Jason Paul
Brant Lake,NY
Summary
High-performing Chef & Food and Beverage Manager offering over twenty three years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
23
23
years of professional experience
Work History
Executive Chef
Six Flags Great Escape Lodge
07.2013 - 11.2023
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Generated employee schedules for five locations for FOH & BOH and work assignments and determined appropriate compensation rates for over 50 employees.
- Developed kitchen and front of the house staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Resort Manager on Duty and responsible for any guest issues throughout the entire resort.
Sous Chef
Sagamore Resort
11.2000 - 07.2013
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Education
Bachelor of Science - Culinary Arts
Johnson & Wales University
Providence, RIAssociate of Science - Baking And Pastry Arts
Johnson & Wales University
Providence, RIAssociate of Science - Culinary Arts
Johnson & Wales University
Providence, RISkills
- Food Prep Planning
- Food Stock and Supply Management
- Menu Planning
- Hiring, Training, and Development
- Vendor Relationship Management
- Restaurant Operations
- Kitchen Staff Management
- Payroll and Scheduling
- Order Management
- Customer Service
- Banquets and Catering
- Special Events
- FOH & BOH Operation Management
Timeline
Executive Chef
Six Flags Great Escape Lodge
07.2013 - 11.2023
Sous Chef
Sagamore Resort
11.2000 - 07.2013
Bachelor of Science - Culinary Arts
Johnson & Wales University
Associate of Science - Baking And Pastry Arts
Johnson & Wales University
Associate of Science - Culinary Arts
Johnson & Wales University
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