JASON RUGGERI
Matamoras,PA
Summary
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Overview
26
26
years of professional experience
Work History
Executive Chef
French Roast
01.2022 - 01.2025
- Managed and Operated the fifth best rated French Restaurant in Manhattan New York.
- Responsible for daily management of the kitchen, staff and service readiness.
- Managed the budget and forecasting to achieve profitability goals.
- Maintained quality control and sanitation compliance.
- Developed and executed seasonal menus reflecting local ingredients and culinary trends.
- Supervised kitchen operations, ensuring compliance with health and safety regulations.
- Manage over 50 costumer call a day .
- Directed culinary team in menu development, focusing on seasonal ingredients and traditional French techniques.
Food and Beverage Consultant
121 Group
01.2018 - 01.2019
- Developed account relationships with natural whole food grocers to place prepared foods and recipes derived by the 121 Group.
- Developed innovative beverage menus enhancing customer satisfaction and engagement.
- Conducted comprehensive market analysis to identify emerging trends and consumer preferences.
- Collaborated with culinary teams to integrate food pairings, ensuring cohesive dining experiences.
- Implemented cost-control strategies reducing waste and optimizing inventory management processes.
- Led training sessions for staff on beverage preparation techniques and service excellence standards.
- Evaluated vendor partnerships, negotiating contracts for quality products at competitive prices.
Executive Chef
GiGi Folderol
01.2012 - 01.2018
- Achieved Zagat rated food score 25/25 under my direction of the menu and kitchen.
- Responsible for daily management of the kitchen, staff and service readiness.
- Managed the budget and forecasting to achieve profitability goals.
- Maintained quality control and sanitation compliance.
- Trained and mentored culinary staff to enhance skills and improve service quality.
- Streamlined kitchen processes, reducing food waste while maintaining high-quality standards.
- Developed and executed seasonal menus reflecting local ingredients and culinary trends.
- Supervised kitchen operations, ensuring compliance with health and safety regulations.
Executive Chef
Hidden Valley Resort
01.2008 - 01.2012
- Managed American style pub and restaurant and an 800-person cafeteria.
- Developed daily and weekly menus, banquet and off premise catering events.
- Developed, trained and supervised staff for set up and execution of the cafeteria.
- Collaborated with front-of-house management to optimize customer experiences and service efficiency.
- Managed inventory levels, minimizing costs while ensuring ingredient availability for menu execution.
Food and Beverage Director
Ever May Manor
01.2005 - 01.2008
- Held oversight of a 75-bed assisted living facility, with emphasis on residents’ experiences.
- Executed special menu items for clients with specific dietary restrictions.
- Maintained NY State regulatory compliance for resident facilities.
- Directed culinary operations, ensuring high standards of food quality and presentation.
- Implemented cost-control measures, optimizing inventory management and reducing waste.
- Led strategic planning for food and beverage operations, enhancing guest satisfaction and operational efficiency.
Food and Beverage Director
Crystal Springs Resort
01.1999 - 01.2004
- Responsible for daily management of kitchen, staff and service facilities.
- Designed and implemented menu and themes for intimate dinner parties and events.
- Assisted with banquets, conventions and special events including menu design. Prepared and plated food for up to 500-person functions.
- Responsible for budgeting, inventory ordering and control.
- Maintained quality control and sanitation compliance.
- Developed innovative menu concepts, enhancing guest satisfaction and dining experience.
- Led cross-functional teams to improve service delivery and operational efficiency.
Education
Bachelor of Arts - Culinary Art
Culinary Institute of America US
Long Branch, NJ01.2002
Bachelor of Science - Psychology; Minor in Biology
Monmouth University
Long Branch, NJ01.2000
Skills
- Food safety
- Menu planning
- Cost control
- Strong work ethic
- Hospitality service expertise
- Team leadership
- Inventory control
- Food plating and presentation
- Recipes and menu planning
- Fine dining
- Menu development
Timeline
Executive Chef
French Roast
01.2022 - 01.2025
Food and Beverage Consultant
121 Group
01.2018 - 01.2019
Executive Chef
GiGi Folderol
01.2012 - 01.2018
Executive Chef
Hidden Valley Resort
01.2008 - 01.2012
Food and Beverage Director
Ever May Manor
01.2005 - 01.2008
Food and Beverage Director
Crystal Springs Resort
01.1999 - 01.2004
Bachelor of Arts - Culinary Art
Culinary Institute of America US
Bachelor of Science - Psychology; Minor in Biology
Monmouth University
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