JASON TALBOTT

*** ** ** **

Oak island, NC

304-***-****

Professional Experience

CHEF DE CUISINE

Members club @ Clubs at St. James

September 2019 to Present

Southport NC 28465

Focus on menu development.

Organizing & writing detailed recipes

Standardizing ordering and inventory procedures

Staff Development.

Insuring food safety.

Gross annual sales 6 million.

Oversee all aspects of food prep.

Development of catering procedures.

CO OWNER/ EXECUTIVE CHEF

Beverly Bistro

March 2013 to April 2019

246 Main Street

Beverly WV 26253

Design all aspects of food and beverage menu.

Overseen day to day operations of the restaurant including meal prep.

Oversee hiring of all employees.

Developed restaurant concept.

Set up all food, beverage, and catering operations.

KITCHEN MANAGER

CHEESECAKE FACTORY

Feb 2011 to Jan 2013

White Flint Mall

11301 Rockville Pike

North Bethesda MD 20895

Supervise 30 or more employees in fast paced high volume operation.

Supervised and assisted in the culinary operations of all shifts.

Preformed line checks daily

Annual yearly sales $11 million

HEAD CHEF/KITCHEN MANAGER

BAR LOUIE

July 2007 to Feb 2010

701 7th Street NW

Washington DC 20001

Hired and trained kitchen staff when facility opened.

Supervise and coordinate all culinary operations.

Interview and Orientation of new employees

Trained 8 kitchen managers/chefs for other Bar Louie operations.

Schedule preparation

Annual yearly sales $6.5 million

Guest Chef BET Awards March 2009

EXECUTIVE CHEF

LUCKY STRIKE

September 2006 to July 2007

701 7th Street NW

Washington DC 20001

Supervised and coordinated all culinary operations

Food and labor cost control; inventory control

Interviewing, orientation, and training new employees

Schedule preparation

Annual yearly sales $6 million

Guest Chef Grammy Awards Los Angles CA Feb 2007

STORE MANAGER

CALIFORNIA TORTILLA Burnt Mills

May 2005-August 2006

10721-A Columbia Pike

Silver Spring MD 20901

Hire/Supervise/Schedule/Train managers & line staff

Maintaining food & labor costs within budget

Caterings; Problem Solver

Yearly sales $1.8 million

SOUS CHEF

TARENTUM STATION

Feb 2001-May 2005

Tarentum PA

Casual upscale mid volume Italian Concept Restaurant

A la Carte service, daily specials

Assist in executive Wine Parings

Supervise 7 employees

Assist in ordering, schedule preparation

Yearly sales $1.5 million

Other Experience:

Cookbook Author

Modern Appalachian Cuisine published December 2022

Four times Brunswick County platinum award for sanitation 98% health score or higher

Restaurant Consultant

Madhatter

April 2010 to Nov 2010

1321 Connecticut Ave NW

Washington DC 20036

Designed, wrote, and tested new restaurant menu.

Set up kitchen format; developed standard procedures to insure and maintain quality control.

Trained 20 employees.

EDUCATION

Pennsylvania Culinary Institute- AA November 2000

Pittsburgh PA

REFERENCES PHONE

Carl Mulak Beverly Bistro 847-***-****

Linda Gibson Client 304-***-****

Beth Ann Brady Pastry Chef 910-***-****

Contact this candidate