Jason Koskela
Bryant Pond
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Day Lodge Chef
Sunday River Resort
07.2019 - Current
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- oversee the day to day operations across 3 lodges, each with a unique atmosphere.
Head Chef
Turner Highlands Golf Course
03.2017 - 08.2019
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Set up and broke down kitchen for service.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
Food and Beverage Manager
Lost Valley Ski Area
01.2017 - 04.2019
- Managed inventory effectively, reducing waste and optimizing stock levels.
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Organized successful special events that contributed to increased sales figures.
- Improved customer satisfaction by implementing innovative food and beverage menu options.
- Oversaw the hiring process for new employees, selecting top talent to join our team.
- Coordinated with vendors to secure competitive pricing on ingredients, supplies, and equipment.
- Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely.
- Implemented cost-saving measures in purchasing, resulting in significant budgetary improvements.
Chef Owner
Self-employeed
07.2015 - 12.2017
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
- Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
- Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
Sous Chef
Sunday River Resort
12.2007 - 04.2015
- 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.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Education
Culinary Arts
Central Maine Community College
Auburn, NE05-2007
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Food presentation
- Attention to detail
- Kitchen operations
- Team collaboration
- Kitchen equipment operation and maintenance
- Recipes and menu planning
- Workflow optimization
- Banquets and catering
- Menu development
Certification
- serve safe certified
Timeline
Day Lodge Chef
Sunday River Resort
07.2019 - Current
Head Chef
Turner Highlands Golf Course
03.2017 - 08.2019
Food and Beverage Manager
Lost Valley Ski Area
01.2017 - 04.2019
Chef Owner
Self-employeed
07.2015 - 12.2017
Sous Chef
Sunday River Resort
12.2007 - 04.2015
Culinary Arts
Central Maine Community College
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