Jason A. Petronzio

advgo6@r.postjobfree.com 331-***-**** linkedin.com/in/jasonpetronzio

Culinary Director / Executive Chef / Food & Beverage Manager

Highly skilled multi-task oriented professional focused on positive team building

Successfully proven ability to teach Culinary Arts, Pastry Arts, and cooking techniques both in the classroom and on the job

Continuous creativity in menu development, menu design, recipe development and implications

I have been a chef and hospitality manager in hotels, restaurants, banquet facilities, and in the healthcare industry

Goal focused on labor controls, budget criteria, P&L, forecasting, cost controls, Purchasing, Inventory perimeters, team building and scheduling

Professional Experience

Empress Senior Living-Seattle, Washington September 7,2021-Present

Culinary Director

New Health care concept in Senior Living. Boutique style of comfort. Creative director of culinary delights offering the team building training of the staff to execute exquisite cuisine to our residents and their families.

Ground floor of a startup kitchen from scratch

Healthy balanced nutritional menus cost efficiently devised and easily trainable for staff to execute

Five weeks of healthcare menus consisting of breakfast, lunch, and dinner that seasonally rotate which crossover to offering specials for independent living. Offering an Always Available, Breakfast, Lunch, Dinner, and Dessert menu as well

Hiring and training of FOH and BOH to work cohesively together

Budget and cost controls to maintain a profitable business with out losing the integrity of well-balanced food options.

Product procurement and organization of the necessities to operate efficiently forecasting what is controllable to allow staff to be their most successful

Mirabella Seattle-Seattle, Washington November 2017 - September 6, 2021

Sous Chef

Manage firsthand participation in the daily preparations of four restaurants, catering, Nutritional Services including Memory Care, Healthcare, and Independent Living

Hire and mentor team of chefs to ensure the positive success and delightful experiences for the residents

Weekly new menus that do not repeat and consistently changing healthcare menu cycle

Huge focus on building relationships with residents which helps to understand what they are expecting from the team of chefs

Instill trust amongst the team to better develop and strengthen the dining service team

Hyatt Regency-Lisle, Illinois September 2016 – October 2017

Executive Chef

Managed the day-to-day operation of a 315-room hotel, 500 + grand ballroom, multiple meeting spaces, kitchen, lobby bar, restaurant, banquets, and room service.

I was a firsthand chef who would manage a team of thirty-five while working the line to leading dish-up for weddings and extraordinary events

Most improved Quarterly NPS Score Food & Beverage 56.8 (40 was the base average) First Quarter 2017

Maintain a quarterly Food cost at or below 24%

Achieve budget quarterly Food and Beverage percentage of 48.85% or better

Maintained Kitchen Labor cost 2% lower (preparation and sanitation) at or below budgeted percentage of expected 15% (excluding benefit cost) of total food revenue

Consistently achieved total Food and Beverage quarterly budget revenue

Radisson Conference Center – Rockford, Illinois 2016

Executive Chef

Managed the day-to-day operation of the five hundred seat Grand Ballroom/Conference Center, 114 suites, 80-person seat dining room, bar, and room service.

Decreased food cost from 40.5% to less than 24% in the first 30 days.

Development of new menu, menu P&L, recipe templates and directions w/ pictures, and creation of an easy flow inventory system allowed my philosophy to succeed. With the freshest products and local markets attached, the staff and guests received the optimal dining experiences

Jason A. Petronzio page 2

Olympic Tavern – Rockford, Illinois 2014 - 2016

Executive Chef Manager

Managed the day-to-day operation of the 325-seat restaurant and microbrew bar. Trained and educated a staff of forty-two on the modern techniques of Midwest Cuisine.

Introduced to the staff and clientele the importance of in-house meat smoking and the delicacy of slow cooking to ensure the highest quality and yield of a wide range of meats and proteins.

Created themed menu item-oriented concepts to specific days and a consistent schedule to drive up food revenues

Valli Cucina – Rockford, Illinois 2013 - 2014

Restaurant Chef Manager

Baked daily fresh Italian conceptual items, oversaw a team of fourteen while building up a brand-new ninety seat restaurant and carry-out concept.

Italian Cuisine: Focaccia Square brick oven bake pizza, delicate pastas, and freshly inviting salads

R & D on new concepts, catering, product procurement, and Menu development

Proven clientele relations which creative consistent revenue

Dominick’s Cucina – West Chicago, Illinois 2011 - 2012

Restaurant Chef Manager

Managed 125 seat restaurant, a separate pizza delivery and carry-out outlet, and catering. Built and trained a dining service team of twenty-eight.

Created daily food specials, soup recipes, and menu execution.

I prided myself on community relations in my hometown and made the restaurant the place to be.

Claddagh Irish Pub and Restaurant – Geneva, Illinois 2008 – 2010

Pub Manager and Restaurant Chef

Multi outlet management of a fifty-five dining team members. The establishment sat 435 clients at any given time. We were in the heart of the largest shopping and destination area of the county. 100’s of people frequently dined and drank at our establishment daily.

Irish Cuisine: Consisted of blood sausage to fresh cod fish and chips to a classic grilled New York steak

Execution of corporate: recipes, training policies, COGS, HACCP, EOM, cash-handling, procurement, scheduling/staffing, daily prep/duties, invoicing, opening/closing procedures, cooking, & staffing

Career Specific Development

Pastry Arts Baking Instructor (College of DuPage, Glen Ellyn, IL)

Professional Culinary Arts Instructor (College of DuPage, Glen Ellyn, IL)

Hyatt Banquet Chef (Lisle, Illinois) La Piazza New Opening Chef (Naperville, IL)

Deli Rita’s Lead Crew Development of Restaurant Logistics (Yorkville, IL)

Weber Grill – Hub Master (Downers Grove, IL) Country House – Broiler Lead (Geneva, IL)

Education

Bachelor of Science Degree in Hospitality Tourism Management, May 2002

Purdue University

West Lafayette, IN

AAS in Culinary Arts, August 2000 AAS in Foodservice Administration, June 2000

College of Du Page College of Du Page

Glen Ellyn, IL 60134 Glen Ellyn, IL 60134

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