Overview
Work History
Education
Skills
Timeline
Generic

Jaison Daniel

McCall,Idaho

Overview

30
30
years of professional experience

Work History

Slave to the Flame

Jug Mountain Ranch / Ruperts
McCall, ID
06.2017 - Current
  • With the exception of my time playing in construction and adventure in the Virgin Islands, this brings us to here. I was planning on going to the coast and traveling for a year or so when I got back over here. My mistake was going in to say hi to Gary where he asked if I could give him a hand at Jug for the summer. I gladly accepted thinking I would finally get to work close to him. I was wrong on that one that summer and got the introduction to Rob. I did that summer under him and at the end told Gary I needed to go work with him at Rupert's or move along due to the fact I did not see eye to eye with Rob and his managing skills. I spent the next couple years working there where I worked my way to sous chef and loved working there. He came to me one day and asked if I could go and help at jug I kinda reluctantly said yes I would, at this time not knowing what was truly in the works. The next day I was asked if I would go and take over Jug that you guys were letting Rob go. Man did I ever walk into a crazy situation up there. I spent the next two years as your Chef up there where I did all aspects of the job. Hiring, firing, scheduling, ordering, menu creation, recipe development, and building clientele back up. I believe I was very successful at this up there. But that is my opinion. And now we are here, talk to you soon.

Heavy Equipment Operator

Thunder Basin Coal
Wright, WY
10.2008 - 05.2017
  • This is the only job I have had that I didn't end up as a manager of some sort. Not for their lack of trying though. I was asked in my interview if I would be willing due to my experience. I turned it down though due to the fact I was tired of managing people by this point. I did however work myself up to be one of the lead operators and trainers. Not much to tell here other then amazing job where I only had to work four months out of the year for incredible pay and absolutely amazing benefits. unfortunately it is a long way from family and realy wears a person down rotating from day to night every week with very long hours on the shifts you do work.

Executive Chef

Ciao Mambo
Whitefish, MT
12.2006 - 03.2008
  • I began as a salad cook, I was over being a manager for a bit. Within two months I was the sous chef, two months later I would find myself as the chef. When I began we had one location we then decided to go franchise and by the end of my time there we had opened another four. We also purchased a bar/restaurant which we also opened another one of them as well as purchasing 12 more pizza restaurants and a fine dining restaurant. It was a whirlwind to say the least. I was in charge of refining all the recipes and writing training manuals for the five restaurants that I was the executive chef for, along with all the other things that go into this craziness. We had very strict food costs and procedures in order to grow so fast. I trained all cooks for all locations and moved to Hayden Idaho to open our Flag ship location. I believe I interviewed around two hundred people in this time and built some incredible teams.

Chef of the Canoe/ Banquet Chef

Tamarack Resort LLC
Donnelly, ID
11.2003 - 12.2006
  • I began as a line cook in the canoe under Chris Bradbeer. I believe it was three months in that he came to me and told me he was leaving due to not the style of chef he was and not what he signed up for. He recommended that I became the chef of the canoe. Which I then was appointed to that position. I ran the canoe for two years ( scheduling, hiring, firing. ordering, input on menu and recipe creations). They then came to me and asked if I would be willing to be the banquet chef for the Arling center which was about to open. I agreed knowing I would once again be over my head, but up for the challenge. It was defiantly a challenge, the experience was well worth it though. I continued to due this for a year.

Kitchen Manager /Bartender

Vigilantes Indoor Percussion
Donnelly, ID
06.2000 - 11.2003
  • I began as a line cook with not much experience and worked my way up to lead line / kitchen manager ( according to Renee, nobody ever truly had a tittle there) I would bartend on the side when they needed help.

Head Busser / Lead Server

Shore Lodge
McCall, ID
07.1994 - 11.1999
  • I started as a busser, within a week I was made head busser. When I turned 16 I became a server and was a head server and banquet captain for the next three years. I left when they closed for renovations to become whitetail the first go around. I worked average of 60-75 hour a week. yes at this age, I dropped out of school due to a conflict with a teacher and to work. Best part after that long when they closed they gave me a sledge hammer and told me to have at it on the rooms. nothing more satisfying then destroying a hotel room after that long and all the craziness of shore lodge back then.

Education

GED -

Mccall-Donnelly High School
Mccall, ID

Skills

  • Calm Under Pressure
  • Social Perceptiveness
  • Planning
  • Decision-Making
  • Training & Development
  • Conflict Resolution
  • Analytical and Critical Thinking
  • Task Prioritization
  • Organizational Skills
  • Quality Assurance
  • Organization and Time Management

Timeline

Slave to the Flame

Jug Mountain Ranch / Ruperts
06.2017 - Current

Heavy Equipment Operator

Thunder Basin Coal
10.2008 - 05.2017

Executive Chef

Ciao Mambo
12.2006 - 03.2008

Chef of the Canoe/ Banquet Chef

Tamarack Resort LLC
11.2003 - 12.2006

Kitchen Manager /Bartender

Vigilantes Indoor Percussion
06.2000 - 11.2003

Head Busser / Lead Server

Shore Lodge
07.1994 - 11.1999

GED -

Mccall-Donnelly High School

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Jaison Daniel