Jason Tilford
St Louis,MO
Summary
Results-driven Owner-Chef with extensive experience managing restaurant operations. Expertise in menu development and team leadership, ensuring health compliance and operational efficiency. Enhances team performance and customer satisfaction across multiple locations while applying strong business acumen to achieve organizational objectives.
Overview
1
1
Certification
32
32
years of professional experience
Work History
Owner-Chef
Tilford Restaurant Group
St. Louis, MO
03.2004 - Current
- Conceptualized and opened 5 different concepts,14 locations, with my partner/brother over the last 20 years
- Concepts include; Tortillaria(Mexican), Barristers(Gastropub), Milagro(Modern Mexican), Mission taco Joint(Chef forward tacos), LaPez(Modern Mexican), Sobremesa(Family Mexican).
- Managed restaurant design, construction, menus, recipes, and training program development.
- Managed staff recruitment, training, and performance evaluations, fostering a skilled and motivated team.
- Coordinated supplier relationships, ensuring timely deliveries and high product standards.
- Ensured compliance with health and safety regulations throughout all locations.
Consulting Chef
Culinary Architects
St. Louis, MT
06.2005 - 03.2016
- Oversaw concept development, menu design, kitchen layout, and launch details for nine restaurants in Missouri.
- Created recipes that balanced cost-effectiveness with high-quality standards.
- Collaborated with restaurant owners and staff to develop new menu recipes.
Executive Chef
Crazy Fish Fresh Grill
St Louis, MO
04.2003 - 04.2004
Executive Chef/F&B Director
The Family Arena
St. Charles, MT
04.1999 - 06.2002
- Opened mid-sized sporting venue as Executive Chef, designed and laid out 8 concession stands and executive kitchen for private suite offerings, established restaurant in venue.
- Directed culinary operations for large-scale events at a multi-purpose venue.
- Developed diverse menus catering to various events and customer preferences.
- Supervised kitchen staff, ensuring compliance with food safety regulations.
Sous Chef - Executive Chef
Professional arena, multiple names (Levy venue)
St. Louis, MO
08.1994 - 03.1999
- Opened new venue as steward and sous chef, managing daily inventory and receiving to support smooth operations. Promoted to executive chef by fourth season due to exceptional performance. Oversaw ordering processes to ensure timely supply chain management and consistent kitchen readiness. Assisted in kitchen operations during night shifts, upholding high culinary standards and contributing to service excellence.
Education
Some College (No Degree) - Hospitality
Saint Louis Community College
St. Louis, MOSkills
- Menu development
- Recipe development
- Cost control
- Profit and loss analysis
- Inventory management
- Health regulations
- Leadership skills
- Team development
- Knowledge of Hispanic cuisine
- Strategic partnerships
- Market trend awareness
- Problem solving
- Time management
- Conflict resolution
Certification
- Serv Safe Certified
- HACCP Certified
Timeline
Consulting Chef
Culinary Architects
06.2005 - 03.2016
Owner-Chef
Tilford Restaurant Group
03.2004 - Current
Executive Chef
Crazy Fish Fresh Grill
04.2003 - 04.2004
Executive Chef/F&B Director
The Family Arena
04.1999 - 06.2002
Sous Chef - Executive Chef
Professional arena, multiple names (Levy venue)
08.1994 - 03.1999
Some College (No Degree) - Hospitality
Saint Louis Community College