Jackson Rust
Jacksonville,FL
Summary
Highly skilled Executive Chef with a diverse background in food service management and menu development. Possess strong leadership skills, adept at team building, budgeting, and implementing innovative culinary trends in menu creation. Notably successful in enhancing guest experiences while successfully increasing revenue and reducing costs. Known for maintaining high quality and safety standards in all areas of kitchen operations. Well versed in many cooking styles and food cultures.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Culinary Director
Mojo Q Holdings
Jacksonville, FL
12.2006 - 08.2024
- Coordinated with vendors for purchasing produce at discounted rates when available.
- Reviewed menus regularly to ensure they are up-to-date with current trends in cuisine.
- Established standard operating procedures for kitchen employees to follow during peak hours.
- Ensured that all sanitation regulations were followed at all times during food preparation processes.
- Ensured compliance with local health department regulations regarding storage temperatures of ingredients.
- Implemented strategies to reduce waste levels within the kitchen environment by reusing ingredients whenever possible.
- Coordinated catering services for special events such as weddings or corporate functions.
- Organized the inventory and purchase of food, equipment, and supplies to meet daily operational needs.
- Monitored kitchen operations including meal preparation times, portion sizes, temperature control points, recipe adherence, plate presentation, garnishing techniques.
- Prepared menu items such as appetizers, entrees, desserts according to recipes or customer request.
- Directed the preparation of meals for special events including banquets and catering services.
- Resolved conflicts between kitchen personnel in a professional manner when needed.
- Collaborated with other departments to ensure a high quality dining experience for customers.
- Provided guidance to staff members in proper food handling techniques and safety regulations.
- Conducted regular training sessions with cooks on proper cooking techniques as well as health and safety regulations related to the kitchen environment.
- Maintained accurate records of daily transactions such as sales reports and cost analysis.
- Maintained records on all food production systems including recipes and menus used for each meal period.
- Developed and implemented culinary standards, policies, and procedures.
- Created innovative ideas for new dishes while keeping costs within budget parameters.
- Oversaw the development of new menu items based on customer feedback or seasonal changes.
- Worked cross-functionally with recipe development, operations and creative teams on implementation of new ingredients, menu timelines and product launches.
- Checked stock deliveries for safety, quality and quantity.
- Collaborated productively and professionally with colleagues representing widely diverse points of view.
- Remained attentive to detail and committed to accurate and thorough responses to expressed culinary and service needs.
- Oversaw food preparation, production and presentation according to quality standards.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Inspected dining and serving areas for cleanliness and proper setup.
- Distributed food to service staff for prompt delivery to customers.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Trained new employees to perform duties.
- Worked in close collaboration with team members to ensure customers received high-quality service.
Kitchen Manager
Harry's of America
Jacksonville Beach, FL
06.1998 - 12.2006
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Trained new employees on kitchen procedures and policies.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Ensured compliance with health and safety regulations.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
- Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
- Developed and implemented kitchen policies, procedures and quality standards.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Oversaw meal preparation and monitored food handling to encourage safety.
Education
GED -
Florida State College at Jacksonville
Jacksonville, FL06-1996
Skills
- Food presentation
- Menu development
- Waste Reduction
- Food Safety Standards
- Sanitation Practices
- Budgeting and cost control
- Recipe creation
- Culinary techniques
- Food Plating
- Preparing food
- Food Service
- Knife Skills
- Cost Control
- Inspecting deliveries
- Special diets
- Estimating and ordering stock
- Food and Beverage Operations
- Managing dining facilities
- Kitchen Organization
- Cleaning and sanitizing
- Sauce preparation
- Workstation Maintenance
- Sanitizing and cleaning
- Planning nutritious meals
Certification
Food Manager Certified - Serve Safe
References
References available upon request.
Timeline
Culinary Director
Mojo Q Holdings
12.2006 - 08.2024
Kitchen Manager
Harry's of America
06.1998 - 12.2006
GED -
Florida State College at Jacksonville
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