Summary
Overview
Work History
Education
Skills
Training
Timeline

JASON CARLISLE

Las Vegas,NV

Summary

  • Multi-award winning and publicized executive chef with years of successful experience in the food service and hospitality industry who has developed a reputation for culinary excellence. Performance areas include fine dining, casual, buffet, and family-style dining environments. Hands-on manager with proven operations, P&L, business development, employee relations, and customer service achievements.

Overview

2026
2026
years of professional experience

Work History

Executive Chef

Field's Steakhouse & Oyster Bar
11.2022 - 05.2025
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • 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.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.

Executive Chef, JIA, Beau Rivage

MGM Resorts
2017 - 2022
  • Enhanced customer satisfaction by streamlining communication channels and improving response times.
  • Developed innovative solutions to complex problems, resulting in improved organizational performance.
  • Reviewed employee concerns and new opportunities to drive business strategies.
  • Mentored junior staff members for accelerated career growth, developing future leaders within the organization.

Executive Chef

Deuce McCalisters Ole Saint
2016 - 2016
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.

Executive Chef, Stalla, Beau Rivage

MGM Resorts
2015 - 2016
  • Enhanced customer satisfaction by streamlining communication channels and improving response times.
  • Developed innovative solutions to complex problems, resulting in improved organizational performance.
  • Reviewed employee concerns and new opportunities to drive business strategies.
  • Mentored junior staff members for accelerated career growth, developing future leaders within the organization.

Executive Chef, BR Prime, Beau Rivage

MGM Resorts
2013 - 2015
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Mentored junior staff members for accelerated career growth, developing future leaders within the organization.
  • Established long-term client relationships through consistent delivery of high-quality products and services.
  • Assisted in employee appraisals, promotions and terminations based on performance reviews.

Executive Chef

The Great Southern Club
2012 - 2013
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
  • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.

Executive Sous Chef

Margaritaville Casino & Restaurant
2012 - 2012
  • Served as an integral member of the opening team focused on creating a new 'Fun and Easy' gaming and dining experience on the Gulf Coast
  • Instrumental in creating a very picturesque buffet dining experience like no other
  • Orchestrated start-up staffing levels, schedules, and management/supervisor tiers in Buffet and ADR back-of-the-house departments
  • Executed menu rotation, production pars, and cost levels for Associate Dining Room
  • Developed menus, production schemes, steps of service, temp logs and proper volume cookery cooling process for both venues
  • Exhibited culinary talents by personally performing tasks while leading the staff and managing all food related functions

Executive Chef

Fairhope Yacht Club
10.2009 - 11.2011
  • Created the Casual Dining, Lunch, Bar, Pool, Brunch Buffet, and Brunch Ala Carte menus with cost of sales, staffing levels, training and execution to deliver dining experience required by Yacht Club Board
  • Established banquet department, developed menus, pricing and execution, for proper business meetings, receptions, weddings and functions layout
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Executive Chef, Grand Biloxi

Caesar's Entertainment
09.2007 - 10.2009
  • Efficiently operated within pre-established food and labor cost controls and played an active role in contributing to the various outlets profits
  • Recreated the LB's Steakhouse dining experience, new menus, presentation, budget, and successful repopulation of the restaurant
  • Created a short order 24-hour café dining experience, menus, staffing levels, and execution in a small lobby location
  • Organized/developed procurement, recipes, techniques, and procedures for Vietnamese Pho Bar, and gaming room
  • Developed Banquet department procedures, menu, pricing/execution for proper business meetings and functions layout
  • Maintained operational control of ordering, inventory, training and staffing, and consistency for LB's Steakhouse, Cuu Long Pho Bar, Lobby Bar, Grand Café, Pool and Cabana, Private Dining, Diamond Lounge, and Banquets
  • "Best Chef of Mississippi Gulf Coast" Southern Breeze Food and Wine Magazine
  • "Iron Chef Champion" Southern Gaming Summit
  • "Best Desserts" Beach Boulevard Magazine
  • "Best Chef" Harrah's Players Magazine Gulf Coast

Chef de Cuisine

The Summit, Harrah's Lake Tahoe
11.2005 - 09.2007
  • Company Overview: The Summit is rated one of the top 10 restaurants in America by International Hospitality Bureau; 5-Star International Hospitality Bureau; 4-Diamond AAA; DiRoNA; Wine Spectator Award of Excellence
  • Tasked by senior management to recreate The Summit dining experience, including menus, presentation, budget, and successful repopulation of the restaurant
  • Created and executed seasonal menus, theme monthly cooking classes, and monthly wine dinners
  • Played an active role in the Korean intern program; interviewed 40 interns in Korea and placed each of them in one of our 15 venues
  • Directly responsible for complete HACCP plans and standard operating procedures for live holding in high-end Cantonese venue
  • The Summit is rated one of the top 10 restaurants in America by International Hospitality Bureau; 5-Star International Hospitality Bureau; 4-Diamond AAA; DiRoNA; Wine Spectator Award of Excellence
  • Featured in Lake Tahoe Publications and The Tahoe Quarterly Magazine

Chef de Cuisine

Brulo's Seafood Co. & LB's Steakhouse - Grand Casino
10.1999 - 11.2005
  • Expertly managed the profitability of the two restaurants and managed the $1.2M annual sales budget for the seafood and steakhouse concept
  • Created and executed menus on a daily basis that attracted local clientele to experience seafood not indigenous to the Gulf Coast, leading to a loyal local following for the restaurant
  • Represented Caesars Entertainment in Gulf Coast Culinary competitions placing awards at each event
  • Procured seafood and meat from local purveyors as well as from New England, Pacific Northwest, and Atlantic areas
  • Both restaurants earned many awards in their categories (local media and in national gaming magazines)

Sous Chef & Kitchen Mgr

Brulo's New Orleans Seafood Co. - Grand Casino
06.1998 - 10.1999
  • Provided effective leadership, training and assistance to culinary staff encompassing all aspects of food preparation and presentation in support of numerous high profile functions, banquets, catered events to VIPs, and private dinners

Education

Culinary Arts Program -

Madison Area Technical College, Madison, WI

Skills

  • Culinary Management
  • New Business Openings
  • Menu Engineering
  • Catering & Private Functions
  • Staff Training & Development
  • Advanced Food Service Techniques
  • Exceptional Guest Service/Satisfaction

Training

  • Eatec
  • Infogenesis
  • Avero
  • Stratton Warren / Time Works
  • Serve-Safe Sanitation Certification

Timeline

Executive Chef - Field's Steakhouse & Oyster Bar
11.2022 - 05.2025
Executive Chef - Fairhope Yacht Club
10.2009 - 11.2011
Executive Chef, Grand Biloxi - Caesar's Entertainment
09.2007 - 10.2009
Chef de Cuisine - The Summit, Harrah's Lake Tahoe
11.2005 - 09.2007
Chef de Cuisine - Brulo's Seafood Co. & LB's Steakhouse - Grand Casino
10.1999 - 11.2005
Sous Chef & Kitchen Mgr - Brulo's New Orleans Seafood Co. - Grand Casino
06.1998 - 10.1999
Executive Chef, JIA, Beau Rivage - MGM Resorts
2017 - 2022
Executive Chef - Deuce McCalisters Ole Saint
2016 - 2016
Executive Chef, Stalla, Beau Rivage - MGM Resorts
2015 - 2016
Executive Chef, BR Prime, Beau Rivage - MGM Resorts
2013 - 2015
Executive Chef - The Great Southern Club
2012 - 2013
Executive Sous Chef - Margaritaville Casino & Restaurant
2012 - 2012
Madison Area Technical College - Culinary Arts Program,

Similar Profiles

CREATE PROFILE
JASON CARLISLE