Jones Tony
Oxford
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Sous Chef
Jackson Hole Resort
Jackson
10.2025 - Current
- Assisted head chef during absences, ensuring seamless kitchen operations.
- Managed a team of 10 or more kitchen employees to maintain efficiency.
- Oversaw food preparation processes, ensuring adherence to high standards.
- Coached kitchen staff on daily cleaning practices and safety protocols.
- Held employees accountable for maintaining prep work for subsequent days.
Sous Chef
Grand Teton Lodge Company/ Vail Resorts
Moran
05.2023 - 10.2025
- Assisted head chef in all aspects of kitchen management.
- Managed kitchen staff to ensure efficient operations.
- Oversaw food preparation to maintain high standards.
- Ensured daily cleaning and safety practices among employees.
- Coordinated daily prep work for subsequent shifts.
- Conducted daily ordering and inventory management.
- Resolved customer issues promptly to enhance satisfaction.
Lead Cook
Vail Resorts / Park City
Park City
11.2024 - 05.2025
- Managing a team of 11 cooks.
- Overseen all cooking procedures with ingredient, and food presentation.
- Operated in a high volume of customer traffic daily.
- Insuring cooking procedures, ingredient selection, and food presentation to perfection.
- Trained and coach employees daily.
Head Chef/Kitchen Manager
Chevron Express 2.
Oxford
10.2022 - 03.2024
- Sever safe manager certificate until 2027.
- In charge of menu planning, training staff, cooking, frying, baking of all dishes on menu.
- In charge of quality control of food storage and sells.
- Customer service skills A+.
- Responsible for adding additional items to store menu to make more profits.
General Manager in Training with Little Caesar
Sizzler Platter
Oxford
03.2022 - 03.2024
- Open and close store successfully.
- Assign and unassign cash draw, to different employees, successfully entered correct deposit amount daily into system.
- Verify and confirm the deposits.
- Verify the correct safe deposit amount daily along.
- Assist with all other operation of the company.
Education
Culinary Arts -
Milwaukee Area Technical College
Milwaukee, WI06.1997
Skills
- Chef
- Restaurant experience
- Recruiting
- Meal preparation
- Customer relationship management
- Kitchen management
- Store management
- Menu planning
- Team management
- cooking
- Knife skills
- Time management
- Employee training
- Food safety
- Compliance
Certification
• ServSafe Manager, 04/01/22, 06/01/27
Personal Information
Authorized To Work: US for any employer
Timeline
Sous Chef
Jackson Hole Resort
10.2025 - Current
Lead Cook
Vail Resorts / Park City
11.2024 - 05.2025
Sous Chef
Grand Teton Lodge Company/ Vail Resorts
05.2023 - 10.2025
Head Chef/Kitchen Manager
Chevron Express 2.
10.2022 - 03.2024
General Manager in Training with Little Caesar
Sizzler Platter
03.2022 - 03.2024
Culinary Arts -
Milwaukee Area Technical College