JASON JAMES

Executive Chef

Apple Valley, MN **124 e. adug62@r.postjobfree.com p. 612-***-****

Accomplished and driven Executive Chef possessing over two decades of restaurant culinary leadership experience, with seven years in the Executive Chef capacity. Thriving in high-energy scratch kitchens, my diverse expertise and professionalism has been informed by an extensive range of establishments, from fine dining full-service restaurants to institutional foodservice settings.

SKILLS and CERTIFICATION

-Executive Chef (5 years)

-Kitchen Management (20+ years)

-Inventory Management, Ordering, and Receiving

-Menu development, recipe design and costing of new outlets

-Scheduling and Personnel Management of > 80 personnel

-Banquets/Catering/Events Management >$100K/event

-Team Building: Hiring; Training; Development; Retention

-Food Service and Dietary Management experience

-Ensuring high quality food safety protocols and standards

-Equipment and vendor procurement

-Microsoft Office and various inventory and POS knowledge

-ServSafe Certified

EDUCATION

Associates of Applied Sciences (A.A.S.) Engineering – Moorhead State University, Moorhead, MN (1993)

--3 years in Bachelors program in Engineering, Moorhead State University

PROFESSIONAL EXPERIENCE

Banquets Chef

RiverCentre Event Center/Morrissey Hospitality – Saint Paul, MN

March 2022 – Present

•Manage all onsite BOH kitchens and events staffing for a multi-revenue stream events property executing over $2 million in food revenue, annually, managing 15-20 staff per unit and generating $2-15,000 per unit, per event.

Executive Chef

Stonebrooke Golf Club – Shakopee, MN

September 2021 – February 2022

•Managed all unit kitchens for an exclusive golf club property executing over $2 million in food and beverage revenue, splitting the kitchen management time between regular club service and special events, daily.

•Executed and planned alongside events staff numerous weddings and special events onsite, including re-vamping the menus and developing a speciality catering program for the property.

•Developed all BOH training programs and protocols boasting excellent retention through the COVID19 Pandemic by advocating competitive wages, instilling progressive development plans, and conducting regular 1:1s with staff.

•Responsible for all food purchasing, orders, vendor management, and costing for all property units, including an upscale casual concept (Pub Club), food carts, commissary, and fine dining kitchen, focusing the menus on local, seasonal ingredients and proteins that could be easily cross-utilized.

•Executing all BOH personnel management: scheduling, hiring, firing, discipline, training, and development, leading a daily brigade of seven to 10 BOH personnel each service.

Executive Chef

Compass Group, Morrison Senior Living (7500 York Ave.) – Edina, MN

December 2018 to September 2021

•Manager kitchen staff, make menus, schedules, catering events.

•Ran all areas of the kitchen. Ordered product, created menus, managed all kitchen inventory, training and development of kitchen staff, line cooking.

Sous Chef

Mystic Lake Casino & Resort/ LSI, Inc. – Prior Lake, MN

September 2001 – July 2018

•Executive Sous Chef of five separate culinary units: café/bistro, quick casual stand, full-service upscale steakhouse, property commissary kitchen, and fresh seafood buffet; as well as supervised service as a BOH lead for on-site events and off-site catering,

•Acted as the administrative manager for the Executive Chefs of each unit, managing the cost reports, logs, inventory, labor, and scheduling for a $12 million dollar food program.

•Delegated the main BOH training manager on the lines and stations for new cooks, with a staff of >80 employees, typically managing 15-18 line cooks per service.

•Managed the kitchen logistics of numerous large-scale catering events both on and off-site, including high profile engagements and VIP events of budgets >$100K in food and beverage and over 1000 guests.

•Daily responsibilities as property Sous included collaborating on multi-concept menu development alongside Executive culinary and F&B teams, managing the daily food and labor cost reports, scheduling BOH teams across five unit kitchens and events departments, executing and recording training progress for new hires for team development logs, and leading the line as a hands-on cook for every shift.

•Actively involved in the opening of 2 of the new restaurant concepts over the years, contributing to the menu development, standardizing recipes and creating procedures for kitchen production.

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