Jason Vernon

• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Maintained sound financial footing by overseeing department profit, loss and budgeting.
• Worked with qualified chef to diversify menu with new offerings.
• Purchased food and cultivated strong vendor relationships.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Maximized quality assurance by completing frequent line checks.
• Motivated staff to perform at peak efficiency and quality.
• Oversaw food preparation and monitored safety protocols.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Developed unique events and special promotions to drive sales.
• Coordinated with catering staff to deliver food services for special events and functions.

Owned and operated a private catering company specializing in elevated cuisine, multi-course tasting menus, private wine dinners with pairings, and destination meals in remote locations in Crested Butte and the surrounding mountains.

My staff and I presented the finest cuisine in private homes for anniversaries, birthdays, or dinner parties. The primary focus centered around haute cuisine beginning with passed hors d'oeuvres and progressing into several courses matched with selected wines.

During the difficult period during the pandemic my crew and I shifted gears to provide meals to families that were isolated or quarantined and in need of quality nourishment. We survived the pandemic successfully by becoming adaptable and creative. Providing pick up dinner "in a bag" to families throughout the valley gave culinary joy in difficult times and provided gainful employment to good people in a difficult market sector.

This operation was located in a commercial building requiring constant upkeep in a very harsh environment. Maintenance included plumbing jobs large and small, minor electrical work, snow removal, and landscaping in the summer months.

I closed this very successful business only to accept the wonderful opportunity to join the team at The Club at Crested Butte.

This magical little bistro nestled in the picturesque mountain town of Crested Butte was a truly wonderful experience. Just over 11 years of fine dining wonderment and exceptional experiences defined one of the best parts of my life.

I designed and a constantly changing menu that peppered in multi-course tasting menus on special occasions and holidays, and incorporated local produce and game from an abundant farming and ranching community.

The wine list I curated to include selections from every producing region in he world and incorporated depth of year and varietal whenever possible. This 400+ bottle list was a passion piece that drove sales and repeat enthusiast visits for the diversity of vintages to pair with top level cuisine.

My staff was long standing and stayed because of the culture I built of education, support, and honesty. Many of the members are still employed there and my former sous chef is now the owner and chef.

Facility Management was a daily endeavor centered around snow removal, plumbing and electrical issues, and groundskeeping in the summer months. An old building circa 1886 that required constant upkeep and maintenance through hands on repairs and close relationships with the local plumbers, carpenters, and electricians.