Management Training
Resume:
Jason Feinberg
Coral Springs, Fl 33065
*********.****@*****.***
Experience
Longboards - West Palm Beach, Florida
February 2012 - Present
Job Title: Executive Chef
Duties include: Monitor BOH operations. Ensure product quality. Determine
proper menu pricing. Create new menu items. Monitor purchasing,
receiving, storage and inventory. Create systems to control BOH
operations. Main duty is to monitor and control food cost.
Spin Ultra Lounge - Boca Raton, Florida
February 2011 - February 2012
Job Title: Executive Chef
New restaurant opening.
Duties include: Complete menu development, design all back of the house
systems, smallwares ordering, hiring, training and develop all BOH
financial systems.
Barton G Restaurants
Adrianne Arsht Center - Miami, Fl
September 2010 - February 2011
Job Title: Executive Chef
Duties include: All back of house operations for three properties: Prelude
by Barton G, Bombay Sapphire Lounge, and Bistro Bar by Barton G.
Villa by Barton G @ the Versace Mansion
February 2010 - September 2010
Job Title: Executive Sous Chef
Duties include: Restructuring of kitchen, design ordering, production,
inventory & cleaning systems. New menu development, training, coaching,
ordering, receiving, inventory, labor management, food cost, educate staff
about new product, conduct shift meetings, supervise entire back of the
house staff. Butchering, schedule, production, prep lists, and station
training for line cooks.
Cameron Mitchell Restaurants - Ocean Prime - Aventura, Florida
April 2008- February 2010
Job Title: Sous Chef
Restaurant opening team.
Duties include: Training, coaching, ordering, receiving, menu development,
inventory, labor management, food cost, waste management, conduct shift
meetings, supervise entire back of the house staff. Butchering, schedule,
production, prep lists, and station training for line cooks.
Supervised a team of 25+ employees.
Old Town Tavern - Boca Raton, Florida
December 2007- May 2008
Job Title: Executive Chef
Supervise entire operation of back of the house. Culinary and financial.
Duties include: Training, coaching, ordering, receiving, menu development,
inventory, labor management, food cost, waste management, conduct shift
meetings, supervise entire back of the house staff.
Upon arrival: Reduced food cost from mid 40's to 31% and reduced labor from
mid 30's to 11%.
Darrel & Oliver's East City Grill - Weston, Florida
March 2006 - December 2007
Job Title: Executive Chef
Supervise entire operation of back of the house. Culinary and financial.
Duties include: Training, coaching, ordering, receiving, menu development,
inventory, labor management, food cost, waste management, conduct shift
meetings, supervise entire back of the house staff. Conduct special
events; wine dinners, wine tastings, private parties, catering events, and
charity events(Taste of the Nation, March of Dimes, Dan Marino Foundation).
Develop "Feature Menu" changing weekly, seasonal main menus, wine paring
menus, Scotch flight menus, and catering menus.
Education
Florida Culinary Institute - West Palm Beach, Florida
April 2001 - September 2003
Course emphasis: Food Service Sanitation, Fundamental Culinary Skills,
Culinary Bakeshop, International Cuisine, Garde Manger, Nutrition,
Hospitality Management.
Graduated September 19, 2003: Specialized Associates Degree in Culinary
Arts
ServSafe Food Protection Manager Certified.
Achievments
2nd Place in "Culinary Excellence" @ The Las Olas Food and Wine Festival
2007
Appearance on "South Florida Today" NBC 6, August 31, 2007
Appearance on "Bite with Belkys " WSVN 7, October 3, 2007
Appearance on "Comcast Newsmakers" July 2007
Sample Menus and References available upon request.
Contact this candidate