Sous Chef Executive

Jason Connolly

**** ******* *** *** *****, CA ***03 Cell: 760-***-**** ***.********@*******.***

Summary

To obtain a position with a progressive, reputable restaurant, which will enable me to utilize my culinary skills to our mutual benefit.

Highlights

Highly responsible and reliable High-volume dining

Works well under pressure

Exceptional interpersonal skills

Beer and wine food pairing knowledge

Experience

Sous Chef/Line Cook, Turf Club at Del Mar Racetrack 06/2015-08/2015-07/2023

Worked line

Expedite service

Management of staff

Chef de Cuisine, Salt and Whiskey at Horton Grand 12/2021-07/2023 San Diego, CA

Management of staff

Controlling food and labor costs

Updating menu

Whiskey and beer pairings

Sous Chef, Pamplemousse Grille 09/2015-10/2021 Solana Beach, CA

Management of staff

Creating specials

Working line

Large catering events

Expedite service

Executive Chef, 10/2014- 06/2015

Real Bar and Bistro - Solana Beach, CA

Improved menu, staff

focused on seasonal local product

Promotion of north county food/restaurants.

Chef de Cuisine, 01/2008 - 09/2014

Bistro West - Carlsbad, CA

Maintained food and labor costs

Improved menu quality, staff training, education Management of a staff of 20+ cooks

Created several successful beer and wine dinners

Promoted local sustainable product

Executive Chef, 05/2006 - 01/2008

The Quail at Lake San Marcos - San Marcos, CA

Management of staff, controlling food and labor costs

Ordering of all BOH products, menu development

Prepared, organized and cooked for large banquets/catering improved menu quality, staff training/education

Sous Chef, 07/2000 - 03/2006

Delfina - San Francisco, CA Management of staff

Controlling food, labor costs

Ordering of seasonal produce and proteins

Working all stations of line

Worked under Chef Craig Stoll, Food and Wine Best New Chef, 2000, James Beard Award Winner

Helped open Pizzeria Delfina, training/food testing

Rounds Chef, 08/1999 - 06/2000

The Prado at Balboa Park - San Diego, CA

Working all stations of line in a high volume kitchen

Created daily specials

Prepared and cooked for large banquets and catering from 100-2,000

Lead Line Cook, 07/1999 - 03/2000

Karl Strauss Brewery Gardens - San Diego, CA

Management of large staff

Working all stations of line

Creating daily specials

Prepared and cooked for large banquets and catering

Sous Chef, 02/1998 - 04/1999

Creo La, New Orleans Bistro - San Carlos, CA

Cooked and prepared food for daily service Worked all stations of line

Created daily specials, prepared desserts

Education

1999 California Culinary Academy - San Francisco, CA, San Francisco

Associate of Arts Culinary Arts

Coursework in Culinary Management and Food and Beverage Operations Management

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