Executive Chef Multi-Unit

JASON DIXON

*** **** *** **. *******, FL 407-***-****

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

OBJECTIVE

To attain a position where my passion for scratch cooking utilizing sustainable and local products, while training and developing young chefs, can help a likeminded organization reach loftier goals. SKILLS AND ABILITIES

● Classically French trained with a flair for international cuisine

● Elevating and maintaining culinary standards, resulting in five-star awards of excellence

● Menu development, with a focus on cross utilization of product, dietary restrictions, and observation of current culinary trends

● Multi-unit management

● Controlling food and labor costs to ensure profitable and productive operations

● Training and development of young chefs

● Negotiating with vendors to attain the highest quality ingredients at the lowest possible prices EXPERIENCE

Waterman Village – Executive Chef – Mount Dora, FL 12.23 - 10.25

● Oversaw daily operations of three outlets, which served 600 guests, three meals a day, and generated a revenue of over 6 million annually

● Increased overall guest satisfaction through elevated menus while lowering food cost and observing multiple dietary restrictions

Dovecote – Executive Chef – Orlando, FL 8.21 – 10.23

● Created a menu to help drive food costs down from 35% to 28% in first three months

● Recognized as one of the top three French restaurants in Orlando, Best Seafood Restaurant in Orlando, and Most Romantic Restaurant in Orlando

Lake Nona Country Club – Executive Chef – Orlando, FL 2000 – 8.21

● Progressive advancement from line cook (2000-2002) to lead (2002-2003) to Sous Chef

(2003-20019), culminating in Executive Chef (2019-2021)

● Oversaw all culinary operations of a multi-unit country club, which generated over $10 million annually, and was awarded a AAA five diamond award while being recognized as one of the top 100 platinum clubs in the world

● Responsible for flawless execution of banquet events for up to 2000 people

● Responsible for the flawless execution of all culinary aspects of The Tavistock Cup golf tournament and multiple LPGA and NCAA golf tournaments

● Created tasting menus for extravagant wine dinners which generated revenues of $700 per plate

● Responsible for the mentoring and development of a culinary brigade, which included 4 chefs, up to 30 cooks, and 12 stewards, focusing on internal promotions whenever possible EDUCATION

Orlando Culinary Academy 2001

Degree in Culinary Science – Suma Cum Laude

LEADERSHIP

● Seniors culinary committee

● Leanpath content expert

● Safety committee chair

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