Summary
Overview
Work History
Education
Skills
Timeline
Generic

Jacob Zawaski

Livonia

Summary

Dedicated professional adept at tackling challenges and enhancing workplace efficiency. Extensive experience in privacy management with high-profile clients. Strong communication skills facilitate effective problem-solving and conflict resolution. Empathetic approach fosters understanding of company policies among staff and clients during difficult situations.

Overview

9
9
years of professional experience

Work History

Executive Chef

Fireside Kitchen
Clarkston
03.2025 - Current
  • Negotiated with vendors to secure optimal pricing for quality ingredients and supplies.
  • Coordinated marketing efforts with social media and local news outlets.
  • Designed weekly specials based on guest feedback and preferences.
  • Identified and resolved business issues promptly and effectively.
  • Developed a cost-effective menu to maximize pricing without exceeding budget constraints on labor and food costs.

Sous Chef

Meijer Performance Center
Allen Park
03.2022 - 03.2025
  • Established relationships with NFL players and staff to facilitate communication regarding food preferences.
  • Coordinated with team management to provide three nutritious meals daily for all players and staff.
  • Organized catering events, prioritizing player and personnel privacy while ensuring satisfaction.
  • Conducted weekly meetings with safety ambassadors to enhance best practices across facilities.
  • Collaborated with team dietician and nutritionist to create menus catering to overall team needs.

Private Chef

At Your Breck and Call
Breckenridge
09.2020 - 09.2021
  • Executed on-location catering events for up to 100 clients, featuring appetizer buffets and coursed plate-ups.
  • Managed client needs and expectations to ensure satisfaction throughout events.
  • Developed menus with allergen and diet-specific options to accommodate diverse preferences.
  • Emphasized local ingredients and health-conscious dishes in all menu offerings.
  • Established a complimentary compost and recycling service to promote eco-friendly practices for large parties.
  • Curated beer and wine pairings to enhance dining experiences.
  • Specialized in Asian and South American flavors, delivering unique culinary experiences.

Kitchen Manager

Windy City Pizza
Breckenridge
04.2020 - 04.2021
  • Development of recipes and kitchen SOPs.
  • Management of kitchen and bar schedule for 20 employees.
  • Pacing of dine in, carryout, and delivery customers to ensure happiness across the board.
  • Diffusing upset customers over the phone and in store.
  • Counting inventory and running orders 2-3 times weekly for food, NA beverages, carryout containers, kitchen utensils and cleaning supplies.
  • Created relationships with local venues to support our delivery program.

Ticket Sales Agent

Vail Resorts Inc
Breckenridge
10.2019 - 03.2020
  • Engaged customers through effective interpersonal skills to enhance communication.
  • Served as liaison for event coordination between company and venues.
  • Delivered exceptional customer service by promptly addressing inquiries and complaints.
  • Developed and maintained strong customer relationships through accurate ticket sales support.
  • Provided technical support for online ticket purchases to resolve issues efficiently.

Executive Chef

Highside Brewing
Breckenridge
04.2019 - 03.2020
  • Took over a poorly managed facility and created a passion for food that could be paired with our in house brews.
  • Started private event catering options to help increase revenue during slow business periods.
  • Developed a happy hour menu to increase sales during early afternoon hours between lunch and dinner.
  • Worked alongside brewers to develop better flavors in beer.
  • Trained and scheduled a staff of 8-12 employees.
  • Met with the GM/owner biweekly to learn more about running the business outside of the kitchen.
  • Counted inventory and ran orders for food 2-4 times a week.
  • Expedited during peak service times and helped keep orders sent appropriately between taproom, patio and restaurant service areas.

Executive Chef

Overlook
Breckenridge
09.2018 - 04.2019
  • Started an Asian-fusion concept, at one of the quick serve locations at Breckenridge Ski Resort, focusing on ramen and miso broths.
  • Managed a team of 30 individuals from the US, South America and the Philippines.
  • Held tight budget guidelines in accordance with the company’s standards.
  • Trained new cooks on flat top, fry, oven and grab and go stations to serve up to 750 people a day.
  • Collaborated with other chefs to start eco forward practices resort wide.
  • Completed management training courses with Vail Resorts.
  • Provided the most diet and allergy friendly menus on resort.

Sous Chef

TBar
Breckenridge
10.2016 - 08.2017
  • Further training in Coupa, PeopleSoft, and started taking leadership essentials courses.
  • Started creating recipes for my menu and costing them out on the US Foods website.
  • Worked on menu concepts and cross-utilization of product to create an efficient use of a small kitchen.
  • Made kitchen maps to help new employees on morning set up at each station.
  • Held staff accountable for their actions and handling any disciplinary issues that may come up per company guideline.
  • Run the ticket rail and keep the team on track to produce tickets quickly and accurately while communicating with expo to ensure all is well in the dining room.
  • Handle any food complaints or dietary needs personally by talking to the table and making sure we fix or prevent any issues promptly and professionally.
  • Communicate with FOH on what food items are low or 86’d daily at morning stand up.
  • Help any outlet with whatever free time was available to promote the team work atmosphere we were striving for at all Peak 8 locations.

Education

High School Diploma -

Plymouth High School
Plymouth, MI
06-2010

Some College (No Degree) - Human Biology

Ohio Northern University
Ada, OH

Some College (No Degree) - Business Management

Schoolcraft College
Livonia, MI

Skills

  • Food costing and quality assurance
  • Market research
  • Client assessment
  • Debt management
  • Problem solving
  • Effective communication
  • Financial analysis

Timeline

Executive Chef

Fireside Kitchen
03.2025 - Current

Sous Chef

Meijer Performance Center
03.2022 - 03.2025

Private Chef

At Your Breck and Call
09.2020 - 09.2021

Kitchen Manager

Windy City Pizza
04.2020 - 04.2021

Ticket Sales Agent

Vail Resorts Inc
10.2019 - 03.2020

Executive Chef

Highside Brewing
04.2019 - 03.2020

Executive Chef

Overlook
09.2018 - 04.2019

Sous Chef

TBar
10.2016 - 08.2017

High School Diploma -

Plymouth High School

Some College (No Degree) - Human Biology

Ohio Northern University

Some College (No Degree) - Business Management

Schoolcraft College

Similar Profiles

CREATE PROFILE