Executive Chef Sous

Jason T. Nealy

**** ******** **. ******, ** ***** 972-***-****

********@*****.***

EXECUTIVE CHEF

Award-winning progressive culinary professional with almost 30 years of experience in upscale restaurants, boutique hotels, and large-scale hotels. Known for a unique blend of creative flair and a natural ability to create enthusiastic, productive working environments while preserving the highest levels of quality. Skilled in financial analysis, troubleshooting operations, and implementing effective cost control measures.

HIGHLIGHTS

● Collaborated with award-winning chefs such as Emeril Lagasse and Steven Pyles; participated in charity events with Charlie Trotter and Wolfgang Puck.

● Recipient of the Four Diamond Award for the Chaparral Restaurant (2006).

● Achieved recognition for best breakfast in D Magazine for Dragonfly Restaurant (2003).

● Inducted into the Fine Dining Hall of Fame by Nation's Restaurant News for Café Pacific (2001).

● Award of Excellence from Wine Spectator for Café Pacific (1999-2002).

● Distinguished Restaurants of North America DiRoNA award recipient for Café Pacific

(1994-2004).

● Recognized as the #1 Seafood Restaurant in Dallas by the Zagat Guide for Café Pacific

(1999-2002).

● Emeril’s New Orleans Fish House voted #1 Restaurant (1996-1997).

● Featured in Hotel F&B and Gourmet magazines.

PROFESSIONAL EXPERIENCE

Cooper's Meat Market and Steakhouse – Dallas, TX

Executive Chef and Butcher (May 2022 – Present)

● Created menus and conducted cost analysis, including developing wine pairing menus for special events.

● Managed labor control, guest services, and was responsible for ordering and receiving all products for the restaurant.

● Oversaw the dry-aging process of meat, ensuring top-quality offerings for guests. Fraternal Order of Eagles – Dallas, TX

Restaurant Chef (August 2020 – January 2022)

● Created menus, managed costing, ordering, and staff training while ensuring a safe work environment.

Smoky Rose – Dallas, TX

Kitchen Manager/Pitmaster (November 2016 – May 2020)

● Oversaw ordering, receiving, production, menu creation, staff training, labor control, and food cost management while maintaining a healthy and safe work environment. Whole Foods Market – Lakewood, Dallas, TX

Team Member (August 2010 – October 2016)

● Managed all proteins including charcuterie, chef’s case, and fresh pack. Assisted in ordering and receiving in the prepared foods area after training. Tom Fleming – Dallas, TX

Consulting Chef and Private Chef (March 2009 – March 2010)

● Collaborated with other private chefs to create menus for clients and worked with restaurant chefs in menu organization and staff training. Anatole Hotel – Dallas, TX

Restaurant Chef (February 2008 – December 2008)

● Managed a staff of up to 55; shared responsibilities in ordering, receiving, and operations over four outlets.

Magnolia Hotel – Dallas, TX

Executive Chef (December 2006 – February 2008)

● Created and managed the Food and Beverage department; trained staff on food presentation and techniques, oversaw purchasing, menu development, wine selections, and executed banquets of up to 300 people.

Chaparral, Adam’s Mark Hotel – Dallas, TX

Restaurant Chef / Hotel Sous Chef (December 2004 – December 2006)

● Managed daily specials, chef’s tastings, wine pairings, staffing, ordering, and production. Oversaw the execution of banquets for up to 3,500 people and all nightly functions. Dragonfly, Hotel ZaZa – Dallas, TX

Sous Chef (November 2002 – December 2004)

● Managed kitchen staff, scheduling, menu planning, ordering, receiving, and quality control.

Bistro Latino – Dallas, TX

Executive Sous Chef (March 2002 – October 2002)

● Assisted chef/owner with food preparation, ordering, kitchen staff organization, and menu planning.

Café Pacific / Patrizio’s – Dallas, TX

Head-line Cook / Executive Sous Chef (June 1998 – February 2002)

● Managed ordering, receiving, special menus, scheduling, cost analysis, and kitchen performance.

Emeril’s New Orleans Fish House – Las Vegas, NV

Touranade (November 1995 – February 1998)

● Assisted chefs in daily operations, bakery, saucier, receiving, and butchering. Trained new hires on food presentation and techniques.

EDUCATION

● U.S. Navy – E-5

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