Jason Sparta
Okatie,SC
Summary
I bring over 20 years of professional kitchen experience and am a Certified Sous Chef (CSC) through the American Culinary Federation. I also hold current CPR certification and management-level DHEC certification. My career goal is to become a Certified Executive Chef and to pass on the knowledge and skills I have gained to the next generation of culinary professionals.
Throughout my career, I have been fortunate to learn from many outstanding chefs, and I have begun taking meaningful steps to mentor others in return. I am passionate about creating innovative cuisine that enhances the dining experience, and I embrace the daily challenges that drive growth and creativity in the kitchen.
I am fully committed to continuous learning, professional development, and excellence in my craft. One of the aspects of cooking I value most is working with locally grown produce, grains, and products, as well as partnering with local seafood suppliers. Showcasing ingredients sourced from our own communities allows me to bring a heightened level of freshness, authenticity, and pride to every plate.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Sous Chef
Brays Island Plantation
06.2024 - Current
- Lead, mentor, and oversee a culinary team of 20+ staff, focusing on collaboration, accountability, and professional growth
- Partner with the island’s farm manager to develop seasonal, locally sourced menus that highlight sustainability and regional ingredients
- Coordinate special events, ensuring timely service delivery and exceptional guest satisfaction.
- Developed seasonal menus utilizing locally sourced ingredients to enhance customer dining experiences.
- Trained new team members on cooking techniques and kitchen procedures to improve efficiency.
- Collaborated with Executive Chef to create innovative dishes that aligned with restaurant concepts.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Sous Chef
Colleton River Club
03.2024 - 06.2024
- Helped lead a work-away program and develop a team of 20+ staff in delivering a premier dining experience.
- Designed event menus that were innovative to enhance the member experience.
- Collaborated within a multi-restaurant operation to deliver consistent, high-end dining experiences across multiple outlets.
- Worked with multiple suppliers to get the best product for the wonderful membership at the best price.
- Collaborated with international chefs to gain insights into new cuisines, incorporating them into menus to elevate the overall dining experience.
Executive Sous Chef
Spring Island Club
03.2018 - 03.2024
- Spent six wonderful years at Spring Island Club, where I progressed to the role of Executive Sous Chef and earned my Certified Sous Chef (CSC) credential through the American Culinary Federation.
- One of my most meaningful accomplishments was partnering with the fitness center to develop the Island’s Wellness Program, collaborating with fitness staff to create nutritious grab-and-go meals for members to enjoy post-workout.
- Hosted a monthly four-course healthy lunch inspired by the five Blue Zones around the world, featuring small, intentionally crafted courses centered on monthly wellness themes—such as heart health—to align each dish with specific nutritional goals.
- Look forward to expanding upon this work in future endeavors and continuing to blend culinary excellence with wellness-focused cuisine.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Contributed to the development of innovative event concepts designed to enhance the membership dining experience.
Kitchen Manager
Red Rooster Cafe
01.2016 - 03.2018
- Assisted with inventory management and menu writing
- Lead grill cook and sauté cook; proficient in all kitchen stations
- Prepared daily specials and soups of the day
- Managed ordering of ingredients for daily features
- Thrived in a fast-paced, high-volume kitchen environment
- Developed strong leadership, teamwork, and communication skills
Kitchen Manager
11th street dockside
05.2011 - 03.2016
- Led expediting operations in a high-volume kitchen, ensuring accuracy, timing, and quality of all dishes
- Coordinated closely with kitchen and front-of-house teams to deliver excellent service in a fast-paced environment
- Managed and showcased locally sourced seafood, maintaining high standards of freshness and presentation
- Contributed to the restaurant earning Local Restaurant of the Year awards
- Developed a strong passion for food while refining skills in teamwork, communication, and high-pressure service
Education
CERTIFIED SOUS CHEF - culinary nutrition and wellness, culinary sanitation and safety, culinary supervisory management
Chef Certification/ American Culinary Federation
Online05-2022
High School Diploma -
Beaufort High School
Beaufort, SC05-2005
Skills
- Transparency
- Menu Planning
- Creativity
- Adaptability
- Communication
- Mentoring
- Passion
Accomplishments
Certified Sous Chef through the American Culinary Federation
CPR CERTIFIED
Management level DHEC Certification
Volunteer at Capa Beaufort
Certification
- ServSafe management
- Certified Sous Chef (CSC)
- CPR Certification
Timeline
Sous Chef
Brays Island Plantation
06.2024 - Current
Sous Chef
Colleton River Club
03.2024 - 06.2024
Executive Sous Chef
Spring Island Club
03.2018 - 03.2024
Kitchen Manager
Red Rooster Cafe
01.2016 - 03.2018
Kitchen Manager
11th street dockside
05.2011 - 03.2016
CERTIFIED SOUS CHEF - culinary nutrition and wellness, culinary sanitation and safety, culinary supervisory management
Chef Certification/ American Culinary Federation
High School Diploma -
Beaufort High School