Jason Courtney

• Complied with food safety, hygiene and sanitation regulations for safe food preparation.
• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
• Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.

• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.

• Managed and motivated employees to be productive and engaged in work.
• Accomplished multiple tasks within established timeframes.
• Maintained professional, organized, and safe environment for employees and patrons.
• Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.

• Produced consistently high-quality baked goods for customers.
• Complied with health and safety codes to protect staff and customers.
• Operated and maintained bakery equipment, including ovens and mixers.
• Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.

I was/ will be returning as a personal chef for the family ranging anywhere from two people to 25.

I served a breakfast buffet, lunch buffet, appetizers and dinner daily for 2 and a half weeks.

I have made a commitment to return the summer of 2026