Jaime Dallett
Oakland,CA
Summary
Dynamic, passionate, and creative chef with a proven record of leadership and operational excellence, known for fostering a positive, collaborative culture. Skilled in executing allergen-free menus with a keen eye for quality assurance and culinary excellence.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Sous Chef/Back of House Lead
Kitava Restaurant
Albany, CA
2025.03 - Current
- Improved the kitchen team by training them to prioritize tasks and delegate.
- Advance culinary and safety standards through rigorous quality checks.
- Ensure accurate and efficient meal plating processes.
- Train and evaluate kitchen staff to promote consistent performance.
- Enforce food safety and sanitation guidelines while providing necessary training.
- Assist with ordering, managing prep lists, reducing waste, and recipe development.
R&D Chef/Manager
Aurock Ventures LLC
Oakland, CA
2022.01 - 2025.03
- Spearheaded the development of innovative meat products and recipes for natural foods markets.
- Cultivated strong relationships with foodservice clients to identify and fulfill their needs.
- Negotiated and closed agreements with suppliers to source high-quality raw materials.
- Expanded the client base by pitching new ideas and identifying key opportunities.
Executive Chef/Partner
Field to Family Natural Foods
Greater Bay Area, CA
2008.01 - 2021.10
- Directed food service operations and sales strategy, driving significant growth.
- Spearheaded the commercialization of branded and private label products to enhance market presence.
- Designed USDA-compliant labels, packaging, and product marketing.
- Negotiated supplier and co-packer contracts to secure optimal raw materials and ensure compliance.
- Represented brand image for six natural food brands, increasing regional visibility.
- Oversaw management of regional sales territory to optimize performance.
- Coordinated field events and led customer training sessions to improve engagement.
Executive Chef
Whole Foods Market
Greater Bay Area, CA
2000.01 - 2007.10
Sous Chef
Whole Foods Market Inc
San Francisco, CA
Executive Pastry Chef
Museum Of Fine Arts
Boston, MA
Pastry Chef
Clio Restaurant
Boston, MA
Cook/Assistant Pastry Chef
Old Dublin Restaurant
Dublin, Ireland
Line Cook
Catahoula Restaurant
Calistoga, California
Line Cook
Tra Vigne Restaurant
Saint Helena, California
Education
Chocolate 1 & 2, Sugar 1 & 2
International School of Pastry & Confectionery Art
Gaithersburg, MDAssociate of Arts - Culinary Arts
New England Culinary Institute
Montpelier, VTSkills
- Team leadership
- Menu and recipe development
- Inventory management
- Process improvements
- Creative thinking
- Catering and events
- Performance optimization
- Food safety compliance
- Pastry skills
- Advanced knife skills
- Butchery
- Allergen awareness
- Cost controls
- Food trend awareness
Volunteerism
Alameda County Food Bank
Certification
ServSafe Manager
Technical Proficiencies
- Microsoft office (Excel, Word, Power Point), Google Workspace, Apple macOS and IOS.
Timeline
Sous Chef/Back of House Lead
Kitava Restaurant
2025.03 - Current
R&D Chef/Manager
Aurock Ventures LLC
2022.01 - 2025.03
Executive Chef/Partner
Field to Family Natural Foods
2008.01 - 2021.10
Executive Chef
Whole Foods Market
2000.01 - 2007.10
Sous Chef
Whole Foods Market Inc
Executive Pastry Chef
Museum Of Fine Arts
Pastry Chef
Clio Restaurant
Cook/Assistant Pastry Chef
Old Dublin Restaurant
Line Cook
Catahoula Restaurant
Line Cook
Tra Vigne Restaurant
Chocolate 1 & 2, Sugar 1 & 2
International School of Pastry & Confectionery Art
Associate of Arts - Culinary Arts
New England Culinary Institute