Jason Hightshoe
Delta,AL
Summary
Bringing positive attitude and strong teamwork skills to kitchen environment. Knowledge of food safety and sanitation practices combined with ability to follow recipes and prepare ingredients. Dedicated to creating delicious meals and contributing to high-quality dining experience.
Overview
26
26
years of professional experience
Work History
Cook
Red Lobster
02.2023 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Kitchen Manager
Outback Steakhouse
01.2006 - 12.2007
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
Cook
Outback Steakhouse
10.1998 - 01.2006
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
- Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
- Trained new kitchen staff, ensuring they met restaurant's high standards.
Education
Lawrence Central High School
Indianapolis, IN1993
Skills
Managed food cost and labor at Outback Steakhouse, averaged 3rd in labor and food cost out of 13 stores in my area Broke a sales record of $91,000 in Sales for a week
Timeline
Cook
Red Lobster
02.2023 - Current
Kitchen Manager
Outback Steakhouse
01.2006 - 12.2007
Cook
Outback Steakhouse
10.1998 - 01.2006
Lawrence Central High School