Sous Chef Restaurant Manager
Resume:
Jason Wilson
Garner, NC *****
adz6yk@r.postjobfree.com
a HOME!
Garner, NC 27529
adz6yk@r.postjobfree.com
Work Experience
Kitchen Manager/Chef
Bodega tapas, wine and rum - Wake Forest, NC
March 2022 to Present
Side by side with the owner I ran the Kitchen and all it was. Chef and Restaurant Manager
Atma Hotel Group - Raleigh, NC
September 2018 to March 2022
June 2021 we opened FT so my job expanded to hiring, staff management, scheduling as well as training. I was the F&B Department head. We had a Sous Chef to assist with staff development. My time was 25% Breakfast Chef, 25% Dinner Chef and 50% Function planning and Admin. time. After Covid lay off in March 2020, Corporate called back ONLY me to start the pub from scratch on July 2nd 2020.
I managed ALL kitchen functions, serving breakfast 5 days AND dinner 4 nights a week. I do tastings and venue bookings up to 150 pp. I ran both FOH and BOH staff, including ordering, stocking, menu and daily specials, ALL cooking, dish, and closing. Also inventory, coding and DS Reporting to GM, Area Director and owner.
In leu of the pandemic I didn't know when life as we knew it would return. Sous Chef/Line Cook
Atma Hotel Group. - Raleigh, NC
March 2020 to June 2020
Converted a 3 man line /1 DW, to a single cook/1 DW. Currently 98% health inspection. Only for paper towels and hand soap at the bar sink. Should have been 100%! Lol. Since Covid, we closed March 16th. When we reopened July 2nd they didn't call back the Chef, Corporate called me back. I have run the post Covid kitchen/restaurant w/the GM alone. I take that as a compliment! Executive Sous Chef
Tribeca Hospitaliy\Tribeca Tavern - Cary, NC
April 2015 to August 2018
I was hired as a Sous Chef and have outlasted three Lead Chefs and two Sous Chefs. In between I was acting Chef for more than 6 mos. in total. I Manage inventory by creating orders and dealing with venders. I mange cooks, Prep, parties, answer phones, Food truck and Catering. Tribeca is a $2-3 Million a year Fast casual Sports Restaurant and bar. I have made many Seasonal Menu changes using Excel and MS Word and developed most of the recipes. I would love to be an Exec. Sous Chef to an even stronger than I Exec. Chef for the chance to learn and grow. Although I wont turn down a Lead position again!
Carpenter Foreman
Olde Pocket Builders - Youngsville, NC
January 1993 to December 2015
Previous to 2015 I was a Carpenter starting in 1992. Line Cook\Production Manager
Sheraton\Jimmy V's Osteria - Raleigh, NC
May 2013 to April 2015
Line cook on Fry. I started cooking here while I finished Culinary School. I went down the line and learned all the stations and the Wood Fired Pizza Oven. Then Under Chef Michael Kilian I went in the back and managed two prep cooks. We set the standard for the Kitchen up front. Made all the sauces cut all the meats and so on. I left here to become Sous Chef.
Education
Assoc. in Arts in Culinary\Kitchen Management
The Chefs Academy - Morrisville, NC, US
August 2012 to May 2014
Skills
• Employee Orientation
• Microsoft Excel
• Recruiting
• Kitchen Management Experience
• Kitchen experience
• Merchandising
• Cooking
• Restaurant Experience
• Microsoft Office
• Food service
• Inventory Control
• Food Preparation
• MSWord
• Teaching
• Social media management
• Banquet Experience
• Carpentry
• Food Safety
• Supervising Experience
• Catering
• Highly efficient
• Menu Planning
• Management
• Time Management
• Cleaning Experience
• Pricing
• Food Production
• Leadership
• Culinary Experience
• Purchasing
• Labor Cost Analysis
• Profit & Loss
• Production Management
• Restaurant Management
• Computer literacy
• Public speaking
• Kitchen management
• Excel
• Sanitation
Certifications and Licenses
ServSafe
Food Handler Certification
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