JASON D. HUTCHINSON

*** ***** ***, *********, **

Mobile 971/240-8431 Email advpfb@r.postjobfree.com Extensive Culinary experience, with an in-depth knowledge of food handling and safety. 15 Years of professional food establishment experience in fine dining. Dedicated to quality control and demonstrates the ability to precisely adhere to the directions under a Head Chef but with experience in Head Chef and Sous Chef roles. Experience:

September 2020 – February 2022 COLLEARYS BISTRO ORANGE, CA HEAD CHEF, KITHCHEN MANAGER

Created menus, recipes unique to our customer base. Quality control in food preparation with staff members. Over saw food preparation and production during Covid -19 ensuring 100% food safety was followed. Redeveloped entire menu increasing sale revenue by 130%. Prepared meals for special wine tasting and pairing events. Trained staff members to quicky adapt to takeout service during pandemic, resulting in increase of sales by 68%. Developed process that reduced waste by 40% and improved supply turnover by 70%. November 2018 - March 2020 NORTHWEST INNOVATIONS CHEMEKETA COLLEGE, SALEM OR SOUS CHEF, KITCHEN MANAGER

Maintained an A rating with the Department of Health by standardizing cleaning procedures and food storage. Prepared meal for students and teachers at the college for over 200 meals daily and prepared food for catering events for staff meetings and banquets for large events.

Managed relationships with vendors, negotiating prices of ingredients and equipment that resulted in 12% savings on budget. Collaborated with Head Chef on menu design and innovative recipes. March 2016 - November 2018 TERRITORY AT THE INDEPENDENCE HOTEL, INDEPENDENCE, OR SOUS CHEF

Supervised line cooks and prep cooks on rotating menu items and changing recipes. Instituted covert, anonymous survey to calculate demand for new menu items which soon became adopted by other area restaurants. Initiated training for line cooks on roasting and frying culinary techniques to improve productivity and increase kitchen workflows. Collaborate with head chef to create delicious meals with seasonal ingredient availability. Evaluated inventory levels on a daily basis and placed orders on vegetables and meat items prior to supplies being depleted or at low levels of inventory. Trained staff members of importance to prevent cross contamination from utensils, surfaces and pans when cooking and plating meals for food allergy suffers. September 2014 – March 2016 FAIRWAY RESTURANT AND BAR, FAIRWAY GOLF COURSE, SALEM, OR BREAKFAST LEAD COOK

Prepared items for breakfast buffet each day and managed restocking throughout the breakfast service. Prepared orders from the menu, ensuring all dishes are made to the correct recipe specification. Maintain quality control to ensure guest satisfaction.

Product inventory and ordering to maintain inventory levels meet daily requirements. JASON D. HUTCHINSON

516 Kevin Way, Placentia, CA

Mobile 971/240-8431 Email advpfb@r.postjobfree.com August 2014 – March 2016 SANTIAM WINE & BISTRO, SALEM, OR HEAD CHEF

Collaborate with Sommelier on menu design and wine parring, creating menu and innovative recipes with featured wines. Prepared and created nightly specials for dinner service. Maintained continuity if service and quality. Evaluated food production and labor costs, reducing $2,200 in monthly expenses. Developed efficient recipe files to motivate creations of original dishes boosting restaurant rankings. Reviews in local paper naming best restaurant 2016.

July 2012 – August 2014 CREEKSIDE GOLF CLUB, SALEM, OR ASSITATNT KITCHEN MANAGER AND LEAD LINE COOK

Independently prepared and managed brunch buffet and full menu breakfast, lunch, and dinner service for a private golf course. Maintained clean kitchen environment, ensuring compliance with state and federal health codes and regulations, avoiding over $12,000.00 in fines from previous years. Prepared daily prep lists and recipes for timely food production significantly improved performance in the kitchen. REFERENCES PROVIDED UPON REQUEST.