Jason Tsoris

Executive Chef

312-***-**** / ad1dcg@r.postjobfree.com / Chicagoland, Illinois

PROFESSIONAL SUMMARY

Executive Chef for over 25 years in the hospitality industry, excelling in managing and developing team members with a focus on vendor relationships and the ability to establish opening of new hotel, restaurants, and casino properties. Successful track record of reducing costs, improving quality of food and the ability to achieve company’s financial goals all while exceeding guest expectations. Leading by example and mentoring cast members one skill at a time. TECHNICAL EXPERIENCE

Skills: Menu Development, Effective Purchasing, Cost Controls, Employee Relations, Guest & Employee, Effective Inventory Control, Relationships, Meat & Fish Fabrication, Budgeting P&Ls, Banquets for 1000, Personal Mentoring, Contract Purchasing,

PROFESSIONAL EXPERIENCE

MORTON’S THE STEAKHOUSE – Rosemont, Illinois 2022-Present Executive Chef

Traditional steakhouse with 4 million in F&B sales. Maintained a Food and Labor Cost within budget guidelines to company forecasts.

CASINO PAUMA - Pauma Valley, California 2020 – 2022 Food & Beverage Director

Boutique casino with 3 restaurants, banquet facility and annual F&B sales of 10 million.

Implemented a Berg Beverage System for effectively managing inventory procedures.

Opened the first self-served buffet since the pandemic in Southern California.

Managed an F&B staff of 120.

Facility redesign of the Deli expansion for an effective service. CAESARS ENTERTAINMENT - GRAND VICTORIA CASINO - Elgin, Illinois 2016 – 2020 Executive Chef

Sales annually of 12 million in F&B and a staff of 90 with 4 restaurants and banquets functions.

Exceeding a consistent food, labor cost and operating expenses below annual budget.

Implement fabricated a grab and go steak program for the Deli. THE HERRINGTON INN & SPA - Geneva, Illinois 2009 – 2016 Executive Chef

Boutique AAA, four diamond hotel is a member of Chaine des Rotisseurs, with annual sales of 4.5 million.

Atwater's is an award-winning restaurant.

Monthly features include afternoon teas and exclusive wine dinners.

Implemented and designed an accounting system for all food and beverage outlets. JASON’S STEAK HOUSE - Montgomery, Illinois 2003 – 2009 Executive Chef/Owner

In a historic national landmark “Grays Mill” with annual sales of 2.5 million. Prime Steaks, Seafood flown in from Hawaii and Boston, American infused seasonal menu.

Business, Social banquets, Weddings and off premise catering.

2009 we had 42 weddings.

CAFÉ HARLOW - HOLLYWOOD CASINO, Aurora, Illinois 1998 – 2003 Executive Chef

Opening Chef at the award-winning Café Harlow named top 10 new restaurants in Chicago from James Ward channel 7 ABC Food Critic.

Internation influenced cuisine with Captain service table side. EDUCATION / CERTIFICATIONS

Culinary Institute of America, Hyde Park, NY.

UW – Stout, Menominee, Wis.

Illinois Food Service Sanitation Manager Certification California ServSafe Certification

PERSONAL ACHIEVEMENTS

Executive Chef Caesars Entertainment Chicago, Largest Profitable Casino Mentored Executive Sous Chef Voted “Employee of the Year” Caesars Entertainment Executive Chef: 4 Diamond & Mobil’s 5 Star Rating: The Herrington Inn & Spa Executive Chef & Coordinator for Wine Dinner at Markham Winery California Owner of Jason’s Steakhouse, 4 Star Rating North Magazine Prepared Meals for Hollywood “A” Listers Celebrities Café Harlow Named Best Top Ten Newest Restaurants in Chicago National, local TV and radio appearances for Hollywood Casino Master's Swimming Program Northern Illinois

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