Summary
Overview
Work History
Education
Skills
Timeline
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Jason Lovell

Milford,MI

Summary

Culinary professional with robust background in managing kitchen operations and delivering exceptional dining experiences. Recognized for fostering team collaboration and achieving consistent results under pressure. Known for flexibility and reliability in dynamic kitchen environments, with focus on innovative menu development and staff training.

Overview

29
29
years of professional experience

Work History

Executive Sous Chef

Plum Market
10.2015 - Current
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • 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. Provided guidance as needed
  • Designed seasonal menus that showcased diverse flavors and techniques.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Executive Chef

Chartwells Compass Group
06.2018 - 04.2021
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • 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.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Sous Chef

Henry Ford Hospital
09.2011 - 10.2015
  • 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.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Time Keeper/Payroll for 40+ Reports
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Chef

Country Club of Detroit
04.2007 - 09.2011
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.

Active Duty Soldier

US Army
06.1996 - 09.1999
  • Contributed to successful military exercises through effective coordination and task delegation among team members.
  • Mentored junior soldiers in career progression strategies, enhancing their professional growth opportunities within the military structure.
  • Developed strong leadership skills by supervising subordinates in daily tasks and long-term objectives.
  • Secured and protected military property, assets, and personnel.


Education

ACF Certification - Culinary Arts

Oakland Community College
Bloomfield Hills, MI

Skills

  • Culinary techniques
  • Sanitation practices
  • Hiring, training, and development
  • Recipes and menu planning
  • Event coordination
  • Quality assurance
  • Team leadership
  • Performance evaluation
  • Waste reduction
  • Fine-dining expertise
  • Food stock and supply management

Timeline

Executive Chef

Chartwells Compass Group
06.2018 - 04.2021

Executive Sous Chef

Plum Market
10.2015 - Current

Sous Chef

Henry Ford Hospital
09.2011 - 10.2015

Chef

Country Club of Detroit
04.2007 - 09.2011

Active Duty Soldier

US Army
06.1996 - 09.1999

ACF Certification - Culinary Arts

Oakland Community College

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Jason Lovell