Jason Voide
North Haven,CT
Summary
Adaptable and enterprising Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Seasoned Sales Representative with exceptional success in business-to-consumer sales within the industry. Proven track record in exceeding sales goals, growing business, and expanding territories. Accomplished in overseeing day-to-day business operations and fostering relationships with customers and clients for sustained business growth.
Overview
17
17
years of professional experience
Work History
Executive Chef/Kitchen Manager
Breakfast Connection
Branford, CT
01.2017 - Current
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Cleaned and maintained kitchen equipment regularly.
- Monitored line efficiency and implemented improvements for increased productivity.
- Prepared average of 200 orders each shift.
- Planned and delegated all facets of ingredient preparation.
- Restocked stations and supplies during slower periods between rushes.
- Maximized performance by monitoring daily activities and mentoring team members.
- Managed restaurant marketing, sales building and community involvement.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Purchased food and cultivated strong vendor relationships.
Head Chef
Millers Ale House Bar And Grill
Fort Myers, FL
11.2014 - 02.2016
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored kitchen staff to prepare each for demanding roles.
- Accomplished multiple tasks within established timeframes.
- Cleaned and maintained kitchen equipment regularly.
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
Executive Chef/Restaurant Manager
Lobster Dock
Boothbay Harbor, ME
04.2012 - 10.2014
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Carefully interviewed, selected, trained and supervised staff.
- Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Led and directed team members on effective methods, operations and procedures.
- Correctly calculated inventory and ordered appropriate supplies.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Obtained fresh, local ingredients to lower grocery costs.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Used root cause analysis to conduct assessments and develop improvements.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
Executive Chef
Davis Island Grill
Edgecomb, ME
12.2011 - 04.2012
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
Customer Service Manager
Crystal Rock
Watertown, CT
02.2004 - 11.2011
- Matured strong customer and sales team relationships, boosting customer satisfaction ratings 100% and increasing overall revenue 85%.
- Built relationships with customers and community to establish long-term business growth.
- Achieved sales goals and service targets by cultivating and securing new customer relationships.
- Collaborated with upper management to implement continuous improvements and exceed team goals.
- Managed product transitions from warehouse to customer site, loading and unloading in alignment with specifications.
- Delivered top customer satisfaction, reviewing feedback closely and addressing needs and requests of account holders.
- Boosted revenues by upselling and cross-selling products to new and established customers.
- Drove team revenue totals by bringing in top sales numbers.
Education
No Degree - Law Enforcement
Naugatuck Valley Community College
Waterbury, CTNo Degree - History Teacher Education
Portland Community College
Portland, ORCulinary Arts Degree - Culinary Arts
Center For Culinary Arts
Cromwell, CTSkills
- Labor and Overhead Cost Estimation
- Monitoring Food Preparation
- Quality Assurance
- Managing Deliveries
- Documentation and Recordkeeping
- Profit Optimization
- Health Code Compliance
- Anticipating Problems
- Performance Improvement
- Menu Pricing and Writing
- Inventory Management
- Staffing and Sales Reporting
- Relationship Building
- Delegating Assignments and Tasks
- Team Leadership
- Conflict Resolution
- Written and Verbal Communication
- Time Management
- POS Terminal Operation
- Customer Retention
- Cost Estimation
- Work Planning and Prioritizing
- Sales and Marketing
- Managing Reservations and Large Parties
- Reliable and Responsible
- Catering Services
- Collaboration and Teamwork
- Critical Thinking
- GPS and route planning
- Route logs
- Commercial driving
- Shipping and packaging
- Account development
- Merchandise sales
- Business transactions
- Safe vehicle operation
- Back of House Management
- Front of House Management
- Supply Ordering and Management
- Portion Control
- Service Delivery Management
- Budget Administration
- Coaching and Mentoring
- Vendor Relationships
- Price Negotiation
- Supply Estimates
- Standards Compliance
- Staff Supervision and Coordination
- Current in Culinary Trends
- Recipe Development
- Customer Service
- Quality Assessment
- Sanitation and Cleaning
- Cooking Technique Demonstrations
- Food Preparing, Plating and Presentation
- Prioritization and Organization
- Vendor Management
- Safety and Risk Management
- Hospitality Services
- Food and Beverage Service
- Food Production Timing
- Menu Item Pricing
- Order Delivery Procedures
- Staff Performance Assessments
Timeline
Executive Chef/Kitchen Manager
Breakfast Connection
01.2017 - Current
Head Chef
Millers Ale House Bar And Grill
11.2014 - 02.2016
Executive Chef/Restaurant Manager
Lobster Dock
04.2012 - 10.2014
Executive Chef
Davis Island Grill
12.2011 - 04.2012
Customer Service Manager
Crystal Rock
02.2004 - 11.2011
No Degree - Law Enforcement
Naugatuck Valley Community College
No Degree - History Teacher Education
Portland Community College
Culinary Arts Degree - Culinary Arts
Center For Culinary Arts