Jason A. Kaufman
Huntingtown,MD
Summary
Results-driven Hospitality Leader experienced in managing high-volume, multi-unit operations. Achieved operational scalability while maintaining profit margins through expertise in labor modeling, food cost control, and system optimization. Focused on fostering high-performing leadership teams and establishing consistent execution standards to drive organizational growth.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Culinary Director | Enterprise Operations & Growth
Titan Hospitality
Annapolis, Maryland
01.2023 - Current
- Spearheaded company-wide growth initiatives, aligning culinary strategy with enterprise expansion and margin targets while maintaining brand integrity
- Spearheaded company-wide growth initiatives, aligning culinary strategy with enterprise expansion and margin targets while maintaining brand integrity
- Deliver best-in-class cost discipline, consistently achieving 12% hourly labor, 25% total labor, and 28% food cost, materially supporting EBITDA performance
- Partner directly with executive leadership, operations, and finance to establish annual budgets, labor models, and margin improvement strategies
- Build scalable systems including standardized recipes, specifications, prep workflows, and portion controls to support rapid growth without operational degradation
- Lead, develop, and retain executive chefs and culinary leadership, ensuring bench strength and succession planning to de-risk expansion
- Drove operational excellence through data-driven decision-making and KPI tracking, ensuring performance accountability across culinary organization. Grew company from 26 million per year to an expected run rate of 72 million by end of 2026
- Oversee culinary aspects of new unit openings, remodels, and kitchen design, optimizing layouts, equipment, and workflows for high-volume efficiency
- Led cultural initiatives that reinforced accountability, execution standards, and ownership mindset within the culinary team
Director of Operations/Chef, Mikes American Grill
GREAT AMERICAN RESTAURANTS
Springfield, USA
01.2020 - 01.2023
- Led a team of 80 hourly employees and 9 salaried managers, handling scheduling, hiring, training, delegating daily responsibilities, and administering quarterly and yearly performance reviews.
- Implemented improvements to systems that grew carryout food sales to account for 30% of total sales (up from ~5%), leading to a 12% YOY growth in restaurant revenue
- Improved overall kitchen productivity that has sales for 2023 setting the company record at 17.4 million+; strongest year ever for any Great American Restaurant
- Managed ~$6.5M perishable food inventory by creating vendor relationships, validating product specifications, utilizing loss prevention systems, and analyzing data to maintain accurate in-stock levels.
- Utilized current and historical sales data to establish targets for labor. Analyzed weekly forecasts and created plans to increase efficiency leading to a ~20% improvement in quarterly labor cost
Executive Chef, Carlyle
GREAT AMERICAN RESTAURANTS
Shirlington, USA
01.2014 - 01.2020
- Managed $12M+ Restaurant P&L. Developed and implemented systems to hit targeted budgets for Labor, Food, and Supply costs- including robust training procedures for hourly employees, assigning AORs (with goals/deadlines) to salaried managers, and facilitated weekly meetings in each department to review progress and target areas of opportunity
- Oversaw facility and equipment maintenance. Established project timelines and delegated tasks to ensure compliance with service contracts for trash disposal, power washing, window cleaning, grease removal, and hood upkeep
- Served as a senior level manager developing newly hired managers through our MIT program. Completed training and evaluation for 12 salaried managers.
- Collaborated with HR to revamp MIT program for kitchen managers. Enhanced training modules to ensure comprehensive onboarding and skill development for new managers
- Achieved and sustained sub 5% turnover rate for hourly employees across all kitchen departments
Executive Chef, Coastal Flats
GREAT AMERICAN RESTAURANTS
Tysons Corner, USA
02.2012 - 01.2014
- Hired as Executive Chef in March 2012
- Managed a team of 35 hourly kitchen employees and 5 salaried managers. Consistently achieved top scores for food quality, guest satisfaction, and kitchen labor cost in quarterly operation ratings
- Oversaw implementation of new systems and standards for carry out that led to a 20% increase in revenue YOY ($8.5M to $9.6M)
Executive Chef/Corporate Executive Chef
GUEST COUNTS HOSPITALITY, CUBA LIBRE RESTAURANT AND RUM BAR
01.2005 - 02.2012
- Hired as Executive Chef of Cuba Libre in Philadelphia in 2005, Promoted to Corporate Chef in 2008 spearheading the successful openings of Orlando and Washington DC
- Managed a staff of 300+ employees and 22 salaried managers
- Responsible for managing, hiring and training for 4 restaurants located in four different states creating systems and standards that lead to successful openings
- Gained experience planning, designing and working with contractors for restaurant build out
- Doubled sales and revenue from 12.6M to 24.4M during my tenure
Chef de Cuisine
The Union League of Philadelphia
Philadelphia, USA
01.2002 - 01.2005
- Responsible for three restaurants including menu development, hiring and training
- Managed a staff of 100+ people and held daily shift meetings to discuss objectives and goals
- Created systems and menus in coordination with members to fully enhance their experience
- On the membership committee where we had monthly meetings on member desires
- Membership was increased by 8% during my tenure
Chef de Cuisine
The Park Hyatt of Philadelphia
Philadelphia, USA
01.2000 - 01.2002
- Oversaw dining operations for Founders Room, Library Lounge, and room service
- Awarded top restaurant in the Hyatt brand by JD Power
- Won event of the year by the Chaîne des Rôtisseurs and was named Star Chef of Philadelphia
- Led a team of 35 restaurant staff, 25 room service staff, and 4 managers
- Achieved sales growth from 3.4M to 4.3M with food cost maintained below 32%
Line cook/Supervisor
The Ritz Carlton of Philadelphia
Philadelphia, USA
05.1998 - 01.2000
- Started off as a line cook in May 1998 and was promoted to restaurant supervisor in March 1999
- Developed leadership skills to effectively guide team members and uphold high standards of accountability.
- Refined culinary skills as a line cook, distinguishing between good and great food preparation techniques
- Coordinated wine dinners, gaining experience working alongside renowned chef Paul Bocuse
Education
Associate of Science (AS) - Culinary Arts/Hospitality
THE RESTAURANT SCHOOL OF PHILADELPHIA
Philadelphia, PASkills
- Kitchen management
- Menu development
- Food safety standards
- Operational efficiency
- Cost control
- Budget management
- Vendor management
- Performance tracking
- Operational scaling
- Labor modeling expertise
- Leadership team building
- Executive partnership
- Stakeholder engagement
- Team leadership
- Problem solving
Certification
- ServSafe, 03/31
- GAP Training Certified
Hobbies and Interests
- Johns Hopkins Lacrosse
- Gardening
- Running
Personal Information
Total Experience: 25+ years leading high-volume, multi-unit hospitality organizations
Timeline
Culinary Director | Enterprise Operations & Growth
Titan Hospitality
01.2023 - Current
Director of Operations/Chef, Mikes American Grill
GREAT AMERICAN RESTAURANTS
01.2020 - 01.2023
Executive Chef, Carlyle
GREAT AMERICAN RESTAURANTS
01.2014 - 01.2020
Executive Chef, Coastal Flats
GREAT AMERICAN RESTAURANTS
02.2012 - 01.2014
Executive Chef/Corporate Executive Chef
GUEST COUNTS HOSPITALITY, CUBA LIBRE RESTAURANT AND RUM BAR
01.2005 - 02.2012
Chef de Cuisine
The Union League of Philadelphia
01.2002 - 01.2005
Chef de Cuisine
The Park Hyatt of Philadelphia
01.2000 - 01.2002
Line cook/Supervisor
The Ritz Carlton of Philadelphia
05.1998 - 01.2000
Associate of Science (AS) - Culinary Arts/Hospitality
THE RESTAURANT SCHOOL OF PHILADELPHIA