Jason Cohen

• Led culinary team in menu development and execution, ensuring high-quality dining experiences for members.
• Implemented seasonal menu changes to enhance guest satisfaction and align with local sourcing initiatives.
• Oversaw kitchen operations, maintaining compliance with health and safety regulations.
• Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen staff.
• Collaborated with management to design catering menus for special events, tailoring offerings to member preferences.

• Trained and mentored new line cooks, fostering skill development and teamwork.
• Collaborated with management on menu design, enhancing offerings based on seasonal ingredients.
• Conducted quality control assessments of dishes prior to service to ensure consistency.
• Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.

• Crafted a variety of sushi rolls using traditional techniques and fresh ingredients
• Collaborated with kitchen staff to streamline food preparation processes
• Ensured adherence to health and safety regulations in food handling
• Trained new team members on sushi preparation and kitchen operations
• Maintained inventory levels for seafood and other essential supplies

• Developed and implemented nutrition programs aligned with educational standards.
• Managed food service operations, ensuring compliance with health and safety regulations.
• Oversaw budgeting and cost control for food service expenditures.
• Collaborated with staff to enhance menu offerings based on student preferences.

• Collaborated with kitchen staff to ensure timely and efficient service during peak hours.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared and cooked full course meals based on restaurant recipes and specifications.

• Oversaw daily kitchen operations, ensuring timely meal preparation while maintaining high-quality food presentation.
• Developed relationships with local suppliers, sourcing fresh ingredients to elevate menu offerings and support sustainability initiatives.
• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
• Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.

Worked Ryder Cup PGA event in garde manger and catered events