Jason Isaacs

• Oversaw food and beverage operations for both Cissy's Cafe and On Deck Bar and Grill with a pool, delivered day-to-day consistency, and set and maintained the highest food/drink quality and service standards.
• Managed payroll records for employees working within the food and beverage department.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Ordered supplies for all sides of house in order to maintain adequate levels of inventory for daily operations.
• Delegated work to staff, setting priorities and goals.
• Created and delivered orientation and training for new team members and professional development activities for experienced associates.
• Maintained excellent communication between front-of-house staff and back-of-house staff in order to provide efficient service throughout the entire dining experience.
• Resolved problems or concerns to satisfaction of involved parties.
• Oversaw food/drink preparation, production and presentation according to quality standards.
• Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
• Ensured adherence to local health codes by inspecting kitchens regularly for cleanliness and safety compliance.
• Developed and implemented standard operating procedures for all restaurant operations to ensure compliance with health regulations and quality standards.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.

• Prepared variety of foods according to exact instructions and recipe specifications.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Trained new kitchen staff in food safety regulations and proper cooking techniques.
• Maintained accurate records of inventory, sales, labor costs, and other operational costs.
• Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
• Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Resolved conflicts between kitchen staff members in a professional manner.
• Planned kitchen staff schedules to maximize coverage and encourage collaboration.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Monitored quality, presentation and quantities of plated food across line.

• In charge of all aspects of The Marina Bar and Grill and GM/Financial responsibilities for Fat Tuesdays in Baytowne Wharf, Sandestin. I was hired on as Chef in 2019 with responsibilities including running/planning day to day BOH operations. Various duties included ordering and receiving, inventory control, cooking duties, in charge of overall cleanliness of BOH, waste logs, prep sheets, scheduling, cooks' training, event planning, opening and closing duties, and PNL accountability with payroll duties.
• In 2020, after shutting down during the Pandemic, I took over all aspects of The Marina Bar and Grill including all GM duties for Marina Bar and Grill and Fat Tuesdays, and FOH duties for Marina Bar on top of kitchen duties still being Head Chef.
• My Food and Beverage Manager duties included PNL accountability, all admin duties for up to 40 staff members, invoicing, inventory controller for all sides of houses, record monthly inventories for entire Business unit, payroll duties for all houses at MBG and Fat Tuesdays, general marketing duties, menu planning and menu design, forecasting, budgeting, Pcard responsibility and reconciliation, Cash over Short, Hiring and onboarding, training all sides of house, scheduling all sides of house, short/long-term planning, oversaw daily breakfast, lunch, and dinner operations as the only salaried manager while also in charge of expediting/ food running, bussing, supervising servers, bartenders, cooks, and all stewarding. I also handled any customer request or complaint, ensuring quick and efficient responses. Daily scheduling of 2 big screen televisions, 6 smaller screens, and a Jumbotron for any/all sporting occasions, and organizing and operating other various special events and parties.
• Assigned tasks to FOH staff members according to their abilities and experience levels.
• Conducted regular inventory checks and placed orders for additional supplies as needed.
• Monitored employee performance to ensure compliance with company standards.
• Trained new staff on proper customer service techniques, policies and procedures.
• Developed and implemented customer service standards to ensure consistent quality of service.
• Maintained accurate records of daily transactions, including cash, credit card and check payments.
• Scheduled shifts for FOH staff based on store traffic forecasts and labor budget requirements.
• Oversaw all day to day operations in Front and Back of houses.
• Ensured the restaurant complied with health regulations by conducting regular inspections of food storage areas, equipment and surfaces.
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
• Trained new chefs on proper cooking techniques and menu items as well as day to day ordering.
• Maintained a clean work environment in the kitchen by adhering to sanitation policies and procedures.
• Resolved customer complaints regarding food quality or service issues.
• Created weekly schedules for employees based on projected business volume.
• Stored foods correctly using correct storage containers and labelling systems.
• Developed creative ideas for special events or promotions involving food preparation or presentation.
• Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
• Supervised team members during meal service to ensure accuracy of orders.

As a cooker at Sonny's my responsibility was to run 2 industrial smokers to cook specified amounts of Pork, Brisket, Chicken, Turkey, Ribs, and Wings. All duties from receiving to cleaning up after the shift. Duties include, but are not limited too:

• Adhered to company safety policies and procedures for proper food safety and sanitation.
• Prepared and built food items according to standardized recipes and directions.
• Stored food properly by adhering to food safety policies and procedures.
• Monitored food production and quality control to achieve agreed standards.
• Operated food production equipment safely and responsibly for quality output.
• Recorded food production data to enable performance monitoring.
• Moved completed products to designated storage areas to protect from spoilage.
• Loaded raw products into machinery and removed, inspected and packaged final products for customers.
• Upheld health and safety standards by maintaining clean equipment and workspaces.
• Broke down, cleaned, and sanitized work stations at end of shift.

• Managed high volume kitchen with up to 300 covers per shift.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Controlled line processes to maintain consistency in quality, quantity, and presentation.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Coordinated with team members to prepare orders on time.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Placed orders to restock items before supplies ran out.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Interacted with guests to obtain feedback on product quality and service levels.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Set up and broke down kitchen for service with other opening/closing duties.

• Unloaded food supplies from distributor trucks to efficiently organize inventory.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
• Grilled meats and seafood to customer specifications.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Plated and presented all dishes to match established restaurant standards.
• Produced adequate amounts of mise en place to make meal preparation easier.
• Checked food temperature regularly to verify proper cooking and safety.

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Oversaw daily line operations, set up, and closing shifts
• Conducted companies daily Taste n' Temp workbook to ensure everything was prepared accordingly.

• Modernized work processes to reduce guest wait times and boost daily output.
• Oversaw daily operations
• Coordinated employee schedules and developed staff teams to boost productivity.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift. Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Grilled meats and seafood to customer specifications. Prepared food items such as meats, poultry, and fish for frying purposes.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Grilled meats and seafood to customer specifications.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• All ordering
• Unloaded food supplies from distributor trucks to efficiently organize inventory.
• FIFO
• Responsible for overall cleanliness of kitchen.
• Both opening and closing duties

• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Maintained highly organized line cleanliness, stock, and production.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Was in charge of cooking for our Catering business agreement for Baylor University Alumni parties at Home football games where we would serve up to 3000 people in 2 hours. We would grill, fry, and smoke large quantities of food.

• Oversaw PM shift at The Old Faithful Snow Lodge as directed by Head Restaurant Chef, and Executive Chef of Xanterra Resort.
• In charge of daily set up and prep lists
• Running line every shift on our "Wheel Station" controlling flow of entire kitchen
• Planned and directed high-volume food preparation in fast-paced environment.
• Collaborated with staff members to create meals for large banquets on top of daily service.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Modernized work processes to reduce guest wait times and boost daily output.
• Monitored food and labor costs to verify budget targets were met.
• Evaluated food products to verify freshness and quality.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Set up and broke down kitchen for service.
• Disciplined and dedicated to meeting high-quality standards.

My Grandfather and I were contracted through the City of Somerset to maintain the appearance of about 200 miles of natural gas line.

We would start at the beginning of the line and work our way down, mowing, trimming, and cutting grass, weeds, and any other debris from the line to assist the line workers in finding all the stations. Observed site safety rules to maximize protections for team members and equipment. Other duties included:

• Loaded, unloaded, and moved material to and from storage and production areas.
• Prepared job sites by removing debris and setting up materials and tools.
• Identified and reported hazards on job sites to prevent accidents and injuries.
• Dug trenches, ditches and holes to allow for utility, water and sewer installation and proper foundation for structures.