Jason Sell

Created Chef's Table 5 + Course Tasting Style Events for more personable and Elegant experiences for Guests while maintaining Profitable Revenue. Overseeing Menu changes each season, customizing Menus to client events, and scheduling 7 Chefs for prep shifts, parties, and events. Managed kitchen Standards, organization, and Inventory.

Created an efficient assembly line style for packaging meals. Responsible for menu development, menu creation, and kitchen standards, Leading 6 cooks to focus on new cooking techniques helping to create more consistent food while maintaining and gaining new clients. Overseeing Kitchen operations including staffing, scheduling, inventory management, and vendor relationships.

Sales of supplements and vitamins while creating customer relationships for repeat business, Trained and made custom meal and workout plans for clients. Ran day to day to operations, stock, inventory and organization .

Set up stations and prepped for service with consistent timing and

Produced adequate amounts of mise en place to make meal preparation easier.

Monitored food quality and presentation to maintain high standards. Learned new and different cooking Techniques. Maintained all side duties that included Cleaning the front and back kitchen, organization, and keeping all coolers cleaned and organized.

Tournant, Received 5-Star Employee Award

Planned and directed high-volume food preparation in fast-paced environment. Also Demonstrating strong multitasking abilities, managing multiple stations during busy service periods. Also Monitoring food production to verify quality and consistency. Very Disciplined and dedicated to meeting high-quality standards.

Starting from intern straight out of culinary school working up as a Line cook I moved threw each station Grillardin, Veggie & Pasta Station, and Sauté/Center spending 3 years gaining as much experience as before starting a new journey.

I also Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity. Helping to Monitor food quality and presentation to maintain high standards. While Keeping up with all kitchen cleaning and organization

Starting from intern straight out of culinary school working up as a Line cook I moved threw each station Grillardin, Veggie & Pasta Station, and Sauté/Center spending 3 years gaining as much experience as before starting a new journey.

I also Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity. Helping to Monitor food quality and presentation to maintain high standards. While Keeping up with all kitchen cleaning and organization

Started as a cook in this catering company while in school helping Prepare and serve Different Cuisines in a fast-paced environment. Prepped and Serviced all events while Setting up buffets and catering events. Helped in maintaining kitchen organization and cleanliness.