Jason D. Ferguson
Flint,MI
Summary
Dynamic Executive Sous Chef with a proven track record at Prime Eight Ten, excelling in culinary excellence and team leadership. Expert in food safety compliance and staff training, driving kitchen productivity and enhancing service quality. Recognized for innovative menu design and effective communication, ensuring exceptional dining experiences.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Prime Eight Ten
Flint, Michigan
2025.03 - Current
- Manage core responsibilities and daily tasks to ensure efficient kitchen operations.
- Direct daily culinary tasks and responsibilities, optimizing kitchen productivity.
- Oversee daily kitchen activities, ensuring efficient workflow and task completion.
Sous Chef
Andiamo Group
Livonia, Michigan
2021.04 - 2024.05
- Supervised kitchen staff to ensure timely meal preparation and quality control.
- Collaborated with front-of-house staff to coordinate service flow during peak hours.
- Trained junior chefs in cooking techniques and food safety standards.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Executive Sous Chef
Brickstreet of Grand Blanc
Grand Blanc, Michigan
2017.01 - 2019.06
- Oversaw operations as Line Chef for restaurant generating $2.2 million in revenue.
- Trained and directed up to 5 cooks, enhancing team efficiency.
- Assisted Head Chef with menu planning, ensuring quality control and waste reduction.
- Assumed Kitchen Manager role during chef's absence to maintain workflow.
- Ensured compliance with health and safety standards during kitchen closure procedures.
- Educated new kitchen staff on food safety protocols and culinary techniques.
Sous Chef
Blu Toro
West Des Moines, Iowa
2016.01 - 2017.01
Home Mortgage
Wells Fargo
Des Moines, Iowa
2015.01 - 2016.01
Kitchen Manager
Michael Symon Restaurants
Rochester Hills, Michigan
2012.01 - 2014.01
Head Chef/ KM
Soggy Bottom Bar
Flint, Michigan
2011.01 - 2012.01
- Managed 4 employees as well as perform inventory for a local bar, focusing on pub food.
- Responsible for customer service and keeping track of labor and expenses.
Line Chef/ Sautee
Olio’s Bistro & Café
Flushing, Michigan
2010.01 - 2012.01
- Supervised 3 other cooks/ chefs.
- Developed kitchen system.
- Performed inventory and stock duties specializing in Italian cuisine.
Education
Culinary Arts/ Applied Science -
Mott Community College
Flint, MISkills
- Grill preparation techniques
- Food safety compliance
- Culinary skills
- Quality assurance
- Customer service
- Inventory control
- Staff training and coaching
- Sanitation practices
- Team collaboration
- Effective communication
- Problem-solving strategies
- Time management
- Menu pricing strategies
- Cost management
- Nutritional knowledge
- Event catering services
- Recipe development
- Sanitation standards adherence
- Menu design and development
- Food pairing expertise
- Food presentation skills
- Waste reduction strategies
- Recipe organization
- Allergy awareness training
- Coaching and mentoring staff
- Catering operations management
- Kitchen productivity enhancement
Certification
Serv-Safe, 01/01/15
References
Furnished Upon Request
Personal Information
Title: Chef, Sous-Chef, Shift Manager
Accomplishments
- 2023 Employee of the year -Andiamo Livonia
Timeline
Executive Sous Chef
Prime Eight Ten
2025.03 - Current
Sous Chef
Andiamo Group
2021.04 - 2024.05
Executive Sous Chef
Brickstreet of Grand Blanc
2017.01 - 2019.06
Sous Chef
Blu Toro
2016.01 - 2017.01
Home Mortgage
Wells Fargo
2015.01 - 2016.01
Kitchen Manager
Michael Symon Restaurants
2012.01 - 2014.01
Head Chef/ KM
Soggy Bottom Bar
2011.01 - 2012.01
Line Chef/ Sautee
Olio’s Bistro & Café
2010.01 - 2012.01
Culinary Arts/ Applied Science -
Mott Community College