Summary
Overview
Work History
Education
Skills
Certification
Timeline
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Jason Brown

Klamath Falls,OR

Summary

Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 15-year background in high-end restaurant industry.

  • Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 15-years background in high-end restaurant industry.
  • In the years of acting as a proficient sous-chef, I have served several high end customers and handled a large number of employees I am in a kitchen where I am in control of 54 employees through out the day.
  • In the time prior to Covid ,We have tripled our catering sales and had nothing but complete customer satisfaction.We are currently in the process of bringing our catering sales back up to the numbers to where the originally where.
  • In the time that i have the been the Sous chef, i have been in a position where our team has greatly improved, we as a team have greatly improved our customer satisfaction.

Overview

18
18
years of professional experience
1
1
Certification

Work History

Sous Chef

Sodexo
Klamath Falls, Oregon
03.2015 - Current
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Collaborated with staff members to create meals for large banquets.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.

Sous Chef

Running Y Resort
Klamath Falls, Oregon
01.2011 - 03.2014
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.

Kitchen Manager

Hilton Resort
Eugene, OR
02.2006 - 06.2009
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.

Head Line Chef

McMenamins
Portland, Oregon
02.1996 - 09.2000
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.

Education

Associate of Arts - General Studies

Klamath Community College
Klamath Falls, OR
06.2015

Associate of Arts - Culinary Arts

Portland Culinary School of Arts
Portland, OR
11.1990

Skills

  • Price Negotiation
  • Supply Estimates
  • Food Preparing, Plating and Presentation
  • Staff Supervision and Coordination
  • Vendor Relationships
  • Team Collaboration
  • Instruction and Delegation
  • Sanitation and Cleaning
  • Recipe Development
  • Coordinating Kitchen Staff
  • Cooking Technique Demonstrations
  • Supply Ordering
  • Equipment Inspection and Maintenance
  • Decision Making
  • Customer Service
  • Menu Planning

Certification

  • Trained and Certified in Aller-Train
  • Drive Certification(Sodexo)
  • Food Handlers Certificate
  • In Process of Serve Safe Certification

Timeline

Sous Chef

Sodexo
03.2015 - Current

Sous Chef

Running Y Resort
01.2011 - 03.2014

Kitchen Manager

Hilton Resort
02.2006 - 06.2009

Head Line Chef

McMenamins
02.1996 - 09.2000

Associate of Arts - General Studies

Klamath Community College

Associate of Arts - Culinary Arts

Portland Culinary School of Arts

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Jason Brown