Open To Work
Jason Sparks
Crestwood,MO
Summary
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Offering a background in restaurant ownership and more than 25 years experience. 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
20
20
years of professional experience
Work History
Executive Chef
Chandler Hill Vineyards
07.2024 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- 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.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
Restaurant Owner
Layla
09.2013 - 03.2024
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
- Recruited, hired, and trained talented staff to fill vacancies.
- Supervised daily activities of restaurant and up to 60 employees.
- Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
- Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
- Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
- Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
- Planned and executed strategies to increase customer loyalty and retention.
- Implemented effective inventory management systems to minimize waste and control food costs.
- Developed and executed marketing strategies to attract new patrons, resulting in higher foot traffic and improved revenue.
- Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Coordinated catering events that showcased the restaurant''s culinary talents while generating additional revenue streams through off-site services.
- Oversaw successful marketing campaigns to increase restaurant exposure and awareness.
Restaurant Owner
Maria's Deli
05.2010 - 01.2022
- Increased customer satisfaction by implementing high-quality service standards and staff training programs.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Oversaw renovation projects that enhanced the aesthetic appeal of the restaurant space, contributing to increased guest satisfaction levels.
- Negotiated favorable lease terms with property owners, securing prime location spots at reduced rental rates.
- Developed and implemented comprehensive business plan to maximise restaurant success.
- Analyzed sales data to identify trends for informed decision-making related to menu adjustments or operational changes.
- Launched successful promotional campaigns to boost visibility in the local community, increasing brand awareness among potential customers.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Chef Instructor
L'ecole Culinaire
08.2007 - 03.2010
- Maintained clean, neat and well-sanitized kitchen.
- Motivated students to achieve new levels of skill in diverse kitchen tasks.
- Monitored food production for quality, safety, and adherence to establishment standards.
- Coached junior chefs on cooking techniques and performance strategies.
- Planned and delivered courses for industry professionals and general public.
- Implemented creative teaching methods to accommodate various learning styles, resulting in improved student comprehension and retention of material.
- Inspired creativity among students by challenging them to develop unique dishes using seasonal ingredients or specific cooking techniques.
- Collaborated with other instructors to share best practices and develop new curriculum offerings that met changing industry demands.
- Maintained up-to-date knowledge of current food trends, incorporating them into lesson plans to ensure relevance in today''s fast-paced culinary landscape.
- Mentored aspiring chefs, providing guidance on career paths and industry trends to help them succeed in the competitive culinary world.
- Coordinated field trips to local markets, farms, and restaurants for an immersive educational experience outside the classroom setting.
Executive Chef
Wapango-Pan Latin Cuisine
07.2005 - 07.2007
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety procedures
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Crafted unique dishes that significantly increased restaurant reputation and customer base..
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
- Maintained stringent health and safety standards, passing all inspections with high marks.
Education
Bachelor of Science - Accounting
University of Missouri St. Louis
St Louis, MOBachelor of Science - Business Administration
University of Missouri St. Louis
St Louis, MOAssociate of Applied Science - Culinary Arts
Western Culinary Institute - Le Cordon Bleu
Portland, ORSkills
- Food safety
- Menu planning
- Cost control
- Menu development
- Coaching and mentoring
- Banquets and catering
- Hospitality service expertise
- ServSafe certification
- Hiring, training, and development
- Inventory control
- Kitchen management
- Operations management
- Vendor relationship management
- Special events
Languages
Spanish
Limited Working
Work Preference
Job Search Status
Open to workWork Type
Full TimeLocation Preference
On-SiteSalary Range
$100000/yr - $200000/yrTimeline
Executive Chef
Chandler Hill Vineyards
07.2024 - Current
Restaurant Owner
Layla
09.2013 - 03.2024
Restaurant Owner
Maria's Deli
05.2010 - 01.2022
Chef Instructor
L'ecole Culinaire
08.2007 - 03.2010
Executive Chef
Wapango-Pan Latin Cuisine
07.2005 - 07.2007
Bachelor of Science - Accounting
University of Missouri St. Louis
Bachelor of Science - Business Administration
University of Missouri St. Louis
Associate of Applied Science - Culinary Arts
Western Culinary Institute - Le Cordon Bleu
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