Food Service Sous Chef

Jason Brown

Toledo, OH *****

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

+1-614-***-****

Professional Summary

With over twenty years of professional culinary experience, and education in hospitality management, I am well equipped to manage and efficiently operate in any kitchen or food service forward occupation. My extensive experience as a professional cook and chef in individually owned and corporate food service providers including restaurants, institutions and catering companies has allowed me to gain a wide and varied perspective in cuisine and service. In June of 2013, 1 took a sabbatical from the service industry and spent the year as a volunteer for AmeriCorps through the Toledo chapter of The United Way. Over the course of the following four years, I traveled picking up short term culinary positions to fund my trips while considering relocation possibilities. Recently, I spent 2019 in St. Augustine, Florida on contract as a chef and returned to Toledo after one year. Presently, I'm engaged in Nutrition Concentration courses at Owens Community College and employed by Culinaire as a Sous chef. Past Experience:

AVI

06/23-02/24

Chef

Monnett’s Market

02/23-05/23

Butcher…responsible for custom cutting steaks and pork and poultry fabrication, wrapping and labeling product in a clean and sanitary environment; stocking and maintaining floor meat cases; helping customers with questions.

The Reef

03/19-01/20

Contractual chef for banquet service as well as brunch during commercial seasons. The Heights-Marriott Seagate

08/18-02/19

Wood fired oven chef…responsible for making pizza dough and pizzas in the wood fired oven. Georgios International

03/12-12/12 Toledo, Ohio

Line cook and general food preparation and dessert baking. Marcel Fine Catering, Chef

08/07-12/11 Toledo, Ohio

Duties included executing chef's menus as a cook, planning and running catered events, transportation of food items to site, and supervising culinary staff. Flower Hospital, Cook, Dietary Department

01/09-12/10 Sylvania, Ohio

Prepared one of three meals daily from a three week planned menu cycle based on the current census from standard diets to, restricted and specialized diets. Fifi's Reprise, Executive Chef

07/08-12/08 Toledo, Ohio

Managed full service, fine dining kitchen including menu creation and execution, all kitchen operations and maintenance, P&L, and human resource matters.

Mezzmerize Mediterranean Grill, Pastry Chef

01/08-07/08 Maumee, Ohio

Brand new space and concept designed to serve "family-style" Mediterranean cuisine. Oversaw all baking production, creation of and execution of desserts, and supervision of gas-fired, stone floor ovens. Scheduling and supervision of crew of seven employees in my department. Giuseppe's Ritrovo, Sous Chef

05/05-04/07 Columbus, Ohio

Primary oversight of dough and pizza creation, training new cooks, running expo, and general supervision of kitchen operations.

RJ Snappers- Prep cook to Sous Chef

02/03-04/05 Columbus, Ohio

Began as a prep cook in the A.M. while holding a line cook position with Cameron Mitchell Restaurants and after one year was promoted to the sous chef position. Bexley Monk Cook-Wood fired oven Chef

02/02-01/04 Bexley, Ohio

Developed pizza and flatbread recipes. Cooked using the oldest wood fired oven in the Columbus area with temperatures in excess of 700 degrees. Created and ran specials nightly having heavy interaction with customers.

Cameron Mitchell Restaurants, Cook

01/01-02/04 Columbus, Ohio

Employed at three different concepts: Columbus Brewing Co., Mat Miranova Plaza (Elegant American Contemporary with French influence), and Columbus Fish Market (High volume, upscale fish house). Advanced knowledge and experience of all stations and menu items. Other experience:

Culinary Instructor Columbus, Ohio. Taught classes at the Sur La Table Columbus location. Created menus for classes and utilized Sur La Table's inventory to promote retail sales. Education:

Columbus State; Hospitality management 2004-2006

Willing to relocate to: Toledo, OH

Education

Hospitality management

Columbus State

2004 to 2006

Skills

• Catering

• Human resources

• Labor Cost Analysis

• Sales

• Profit & loss

• Inventory Control

• Sales Management

• Restaurant Experience

• POS

• Retail sales

• Banquet Experience

• Food Safety

• Teaching

• Cooking

• Food Production

• Menu Planning

• Food Preparation

• Hospital experience

• Kitchen Management Experience

• Culinary Experience

• Supervising experience

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