Jason M. Gamache

** ******* ****** etq7l4@r.postjobfree.com

Hooksett, NH 03106 Home: 603-***-****

Cell: 603-***-****

Career Summary:

With 25 years of culinary experience, I have been responsible for all aspects of food service from prep work to planning and executing large corporate events.

I have several years of experience managing all aspects of operations and staff. My food preparation expertise includes creative casual food, Asian cuisine, comfort food, tavern food, and desserts.

Core Skills

• Certified Professional • Menu Development • Budget oversight

Food Manager • Event catering • Inventory management

• Kitchen operations • Serve Safe Certified • Creative recipe design

• Staff management • CPR Certified • Software proficiency

Professional Experience

Director of Foodservice 2005 - 2009

Compass Group North Americas Division, Stratham, NH

As Director of Food Service for Compass Group’s Timberland location, I was responsible for all aspects of managing food service for the site. My team prepared meals for the Timberland employees, catered corporate functions, and specialized in preparing unique meals for priority business engagements.

• Managed large volume corporate café, serving over 600 meals per day

• Catered corporate and charity events of 600 to 2000 attendees

• Responsible for staff hiring, development, management and scheduling

• Educated staff on proper food preparation, kitchen safety, and sanitation

• Responsible for labor costs and food purchasing; budget management

• Responsible for maintaining appropriate inventory levels and accuracy

• Ensured food safety using Hazard Analysis Critical Control Points (HACCP) procedures through all phases of food handling

• Created weekly menus and organized food preparation sheets to facilitate daily food preparation and efficient meal services

Jason M. Gamache

89 Granite Street etq7l4@r.postjobfree.com

Hooksett, NH 03106 Home: 603-***-****

Cell: 603-***-****

Executive Chef 2000 - 2005

Not Your Average Joe’s, Methuen, MA

After training with the corporate chef, I managed kitchen operations for the grand opening of the new Not Your Average Joe’s in Methuen, MA. Staging an invitation-only soft opening ensured a smooth transition to the grand opening. It offered the opportunity to coordinate food preparation and service with a newly formed staff.

• Supervised a kitchen staff of 21 prep, grill, sauté and pizza cooks

• Responsible for staff hiring, development, management and scheduling

• Educated staff on proper food preparation, kitchen safety, and sanitation

• Responsible for labor costs and food purchasing; budget management

• Responsible for maintaining inventory and proper stock rotation

• Organized food preparation sheets, ensuring availability of ingredients and efficient set up of food prep areas

Working Chef 1999-2000

Skyview Café and Brewery, Nashua, NH

Hired as Sous/Pastry Chef for the Café, I created artisan breads, pastries

and dessert specials as the holidays and seasons changed.

• Developed recipes for dinner specials

• Catered weddings and special functions

• Managed the kitchen operations with a staff of 18

• Responsible for inventory, ordering, and prep sheets

Education

1997 Graphic Design, The New England School of Art & Design, Boston, MA

1989 Nashua High School, Nashua, NH

Awards

Be A Star award, Compass Group, 2007

Chef of the Year, Not Your Average Joes, 2000

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