottling and canning. Cleaning was a daily task, including the use of chemicals to clean and sanitize fermenting tanks.

Warwick Ri

Took full participation in product development for new menus as well as weekly specials. Opening and closing duties included putting away orders and as well as checking inventory to see what needed to be ordered.

Midland, Michigan

Designed a pizza menu around the breweries flagship beers as well as trying to attract a target market. I set up an account with Sysco as well as creating an inventory with a par stock. I ran the kitchen, opening and closing it nightly, as well as opening and closing the bar. I worked directly with the brewers to pair pizza with beers as well as creating my own personal brew for the tap room.

Game Creek Club

Gained experience working with a pre-fixe menu. Followed an intricate menu with all items prepared fresh to order. During service, there was a six man line, so communication skills were worked on and were learned very quickly.

Roosevelt Lodge Ynp Mt

My daily tasks included preparing and cooking two meals a day for 130 people. I was given a weekly menu to follow with set ingredients as well as a method of prep, but was also given freedom to add specials as to not waste food. I managed two staff members who served, managed the cold bar as well as cleaned the dining room.

Cooked steaks, seafood from shrimp to salmon as well as burgers and chicken on a wood fire grill

Cooked burgers and crepes

Associate’S Degree, Culinary Arts, 3.1

Education record

Activities and Societies: Boy Scouts Order of the Arrow National Honor Society