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Jacob Soule

Jacob Soule

Portland, OR


BridgePort BrewPub

Lead Line Cook

Manage a team of up to 8, insisting on fast ticket times, a high level of quality, and consistency

Create par sheets, first task sheets, weekly cleaning tasks and clear expectations for line cooks

Place produce orders

Manage the prep work for the following day

Manage labor by cutting slack early when needed and insuring a high level of productivity.

Create unique amazing food for our popular specials menu

Dave Penelton, General Manager (503)-360-6444

Jack Henniger, Executive Chef

Career medium 06
Career medium 02

Metro Vino

Pantry/Dessert Cook

This was a 25 hr a week experience I was not paid for. I took to learn from Chef Greg Denton. It was a great learning experience in haute cuisine, and helped make me a better cook


New Old Lompoc

Lead Line Cook

Cook in a single man operated kitchen

Make soup from scratch

Prep all food for service, including cutting and portioning proteins, making sauces and dressings, b├ęchamel for macaroni ect.

Career medium 05


Prep Cook/ Pizza Champion

Prepare 50+ lbs of dough a day, cut and portioned

Slice all deli meats as well as prepare all marinades dressings and sauces

Make pizza, like a champion

Portland Community College

Restaurant Management

Many hospitality management classes as well as psychology and religion courses

Cleveland High School


Excelled in cooking classes, and lacrosse