Executive Chef

Executive Profile

Skill Highlights

Professional Experience

JASON RODRIGUEZ

*** ***** ****, ********, ** 23692 C: 703-***-**** **********@*****.*** Twenty three years of foodservice experience. Have worked in various types of foodservice operations from small eclectic Bistro's to large upscale family style restaurants to include catering and also have worked in private golf and country clubs. Strong understanding of food and labor cost and excellent communication skills. Proficient in developing recipes and

large batch cooking. Costing and

purchasing.

Understanding of international and

continental cuisine. Knowledge of

breakfast,lunch and dinner menu's

Catering Chef Jun 2016 to Current

Basnight's Lone Cedar Nags Head, NC

Work closely with catering director and owner to plan, organize and create specialized menus that are effective to clients needs. Weddings, Private chef dinners, birthday dinners or other special occasion dinners or luncheons.

Work onsite and offsite caterings which vary from event to event. Executive Chef Apr 2015 to May 2016

Venture Kitchen & Bar Hampton, VA

Create forward thinking seasonal menu's to include tapas, gourmet pizza and daily specials. Manage staff effectively and ensure cooks have ample product to produce menu items. Purchasing,costing, staffing and controlling labor and food cost while maintaining product integrity.

Executive Chef Jul 2012 to May 2015

Williamsburg Golf Club Williamsburg, VA

Private Golf Club. Focus was on high quality club fare. Weddings, business meetings,golf tournaments and member themed luncheons and dinners were our primary source of revenue for food/beverage department.

Plan,organize cost and budget and events with our event coordinator to meet clients needs. Assistant Sous Chef- Pastry Chef Mar 2008 to Mar 2011 Owens' Restaurant Nags Head, NC

Backed up both Executive Chef and Executive Sous Chef on the days they were off. Worked Saute, grill, fry and broil stations. Created nightly specials and also made homemade desserts.

Sous Chef Jan 2003 to Jan 2008

Roadside Bar& Grill Duck, NC

Shared role with Executive Chef. Very small southern inspired bistro. Focus was on locally sourced seafood and produce. Menu changed seasonally. Assisted with scheduling, ordering, receiving,storing, and costing of menu.

Sous Chef Jan 2000 to Jan 2003

Basnights Lone Cedar Cafe Nags Head, NC

Education

High volume upscale family restaurant which focused primarily on locally sourced seafood and in house grown produce. In season managed a staff of fifteen plus employees. Expedited a very busy line which would produce up to 500 dinners nightly in season. This position required plenty of delegation as there were multiple stations and most product was made in house.

Executive Chef Jan 1998 to Jan 2000

3rd Street grill Kill Devil Hills, NC

Hotel Restaurant. Served breakfast and dinner. Hiring, ordering,receiving, costing and menu development.

Associate of Arts, Culinary Arts 1995

Johnson & Wales University Norfolk, VA, USA

Maintained a 3.1 GPA. Was selected to participate in a school sponsored Co-operative education program where I worked for four months at Boca West Country Club and an intern. Bachelor of Science, Hospitality Management 2015

Johnson & Wales University Providence, RI, USA

Graduated Cum Laude with a GPA OF 3.3

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