Jeff Carson
Fort Morgan,Colorado
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
33
33
years of professional experience
1
1
Certification
Work History
Chef/Director
HHS Environmental Services - St. Elizabeth
03.2018 - Current
- Responsible for the production and quality of the hospital food
- Manage all dietary staff
- Order food and manage the department budget
- Maintain temperature logs and employee files
- Hire and train dietary staff
- Maintain sanitation and inspection readiness
- Write weekly cafe and catering menus
Directord Dietary Sevices
HHS Environmental Services - Vibra Denver
03.2023 - 01.2025
- Implemented innovative programs to increase employee loyalty and reduce turnover.
- Trained and guided team members to maintain high productivity and performance metrics.
- Interacted well with customers to build connections and nurture relationships.
- Made menu's, managed food budgets and raised the quality of the food.
Director of Food Service
Hampden Towers Brookdale Assisted Living
10.2013 - 06.2017
- Responsible for the production and food quality of food
- Managed relationship with the guests
- Order food and manage the department budget
- Write weekly restaurant menu and catering menus
- Maintained temperature logs and employee files
- Hire and train dietary staff
- Maintain sanitation and inspection readiness
Executive Chef
Doubletree Hotel
11.2011 - 04.2013
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Wrote banquet menus, restaurant menus and set up all banquets.
Executive Chef
Sheraton Denver Tech Center
09.2005 - 11.2010
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Wrote banquet menus, restaurant menus and set up all banquets.
Excecutive Chef
No See Um Lodge
02.2001 - 09.2005
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Seasonal from July to September.
Banquet Chef
Whirled Peas Catering
11.2001 - 08.2005
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Worked during time off from No See Um Lodge
Sous Chef
Denver Convention Center
10.1999 - 12.2000
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
Chef de Tournant
Inverness Hotel and Conference Center
06.1997 - 08.1999
- Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency.
- Created innovative recipes for tasty, well-presented [Type] dishes to complement existing menu.
- Trained, supervised and relieved chefs at variety of food preparation stations.
Assistant Kitchen Manager
Z Tejas
02.1996 - 04.1997
- Checked and tested foods to verify quality and temperature.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Cook
Culinary Productions
03.1992 - 11.1995
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- First culinary job.
Education
Associates in Applied Science - Culinary Arts
Colorado Institute of Art
Denver, Colorado06.1997
Skills
- Menu planning
- Cleaning and sanitation
- Kitchen management
- Culinary expertise
- Food presentation
- Cooking skills
- Team management
Accomplishments
- Regional safety champion
- ServSafe Certified
Certification
Servsafe Certified
Timeline
Directord Dietary Sevices
HHS Environmental Services - Vibra Denver
03.2023 - 01.2025
Chef/Director
HHS Environmental Services - St. Elizabeth
03.2018 - Current
Director of Food Service
Hampden Towers Brookdale Assisted Living
10.2013 - 06.2017
Executive Chef
Doubletree Hotel
11.2011 - 04.2013
Executive Chef
Sheraton Denver Tech Center
09.2005 - 11.2010
Banquet Chef
Whirled Peas Catering
11.2001 - 08.2005
Excecutive Chef
No See Um Lodge
02.2001 - 09.2005
Sous Chef
Denver Convention Center
10.1999 - 12.2000
Chef de Tournant
Inverness Hotel and Conference Center
06.1997 - 08.1999
Assistant Kitchen Manager
Z Tejas
02.1996 - 04.1997
Cook
Culinary Productions
03.1992 - 11.1995
Servsafe Certified
Associates in Applied Science - Culinary Arts
Colorado Institute of Art
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