George Jackson
Brighton,CO
Summary
Enthusiastic and quality driven culinary professional with 20 years experience in fast paced high end kitchens. Strong leadership qualities coupled with great team building skills. Consistently finding ways to create a productive, efficient, and fun work environment without sacrificing quality and integrity.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Food and Beverage Director
Civitas Resort Style Living
Colorado Springs
09.2020 - 03.2024
- Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens and restaurants in the Civitas company
- Inspect supplies, equipment, or work areas to ensure conformance to established standards
- Coordinate inventory, budgeting, and purchasing for all the food operations within StoneCreek of Flying Horse and Stonecreek of Littleton
- Hired and developed managing chefs within the company
- Creating and development new menu items
- Menu, plate, and recipe costing
- Demonstrate new cooking techniques and equipment to staff.
Culinary Director
Pizza Republica - Denver Area (Three Locations)
Denver
08.2018 - 09.2020
- Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens and restaurants in the Pizza Republica company
- Inspect supplies, equipment, or work areas to ensure conformance to established standards
- Coordinate inventory, budgeting, and purchasing for all the food operations within Pizza Republica
- Hires and developes all managing chefs within the company
- Creating and development new menu items
- Menu, plate, and recipe costing
- Demonstrate new cooking techniques and equipment to staff.
Executive Chef
Devil's Food Bakery and Cookery at Mrytle Hill
Denver
06.2016 - 08.2018
- Created a farm to table upscale concept that's still thriving
- Monitor sanitation practices to ensure that employees follow standards and regulations
- Inspect supplies, equipment, and work areas to ensure conformance to established standards
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Coordinate planning, budgeting, or purchasing for all the food operations within both the bakery and cookery
- Arrange for equipment purchases or repairs
- Meet with sales representatives to negotiate prices or order supplies
- Recruit and hire staff, such as cooks and other kitchen workers.
Executive Chef
Zucca
Louisville
07.2014 - 06.2016
- Monitor sanitation practices to ensure that employees follow standards and regulations
- Check the quantity and quality of received products
- Achieved and maintained a 28% food cost my whole tenure
- Seasonal upscale menu changes
- True farm to table concept. 90 acre farm owned by three leaf concepts
Executive Sous chef
Mala Ocean Tavern, Migrant, Honu
Lahaina
01.2010 - 02.2014
- Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food in all of Hawaii Regional Cuisine pioneer Mark Ellmans restaurants
- Was opening sous chef for top chef star Sheldon Simeon restaurant Migrant when he joined the company
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers
- Prepare and cook high end foods of all types, either on a regular basis or for special guests or functions
- Demonstrate new cooking techniques or equipment to staff.
Education
Associate of Applied Science - Culinary Arts
MCC-UH Foundation
Kahului, HI06.2000
Culinary Arts
Hawaii Job Corps Center
Makawao, HI10.1998
Baldwin High School
Wailuku, HI08.1997
Skills
- Budgeting (10 years)
- Cost control (10 years)
- Cost controls (10 years)
- Inventory (10 years)
- Kitchen (10 years)
- Budget (10 years)
- Training
- Strategic Planning
- Menu Planning
- Culinary Experience
- Profit & Loss
- Kitchen Management Experience (10 years)
- Labor Cost Analysis (10 years)
- Catering
- Food Preparation
- Restaurant Management
- Purchasing
- Pricing
Certification
ServSafe Manager
Additional Information
Skills
Inventory control
Understanding of P&L Menu, recipe, and plate costing
Ordering and receiving Kitchen/Line diagrams
Catering and special events Food and Labor cost control
planning Menu and recipe development
Staff training and development Budgeting and cost controls
Assessments
- Management & Leadership Skills: Planning & Execution, Expert, August 2019
- Cooking Skills: Basic Food Preparation, Expert, August 2020
- Food Safety, Highly Proficient, August 2020
- Food safety, Highly Proficient, August 2020
Readytowork
True
Personal Information
Willing To Relocate: Anywhere
Timeline
Food and Beverage Director
Civitas Resort Style Living
09.2020 - 03.2024
Culinary Director
Pizza Republica - Denver Area (Three Locations)
08.2018 - 09.2020
Executive Chef
Devil's Food Bakery and Cookery at Mrytle Hill
06.2016 - 08.2018
Executive Chef
Zucca
07.2014 - 06.2016
Executive Sous chef
Mala Ocean Tavern, Migrant, Honu
01.2010 - 02.2014
Associate of Applied Science - Culinary Arts
MCC-UH Foundation
Culinary Arts
Hawaii Job Corps Center
Baldwin High School