Janatus Harris
Manager/Head Chef/ Sous Chef/ Host/Cashier
Euclid, OH 44132
janatusharris2_n7p@indeedemail.com
(216)466-4232 (440)752-8257
I love to cook, cooking is my life and my livelihood
And I’ve been doing everything in front and back of the house for over 20 plus years, but I am willing to
never stop going forward and or learning much more.
Authorized to work in the US for any employer
Work Experience
Kitchen Manager
Rollhouse Entertainment – Wickliffe, OH
August 2019 to Present
I AM IN CHARGE OF ALL THE FOOD ORDERS AND ANY SUPPLIES THAT’S NEEDED FOR ROLLHOUSE
ENTERTAINMENT CENTER. IN CHARGE OF SCHEDULING FOR MY STAFF. ALSO IN CHARGE OF ALL
INVENTORY AS WELL. I AM A WORKING MANAGER AND CHEF AND I’LL DO ANYTHING AND EVERYTHING
THAT MY STAFF DOES AND MORE IF NEEDED. LOVE TO COOK AND LEAD MY TEAM. ALWAYS BEEN A
TEAM PLAYER.
Asst. Chef
The Foundry
November 2016 to Present
Cook to order. Set-up line and prep all food for line. Work 13 hour shifts. Make sure all orders get out in
a timely fashion. Serve American cuisine.
Flat top Grill cook
Southern Tier Brewing Company – Cleveland, OH
August 2018 to August 2019
Set up line, for saute and the grill station. For both station and cook to order all meals
Lead Cook
Salvation army ARC – Cleveland, OH
March 2018 to August 2019
Cook , prep and prepare food for about 100 staff and resident five days a week
Broiler Chef
Avon Brewing Company – Avon, OH
November 2017 to March 2018
Cook for Dinner rush and was the lead broiler chef , prepared and cooked all meats and meals that was
ordered in the broiler station, was a closer , worked about 60 plus hours a week
Line Cook
Ironwood Café – Avon, OH
May 2016 to April 2017
Work both stores for the owners and I work 10 to 16 hour days preparing all items to order, prepping
all fresh products And always using fresh ingredients, smoking all meats in the smoker And do some
supervision skills
Sous Chef
Vintage House Cafe – Avon, OH
August 2015 to August 2016
Responsibilities
TO PAIR WINES WITH FOODS. COOK ALL FOOD FROM SCRATCH. EVERYTHING FROM. SEAFOODS, TO
ALL TYPES OF CUTS OF BEEF AND VEGGIE MEALS. WORKING WITH THE HEAD CHEF TO COME UP WITH
DAILY SPECIALS AND FOOD ORDERS,, TO CHANGING OF THE MENUS. STOCKING LINE DAILY CLEANING
MAKING FRESH SOUPS ON A DAILY BASIS!
Accomplishments
My impact is a very important position with this company as there second in charge
Skills Used
From running shift as a leader and sending out A-1 FOOD AND VERY GOOD CUSTOMER SERVICE
STOCK PERSON
TRADEMARK – Lorain, OH
August 2014 to May 2015
Responsibilities
TO FILL ALL BIN LOCATIONS WHEN PICKERS NEED THOSE PRODUCTS, I GIVE LOCATIONS WHERE BULK
PRODUCTS ARE LOCATED, GO RETRIEVE AND FILL THAT ORDER AND STOCK THAT LOCATION AS WELL.
LOOK UP PRODUCTS IN COMPUTERS IF PRODUCTS WAS ALREADY SHIPPED AND OR DOUBLE ORDERED
Accomplishments
I WAS VERY PRODUCTIVE, I WAS THE NUMBER ONE RESTOCK EMPLOYEE DURING MY TIME WITH THE
COMPANY, KNEW EXACTLY WHERE EVERYTHING WAS LOCATED IN THE MASSIVE LARGE BUILDING,
REMEMBER ALL PRODUCT CODES BY HEART, ONLY MISSED TWO DAYS IN MY 9 MONTHS STAY WITH
THE COMPANY, BEYOND MY CONTROL.
Skills Used
I WAS A VERY FAST LEARNER , EVERYTHING IS A SENSE OF URGENCY TO ME, RETAIN PRODUCT CODES
WITH EASE, AND THIS WAS BY THE HUNDREDS OF CODES AND LOCATIONS THROUGHOUT THIS ENTIRE
BUILDING.
Shift Manager
McDONALD – Columbus, OH
June 2012 to June 2014
Responsibilities
I charge of the front of the house and running my shift safely,clean and effectively and in charge of
counting my staff drawers down at the end of my shift and doing my daily inventory
Accomplishments
Went from a crew member to shift manager in two weeks and was suppose to move into the asst
manager position 2nd in charge.
Skills Used
Book keeping, accounting skills, cooking skills and leadership skills
Cashier/Host
Scholotzsky – Austin, TX
August 2010 to April 2012
Count drawers before and after shifts, Also as a Host to make sure all customer
orders were correct and was satisfled.
Kitchen Manager
Chipotle Mexican Grill – Niles, OH
April 2006 to July 2010
l Completed inventory daily and food orders Managed grill station and Front steam table/ Logged in all
invoices for all services
rendered
lIn charge of all back-of-the-house responsibilities and crew
lCounted drawers before and after shifts. Completed bank deposits
lKitchen Manager/Completed training for Service Manager
Sous Chef/Kitchen Manager
G’s Golden Gate Restaurant – Warren, OH
May 2004 to June 2008
lCut and prepped steaks, seafoods shell and fish to order
lManage grill and sauté stations and ordered all supplied
lCreate dinner specials twice a week and Independently ran restaurant three out of six days each week
lPrepare soups and sauces daily and cooked for all restaurant banquets
lDid become Kitchen Manager and Sous Chef in the matter of six months of being with the company
Head Cook
Open Arms Day Care – Columbus, OH
April 2001 to January 2004
lShopped for and prepared breakfast, lunch and snack for ten children
lCleaned kitchen and all equipment
lCreated nutrition lunch menus each week
lEntrusted with the safety and sanintation of all children
Education
Dual Associates Degree in Hotel and Restaurant Management
PENNSYLVANIA CULINARY – Pittsburgh, PA
2000 to 2001
Dual Associate Degree in Culinary Arts Food Service Management
Hocking College – Nelsonville, OH
1992 to 1994
Skills
•Food Service
•Culinary
•Scheduling
•kitchen
•Chef
•Baking
•Inventory Management
•Cost Control
•Ordering
•Cooking
•Time Management
•Microsoft Office
Certifications and Licenses
ServSafe
Food Handler
food handler certificate
Additional Information
HIGHLIGHTS OF QUALIFICATIONS
l Over five years of experience as a sous chef
l A.C.F. Certified Sous Chef
l Twenty years of experience as a line cook
l Ten years’ training and supervising line cooks
l Banquet and garde Menu Design and Planning manger experience
l Over fifteen years of Management on all levels
SKILLS
Proficient in the use of:
All restaurant Equipment Use And Knife skill training
l
POS Restaurant Industry Systems
l