Executive Chef Supply Chain

Chef Jason Bailey Grant 118-****-*** St NW, Edmonton, AB 204-***-****

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

WORK EXPERIENCE

Chef – Horizon North – Edmonton, AB

April 2024 to Present

Duties Included:

• Ensure food offerings connect to the executional framework.

• Ensure consistent standards and techniques are applied to the preparation and presentation of food items.

• Manages and trains kitchen employees.

• Mentor employees by crafting shared understanding about what needs to be achieved and how it is to be achieved.

• Plan and implement daily huddles.

• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data.

• Develop and maintain effective client and customer rapport for mutually advantageous business relationships.

• Communicate on site consumer and local competitor insights.

• Responsible for delivering food and labor targets.

• Full compliance with operational excellence fundamentals, handling waste, standard menus, recipes and ingredients through leading customer driven menus and labor standards

• Understand end to end supply chain and procurement process systems. Executive Chef – Lakehouse Properties – Clear Lake, MB

• Lakehouse Restaurant, Lakehouse Café, Due North Gourmet Burgers, Danceland Special Events and Camp Cantina Wine Bar April 2023 to Present

Duties Included:

• Direct and organize the back of house strategy to maximize profitability and quality.

• Leads a team of chefs to drive success in their individual outlets.

• Develops recipes and menus focused on seasonality and high-quality ingredients.

• Partners with the GM to execute and plan special events and share information.

• Analyzes financial data and develops strategies aimed at increasing efficiencies and profit.

• Prepares updates on the success of the restaurants for ownership. Chef Jason Bailey Grant 118-****-*** St NW, Edmonton, AB 204-***-**** ********************@*****.***

• Participates in employee hiring, assignment, training, payroll, scheduling, evaluations and terminations.

• Works with companies, brides and wedding planners to execute a flawless event. University of Western Ontario – Sous Chef – London, ON October 2021 – May 2023

Duties Included:

• Carries out or assists in selection, handling, preparation, production and presentation of all goods and beverages in keeping with the high standards of the establishment.

• Assists with the creation of exciting recipes and related menus which meet objectives in the area of market appeal, seasonality, nutrition, portioning and profitability.

• Assures the highest standards of quality in food presented, including assurance of sanitation and regulatory compliance in all areas where food is handled or stored.

• Performs ordering of supplies

• Assists with periodic inventorying and reviewing.

• Stands in, as directed for the executive chef particularly during weekend or evening hours; leads, directs, trains and works with all food service staff.

• Feeds 2000-3000 people daily

• Works with the philosophy of serving local and fresh; for example, using produce from on site vegetable garden.

Jason Bailey Catering – Chef/Owner – London, ON

October 2016 to May 2023

Duties Included:

• Customer consultation

• Receive and process catering orders.

• Menu development

• Menu pricing and invoicing

• Off site catering for groups of 2-200

• Oversee catering events.

• Lead staff in day-to-day services.

• Provide culinary instruction.

• Development, planning, and implementation of catering operations Chef Jason Bailey Grant 118-****-*** St NW, Edmonton, AB 204-***-**** ********************@*****.***

• Prepare meals in accordance with customer needs and applicable food service wit meticulous sanitation standards.

• Accommodate a variety of dietary requirements.

Elkhorn Resort Spa and Conference Center – Clear Lake, MB October 2014 to September 2016

Duties Included:

• Manager of multi-unit operations

• Supervisor of staff of 120

• Purchasing

• Inventory

• Weddings and functions up to 450 people

• Off site catering

• Lead the culinary team to manage all aspects of Food Preparation, product handling, equipment utilization and food safety.

• Analyze business volume and product usage.

• Special events planning

• Scheduling

• Menu research and planning

• Identify cost measure.

• Employee Motivation

• 5-unit operation

Gusto Food & Wine Bar - Executive Chef – London, ON August 2012 to October 2014

Duties Included:

• Set and operate within budgetary guidelines of • Delegates and follow up on assigned job food and labor costs tasks.

• Recruitment, retention, and development of all • Productively schedule team members, and kitchen staff process accurate and timely payroll.

• Works effectively with other department heads to summaries to support departmental goals and corporate.

• Be approachable, and addresses conflicts in an objective caring, professional manner.

• Develops menus, costing analysis, and recipes.

Chef Jason Bailey Grant 118-****-*** St NW, Edmonton, AB 204-***-**** ********************@*****.***

• Create a fun, positive, safe and energetic consistent with the hotel's objective, restaurants' work environment themes and guest requirement.

• Creates and support operational heart-of-house policies and procedures. Inspired By Love Catering Co -Executive Chef – Strathroy, ON November 2010 to April 2012

Duties Included:

• Lead kitchen staff in day-to-day services.

• Assist in the development, planning, and maintain inventories for supplies and food implementation of kitchen / catering operations.

• Oversee purchases and deliveries.

• Supervise kitchen personnel.

• Receive and process catering orders.

• Prepare meals in accordance with program needs.

• Initiate food service preparation and applicable food service with meticulous

• Plan and price menus sanitation standards.

• Provide culinary instruction.

• Train and manage kitchen personnel.

• Select and develop recipes supervise/coordinate all related culinary activities.

• Oversee catering events.

• Ensure proper equipment maintenance.

• Brand management

KDG Restaurant Group - Corporate Chef / Operations Manager – London, ON August 2009 to November 2010

Duties Included:

• 11 Little Red Roasters - Overseeing all establishments.

• 3 Sweetcakes Gourmet Cupcakes - Creating menus.

• Ciao Bistro - Standardizing recipes.

• Relish Gourmet Burgers - Supervisor for 33 managers and 658 employees.

• KDG Catering - Quality control.

• London Meals on Wheels - Spot checks

Chef Jason Bailey Grant 118-****-*** St NW, Edmonton, AB 204-***-**** ********************@*****.***

The Majestic / S at the Majestic - Executive Chef – St. John’s, NL May 2008 to July 2009

Duties Included:

• Oversee all kitchen operations for an 80-seat fine dining restaurant as well as a 500- seat banquet facility. Duties Included:

• Executive and financial responsibility

• Menu planning and development

• Supervision of management & recruitment

• Food and labor costs

• Training/ Scheduling

• Seasonal promotions and price structuring

• Purchasing/ inventory

• Team building

• Safety and sanitation

Red Roosters Restaurant Group - Corporate Chef and General Manager – Sarnia, ON February 2002 to May 2008

Duties Included:

• High volume restaurant serving 300 plus patrons. Handpicked by owners to take on the General Manager role as well as my duties as Corporate Chef.

• Control of entire operation

• Standardization of recipes

• Supervisor of six managers and 30 staff.

• Development of restaurant & catering menus

• Customer service / Back of house service

• Opening/closing duties

• Development of staff manuals and procedures

• Development of procedural checklists

Hidden Valley Resort - Executive Chef – Huntsville, ON May 2000 to December 2002

Duties Included:

• Fine dining, café, a la carte, banquets and themed buffets. Chef Jason Bailey Grant 118-****-*** St NW, Edmonton, AB 204-***-**** ********************@*****.***

• Manager of multi-unit operations

• Special events planning

• Supervisor of staff of 80

• Scheduling

• Purchasing

• Menu research and planning

• Inventory

• Identify cost measure.

The Carriage House - Chef – Woodstock, ON

January 1998 to January 2000

Duties Included:

• High volume fine dining restaurant serving 350 plus patrons.

• Introduced Sunday Brunch

• Increased yearly revenue.

• Developed cost efficient menus.

• Developed seasonal menu specials.

• Improved delivery, food and timing controls

EDUCATION

George Brown College - Culinary

George Brown College - Pastry

Fanshawe College - Hotel Restaurant Management

CERTIFICATIONS AND LICENSES

Pastry Chef - Red Seal – Present

AREAS OF EXCELLENCE

• Hospitality & Culinary Management

• Budgeting/Price Structuring & Cost Containment

• Five-Star Dining/Creative Menu Development

• Exquisite Product Development

• Team Building/Training/Supervision

Chef Jason Bailey Grant 118-****-*** St NW, Edmonton, AB 204-***-**** ********************@*****.***

• Safety/Sanitation/Quality Controls

• Vendor/Inventory Management-Purchaser

• Guest Service Excellence

• Multi-outlet/ High Volume Operations

• Turnaround Management

• Strategic Marketing & Sales

• Profit & Growth Enhancement Strategies

• Franchising

• System Automation

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