Jared Wren
Las Vegas,NV
Summary
As a proven culinary leader with extensive experience across multiple esteemed establishments, my reputation has afforded me the opportunity to lend my expertise to several start-up Food and Beverage establishments by invitation. Skilled in culinary arts and adept at mentoring teams for peak performance, I have been a part of the early beginnings of more than ten Food and Beverage establishments. In addition, my experience has allowed me to incorporate catering events across the country and internationally, ranging from 4,000 to 25,000 people throughout my culinary career.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Line Cook
Guy Fieri's Flavortown Sports Bar Horseshoe Casino
06.2023 - Current
- Maintain a safe working environment by adhering to proper knife handling techniques and equipment usage guidelines.
- Adhere to strict temperature control guidelines for both raw ingredients and prepared dishes, ensuring optimal flavor profiles and safe consumption.
- Maintain open lines of communication with the executive chef, offering suggestions to improve kitchen operations and streamline processes.
- Reduce food waste by accurately portioning ingredients and monitoring inventory levels for freshness.
- Enhance kitchen efficiency by preparing and cooking dishes according to standardized recipes and specifications.
- Help maintain streamlined kitchen workflow through effective communication with fellow cooks and front-of-house staff.
- Develop mastery over multiple broiler station tasks, allowing for seamless coverage during absences or high-demand situations.
- Demonstrate exceptional time-management skills by juggling multiple orders simultaneously while maintaining attention to detail.
Culinary Consultant
Multiple Establishment Locations
02.2018 - 05.2023
- Planned multiple successful special events catering services by coordinating logistics and executing exceptional cuisine according to client expectations. Includes the AAHOA, Convention events and Raytheon Employee Appreciation parties consisting of 25,000 people.
- Tailored diets for clients with specific dietary restrictions or preferences, ensuring enjoyable dining experience without compromising health requirements.
- Increased restaurant efficiency by conducting thorough staff training on new equipment and techniques.
- Maintained safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Managed diverse team of professionals, fostering positive work environment and high employee satisfaction.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Implemented operational strategies and effectively built customer and employee loyalty as well as increase sales and profitability.
Co-Owner and Operator
BrushFire BBQ Co
07.2007 - 02.2018
- Managed day-to-day operations efficiently, ensuring smooth workflow and timely completion of tasks.
- Collaborated with co-owner on strategic planning initiatives for long-term business success.
- Improved customer satisfaction ratings by consistently delivering high-quality products and services.
- Oversaw financial management tasks, including budgeting, forecasting, and cash flow optimization.
- Ensured accurate record-keeping for financial transactions, maintaining organized documentation for easy reference during audits or other inquiries.
- Mentored employees to improve work performance, promoting professional development.
- Established foundational processes for business operations.
- Maintained compliance with industry regulations and legal requirements through diligent oversight of business practices.
- Managed financial operations and investments to maximize profits and minimize costs.
- Developed a strong company culture, fostering teamwork and collaboration among staff members.
- Established team of motivated and highly skilled employees to help run business.
- Cultivated a safe working environment by adhering to workplace safety policies and providing necessary resources for employee wellbeing.
- Evaluated market trends to identify new revenue streams and diversify product offerings accordingly.
- Created and maintained customer-centric culture to drive customer satisfaction and expand customer base.
- Implemented innovative marketing campaigns to expand customer base and increase brand awareness.
- Built strong relationships with key stakeholders, enhancing partnerships and fostering mutual growth opportunities.
- Enhanced business operations by implementing efficient management strategies and streamlining processes.
- Implemented regular performance reviews for staff members to address concerns proactively and provide constructive feedback for continuous improvement.
- Collaborated with development teams, internal customers, and product line management to verify delivery of desired quality requirements to distributors.
- Introduced new methods, practices, and systems to reduce turnaround time.
- Improved operational efficiencies to reduce costs and improve productivity.
- Negotiated favorable contracts with suppliers, resulting in reduced costs and improved product quality.
- Conducted target market research to discover customer needs and analyze competitor trends.
- Directed market expansions to propel business forward, meet changing customer needs.
- Increased overall profitability by identifying cost-saving measures and optimizing resource allocation.
- Optimized inventory management systems for streamlined ordering processes and reduced waste levels.
- Spearheaded community outreach programs, increasing public visibility while giving back to local organizations in need of support.
- Established and administered annual budget with controls to prevent overages, minimize burn rate, and support sustainability objectives.
- Drove implementation of new market expansion to propel business forward and adapt to market changes.
- Developed key operational initiatives to drive and maintain substantial business growth.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
Food and Beverage Director and Executive Chef
Clarion And Best Western
08.2000 - 03.2007
- Managed successful special events, including weddings and corporate functions, ensuring seamless execution from planning to completion.
- Increased guest loyalty by consistently providing exceptional service standards and memorable dining experiences.
- .Facilitated regular interdepartmental communication to streamline processes, improve collaboration, and ensure a cohesive guest experience across all touchpoints.
- Collaborated with executive chefs to create seasonal menus, incorporating trends while maintaining brand consistency.
Education
High School Diploma -
Flowing Wells High School
Tucson, AZ05.1997
Skills
Culinary Consultant for following establishments:
- Best Western, Tucson Airport
- Brushfire BBQ Co
- Brushfire BBQ Co, 2nd location
- Brushfire BBQ Co, 3rd location
- Brushfire Ice Creamery
- Lindy's
- Banner UMC Hospital
- Humble Pie
- Alberta Creek Resort and Marina
- Seasons and Reasons
- Jay Bharat Foods
Certification
HACCP, Brushfire BBQ Co - 2015
Timeline
Line Cook
Guy Fieri's Flavortown Sports Bar Horseshoe Casino
06.2023 - Current
Culinary Consultant
Multiple Establishment Locations
02.2018 - 05.2023
Co-Owner and Operator
BrushFire BBQ Co
07.2007 - 02.2018
Food and Beverage Director and Executive Chef
Clarion And Best Western
08.2000 - 03.2007
High School Diploma -
Flowing Wells High School
HACCP, Brushfire BBQ Co - 2015
Similar Profiles
Edward DeMarshEdward DeMarsh
Bar Apprentice at Guy Fieri's Vegas Kitchen and BarBar Apprentice at Guy Fieri's Vegas Kitchen and Bar
Alyssa LaoAlyssa Lao
Server at Guy Fieri's Kitchen and BarServer at Guy Fieri's Kitchen and Bar
Patrick GedroicPatrick Gedroic
Steward Supervisor at Horseshoe Casino, Jack Casino, Hard Rock CasinoSteward Supervisor at Horseshoe Casino, Jack Casino, Hard Rock Casino