Jason Guevara
Interlaken
Summary
Dynamic Executive Chef with a proven track record at The Inn at Taughannock Falls, excelling in menu development and cost control. Expert in fostering kitchen staff growth and enhancing customer satisfaction through innovative culinary creations. Skilled in vendor relationship management, ensuring high-quality ingredients while maximizing profitability and maintaining food safety standards.
Overview
7
7
years of professional experience
Work History
Executive Chef
The Inn at Taughannock Falls
03.2025 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- 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.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Executive Chef
Noble House
03.2024 - 03.2025
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
Executive Sous Chef
Task Forced Team Ocean Reef Club
02.2018 - 04.2024
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Mentored junior chefs and provided constructive feedback for professional growth.
Executive Sous Chef
The Galley
03.2022 - 01.2023
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
Education
Science
Johnson & Wales University
Providence, RI04-2001
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Kitchen operations oversight
- Kitchen staff management
- Vendor relationship management
- Banquets and catering
Languages
Spanish
Native or Bilingual
Timeline
Executive Chef
The Inn at Taughannock Falls
03.2025 - Current
Executive Chef
Noble House
03.2024 - 03.2025
Executive Sous Chef
The Galley
03.2022 - 01.2023
Executive Sous Chef
Task Forced Team Ocean Reef Club
02.2018 - 04.2024
Science
Johnson & Wales University
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