Lead Sous Chef - Fine-Dining Operations

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JASON J. GREEN, Lead Sous Chef

Iowa Colony, Texas 77583 Tel: 346-***-**** E-mail: ***************@*****.*** PROFESSIONAL SUMMARY

Highly trained and skilled Lead Sous Chef with over 15 years of extensive experience in culinary operations, focusing in fine-dining cuisine and operations. Recognized for the comprehensive knowledge in preparing culinary diverse dishes, refining the art of cooking, developing specialized menu items and enhancing food quality. Committed to the continuous improvement in exceptional fine dining experiences and the collaborative kitchen culture that drives restaurant success through open-communication and food cost efficiency. KEY SKILLS

Menu Planning & Development

Equipment Maintenance

Customer Service Excellence

Inventory Management

Training & Development

Staff Scheduling

Culinary Techniques Team Leadership/Management Budgeting & Cost Accounting PROFESSIONAL EXPERIENCE

Lead Sous Chef, Chef de Cuisine-in-Training Relish Restaurant & Bar, Houston, TX March 2026 to Present Came into this Lead Sous Chef role with timed promotion to Chef de Cuisine at this classical upscale eatery at Memorial to increase customer service interface and to assist in menu adjustments and recreations.

• Customer Service Excellence: Delivered personalized service to customers through table-touching and creating flavors for lasting impressions.

• Quality Control: Decreased food cost through portion controlling and maintaining consistency and excellence with recipe adherence.

• Mise-En-Place: Increased Efficiency with new procedures for chopping, measuring, labeling, and prepping ingredients in fast, organized kitchen.

• Staffing Management: Planned and Executed schedules for a Team of 25+, including Hiring/Coaching/Terminating, including conducting performance reviews all while maintaining conflict resolution.

• Hygiene & Safety: Ensured Food Safety Standards and Sanitation Practices are upheld in Kitchen.

• Inventory Control & Fulfillment: Worked with Suppliers to purchase the highest quality ingredients at best price through positive Vendor Relationships.

Lead Sous Chef JA Salazar Catering, Houston, TX November 2025 to March 2026 Brought into this Lead Sous Chef role to operationally assist all menu creations one of Houston’s finest, Chef John Salazar, for his catering company.

• Operational Efficiency: Coordinated food preparation and plating for events of all clientele gatherings.

• Team Coordination: Collaborated with Chef to establish recipe standards and creations to cater to client needs and preferences.

• Cleanliness: Adhered to strict sanitation measures and cleanliness of kitchen equipment/work areas before, during, and after service. Lead Sous Chef Brennan’s of Houston, Houston, TX June 2022 to September 2025 Hired into this role at one of Houston’s most popular fine-dining restaurants, with a specialization on menu creations for Kitchen Table Tastings as well as a lead managerial role in the BOH.

• Team Supervision & Leadership: Trained and mentored kitchen staff to enhance their skill and to ensure Food Safety and Quality.

• Cleanliness & Compliance: Maintained meticulous attention to detail in food presentation and preparation, ensuring excellence in every dish through quality control and consistency.

• Menu Execution & Coordination: Designed and Executed innovative dishes during Kitchen Table Tastings for many high-profile guests, including Houston’s Mayor and Staff.

• Kitchen Operations: Oversaw daily kitchen operations, including supervision, inventory management, Food Safety, and Hygiene.

• Food Safety & Hygiene: Ensured kitchen follows proper policy & procedures with enforcement of all health and safety regulations, receiving top ratings from Health Department.

• Inventory & Cost Control: Worked with Suppliers to purchase the highest quality ingredients at best price through Vendor Relationships and Manage the Food & Paper Inventory by monitoring waste and over-ordering to increase profitability.

• Guest Experience: Ensured the highest quality of guest satisfaction by addressing any special dietary needs or requests and table-touching with guests during meals to create a genuine connection including handling potential complaints.

• Event Coordination: Liaised with Banquet Managers to plan, prep, and plate 3-7 course meals for specialized functions and/or with high- profile clientele.

Executive Chef CRISP, Houston, TX October 2021 to April 2022 Immediately hired into this role to recreate the menu and establish this fairly new restaurant to a more upscale dining experience in the Galleria- Houston area.

• Mise-En-Place: Organized kitchen and prioritized primary cooking techniques with overseeing food plating and presentation.

• Creativity & Innovation: Designed and created new dishes for menu recreation during various events and corporate gatherings.

• Inventory Control & Reporting: Managed inventory and sourcing of high-quality ingredients, decreasing spoilage and recording new protocols for Management.

• Kitchen Management: Controlled weekly labor with proper scheduling of BOH Kitchen Team and adjusting where/when necessary. 2

Sous Chef Morton’s The Steakhouse, Houston, TX July 2019 to September 2021 Hired into this Sous Chef role after working with and in NOVO Italiano and Emeril Lagasse’s Restaurants in Las Vegas, NV, to bring exceptionall skilled knowledge to the Houston Market through collaborating on newly developing Kitchen Table Tastings.

• Kitchen Supervision & Scheduling: Train and Develop Team on new plating and procedures of menu creations as well as scheduling of BOH Staff of 30+ weekly.

• Inventory Ordering & Control: Maintain vendor relationships for cost reducing associations and maintain leveled inventory controlling waste as to prepare what is necessary on menu.

• BOH Operations: Maintained workstation management by acknowledging clear calls, tools in place, leading effectively, and share updates.

• Menu Plating & Execution: Assist in the input of plating new dishes by keeping up with latest market trends and executing those beautifully. EDUCATION & CERTIFICATIONS

Associate of Occupational Science in Culinary Arts Le Cordon Bleu College of Culinary Arts-Las Vegas, Las Vegas, NV ServSafe Manager Certification ANSI-CFP

AWARDS & LANGUAGES

Open Table: Dinner’s Choice Award 2015 – 2016 – 2017 NOVE Italiano, Las Vegas, NV Trip Advisor: Certificate of Excellence, Hall of Fame 2015 NOVE Italiano, Las Vegas, NV ENGLISH: Fluent (Primary)

SPANISH: Conversational (Advanced Vocabulary)

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