Jason Tsoris
Batavia,IL
Summary
Executive Chef for over 25 years in the hospitality industry, excelling in managing and developing team members with a focus on vendor relationships and the ability to establish opening of new hotel, restaurant, and casino properties. Successful track record of reducing costs, improving quality of food and the ability to achieve company's financial goals all while exceeding guest expectations. Leading by example and mentoring cast members one skill at a time.
Overview
22
22
years of professional experience
Work History
Executive Chef
GOLDMOOR INN & RESORT
11.2023 - Current
- Company Overview: Michelin star dining experience, seasonal menu
- On the edge of the Mississippi river, Historic Bed & Breakfast country Inn
- Michelin star dining experience, seasonal menu
- On the edge of the Mississippi river, Historic Bed & Breakfast country Inn
Executive Chef
MORTON'S THE STEAKHOUSE
01.2022 - 09.2023
- Company Overview: Traditional steakhouse with 4 million in F&B sales
- Maintained a Food and Labor Cost within budget guidelines to company forecasts
- Traditional steakhouse with 4 million in F&B sales
Food & Beverage Director
CASINO PAUMA
01.2020 - 12.2022
- Company Overview: Boutique casino with 3 restaurants, banquet facility and annual F&B sales of 10 million
- Implemented a Berg Beverage System for effectively managing inventory procedures
- Opened the first self-served buffet since the pandemic in Southern California
- Managed an F&B staff of 120
- Facility redesign of the Deli expansion for an effective service
- Boutique casino with 3 restaurants, banquet facility and annual F&B sales of 10 million
Executive Chef
CAESARS ENTERTAINMENT - Grand Victoria Casino
01.2016 - 12.2020
- Company Overview: Sales annually of 12 million in F&B and a staff of 90 with 4 restaurants and banquets functions
- Exceeding a consistent food, labor cost and operating expenses below annual budget
- Sales annually of 12 million in F&B and a staff of 90 with 4 restaurants and banquets functions
Executive Chef
THE HERRINGTON INN & SPA
01.2009 - 12.2016
- Company Overview: Boutique AAA, four diamond hotel is a member of Chaine des Rotisseurs, with annual sales of 4.5 million
- Atwater's is an award-winning restaurant
- Monthly features include afternoon teas and exclusive wine dinners
- Implemented and designed an accounting system for all food and beverage outlets
- Boutique AAA, four diamond hotel is a member of Chaine des Rotisseurs, with annual sales of 4.5 million
Executive Chef/Owner
JASON'S STEAK HOUSE
01.2003 - 12.2009
- Company Overview: Historic national landmark 'Grays Mill' with annual sales of 2.5 million
- Prime Steaks, Seafood flown in from Hawaii and Boston, American infused seasonal menu
- Business, Social banquets, Weddings, and off premise catering
- 2009 we had 42 weddings
- Historic national landmark 'Grays Mill' with annual sales of 2.5 million
Education
Culinary Institute of America
Hyde Park, NYundefined
UW
Menominee, WISkills
- Meat & Fish Fabrication
- Employee Relations
- Budgeting P&Ls
- Guest & Employee Effective Inventory Control
- Effective Purchasing
- Cost Savings
- Relationships
- Banquets for 1000
- Menu Development
- Personal Mentoring
- Contract Purchasing
Timeline
Executive Chef
GOLDMOOR INN & RESORT
11.2023 - Current
Executive Chef
MORTON'S THE STEAKHOUSE
01.2022 - 09.2023
Food & Beverage Director
CASINO PAUMA
01.2020 - 12.2022
Executive Chef
CAESARS ENTERTAINMENT - Grand Victoria Casino
01.2016 - 12.2020
Executive Chef
THE HERRINGTON INN & SPA
01.2009 - 12.2016
Executive Chef/Owner
JASON'S STEAK HOUSE
01.2003 - 12.2009
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UW
Culinary Institute of America