Jason D. Horowitz

Executive Chef

*** **** *** ***., **, NY 10025

718-***-****

acrk1y@r.postjobfree.com

Greetings! I am introducing myself as Jason D. Horowitz.

My qualifications:

* I am a graduate of the Culinary Institute of America in Hyde Park, N.Y. and have over

twenty years of experience in all aspects of food preparation. Additionally, I hold a BS

degree in the Anthropology of Cultural Food and Dining Practices and in Nutrition.

* My knowledge of cuisines includes French, Italian, Greek, Middle Eastern, Tex/Mex and Regional American.

I am also very familiar with the rules/laws governing Kosher preparations.

* I am an expert in the areas of developing and opening new restaurants….HIGHLY organized, detail oriented!

*As an executive, I am as much a communicator and teacher as a chef. My leadership style is to coach, encourage and

foster success……I stay cool under pressure whenever expediting and/or being on line during service.

.* I have, through experience, the ability to identify and nurture talent among my

kitchen staff . As a consequence, I have typically had very low turnover among the staffs

that I have supervised.

* Throughout my career, I have consistently maintained a 23%-27% food cost as well as

a labor cost that is well below the national average.

* I know how to purchase in such a way that excessive amounts of capital are not tied up

in standing inventory. I am very comfortable with Farm-to-table sourcing, only using the most seasonable ingredients possible.

* I am able to discern the difference between an item that is “cheap” and one that is of

value. It is one of the keys to maintaining quality without sacrificing the integrity

of the offering…..am passionate about using the freshest, most sustainable ingredients possible.

* I know how to react to market shifts without panicking.

* The ‘consultancies’ section of my resume` represents the bulk of my employment from 2001-2010.They

were, by definition, short-term contractual projects. They were never meant to be long term.

*I will discuss salary requirements when we meet. DO NOT assume I am outside of your price range.

I look forward to meeting and speaking with you in the near future. Be well and take care.

Respectfully,

Jason D. Horowitz

Jason D. Horowitz

Executive Chef

710 West End Ave., NY, NY 10025

Tel: 718-***-****

acrk1y@r.postjobfree.com

Regional Full Time Positions:

1993-Current: RENT-A-CHEF

Personal catering, consulting, menu design, facilities organization

Position: Exec Chef

5/10 to 10/10 Trio Vera Cucina, Martinsville, NJ

Position: Exec Chef

8/06 to 3/07 Styx Ristoranti & Wine Bar, Emporia, Ks.

Position: Exec Chef

.9/03 to 7/05 Perkin’s Restaurant & Bakery, Lawrence, Ks

Position: Line cook

3/02 to 5/02 Café Allegro, 1815 39th St., K.C., Mo.

Position: Sous Chef

8/01 to 12/01 Prairie Fire, 724 Mass. St., Lawrence, Ks

Position: Chef

New York City Experience

3/00 to 6/01 SESSO, 285 Columbus Ave, NY, NY

Position: Exec Chef

8/99 to 3/00 Chez Ma Tante, 189 W.10th St, NY, NY

Position: Exec Chef

2/98 to 8/99 Bond St.,6 Bond St, NY, NY

Position: Chef in charge of production

1/96 to 3/97 Club Cheers, Wall St. at Pearl St., NY, NY

Position: Exec Chef

8/94 to 5/95 Gerald’s, 49 W. 56th St., NY, NY

Position: Exec Chef

10/93 to 8/94 May We, 73rd St. & Lexington Ave., N

Position Sous Chef

9/92 to 2/93 The Rainbow Room, Rockefeller Center, NY, NY

Position: Sous Chef

Israel Experience

10/89 to 5/91 Dan Accadia Hotel, Hertzliya, Israel

Position: Sous Chef/Room Service Chef

3/88 to 9/89 Kibbutz Ravid, Tiberius, Israel

Position: Exec Chef/Founding member

Consultancies

All About Food/ Campus Diner, 19 Waverly Place, NY, Bernie’s Place, 1515 Ave. J, Brooklyn,

David’s Pot Belly Stove, 92-4 Christopher St., NY, NY, Island Life Caribbean Restaurant, 586 North Ave, New Rochelle,

Lakeview Manor, Lawrence, Ks., Nacho Mama’s Kitchen & Bar, 2893 Broadway, NY,, Sydney B., 202 9th Ave., NY,

Teller’s, 746 Mass. St., Lawrence, KS, The Georgian Steak House, 4124 8th Ave, Brooklyn, NY

The Madison Ave. Honest Bakery, Madison Ave. & 77th St., NY, NY Bear Lodge & Resort, Dayton, Wyoming

Holiday Inn Holidome, Lawrence, Ks., Nigel’s Bistro, Ottawa, KS. Mitch’s, Lake Tansi Village, Crossville, TN

Silver Bow Inn & Bakery Juneau, AK., Silvercrest Assisted Living, Overland Park, Ks Sac & Fox Casino, Pohattan, Ks.,

CJ’s Restaurant & Catering, Bloomington, IL., Regency Gardens, BWHH, Emporia, KS Chuggin’ Rhino, Pomona, NY

Riverwood Resort, Mt. Pleasant, MI Talia’s Steakhouse,, NY, NY, Entrez, NY, NY, Holesome Catering,Brooklyn, NY,

John Brown Smokehouse, LIC, NY, Brooklyn Height Wine Bar/Bistro, Brooklyn, NY,, Ben’s Best, Rigo Park, NY,

The Olive Tree, Rego Park, NY, TJ Byrnes, NY, NY, Alley Cat Café, Bronx, NY, Andiamo, NY,, NY, Open Kitchen, NY, NY,

Brooklyn Bridge Café, Brooklyn, NY, Toni’s Great Cooking Adventures, NY. NY,

Dorlan’s Tavern &OysterBar,NY,NY

Education:

Brooklyn College, CUNY BA, Brooklyn, NY---An honors program

Major: Anthropology of Cultural Food, Dining & Nutrition, Graduated: June 2001

The Culinary Institute of America, Hyde Park, NY AOS in Culinary Arts, CWC, CEC; Graduated: September ‘93

Lawrence High School, Lawrence, Kansas; Graduated: January 1977

References:

Virgil Patterson, Styx (cell), 620-***-****

John Colazzi, The Alley Cat Café 917-***-****

Marc Mitchell, Restaurant Financial/Project Consultant 785-***-****

Jeremy Dom, Dorlan’s Tavern & Oyster Bar 917-***-****

Matthew Kanter, Sesso, NY, NY 408-***-****

Gloria Sturm, Panera, Lawrence, Ks. 785-***-****

Samir Billan, The Olive Tree 646-***-****

Marc Hahm, Brooklyn Heights Wine Bar, Brooklyn, NY 718-***-****

James Haan, Open Kitchen, NY. NY 917-***-****

http://newyork.craigslist.org/mnh/fbh/520-***-****.html

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