Jason Amott
Shrewsbury,MA
Summary
Dynamic culinary professional with classical training and a proven track record in building relationships and leading high-performing teams. Recognized for delivering exceptional customer service while ensuring food safety compliance and operational excellence. Proficient in menu development, inventory management, and creative problem-solving, driving productivity and efficiency in kitchen operations. Committed to fostering a culture of quality food service within world-class organizations.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Corporate Executive Chef / Director of Operations
Tulu Hospitality
01.2023 - Current
- Company Overview: Restaurant group consisting of Tavern on the Wharf, Plymouth Public House, Proof 22, The Shanty Rose, Sea Dog Brew Pub, Sea Dog Cafe, Uptown Tap & Grille, Amherst Public House
- Corporate Chef and Director of Operations over 8 locations
- I am tasked with high-level menu design, recipe development, standardization, and menu costing.
- I oversee all vendor relations, purchasing agreements and negotiations, product selection and quality standard implementation.
- Responsible for employee recruitment and retention, to include all management and hourly staff in Both Front and Back of House.
- Creation of standardized check lists and systems for all aspects of Kitchen management to ensure compliance with unwavering quality standards. these included line checks, sanitation dest practices, opening and closing check lists, waste tracking systems, pull thaw logs, prep lists, side work lists.
- Created the current training program for all culinary team members including hand books, training guides, check off forms, quizzes, and training materials. as well as a certification process of trainers.
- Oversee day to day operations at the 2 newest Amherst locations while providing hands on mentoring to the management and hourly staff through the first year of business
- Helped develop the marketing strategies for all 8 locations
- I oversee daily, weekly, and monthly food costs, labor costs and Profit and loss reports for all locations. holding weekly meetings with managers for improved communication , as well as monthly team meeting to foster stronger buy-in and company knowledge in order to drive company success.
- I ensure compliance with all state and local business requirements, oversee physical facilities maintenance and upkeep as well as designed tracking systems to manage these.
- Purchase and manage equipment repair, replacement and upgrades for the various locations
- I also physically cover for chefs, sous chefs, and FOH managers where needed.
Corporate Director of Culinary Operations
Twelve 21/ River Falls/ Atwells Pizza co.
01.2022 - 01.2023
- Company Overview: restaurant group consisting of Twelve 21, River Falls, Atwells Pizza Co.
- As The Director of Culinary for this group I was responsible for the overarching management of all culinary operations
- Including menu design, recipe design and standardization, hiring, training, disciplinary action, mentoring of all BOH staff and FOH staff as related to culinary
- Ordering and vendor relations including pricing negotiations for each respective location
- Food costing, forecasting and promotion development
- Catering and banquet menu design
- Hands-on management in each of the respective kitchens.
- Scheduling of employees
- Creation, implementation, and oversight of standardized practices to control, production, shift work, prep, opening and closing procedures, ordering, inventory, food costs, and sanitation
Executive Chef
Delta Sky Club / Eurest
01.2021 - 01.2022
- Company Overview: Delta Sky Club (Compass Eurest)
- As the Executive Chef for the Delta Sky Club at the Salt Lake International Airport I partner with the General Manager in supervising a team of 90 crew members in the daily operations of the sky club
- We were awarded top sky club in the western region 2021, best culinary 2021, best overall satisfaction 2021
- We constantly strive for excellence in all we do
- The sky club features a high end all you can eat buffet for breakfast, lunch, and dinner with an array of foods including scratch made salads, entrees, soups, charcutiere boards, cheese boards, sandwiches, breakfast foods, desserts and daily chefs table features for approximately 95,000 guests a month
- I am responsible for maintaining food costs, labor budgets, managing a multimillion dollar purchasing program
- Upholding corporate standards in food quality and customer service excellence
- Supervising sanitation, food safety, and cleaning programs
- Training, recruiting, and daily management of both back of house and front of house staff and other members of the management team
Corporate Executive Chef/ Owner
Dionysus Culinary Enterprises
01.2009 - 01.2021
- Company Overview: Consulting, Bakery, and Catering Group in Salt Lake City, Utah.
- Dionysus Culinary Enterprises is a multifaceted operation that offers a consulting service for restaurants and small business owners, and a full-service catering company specializing in both intimate catering events and large-scale events for corporations and church organizations. We also had a boutique bakery specializing in wedding cakes and custom pastries.
- As the executive chef I oversee all operations of the company
- This includes all ordering, menus design, recipe development, mentoring and recruitment of staff
- Development of education plans for consulting contracts
Culinary Lead
University of Utah Neuropsychiatric Institute (UNI)
01.2011 - 01.2015
- Company Overview: This property was comprised of 256 bed inpatient hospital and the school for Psychiatric medicine. providing more than 450,000 meals annually.
Restaurant Chef
Raddison Hotels
01.2009 - 12.2009
- Company Overview: Copper Canyon Grill House & Tavern.
Corporate Pastry Chef / Development Chef
Harmons City Inc
01.2007 - 12.2008
- Company Overview: Full service premium grocer with 17 locations across Utah, Idaho and Arizona.
Restaurant Chef
The Canyons Ski Resort
06.2007 - 09.2007
- Company Overview: Park City. Lodge
- Park City
Coffee Shop Lead
Little America Hotel
01.2005 - 12.2006
- Company Overview: Casual dining located at Little America Hotel
- Salt Lake City
Education
Bachelor's Degree - Culinary Arts Management
Le Cordon Blue College of Culinary Arts
Scottsdale, AZ10.2012
Le Diplome Culinaire -
Le Cordon Blue College of Culinary Arts
01.2012
Skills
- Sanitation standards
- Banquet operations
- Catering management
- Waste reduction
- Menu development
- Food safety compliance
- Fine dining experience
- Recipe creation
- Culinary expertise
- Allergen awareness
- Sustainable sourcing
- Food plating and presentation
- Business operations oversight
- Food preparation techniques
- Budgeting and cost control
- Recipes and menu planning
- Food and beverage pairing
- Forecasting and planning
- Quality assurance
- Ingredients selection
- Customer service
- Verbal and written communication
- Restaurant operations
- Nutrition
- Menu planning
- Productivity optimization
- Hiring, training, and development
- Safe food handling
- Vendor relations
- Creative thinking
- Culinary techniques
- Menu pricing
- Strong work ethic
- Performance review
- Staff training
- Kitchen staff management
- Policy development
- Presentation management
- Operations management
- Kitchen management
- Hospitality service expertise
- Special events
- Inventory management
- Order management
- Catering and events
- Kitchen equipment operation and maintenance
- Workflow optimization
- Problem and complaint resolution
- Team leadership
- Regulatory compliance
- Dietary restrictions
- Allergy awareness
- Purchasing management
- Performance assessments
- Cost control
- Recruitment and onboarding
- BOH operations
- Attention to detail
- Staff scheduling
- Menu supervision
- Staff management
- Delegating work
Certification
- Certified Food Protection Manager
- Allergen awareness
- Crowd Control Manager
- CPR
- Choke Response
- TIPS Certified
References
References available upon request.
Timeline
Corporate Executive Chef / Director of Operations
Tulu Hospitality
01.2023 - Current
Corporate Director of Culinary Operations
Twelve 21/ River Falls/ Atwells Pizza co.
01.2022 - 01.2023
Executive Chef
Delta Sky Club / Eurest
01.2021 - 01.2022
Culinary Lead
University of Utah Neuropsychiatric Institute (UNI)
01.2011 - 01.2015
Corporate Executive Chef/ Owner
Dionysus Culinary Enterprises
01.2009 - 01.2021
Restaurant Chef
Raddison Hotels
01.2009 - 12.2009
Restaurant Chef
The Canyons Ski Resort
06.2007 - 09.2007
Corporate Pastry Chef / Development Chef
Harmons City Inc
01.2007 - 12.2008
Coffee Shop Lead
Little America Hotel
01.2005 - 12.2006
Bachelor's Degree - Culinary Arts Management
Le Cordon Blue College of Culinary Arts
Le Diplome Culinaire -
Le Cordon Blue College of Culinary Arts
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