Executive Chef
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Greeting hiring managers. My name is Jordan Colbert and I thank you for considering me for the position you have open. I feel this job fits me as I am a natural leader who loves food.
I started my culinary journey as a dishwasher at age 19 and quickly learned that it’s one of the harder positions in a restaurant to work. After working in bars, I got a job at a local bar as a line cook at around age 23, and since then I have always loved cooking. I worked my way up to being an executive chef by working very hard at award winning restaurants in Colorado that include The Avenue Grill and Great Northern Tavern and many more.
I received my first chef driven restaurant promotion at the Avenue Grill which was open for over 30 years, a restaurant with incredible food, culture, and management. I feel I learned more here than any other establishment I have worked at. At the end of 2019, when covid started, I moved back to ND to be the Executive Chef at an award winning Bar and Grill Called Jonny B’s Brickhouse in Jamestown, ND. However, I decided to move back to Colorado where I continued to grow as a chef.
I had an awesome opportunity to work as the Executive Chef for James Beard Nominated Restaurateur/Chef Bradford Heap who is a culinary legend in Colorado working in multiple Michelin star kitchens under chefs Alain Ducasse, Georges Blanc, and Carlo Cioni. I feel this was a huge accomplishment for me to get this job and he told me I was very skilled. I had to do two stages to solidify the position.
I learned more about classical culinary techniques here and also continued to use my skills to write menus and do dinner tastings. My last restaurant was opening a new concept in a Crown Plaza.
I am fluent in many styles of cuisine that include Comfort food, Asian, Southern Italian, French, and New American. Casual to Fine Dining I like to think out of the box when I come up with dishes, and use techniques like Sous Vide, Cold Smoking, and reverse searing. I have a passion for desserts and love to make desserts from scratch that include tarts, cakes, Panna Cotta, Gelato, Ice Cream, and Sorbetto to name a few.
Some of the other relevant experience I have that I feel would help me in this role would be P and L, Bartending and serving, cashiering, POS, High Volume, Food and Labor Cost, Line/Prep Cooking, Wood Fire Grill and Wood Fire Pizza Oven, Fine Dining, Farm to Table, Purchasing and Receiving, Menu and Special Development, Coaching, Scheduling, Training, Catering, Purchasing Strategies, Protein Fabrication, Scratch Cooking, Plating Techniques, Advanced Cooking Techniques, Advanced Knife Skills, Protein and Product Sourcing, Vendor Relationships, using a Budget, Organizing, Troubleshooting equipment, expediting, and interpersonal skills.
I appreciate your time and wish you luck in your search for a qualified candidate.
Sincerely, Jordan Colbert
I am fluent in many styles of cuisine that include Comfort food, Asian, Southern Italian, French, and New American. Casual to Fine Dining I like to think out of the box when I come up with dishes, and use techniques like Sous Vide, Cold Smoking, and reverse searing. I have a passion for desserts and love to make desserts from scratch that include tarts, cakes, Panna Cotta, Gelato, Ice Cream, and Sorbetto to name a few.
Some of the other relevant experience I have that I feel would help me in this role would be P and L, Bartending and serving, cashiering, POS, High Volume, Food and Labor Cost, Line/Prep Cooking, Wood Fire Grill and Wood Fire Pizza Oven, Fine Dining, Farm to Table, Purchasing and Receiving, Menu and Special Development, Coaching, Scheduling, Training, Catering, Purchasing Strategies, Protein Fabrication, Scratch Cooking, Plating Techniques, Advanced Cooking Techniques, Advanced Knife Skills, Protein and Product Sourcing, Vendor Relationships, using a Budget, Organizing, Troubleshooting equipment, expediting, and interpersonal skills.
I have a music industry degree. I am a creative person. I never went to culinary school. I worked my way up from dishwasher. I've worked for many of well-known chefs.
